I need to create a “better than takeout” menu because of all my copy cat recipes I’ve done through the years. I love Chinese takeout. Don’t get me wrong, we have our order on file at our local spot. But sometimes you want the takeout minus the grease and the price. It’s nice cooking at home because you know exactly what goes into your food. I always find that comforting. Plus, some of those take out places can be pretty grungy.
If you cannot find lo mein noodles, ramen noodles or egg noodles will work as well. Thick or thin… it doesn’t matter it’s your preference. If you’re in Atlanta, most publix stores have some. I also love the Buford Highway Farmers Market. They have a million different varieties of Chinese noodles!
I’ve linked a few of my other favorite Asian takeout style dinners below:
CHICKEN LO MEIN
Prep time: 25 minutes
Cook time: 10-13 minutes
Total time: 38 minutes
For lo mein:
- 8 oz. package dried Chinese lo mein noodles
- 2 tbsp canola oil
- 1 chicken breast, thinly sliced
- 2 inches fresh ginger, peeled and finely diced
- 2 stalks celery, small chop
- 1/2 medium white onion, cut into thin strips
- 1 cup green cabbage, large dice
- 1 large carrot, julienned
- 2 scallions, thinly sliced
- 1 cup fresh sprouts
For sauce: whisk together all ingredients
- 1/4 cup chicken broth
- 1 tsp corn starch
- 1 tbsp hoisin sauce
- 1 tsp oyster sauce
- 1/4 tsp sesame oil
- 1/3 cup soy sauce
- 1/2 tsp sugar
- 1 tbsp sriracha, can omit
- Bring water to a boil in a large pot. Add in noodles and cook for a few minutes. Do not overcook or cook through all the way. Drain them when they are almost cooked through but still have a little bite to them. You will finish cooking them later on. Drain and rinse with cold water.
- Heat a large nonstick wok to medium high heat. Add in canola oil, ginger and chicken. Cook for about 3-4 minutes or until chicken is half way done cooking. Add in the celery, onion, cabbage and the carrots. Mix together and sweat down the veggies for 3-4 minutes, while stirring occasionally.
- Add in the noodles and sauce. Stir to coat the noodles with the sauce and allow everything to cook for an additional 4-5 minutes until the noodles are tender and the sauce is soaked up.
- Turn off heat and add in scallions and sprouts. Stir together and plate while hot. Top with extra scallions, sprouts and soy sauce and enjoy!