Chicken and Mushroom Lo MeinJump to Recipe
This recipe was updated on September 24, 2020 to include new photos and improved directions!
This Chicken and Mushroom Lo Mein is a recipe I’ve been making ever since my bachelor days over a decade ago! These days I’ve updated it and make it frequently for my family. The kiddos love it even!
I like this recipe so much it because it’s pretty straightforward to make so maybe I can sway a bachelor to put down the phone and pick up the skillet! Plus it’s a ton of food. Even if I feed it to my family, there are leftovers so it makes plenty for multiple meals and keeps well in the fridge for 5 days or so!
Making The Sauce
This sauce is a pretty basic one that’s also good for stir-fries. You can adjust the flavors to your tastes.
Just mince or press or grate your garlic and ginger and whisk everything together! Give it a taste. It’ll be pretty strong, but adjust the flavors if you want. You could add a bit of chili sauce directly to this if you wanted the lo mein to be spicy.
The Lo Mein Noodles
Lo Mein noodles are pretty common at specialty stores like Whole Foods or at any Asian market. These days though you might be able to find that literally any grocery store in the Asian section. I think they cook up perfectly and they’re good cold also which is nice.
In a pinch though, you can use spaghetti honestly. That would be a totally bachelor thing I would’ve done 10 years ago and been pretty happy with!
Cook the noodles (spaghetti or lo mein) according to the package. It should only take a few minutes. Then drain the noodles and rinse them with cold water to stop the cooking. You definitely don’t want to overcook these guys because you need to simmer them in the sauce later.
Cooking the Chicken and Shrooms
You need to pre-cook the chicken and mushrooms quickly. Then you can easily combine everything all at once with the sauce. Add your canola oil to a large wok or skillet over very high heat. Once the oil is hot add the diced chicken and stir. Cook it until it’s done, probably about 5 minutes.
Set your chicken aside and add your mushrooms to the hot pan. If your pan is dry, add another tablespoon of oil. Cook these for a minute or two until they’re starting to wilt, but not soggy at all.
Then you can toss the chicken back in to combine everything!
So the noodles are done, the chicken and mushrooms are cooked, and the sauce is, well, sitting there. So let’s put it all together.
In the same pan you’ve been using to cook the chicken and mushrooms, add the sauce over high heat. It’ll simmer almost immediately. Let the sauce reduce down for about a minute and then add all the noodles. Stir everything together.
Finally, add the chopped scallions and give everything a final stir. The sauce should be pretty thick at this point and coating everything evenly.
You’re done! You can eat now.
Of course, the real bachelor thing to do would be to eat this out of the pan, but I decided to plate it up all pretty. Just for you guys.
To be quite honest, this was delicious. I’d put it up against any random chinese take-out place any day of the week. That doesn’t mean that’s it’s the best lo mein I’ve ever had, but it was top five probably and it’s SO easy to throw together.
Start to finish this was probably a 30 minute meal and it can feed you for multiple meals!
This chicken and mushroom lo mein is worth a shot for sure whether you are making it for a family or just solo!
The nice thing about this dish is that it makes enough to eat for an entire week. Chicken, mushrooms, fresh ginger and garlic, and a tasty sauce.
1) Mince the garlic and gingers and whisk with all the other sauce ingredients.
2) Slice the mushrooms and scallions thinly. Dice the chicken into small pieces.
3) Cook the noodles (lo mein) according to instructions on package and then drain and rinse with cold water to stop the cooking.
4) Add Canola oil to a hot pan (wok or large skillet). Once the oil is hot, add the chicken and cook until done (about 5 minutes). Remove the chicken and add the sliced mushrooms to the pan. Add another tablespoon of oil if the pan is dry. Cook the mushrooms for a minute or two until they are slightly soft, but not soggy.
5) Toss chicken and mushrooms together in the skillet and add all the sauce. It should come to a simmer almost immediately. Reduce for a minute or two.
6) Add noodles to the mix and toss everything together. Cook for another 30 seconds. Add diced scallions and toss to coat.
7) Serve immediately with chili sauce, diced scallion greens, chopped peanuts and extra soy sauce.