Chicken and Vegetable Lo Mein
This easy Chicken and Vegetable Lo Mein recipe is inspired by the Chinese takeout dish, with a flavorful lo mein sauce, crisp veggies, chicken, and noodles!
Servings: 6 servings
Equipment
Ingredients
- 8 ounces lo mein noodles Chinese egg noodles
- 4 tablespoons avocado oil divided
- ¼ cup oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoon toasted sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 1 pound chicken breast thinly sliced
- 2 garlic cloves minced
- 1 1- inch fresh ginger peeled and finely chopped
- 2 cups green cabbage thinly sliced
- 1 red pepper thinly sliced
- 1 cup matchstick carrots
- 3 green onions thinly sliced diagonally, white and dark green parts separated
Instructions
- Cook lo mein noodles in a pot of boiling water until just cooked (they should still be very chewy). Drain and toss with 1 tablespoon vegetable oil. Keep warm.
- In a small bowl, stir together oyster sauce, soy sauce, sesame oil, chicken stock and cornstarch until well combined to make the sauce. Set aside.
- In a large, heavy-bottomed pan, heat 2 tablespoons avocado oil over medium-high heat. Add chicken and cook, stirring, until browned, about 2 minutes. Remove to a plate.
- Add remaining 1 tablespoon vegetable oil, garlic and ginger to the pan. Cook, stirring constantly, until fragrant, about 1 minute. Then add cabbage, pepper, carrots, white parts of green onions and cook, stirring constantly, until cabbage is wilted, 2 minutes.
- Add sauce and browned chicken and cook until vegetables are tender and the sauce has thickened slightly, about 2 minutes more.
- Add noodles and toss to coat with the sauce. Sprinkle with dark sliced green onions and serve.
Notes
Storage: Store any leftover chicken lo mein in an airtight container in the fridge for up to four days.
Freezing: Frozen lo mein will last for up to three months in a freezer-friendly container. When you're ready to eat, thaw the lo mein in the fridge overnight and then reheat it on the stove over medium heat until warmed through.
Original Recipe: This recipe was updated in March 2022. Here's the original recipe.
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 teaspoons Sriracha or more, to taste
2 teaspoons ground ginger
Instructions
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.
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 teaspoons Sriracha or more, to taste
2 teaspoons ground ginger
Instructions
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.
Nutrition
Calories: 350kcal | Carbohydrates: 36g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 823mg | Potassium: 478mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4290IU | Vitamin C: 38mg | Calcium: 32mg | Iron: 1mg
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