How to Make Chicken Lomi Within 20 Minutes

I’m Mandy. Today I’m going to show you how to make chicken lomi within 20 minutes. It’s going to taste better than your local takeout and it serves a whole family.

Why You’ll Love This

It’s going to taste better than your local takeout and it serves a whole family. For another amazing and quick dinner, consider this easy garlic butter steak bites recipe.

Baking soda will break down the meat fibers and tenderize the chicken. It will give you that milk in your mouth texture.

This is my secret. It makes the sauce creamier and thicker. It helps the flavor to wrap around the ingredients, which makes the noodles taste so much better.

This is a perfect recipe for when you come home from work and then you’ve got hungry kids to feed. If you’re looking for another quick and satisfying family meal, you might like this easy homemade hamburger helper recipe. You can also take it to work as lunch because it will heat in the microwave really well.

The flavor is impeccable, very savory and slightly nutty. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.

Ingredients

Chicken
a few cloves of garlic thingy
a little bit of ginger
a third teaspoon of salt
half tablespoon of Chinese cooking wine
some black pepper to taste
a third teaspoon of baking soda

a carrot
half of a bell pepper
a few mushrooms
some snow peas
some scallions

one and a half tablespoon of soy sauce
one and a half tablespoon of dark soy sauce
one tablespoon of oyster sauce
one tablespoon of hoisin sauce
one tablespoon of Chinese cooking wine
half tablespoon of pure peanut butter
half cup of water

fresh loaming noodles, also known as egg noodles
pasta

toasted sesame seeds (optional)
sesame oil (optional)

Instructions

Turn the heat on and bring a pot of water to a boil.
Slice it thingly.
Put the chicken in the mixing bowl.
Slice a few cloves of garlic thingy and Julian a little bit of ginger.
Season it with a third teaspoon of salt, half tablespoon of Chinese cooking wine, some black pepper to taste, and a third teaspoon of baking soda.
Sprinkle it here and there.
Mix well.
Set it aside.
Break up the peanut butter a little bit.
Pour in half cup of water.
Turn the heat to high.
Drop the noodles in.
Cook it until 80% done with your own judgment.
Stir fry your chicken.
Throw in all the veggies except scallions.
Mix four minutes.
Take it out and shake off the excess water.
Add them to the wok along with the sauce.
Switch the heat to medium.
Mix well.
Turn off the heat.
Pausing the scallions and give it a final stir.

Cooking Tips

If you don’t like to actually bite into the ginger you can grate it finely so it is not too strong for you.

Baking soda will break down the meat fibers and tenderize the chicken. It will give you that milk in your mouth texture.

If you think cutting vegetables is too much work. You can just buy a pack of pre-cut mixed vegetables from the supermarket.

If you are a meat eater you can even skip most of the vegetables and tossing some scallions and onions at the end for the flavor.

You have to break up the peanut butter a little bit, but it doesn’t need to be completely well-mixed because the heat will dissolve it after we add it to the wok.

Do not overcook the noodles because we will finish them in the wok with that loaming sauce. For another delicious noodle dish, try a quick and easy veggie noodle stir-fry.

Normally I will remove the chicken from the wok and cook the veggies separately because I don’t like to risk overcooking the rest. But we used some baking soda in the marinade which is grown to tenderizing the meat. So I’m not worrying too much. For another quick chicken dish, check out this easy air-fried garlic parmesan chicken wings recipe.

Lo means mix and stir in Cantonese. Mean is noodles. So loaming is basically mixing the noodles with lots of sauce until the well mangoed. It’s supposed to be slightly saucy. Chow mean means stir fry the noodles. You have to have the heat on high the whole time and toss the noodles thoroughly. The final dish should be dry, airy and toasty. It should not be saucy at all.

Once most of the sauce is gone turn off the heat. Otherwise the noodles will start sticking to the wok.

Serving Suggestions

You can even add some toasted sesame seeds or sesame oil for extra flavor.

It is definitely enough to serve a four member family. For another satisfying one-pan meal, try our easy one-pan ground beef and rice with cheese.

You can also take it to work as lunch because it will heat in the microwave really well.

I hope you give this a try soon.

Easy Chicken Lomi Recipe Ready in 20 Minutes for Families

This quick and easy chicken lomi recipe is perfect for busy weeknights, ready in just 20 minutes, and tastes better than takeout. It features tender chicken, fresh vegetables, and savory noodles coated in a rich, slightly nutty sauce, designed to feed a whole family.

Boneless, skinless chicken breast or thigh, thinly sliced 1 pound
Garlic, thinly sliced 3-4 cloves
Fresh ginger, julienned 1-inch piece
Salt 1/3 teaspoon
Chinese cooking wine (for marinade) 1/2 tablespoon
Black pepper, to taste 1/4 teaspoon
Baking soda 1/3 teaspoon
Carrot, thinly sliced 1 medium
Bell pepper (any color), thinly sliced 1/2
Mushrooms, sliced 4-5 (e.g., shiitake or button)
Snow peas 1/2 cup
Scallions, chopped 3-4
Light soy sauce 1 1/2 tablespoon
Dark soy sauce 1 1/2 tablespoon
Oyster sauce 1 tablespoon
Hoisin sauce 1 tablespoon
Chinese cooking wine (for sauce) 1 tablespoon
Creamy peanut butter 1/2 tablespoon
Water 1/2 cup
Fresh lo mein noodles (or egg noodles) 1 pound
Toasted sesame seeds, for garnish Optional
Sesame oil, for drizzling Optional
Cooking oil, for stir-frying 2-3 tablespoons

1 Bring a large pot of water to a boil for the noodles.
2 Place the thinly sliced chicken in a mixing bowl. Add the thinly sliced garlic and julienned ginger.
3 Season the chicken mixture with 1/3 teaspoon salt, 1/2 tablespoon Chinese cooking wine, black pepper to taste, and 1/3 teaspoon baking soda. Mix well to ensure everything is evenly coated, then set aside to marinate while you prepare other ingredients.
4 In a separate small bowl, gently break up the peanut butter. Add 1/2 cup of water and whisk until mostly smooth (it doesn’t need to be perfectly mixed, as the heat will dissolve it later). Then add the light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, and 1 tablespoon Chinese cooking wine. Stir to combine and set aside.
5 Once the pot of water is boiling, add the fresh lo mein noodles. Cook according to package directions until about 80% done (slightly al dente), using your judgment. Drain the noodles and shake off excess water, then set aside.
6 Heat 2-3 tablespoons of cooking oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry until mostly cooked through, about 2-3 minutes.
7 Add the sliced carrots, bell pepper, mushrooms, and snow peas to the wok with the chicken (reserving the chopped scallions for later). Stir-fry for about 3-4 minutes until vegetables are slightly tender-crisp.
8 Add the drained noodles and the prepared sauce mixture to the wok with the chicken and vegetables. Switch the heat to medium.
9 Mix well, tossing everything together until the noodles are fully coated with the sauce and heated through. Cook until most of the sauce is absorbed and the noodles are perfectly done, about 2-3 minutes, being careful not to overcook and stick to the wok.
10 Turn off the heat. Add the chopped scallions and give it a final stir.
11 Serve immediately, garnished with toasted sesame seeds or a drizzle of sesame oil if desired.

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