← The Cookbook Frequency Friday
Recipe No. 07
From the kitchen of Chef Paul

Chicken Lo Mein

One pot, under 30 minutes, cooked by feel

Episode 7 · Friday, Sep 11, 2026

The Rogue Panda

Chicken Lo Mein on Frequency Friday, episode 7
Ep 7 · Chef Paul at the wok

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From the kitchen

You'll need

0 of 7 ready

On the show

How we make it

  1. Marinate the chicken in onion, garlic, a tiny bit of chili flakes and scallions. No salt. Paul marinated his about two days ahead.
  2. Bring water to a violent, rolling boil, with bubbles breaking on top.
  3. Boil the noodles about 2 minutes, by feel. They're ready when they've doubled in size.
  4. Drain the noodles.
  5. Get all your prep and sauces ready, then stir-fry the chicken and toss in the noodles.
  6. Plate it and eat it with chopsticks.

Pointers from the show

  • Boiling means bubbles break on top. Simmering means they break at the bottom.
  • Limp noodles sinking to the bottom? Your water isn't really boiling.
  • Marinate without salt so you can season later. The earlier you marinate, the better.
  • A stir-fry is all about having your prep ready before you start.

The story

About this recipe

Paul was born into cooking. His grandmother owned a restaurant and his mom runs a Jamaican spot, and she taught him to cook by feel instead of by the timer. One of his favorite culinary school books had zero measurements in it. The Rogue Panda started out as a vegan Chinese restaurant, and he brought his own wok and big chopsticks to the studio. He's coming back to make Jamaican food.

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