This high-volume recipe utilizes the expansive surface of a griddle to create a savory stir-fry with charred edges. It is an efficient method for preparing large quantities of noodles and protein simultaneously while maintaining consistent heat.

List of ingredients

3/4 cup soy sauce – provides the salty base for the sauce.
1/4 cup brown sugar – adds sweetness and helps with caramelization.
2 tablespoons garlic paste or minced garlic – adds pungent aromatic flavor.
2 tablespoons ginger paste or grated ginger – provides a fresh, spicy undertone.
2 tablespoons sriracha – adds a controlled level of heat.
2 tablespoons oyster sauce – adds umami and thickness to the glaze.
2 tablespoons rice vinegar – balances the sweetness with acidity.
3 pounds boneless skinless chicken thighs – chosen for their moisture and flavor.
1 pound spaghetti – used as a substitute for traditional egg noodles.
8 ounces mushrooms (sliced) – adds earthy flavor and texture.
1 red bell pepper (thinly sliced) – adds color and a mild sweetness.
1 onion (thinly sliced) – provides a savory aromatic base.
2 to 3 carrots (grated or shredded) – adds sweetness and a bright orange hue.
vegetable oil – used for high-heat searing on the griddle.
Optional: sesame seeds or green onions to garnish, extra sriracha, soy sauce, and/or yum yum sauce.

step-by-step instructions

Prepare the sauce: Whisk the soy sauce, brown sugar, garlic, ginger, sriracha, oyster sauce, and rice vinegar in a bowl until the sugar is dissolved and the mixture is smooth.
Marinate the chicken: Cut the chicken thighs into bite-sized pieces and place them in a gallon-sized plastic bag. Add a few spoonfuls of the prepared sauce to the bag, massage it to coat the meat evenly, and refrigerate overnight.
Store remaining sauce: Place the rest of the sauce in a covered container and keep it in the refrigerator until cooking.
Cook the pasta: Boil the spaghetti according to the package directions. Drain the pasta and rinse it immediately with cold water to remove excess starch and prevent the noodles from becoming mushy.
Organize the tray: Place the marinated chicken, cooked spaghetti, reserved sauce, sliced mushrooms, sliced red pepper, sliced onion, and shredded carrots on a large tray for easy transport to the griddle.
Sear the protein and vegetables: Preheat the griddle to medium-high heat. Apply vegetable oil and add the chicken and vegetables; cook for 7 to 9 minutes, flipping and turning frequently with hibachi spatulas.
Combine and finish: Add the cooked spaghetti and the remaining sauce to the griddle. Stir and turn for 4 to 5 minutes until the noodles are heated through and thoroughly coated.
Serve: Transfer the Lo Mein to a serving tray in small batches. Garnish with sesame seeds and green onions, and provide extra sriracha, soy sauce, or yum yum sauce on the side.

Griddle Management and Heat Control

Maintaining Medium-High Temperature

Set your griddle burners to medium-high to ensure the chicken sears quickly without steaming in its own juices. If the surface temperature is too low, the meat will release moisture and boil, preventing the desired brown crust. Use an infrared thermometer to verify the surface is around 375 to 400 degrees Fahrenheit.

Using Hibachi Spatulas for Large Volumes

Wide hibachi spatulas are essential for moving large quantities of noodles and vegetables. Use a chopping motion to break up any clumps of spaghetti and toss the ingredients to ensure even heat distribution. This prevents the noodles from sticking to the surface in one large mass.

Managing Surface Area and Crowding

Avoid overloading one section of the griddle, as this can cause the temperature to drop rapidly. Distribute the chicken and vegetables across the available space to maintain a high sear. Once the protein is nearly cooked, you can push the ingredients together to incorporate the noodles and sauce.

Selecting High-Smoke Point Oils

Use vegetable oil, canola oil, or grapeseed oil to prevent the fat from smoking or burning at medium-high heat. Extra virgin olive oil is not recommended as its smoke point is too low for this method. Apply a thin, even layer of oil across the cooking surface just before adding the ingredients.

Preventing Sauce Caramelization from Burning

The sugar in the brown sugar and oyster sauce can burn quickly if left stationary. Keep the noodles and meat in constant motion once the sauce is added. This ensures the glaze coats the food without sticking or scorching on the griddle surface.

Ingredient Substitutions and Variations

Choosing the Best Noodle Alternatives

While spaghetti is a convenient substitute, authentic lo mein egg noodles provide a springier texture. If egg noodles are unavailable, linguine or fettuccine are also acceptable alternatives due to their flat shape. Ensure all pasta is rinsed with cold water after boiling to stop the cooking process.

