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.
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!
Why is this Chicken and Vegetable Lo Mein Healthy?
One hearty serving of this lo main is under 500 calories and it’s loaded with fresh veggies. It’s low in sugar and high in protein for a deliciously well balanced meal. It’s a great healthy alternative to your regular takeout!
How to Make Chicken and Vegetable Lo Mein
First of all cook the noodles according to package instructions and set aside and in a small bowl whisk all of the sauce ingredients together.
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, along with the cooked noodles and remaining sauce and gently toss everything together.
Top Tips to Make Chicken and Vegetable Lo Mein
- You can use a low sodium soy sauce if you wish to reduce the sodium content.
- Use organic chicken if you can that hasn’t been raised on antibiotics.
- If you like things spicy, add a little extra sriracha to the sauce.
- This is a great dish to add your favorite ingredients to. Try other vegetables or make it vegan by substituting the chicken for tofu.
- Serve immediately.
Frequently Asked Questions
What is Lo Mein?
Lo mein is a traditional Chinese dish that is made with egg noodles. They are mixed with vegetables, and usually a protein such as chicken, beef or seafood. The dish is cooked in a soy sauce mix. Lo mein is cooked in a wok so it’s a fast and easy dish to prepare.
What’s the difference between lo mein and chow mein?
Lo mein and chow mein are are two very similar Chinese dishes that are made with egg noodles, vegetables and protein. The main difference is that the noodles in a chow mein are stir fried so that they are crispy, but in lo mein they are soft.
Is lo mein healthy?
If you order this dish from your usual Chinese restaurant, the chances are that it won’t be healthy for you. Restaurants will add a lot of salt and sugar to the dish, meaning that it can have twice as many calories as my recipe! My recipe is still packed full of flavor, but is a much healthier and well balanced meal, so enjoy!
For more Asian inspired recipes
I love how easy and quick it is to make this yummy Chinese dish- it’s so easy to incorporate it into your weekly meal rotation. It’s a great way to use up any veggies you have in your fridge and it’s a hit with the whole family!
If you’ve tried this healthy-ish feel good Chicken Lo Mein recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Chicken Lo Mein
- 8 ounces lo mein egg noodles
- 8 ounces chicken breast cut into large chunks
- 2 tablespoons 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 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 teaspoon Sriracha or more, to taste
- 2 teaspoon 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
- Recipe: Adapted from Damn Delicious