Shrimp and Chicken Lo Mein

Name: Shrimp and Chicken Lo Mein (háá yán gei yuk lou min)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 lb Egg Noodles (Fresh) (approx. 454g); 2 Cloves Garlic (minced); 1 Onion (thinly sliced); 1 Carrot (large) (julienned); 3 cups Napa Cabbage (shredded); 4 Stalk Scallions (Greens) (2-inch pieces); 10 oz. Shrimp (approx. 280g) (deveined); 1 tbsp Shaoxing Wine; 4 tbsp Vegetable Oil; 7 oz. Chicken Thighs (boneless) (approx. 200g) (sliced into 1/4-inch strips); 2 tsp Shaoxing Wine; 1 tbsp Light Soy Sauce; 1/4 tsp Salt; 2 tbsp Light Soy Sauce; 1 tbsp Oyster Sauce; 2 tsp Dark Soy sauce; 1/4 tsp Pepper Powder (black); 1/2 tsp Sesame Oil; 1/2 tsp Sugar

6 servings

55 min. total

Totally Doable

Lunchbox Staples

Originating from the Guangdong province of China, Lo mein translates literally to “stir-fried noodles,” and this dish exemplifies the Cantonese tradition of using simple ingredients and masterful cooking techniques to create an explosion of taste. It likely evolved from stir-frying techniques used by traveling merchants and laborers who needed quick, portable, yet nourishing meals to sustain them throughout the day. Its versatility and convenience soon made it a staple in lunchboxes, providing a filling and flavorful option for busy individuals on the go. With its wide array of variations and adaptability to different ingredients, Lo mein continues to captivate taste buds worldwide, offering a delicious glimpse into the rich culinary heritage of Cantonese cuisine.

蝦仁雞肉撈麵

(háá yán gei yuk lou min)

What You'll Need

Egg Noodles

Napa Cabbage

Shaoxing Wine

Pepper Powder

Salt

Garlic

Scallions

Light Soy Sauce

Sesame Oil

Onion

Shrimp

Oyster Sauce

Vegetable Oil

Carrot

Chicken Thighs

Dark Soy Sauce

Sugar

Tools For The Tasks

Cleaver

Chopping Block

Pot

Scoop Strainer

Wok

Wok Spatula

Let's Get Cooking!

The Shrimp and Chicken Lo Mein recipe begins with marinating chicken strips in Shaoxing wine, light soy sauce, and salt. Simultaneously, get the vegetables and sauce ready. Cook the noodles until they are al dente, and then set them aside. In a wok, sear the shrimp first, followed by cooking the marinated chicken. Stir-fry minced garlic, thinly sliced onions, and julienned carrots. After a few moments, add Shaoxing wine, shredded Napa cabbage, and scallions. Combine them thoroughly and allow them to cook a bit. Next, add the noodles and sauce, mix thoroughly. Lastly, incorporate the cooked shrimp and chicken, stir for a few minutes, and then serve.

Beyond The Recipe

On Noodle

While fresh lo mein noodles are preferred, dried noodles are also suitable for this dish. Though slightly chewier, it needs to be parboiled for 8–10 minutes before stir-frying to achieve desired consistency.

On Protein

You have the option to choose your preferred protein, such as beef or pork, but it’s important to marinate them with the listed ingredients and sauté them before incorporating them into the noodles.

On Toppings

You can add a variety of vegetables like mung bean sprouts, bell peppers, snow peas, and bamboo shoots. Be sure not to overcook them to retain their crunchiness and vibrant flavors.

On Technique

Always parboil your noodles just before cooking the dish to prevent them from drying out. This ensures they remain perfectly cooked and avoid becoming overcooked or mushy.

