Chicken and Vegetable Lo Mein
My favorite Chinese takeout menu items were always Lo Mein and Pad Thai. Once I discovered how much fat and calories are in the restaurant versions, I just learned to make these recipes myself. And you should too! There are no fancy ingredients here in this Chicken and Vegetable Lo Mein.
And did I mention it’s actually a great way to use extra vegetables you have lying around in your fridge? Toss ’em all in there, change the chicken for beef or tofu or take it out all together. Chinese dinner at home just got served!
Recipe adapted from Damn Delicious
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- 9 oz Chinese style noodles (I used Nasoya)
- 6-8 oz chicken breast, cut into large chunks
- 2 tbsp canola oil, divided
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 cup mushrooms, sliced
- ½ red bell pepper, julienned
- 1 carrot, julienned
- 2 cups baby spinach
- 1 cup sugar snap peas
For the Sauce
- ¼ cup tamari sauce or soy sauce, or more, to taste
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tsp Sriracha, or more, to taste
- 2 tsp ground ginger
- Cook the noodles according to package instructions; drain and set aside.
- In a small bowl whisk the sauce ingredients together; set aside.
- In a large skillet or wok, heat 1 tbsp canola oil, then add the chicken with salt/pepper and cook for about 5 minutes or until chicken starts to brown and is no longer pink inside. Pour about half the sauce over the chicken and stir-fry for an additional minute to coat. Then transfer the chicken to a bowl; set aside.
- To the same skillet, heat the other 1 tbsp canola oil and add the garlic, onions, mushrooms, peppers and carrots and cook for 2-4 minutes until fork tender. Add the spinach and sugar snap peas and toss for an additional minute until spinach wilts.
- Add the chicken back to the skillet. Add the cooked noodles, remaining sauce and gently toss everything together.
- Serve immediately