Vegan Chicken Lo Mein

Total time50 min

Prep time20 min

Cook time15 min

5.0

(11)

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breast or thighs, thinly sliced against the grain
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
2 tbsp low-sodium soy sauce
1 tbsp cornstarch
1 tsp sesame oil

For the sauce

3 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1 tsp sugar
½ tsp ground white pepper

For the noodles

12 oz fresh lo mein noodles (or 8 oz dried lo mein or spaghetti)

For the stir-fry

2 tbsp neutral oil (such as vegetable or canola oil), divided
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups napa cabbage, thinly shredded
1 medium carrot, julienned
1 cup bean sprouts
3 scallions, cut into 1-inch pieces, white and green parts separated

For serving

1 tsp toasted sesame seeds (optional)

Instructions

1
In a medium bowl, combine the sliced chicken with 2 tbsp soy sauce, cornstarch, and 1 tsp sesame oil. Toss until the chicken is evenly coated, then set aside to marinate for 15 minutes at room temperature.
2
In a small bowl, whisk together the sauce ingredients: 3 tbsp soy sauce, oyster sauce, hoisin sauce, 1 tsp sesame oil, sugar, and white pepper. Set aside.

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