Better Than Take-Out Chicken Lo Mein

If you think my statement is bold, you need to make this. Tender lo mein noodles, slick from a homemade, shimmery sauce of soy, hoisin, mirin, and sesame, tossed with golden chicken, celery, cabbage, and garlic. And you never have to leave the house.

Trust me - this is better than ANY takeout you've had in the past. I'm flexing here... 💪Uber confident. Plus, you know exactly what's in the dish. A handful of ingredients and love. That's all you need.

If you're a lo mein aficionado, you may wonder where the oyster sauce is. Yes, traditional lo mein has oyster sauce, a store-bought concoction made from the caramelized juices of oysters. It's salty, sweet and has hints of umami. It may not be difficult to find in your local grocery store, but it IS difficult to find one that's actually made with oysters. Many brands are simply salt, sugar, cornstarch, and caramel color. There's no depth to those sauces; there's no oyster nuance. That's why I substituted a combination of hoisin, mirin and sesame oil. Not only do you get that same salty-sweet-umami sensation, you get real DEPTH.

About the noodles: Lo mein is made with lo mein noodles. Surprising, right? Lo mein noodles are wheat flour egg noodles and you can find them thin and wide (I used thin). In a pinch, you may substitute spaghetti, but note that egg-free pasta won't be as dense or chewy, so you won't get the true lo mein experience. Also, if you choose to use fresh lo mein noodles, you might not need to boil them first. Read the package directions - if no boiling is necessary, add them to the sauce as instructed below (for the last few minutes of cooking).

Better Than Take-Out Chicken Lo Mein

8 ounces dry lo mein noodles (see note above)
2 tablespoons vegetable oil, divided
1 pound boneless skinless chicken breasts or thighs (or a combination), cut into bite-size pieces
Salt and ground black pepper
1 cup thinly sliced green cabbage
2 celery stalks, thinly sliced
2 cloves garlic, minced
1/2 cup chicken stock or chicken broth
1/4 cup soy sauce
1/4 cup hoisin sauce
1 tablespoon mirin (Japanese rice wine)
1 teaspoon sesame oil
Fresh cilantro leaves for serving

Cook the noodles according to the package directions. Drain and set aside.
Meanwhile, heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Season the chicken with salt and pepper. Transfer the chicken to a plate and set aside.
Heat the remaining tablespoon of oil in the same pan over medium-high heat. Add the cabbage, celery and garlic and cook for 2 to 3 minutes, until the vegetables soften, stirring frequently. Add the chicken stock, soy sauce, hoisin sauce, mirin, and sesame oil and bring to a simmer. Add the chicken, with any accumulated juices from the plate, and return to a simmer. Add the cooked noodles and cook for 1 to 2 minutes to heat through, stirring frequently to separate the noodles and coat them with the sauce (this is when you would add fresh or pre-cooked lo mein noodles).
Season to taste with salt and pepper. Top with cilantro leaves and serve.

Serves 4