Substituting Chicken Thighs for Breast

Chicken thighs are preferred because they remain juicy under high heat, but chicken breasts can be used. If using breasts, cut them into slightly larger pieces to prevent them from drying out during the 7 to 9 minute sear. Reduce the initial cooking time by 1 to 2 minutes to avoid overcooking.

Adding Different Vegetable Combinations

You can replace the red bell pepper with green or yellow peppers for a different flavor profile. Adding snap peas, broccoli florets, or baby corn provides additional crunch and nutritional value. Cut all vegetables into uniform sizes so they cook at the same rate as the chicken.

Adjusting the Sauce Heat Level

For a spicier dish, increase the sriracha to 3 or 4 tablespoons or add crushed red pepper flakes during the sear. For a milder version, reduce the sriracha to one tablespoon. You can also add a teaspoon of toasted sesame oil to the sauce for a nuttier, more traditional aroma.

Low Sodium and Dietary Adjustments

To reduce the salt content, replace the standard soy sauce with low-sodium soy sauce or coconut aminos. For a gluten-free version, use tamari instead of soy sauce and substitute the spaghetti with brown rice noodles or zucchini noodles. Ensure the oyster sauce is also a gluten-free variety.

Preparation and Marinating Logistics

The Importance of Overnight Marinating

Marinating the chicken overnight allows the salt and acids in the sauce to penetrate deep into the meat. This process tenderizes the chicken thighs and ensures the flavor is consistent throughout each piece. If you are short on time, marinate for at least 4 hours in the refrigerator.

Precise Cutting for Even Cooking

Cut the chicken into consistent 1-inch cubes to ensure they all reach the safe internal temperature at the same time. Thinly slice the onions and peppers to match the width of the noodles. This uniformity allows the hibachi spatulas to move the ingredients efficiently without cutting them into smaller fragments.

The Cold Water Rinse Technique

Rinsing boiled spaghetti with cold water removes the surface starch that causes noodles to clump together. This step is critical for griddle cooking, as starchy noodles will stick to the metal surface and each other. It also prevents the noodles from overcooking while they sit on the tray before hitting the heat.

Tray Organization for Griddle Efficiency

Organize all prepped ingredients on a large baking sheet or tray before heading to the griddle. This prevents multiple trips back to the kitchen and ensures the griddle does not cool down while you search for ingredients. Place the sauce in a pourable container for quick application.

Serving and Presentation Strategies

Adding Fresh Garnishes for Texture

Garnish the final dish with toasted sesame seeds and freshly chopped green onions. The sesame seeds add a slight crunch, while the green onions provide a sharp, fresh contrast to the rich sauce. Adding a few sprigs of cilantro can also enhance the visual appeal and flavor.

Complementing with Side Dishes

Serve the chicken lo mein with steamed edamame or a crisp Asian slaw to balance the richness of the griddle-fried noodles. A side of steamed dumplings or spring rolls completes the meal for larger crowds. These sides can often be prepared in advance and served at room temperature.

Effective Plating for Large Groups

When feeding a crowd, transfer the finished lo mein to a large warmed platter rather than individual plates. This keeps the food hot for a longer period. Using a wide platter allows guests to see the variety of colorful vegetables and the glaze on the chicken.

Storage and Reheating Advice

Refrigeration and Airtight Storage

Store leftover lo mein in an airtight container in the refrigerator for up to 3 to 4 days. To prevent the noodles from absorbing all the sauce and becoming dry, ensure the container is completely sealed. If the dish seems dry before storing, add a tablespoon of water or extra soy sauce.

The Best Reheating Methods

Reheating on a skillet or griddle is the best way to maintain the texture. Add a small amount of oil or water to the pan and stir-fry over medium heat until steaming. This regenerates the sauce and prevents the noodles from becoming gummy.

Using a Microwave for Quick Reheating

If using a microwave, sprinkle a teaspoon of water over the noodles and cover the dish with a damp paper towel. Heat in 30-second intervals, stirring in between, to ensure even heating. Avoid overheating, as this can make the chicken rubbery and the noodles mushy.

Freezing Lo Mein for Long Term

While not ideal for texture, lo mein can be frozen for up to two months. Freeze in single-serving portions to avoid thawing the entire batch. Thaw completely in the refrigerator before reheating in a skillet to restore the best possible consistency.

Troubleshooting Common Issues

Resolving Sticky or Clumped Noodles

If the noodles clump together on the griddle, use the edge of your spatula to chop through the masses. Adding a small amount of additional oil or a splash of water can help loosen the strands. Ensure the griddle is hot enough so the noodles slide across the surface.

