Chicken Lo Mein with Bok Choy and Mushrooms

Springy Chinese egg noodles, tender chicken, browned mushrooms, and crisp bok choy come together in a savory soy and oyster sauce in about 35 minutes.

35 min

4 servings

Chicken lo mein with springy egg noodles, browned mushrooms, and green bok choy in a shallow bowl.

Ingredients

12 oz dried Chinese egg noodles

1 lb boneless skinless chicken breast

8 oz mushrooms

1 lb bok choy

3 garlic cloves

2 tbsp light soy sauce

2 tbsp oyster sauce

1 tsp toasted sesame oil

2 tbsp neutral oil, divided

2 tbsp water

Equipment

Wok or large skillet · Large pot · Colander · Tongs · Instant-read thermometer

Protect the noodle texture

Well-drained noodles and a brief final toss keep the sauce clinging to the strands without excess oil or sogginess.

Prepare before heating

01. Slice mushrooms, separate and chop bok choy stems and leaves, and mince garlic. Set the prepared vegetables beside the wok so they can be added quickly.

02. Slice chicken across the grain into 1/4-inch strips and pat dry. Even, dry strips cook quickly without adding excess moisture to the wok.

03. Mix light soy, dark soy, oyster sauce, sesame oil, and 2 tbsp water. If dark soy is unavailable, replace its 1 tbsp with 1 tbsp light soy and 1/8 tsp sugar, stirring until dissolved.

Noodles and chicken

04. Boil noodles 1 minute shy of package time. Briefly rinse cool and drain well so their firm texture survives the final toss.

05. Heat the wok over high heat with 1 tbsp neutral oil. Sear chicken in two batches, about 2 minutes each, until cooked through to 165 F; transfer to a clean plate.

Vegetables and finish

06. Add remaining 1 tbsp oil and brown mushrooms for 2 minutes, letting their moisture evaporate before adding the greens.

07. Add bok choy stems for 2 minutes, then garlic and leaves for 30 seconds. Keep turning so the stems stay crisp-tender and the garlic does not scorch.

08. Return chicken, drained noodles, and sauce; lift and turn for 1–2 minutes over high heat. Serve four bowls immediately when hot and lightly glossy.