🍽️ How to Make Ji Lao Mian (Chicken Lo Mein)

🧆 Ingredients

• 200g egg noodles
• 150g chicken breast (sliced)
• 50g bell pepper (sliced)
• 50g carrot (julienned)
• 2 green onions (chopped)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 clove garlic (minced)
• Salt and pepper to taste
• Oil for stir-frying

🍳 Steps

1. Preparing the Noodles:

   • Select fresh egg noodles for the best texture. If using dried noodles, check for a springy feel and no off-odors.
   • Before cooking, gently shake noodles to separate any clumps.
   • Bring a large pot of water to a rolling boil. Add a pinch of salt to the water.
   • Add noodles and stir gently to prevent sticking. Cook according to package instructions, usually 2–3 minutes for fresh noodles or 5–7 minutes for dried.
   • Test doneness by biting into a noodle; it should be tender but still slightly firm (al dente).
   • Drain noodles immediately and rinse under cold running water to stop the cooking process and remove excess starch.
   • Toss noodles with a teaspoon of oil to prevent sticking. Set aside.

2. Preparing and Marinating the Chicken:

   • Use boneless, skinless chicken breast for a lean, tender result.
   • Rinse the chicken under cold water and pat dry with paper towels.
   • Slice chicken breast thinly against the grain for tenderness and even cooking.
   • In a bowl, combine chicken slices with 1 teaspoon soy sauce, a pinch of cornstarch, and a few drops of sesame oil. Mix well and let marinate for at least 10 minutes. This step helps the chicken stay juicy and flavorful.

3. Preparing the Vegetables:

   • Wash all vegetables thoroughly under running water. Peel the carrot and cut into thin julienne strips.
   • Slice bell pepper into thin strips, removing seeds and membranes.
   • Rinse green onions and chop finely, separating white and green parts.
   • Optional: Clean and slice mushrooms or rinse bean sprouts if adding for extra nutrition.

4. Cooking the Chicken:

   • Heat a wok or large skillet over high heat until very hot. Add 1–2 tablespoons of oil and swirl to coat.
   • Add minced garlic and stir-fry for a few seconds until fragrant, but not browned.
   • Add marinated chicken slices in a single layer. Let them sear for 30 seconds before stirring.
   • Stir-fry until chicken turns white and is just cooked through (about 2–3 minutes). Avoid overcooking to keep the chicken tender.
   • Remove chicken from the wok and set aside.

5. Stir-Frying the Vegetables:

   • In the same wok, add a bit more oil if needed. Add the white parts of the green onion, bell pepper, and carrot.
   • Stir-fry over high heat for 1–2 minutes until vegetables are just tender but still crisp and brightly colored.
   • Add optional mushrooms or bean sprouts and stir-fry for another 30 seconds.
   • Season lightly with a pinch of salt.

6. Combining Everything:

   • Return the cooked chicken to the wok with the vegetables.
   • Add the drained noodles.
   • Pour in soy sauce, oyster sauce, sesame oil, and sugar.
   • Toss everything together over high heat, using tongs or chopsticks to gently separate noodles and mix thoroughly.
   • Stir-fry for 1–2 minutes until noodles are evenly coated and heated through.
   • Taste and adjust seasoning with salt and pepper as needed.

7. Serving and Final Tips:

   • Serve the Chicken Lo Mein hot, garnished with the green parts of the chopped green onions.
   • For best texture, serve immediately after cooking.
   • If making ahead, store noodles and toppings separately and combine just before serving.
   • Leftovers can be reheated in a hot wok with a splash of water to loosen the noodles.
   • For extra flavor, drizzle with a little chili oil or sprinkle with toasted sesame seeds before serving.

Ingredient Selection and Handling Tips:

• Choose chicken that is pale pink and moist, with no unpleasant odor.
• Use fresh, firm vegetables for the best crunch and color.
• Always wash produce thoroughly to remove dirt and pesticides.
• Marinating the chicken not only adds flavor but also helps retain moisture during stir-frying.
• High heat and quick cooking are key to keeping the noodles springy and the vegetables crisp.

Additional Tips:

• If you prefer a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce.
• Adjust the sauce quantities to taste, and feel free to add a splash of chicken broth for a saucier noodle.
• Experiment with different vegetables such as snap peas, baby corn, or bok choy for variety.

💡 Tips

• Use fresh noodles for best texture.
• Add mushrooms or bean sprouts for variety.
• Marinate chicken for extra flavor.
• Stir-fry quickly over high heat for crisp veggies.