Orange Chicken Lo Mein
Craving takeout-style lo mein but want to make it at home? This recipe is a slightly different take on the usual version, combining two familiar dishes into one: Orange Chicken + Lo Mein! And with a little shortcut, it’s easier to put together than you might think.
To keep things simple, I grabbed InnovAsian Orange Chicken from my local grocery store as a little shortcut to save time in the kitchen. Instead of making everything from scratch, all that’s left is cooking the noodles, stir-frying the vegetables, and tossing everything together. It’s a pretty handy way to turn a frozen favorite into a homemade noodle dinner!
Disclosure: I originally developed this recipe for a paid Instagram collaboration with InnovAsian. This blog post isn’t sponsored, but I wanted to share the recipe here because using frozen orange chicken makes such a convenient shortcut. You can also use your favorite brand!
Ingredients You’ll Need
Lo Mein Noodles: I used fresh lo mein noodles from Twin Marquis, which you can find in the refrigerated or frozen section of Asian grocery stores. If you can’t find fresh lo mein noodles, dried lo mein noodles, egg noodles, or even spaghetti can work as substitutes. Just cook them according to the package instructions.
Napa Cabbage: Both the leafy greens and white stems can be used. Regular green cabbage or bok choy also work as substitutes.
Carrots: Cut into thin matchsticks for even cooking, or use pre-shredded carrots to save time.
Scallions: Use the white parts for stir-frying and save the green parts for garnish.
Garlic: Freshly minced garlic works best. Add it toward the end of stir-frying the vegetables to prevent burning.
Orange Sauce: Use the sauce packet included with InnovAsian Orange Chicken. It adds the signature orange flavor to the lo mein.
Soy Sauce: Regular or light soy sauce works well here.
Oyster Sauce: Adds a rich, savory flavor and a little sweetness to the sauce.
Dark Soy Sauce: Mainly used to give the noodles a deeper brown color. It’s different from regular soy sauce, so a little goes a long way.
Sesame Oil: Adds a nutty aroma to the sauce. Toasted sesame oil is recommended.
Water: Helps loosen the sauce so it coats the noodles more evenly.
Tips for Making Orange Chicken Lo Mein
Don’t overcook the noodles. Cook the lo mein noodles for about half the time recommended on the package, then drain and rinse under cold water to stop the cooking process. They’ll continue to cook when tossed in the hot wok, so this helps prevent them from becoming too soft or mushy.
Have everything ready before cooking. Stir-frying moves quickly, so prepare the vegetables and mix the sauce ingredients ahead of time. This makes it easier to cook everything without stopping between steps.
Use a large wok or skillet. Give the noodles enough room to toss with the sauce and vegetables. If the pan is overcrowded, it can be difficult to mix everything evenly.
Add the orange chicken toward the end. This helps prevent the crispy coating from becoming too soft while the noodles are being stir-fried.
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Orange Chicken Lo Mein
Ingredients
- 1 package InnovAsian Orange Chicken
- 10 oz lo mein noodles
- 2 tbsp neutral oil
- 2 scallions, white and green parts separated
- 1 tbsp minced garlic
- 1/2 cup thinly sliced carrots
- 1 cup thinly sliced napa cabbage
Sauce Mixture
- 1 orange sauce packet, included with InnovAsian Orange Chicken
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1/4 cup water
Instructions
- Cook the InnovAsian Orange Chicken according to the package instructions until hot and crispy. Set aside.
- Bring a large pot of water to boil. Cook the lo mein noodles for half the recommended package time, until partially cooked. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a small bowl, combine the orange sauce packet, soy sauce, oyster sauce, dark soy sauce, sesame oil, and water. Mix well.
- Heat the oil in a wok or large skillet over medium-high heat. Add the scallion whites, carrots, and napa cabbage. Stir-fry for about 1 minute, until the vegetables begin to soften.
- Add the minced garlic and stir-fry for another 30 seconds, until fragrant.
- Add the lo mein noodles and orange chicken to the wok. Pour in the sauce mixture and toss until everything is evenly coated, the noodles are fully cooked, and the sauce is heated through.
- Finish with the scallion greens and serve immediately.