Fixing Overly Salty Sauce

If the finished dish is too salty, stir in a small amount of brown sugar or a squeeze of fresh lime juice. The acidity of the lime or the sweetness of the sugar helps neutralize the sodium. In extreme cases, adding more steamed vegetables can dilute the overall saltiness.

Preventing Soggy Vegetables

Soggy vegetables usually occur when the griddle is too crowded, causing the food to steam instead of sear. Cook the vegetables in smaller batches if necessary, or increase the heat. Ensure vegetables are patted dry before they are placed on the griddle.

Ensuring Chicken is Fully Cooked

In large batches, chicken in the center of the pile may remain undercooked. Use the spatulas to rotate the meat frequently, moving pieces from the center to the edges. Use a meat thermometer to confirm the chicken has reached an internal temperature of 165 degrees Fahrenheit.

Frequently Asked Questions

Can this be made in a wok instead of a griddle?

Yes, this recipe can be adapted for a wok. Cook the chicken and vegetables in batches to avoid crowding the pan, then combine everything with the noodles and sauce at the end. You will need to add oil more frequently than you would on a griddle.

What is yum yum sauce and can it be substituted?

Yum yum sauce is a Japanese-style mayonnaise-based sauce that is sweet and tangy. If unavailable, a mixture of mayonnaise, a pinch of sugar, and a dash of paprika can serve as a simple substitute. It is used as a dipping sauce or a drizzle on top.

Is spaghetti a suitable replacement for lo mein noodles?

Spaghetti is a practical substitute because it mimics the shape and texture of lo mein noodles. To make it more authentic, ensure you cook it al dente and rinse it with cold water. The sauce is thick enough to adhere well to the smooth surface of spaghetti.

What is the best oil for high-heat griddle cooking?

Vegetable oil or canola oil are the best choices because they have high smoke points and neutral flavors. Avoid using butter or extra virgin olive oil, as they will burn and create a bitter taste at the temperatures required for this recipe.

Can I prepare the vegetables a day in advance?

Yes, you can slice and shred all the vegetables 24 hours in advance. Store them in airtight containers or bags in the refrigerator to keep them crisp. Do not mix them with the sauce until they hit the griddle to avoid drawing out too much moisture.

Blackstone Griddle Chicken Lo Mein

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Author: lilycarter
Total Time: 40 minutes
Yield: 8 servings 1x
Diet: General

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Description

Blackstone Chicken Lo Mein is a great way to make a large amount of Lo Mein on the Blackstone griddle, so delicious and easy!

Ingredients

Scale

3/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons garlic paste or minced garlic
2 tablespoons ginger paste or grated ginger
2 tablespoons sriracha
2 tablespoons oyster sauce
2 tablespoons rice vinegar
3 pounds boneless skinless chicken thighs
1 pound spaghetti
8 ounces mushrooms, sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
2 to 3 carrots, grated or shredded
vegetable oil
sesame seeds (optional)
green onions (optional)

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Instructions

Whisk Sauce: Put the soy sauce, brown sugar, garlic, ginger, sriracha, oyster sauce, and rice vinegar in a bowl and whisk until evenly combined.
Prepare Chicken: Cut the chicken thighs into bite size pieces and put them in a gallon size plastic bag. Add a few spoonfuls of the sauce to the chicken and massage the bag until the chicken is evenly coated.
Marinate: Put the sauce in a covered container in the fridge. Marinate the chicken overnight in the fridge.
Cook Pasta: Boil the spaghetti according to package directions. Drain and rinse with cold water so it doesn’t get mushy.
Prep Tray: Put the chicken, cooked spaghetti, sauce, mushrooms, red pepper, onion, and carrots on a large tray.
Griddle Meat and Veggies: Preheat the griddle to medium high heat for several minutes. Add some cooking oil and the chicken and veggies. Cook 7 to 9 minutes, flipping and turning a few times with hibachi spatulas.
Combine: Add the cooked spaghetti and the sauce. Cook 4 to 5 more minutes, stirring and turning a few times.
Serve: Transfer in small batches to the tray and serve garnished with sesame seeds and green onions if desired.

Notes

Regular spaghetti can be used as a substitute for traditional egg noodles if they are unavailable.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Griddling
Cuisine: American, Asian

Nutrition

Serving Size: 1 serving
Calories: 408 kcal
Sugar: 27 g
Sodium: 1375 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 75 g
Fiber: 2 g
Protein: 48 g
Cholesterol: 110 mg