Chicken and prawn lo mein is a stir-fried Chinese noodle dish featuring soft wheat noodles, chicken, prawns, vegetables, and a savoury soy-based sauce.
About chicken and prawn lo mein
Origins
Lo mein originates from Cantonese cuisine in southern China. It was traditionally made with fresh egg noodles lightly tossed in a simple sauce. The term “lo mein” translates to “tossed noodles,” referring to mixing cooked noodles with sauce rather than stir-frying them heavily. Over time, variations of lo mein evolved as Chinese immigrants adapted the dish abroad, particularly in the United States, where it became more heavily sauced and often included a wide range of proteins and vegetables.
Tradition
In traditional Cantonese cooking, lo mein typically features fresh egg noodles. It is combined with minimal ingredients such as soy sauce, oyster sauce, and a small amount of vegetables or meat. Lo mein is often eaten as a casual meal, either on its own or as part of a larger spread of dishes. Authentic versions emphasise maintaining the chewy texture of the noodles.
This recipe
I prepared this lo mein with two types of protein, giving it a richer flavour . It also includes a generous amount of vegetables, such as cabbage, carrot, and bean sprouts, which add texture and freshness. The sauce is slightly sweeter and more pronounced compared to classic Cantonese lo mein. It is also longer stir-fried, giving the noodles and vegetables a deeper, slightly caramelised flavour that is typical of Chinese-American cooking.
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Serving
Serve the chicken and prawn lo mein hot, straight from the wok. It works well as a main dish on its own or as part of a larger meal alongside other Chinese-style dishes. Garnish with chopped spring onions for extra freshness and a bit of colour. Eat it straight away while the noodles are still soft and the vegetables stay crisp.
Full Recipe
Chicken and Prawn Lo Mein stir fry noodles – 鸡虾捞面 (Ji Xia Lo Mein)
Ingredients
- 200 g fresh egg noodles
- 200 g chicken breast - thinly sliced
- 150 g prawns - peeled and deveined
- 1 tablespoon sunflower oil
- 2 cloves garlic - minced
- 1 small onion - sliced
- 1 small carrot - julienned
- 1/2 cup sliced cabbage
- 1/2 cup bean sprouts
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt and pepper - to taste
- Chopped spring onions for garnish
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a wok or large frying pan over high heat. Add sliced chicken breast to the wok. Stir-fry until cooked through and lightly browned. Remove from the wok and set aside.
- In the same wok, add sliced onion, julienned carrot, and sliced cabbage or any other vegetabkes you have in the fridge. Stir-fry for a few minutes until the vegetables are slightly softened. Add minced garlic and stir-fry for a few seconds until fragrant.
- Add the bean sprouts to the wok and stir-fry for another minute.
- Return the cooked chicken and add prawns to the wok. Mix well with the vegetables.
- In a small bowl, mix together oyster sauce, soy sauce, sugar, salt, and pepper. Pour the sauce mixture over the ingredients in the wok. Stir-fry for a couple of minutes until everything is well coated and heated through.
- Add the cooked egg noodles to the wok. Toss everything together until the noodles are evenly coated with the sauce and heated through.
![Chicken and Prawn Lo Mein dish served in a bowl with a colorful array of vegetables, noodles, and a savory sauce.]()
- Serve the 鸡虾捞面 (Jī xiā lāo miàn) hot, garnished with chopped spring onions.