Shrimp and Chicken Lo Mein (háá yán gei yuk lou min)

Recipe by Celeste HoCourse: NoodlesCuisine: Guangdong

Yield

servings

Prep Time

minutes

Cooking Time

minutes

Calories

352

kcal

This dish is not only a delicious and satisfying meal but also a practical choice for lunchbox staples. Originating from Cantonese cuisine, it is known for its simplicity and versatility, making it an ideal option for packed lunches. With its combination of protein, vegetables, and noodles, Shrimp and Chicken Lo Mein provides a well-rounded and nourishing meal that can be easily prepared ahead of time and enjoyed on the go. It's convenient and delicious, suitable for both busy weekdays and leisurely picnics.

INGREDIENTS

For the mains:
1 lb Egg Noodles (Fresh) (approx. 454g)
2 Cloves Garlic (minced)
1 Onion (thinly sliced)
1 Carrot (large) (julienned)
3 cups Napa Cabbage (shredded)
4 Stalk Scallions (Greens) (2-inch pieces)
10 oz. Shrimp (approx. 280g) (deveined)
1 tbsp Shaoxing Wine
4 tbsp Vegetable Oil
For the marinade:
7 oz. Chicken Thighs (boneless) (approx. 200g) (sliced into 1/4-inch strips)
2 tsp Shaoxing Wine
1 tbsp Light Soy Sauce
1/4 tsp Salt
For the sauce:
2 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
2 tsp Dark Soy sauce
1/4 tsp Pepper Powder (black)
1/2 tsp Sesame Oil
1/2 tsp Sugar

DIRECTIONS

Preparation steps:
Take boneless chicken thighs and slice them into ¼-inch strips. Also, make sure to devein the prawns.
In a small mixing bowl, marinate the chicken strips with Shaoxing wine, light soy sauce, and salt, then let it sit for at least 15 minutes.
Meanwhile, prepare the vegetables by mincing the garlic, thinly slicing the onions, julienning the carrot, shredding the Napa Cabbage, and cutting scallions into 2-inch pieces.
Boil water in a pot for the noodles. While waiting, combine light soy sauce, oyster sauce, dark soy sauce, pepper powder, sesame oil, and sugar in a bowl for the sauce.
Cooking steps:
Once the water is boiling, cook the noodles al dente, which should take about 2–3 minutes. Drain, toss with a tablespoon of oil, and set aside.
In a large wok over high heat, sear the shrimp in oil until they turn pink, then transfer them to a plate.
Using the same wok, cook the chicken until done, and then transfer it to the plate with the shrimp.
Next, add oil to the wok, sauté garlic, then add onions and carrots. Stir-fry for a few seconds.
Add Shaoxing wine to the wok, then add the Napa cabbage and scallions. Stir-fry for another few seconds.
Add the noodles to the wok, mix well, and then add the sauce mixture. Stir until everything is combined.
Finally, add the cooked shrimp and chicken, mix for another 2 minutes, and serve!

If you're wondering

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts can be used as a substitute. Keep in mind that they may cook faster, so be sure to adjust the cooking time accordingly.

Do I have to marinate the chicken?

Marinating tenderizes the chicken and adds flavor, but it’s not essential. However, for the best results, marinating for at least 15 minutes is recommended.

Can I cook the shrimp and chicken together?

Yes, you can cook them together to save time. However, shrimp cook faster than chicken, so you might need to remove the shrimp from the wok before the chicken is fully cooked and then add them back at the end.

How do I know when the noodles are cooked to al dente?

The best way to know for sure is to taste a noodle. It should be cooked through but still have a slight bite to it. Not mushy or soft in the center. If it’s too hard, cook for another 30 seconds and test again.

Is it necessary to toss the cooked noodles with oil?

A light coating of oil helps prevent the cooked noodles from sticking together in a clump. This ensures they remain separated and stir-fry easily later. Oil helps to preserve the slightly slippery texture of the noodles, preventing them from drying out during the final stir-frying stage.

How do I keep vegetables crisp while cooking?

To maintain the crispness of the vegetables while cooking, make sure not to overcook them. Stir-fry them quickly over high heat to retain their crunchiness. Additionally, avoid adding too much sauce, as excess liquid can cause the vegetables to become soggy.