How to make slow cooker lo mein

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For some reason, I never seem to able to order the right thing from Chinese takeout places. What I want is soft chewy noodles, vegetables, and a flavorful brown sauce, but I always confuse Chow Mein, Lo Mein, and Chop Suey. At least half the time, I order the wrong thing, and even if I get the order right I often find the food disappointing. Lately, I’ve taking matters into my own hands and the results are very satisfying. Homemade Lo Mein is as easy as take out and even more delicious. If you’re feeling lethargic and chilled, this warming combination of ginger, garlic and sesame oil will revive you.
Lo mein is made with wheat noodles, so you can get a great result with any long thin noodle you have on hand: spaghetti, linguini, or even a package of dry ramen. Cooking the noodles in the slow cooker allows them to soak up more of the dressing, resulting in a deeply flavorful result. I use chicken, instead of pork or beef, for a lighter flavor that lets the sauce be the star.
Lo Mein
10 minutes
3 hours 30 minutes
3 hours 40 minutes
2 lbs. (900 g) chicken breasts
2 teaspoons (10 ml) sesame oil
¼ (60 ml) cup soy sauce
2 tablespoons (30 ml) oyster sauce
1 tablespoon (15 ml) honey
½ cup (120 ml) chicken broth
1 tablespoon (5 g) fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
3 green onions, thinly sliced
½ lb. sliced white mushrooms
¼ head shredded cabbage
2 medium carrots, peeled, julienned
12 oz. ramen noodles or your favorite asian style noodle
Set chicken breasts in the bottom of a 6-quart slow cooker. Add sesame oil, soy sauce, oyster sauce, honey, chicken broth, ginger and garlic. Cook on high for 3 hours.
Remove chicken breasts and shred with two forks, set aside.
Meanwhile, add green onions, mushrooms, cabbage, carrots and noodles to slow cooker.
Stir thoroughly and cook for an additional 30 minutes, or until noodles are fully cooked and vegetables are tender. Stir in shredded chicken and serve.
Pro tip: This recipe also works with pork shoulder or beef chuck. If you choose beef, thinly slice instead of shredding in step 2.
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