Real Recipes From Real Home Cooks ®

stir mein (stir fry/lo mein)

(11 ratings)
Blue Ribbon Recipe by
Michelle Griggs
San Diego, CA

I've attempted to make Lo Mein at home a few times because it's my favorite Chinese dish. I finally nailed it! The sauce tastes like a perfect mix between a stir fry sauce and a lo mein sauce. This recipe is officially in our family 'must-have' book. Enjoy!

Blue Ribbon Recipe

Who says you need to get takeout to have Chinese food at home? This chicken stir-fry is so good you'll want to eat it all the time. The sauce is tangy and sweet with a nuttiness from the sesame oil. The noodles soak up all the delicious flavors. Get your chopsticks ready for this easy and yummy dinner.

— The Test Kitchen @kitchencrew
(11 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For stir mein (stir fry/lo mein)

  • 2
    boneless skinless chicken breasts
  • 1 lb
    spaghetti or thin spaghetti noodles
  • vegetables of your choice (we use 3 cups frozen stir fry vegetables)
  • 1 c
    chicken broth
  • 6 Tbsp
    Hoisin sauce
  • 6 Tbsp
    low sodium soy sauce
  • 2 Tbsp
    teriyaki sauce
  • 2 Tbsp
    rice vinegar
  • 2 Tbsp
    brown sugar, lightly packed
  • 1/2 tsp
    hot sauce (or a sprinkle of hot pepper flakes)
  • 2 tsp
    pure sesame oil
  • 2 tsp
    ginger paste
  • 1 Tbsp
    corn starch
  • 1 Tbsp
    cold water

How To Make stir mein (stir fry/lo mein)

  • Cooking bite-size pieces of chicken in a wok.
    Cut the chicken into bite-sized pieces. Heat the oil in a wok or large frying pan over medium-high heat and add the chicken. Cook all the way through.
  • Noodles cooking in boiling water.
    In a separate pot, boil water. Cook the noodles to al dente (just a minute short of the directions). Drain and set aside.
  • Bringing sauce ingredients to a boil.
    To make the sauce, add all the ingredients except the corn starch and water to a small saucepan. Bring to a boil.
  • Adding water/corn starch slurry.
    Once it is boiling, mix the corn starch and water together in a small dish. Add the mixture to the sauce, stirring until it has thickened. Reduce to low and cover.
  • Combining all the ingredients in a wok.
    In the wok/frying pan, add your veggies and half the sauce to the chicken and cook the veggies through. Once they are no longer raw, add the pasta and the rest of the sauce. Toss it all together. Once it's all warm and has had a few minutes to get all the flavors happy together, dish up and serve!