This 30-minute shrimp lo mein is faster than delivery and packed with glossy, savory sauce. Juicy shrimp, tender noodles, and stir-fried veggies come together in one sizzling pan. Flavored with garlic ...

Add 1 tbsp of oil to a wok or large skillet and pre-heat over high heat. Add the chicken, water and 1 tbsp oil to a medium-size mixing bowl and toss to evenly combine.

Per Chinese History: A Manual, chow mein, or chāu-mèn, translates to “fried noodles.” Lo mein, ... so it only gets a splash of light soy or stir fry sauce in order to maintain its crispness.

Swirl soy sauce–rice wine mixture into wok and add scallions and chicken mixture. Sprinkle with remaining ¾ tsp salt. Stir-fry 1 to 2 more minutes or until chicken is cooked through and noodles ...

Lo Mein Sauce: For the sauce, I used chicken broth, soy sauce, Hoisin sauce, and Sriracha hot sauce, thickened with cornstarch. You can omit the Sriracha sauce or even use your favorite hot sauce.

Noodles: Heat a deep large skillet over high heat and add oil. When oil is hot, add ginger and garlic; cook stirring frequently until lightly browned and fragrant, about 20 seconds.

Per Chinese History: A Manual, chow mein, or chāu-mèn, translates to “fried noodles.” Lo mein, ... so it only gets a splash of light soy or stir fry sauce in order to maintain its crispness.