1-First Step: Prep and Noodle Check Decide whether your 1 pound lo mein noodles are raw or pre-cooked. If raw, bring a large pot of water to a rolling boil and cook the noodles until just al dente, usually about 3 to 5 minutes depending on the brand. Drain and rinse the noodles under warm water to stop cooking and keep them slippery. If you have pre-cooked noodles, separate them gently with your hands or rinse briefly in hot water to loosen any clumps; they can be used directly in the wok.

2-Second Step: Marinate the Chicken In a mixing bowl combine 8 oz. thinly sliced boneless skinless chicken thighs or breasts with 2 teaspoons cornstarch, 2 teaspoons water, 2 teaspoons oil, and 1 teaspoon oyster sauce. Toss until the chicken pieces are evenly coated. Let this sit while you prepare vegetables and sauce. The cornstarch slurry creates a light velvety coating that keeps the chicken juicy during high-heat searing.

3-Third Step: Make the Sauce In another small bowl dissolve 1/8 teaspoon salt and 1/8 teaspoon sugar into 2 tablespoons hot water. Add 1 tablespoon light soy sauce, 4 teaspoons dark soy sauce, 1 teaspoon sesame oil, and 1/8 teaspoon white pepper. Stir to combine. This yields a balanced, savory sauce with the deep color you expect from restaurant style lo mein. Taste briefly and adjust saltiness if needed; remember the chicken and other seasonings will contribute flavor when combined.

4-Fourth Step: High-Heat Stir-Fry the Chicken Heat a wok over high heat until it is very hot. Add 2 tablespoons oil and swirl to coat. Carefully add the marinated chicken in a single layer and let it sear without moving for about 30 seconds, then stir-fry 2 to 3 minutes until browned and just cooked through. If the wok becomes crowded, cook the chicken in batches. Remove the chicken to a plate and set aside.

5-Fifth Step: Cook Aromatics and Vegetables Add a couple more tablespoons of oil to the hot wok. Add 1 clove minced garlic and stir for about 10 seconds until fragrant. Toss in 4 cups shredded cabbage and 2 medium julienned carrots. Stir-fry on high heat for about one minute; you want the vegetables crisp-tender, not limp. Pour 1 tablespoon Shaoxing wine or dry sherry around the edges of the wok; the steam will help lift any browned flavor from the pan and add authenticity.

6-Sixth Step: Combine Noodles, Chicken, and Sauce Return the drained noodles and the seared chicken to the wok. Pour the prepared sauce mixture over the top. Using a spatula or tongs, mix from the bottom up so sauce coats everything evenly. Stir for about 30 seconds on high heat to distribute the sauce and warm the noodles through. If the noodles appear dry, add 1/4 cup water or stock to loosen the mixture and continue stir-frying until the noodles become slippery and glossy.

7-Seventh Step: Finish with Crunch and Freshness Add 2 cups bean sprouts and 2 julienned scallions to the wok. Stir-fry everything together for another minute. The bean sprouts add a fresh, crisp bite and the scallions bring a light, green finish. Remove from heat and serve immediately so noodles remain glossy and vegetables stay crisp.

8-Final Step: Serving and Timing Notes Serve hot right from the wok. Total active prep time is about 20 minutes and cook time is about 10 minutes, yielding a roughly 30 minute meal if you use pre-cooked noodles. If you need to boil raw noodles, add 10 to 15 minutes to the total time. This restaurant style chicken lo mein makes 6 modest servings; if feeding a hungrier crowd, plan on 4 generous portions.