Easy Chicken Lo Mein
Chicken lo mein has tasty, sauce-soaked noodles, tender veggies and thin strips of chicken scattered throughout the dish, and it’s ready in just 20 minutes.
Yield: 4 -6 servings
Ingredients
- 10 oz. Chinese egg noodles (see notes)
- 1 teaspoon sesame oil
- 1 tablespoon canola oil
- 1 ½ lbs. boneless, skinless chicken breasts, cut into thin strips
- 1 red bell pepper, cut into thin strips
- ½ cup thinly sliced onion
- 2 cloves garlic
- 1 ½ cups shredded cabbage (I use Napa cabbage)
- ½ cup matchstick carrots
- ⅓ cup low-sodium chicken broth (or sub water)
- ¼ cup low-sodium soy sauce
- 3 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- ½ cup bean sprouts (optional)
For serving (optional):
- Sliced green onions
- Extra soy sauce
Instructions
- Cook the noodles according to package directions, but for one minute less than the total time. Drain the noodles and toss with a teaspoon of sesame oil.
- Meanwhile, heat canola oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 4-5 minutes, until cooked through. Remove the chicken from the pan.
- Add the pepper and onion to the pan and sauté for 2-3 minutes, until slightly tender.
- Reduce the heat to medium, add the garlic and sauté for another 30 seconds.
- Add the cabbage and carrots, stir well to combine and cook for 1-2 minutes, until slightly tender.
- Add the chicken broth, soy sauce, hoisin sauce and sesame oil. Return the chicken to the pan, add the cooked noodles, add the bean sprouts, if using, and toss well to combine. Serve immediately.
Notes
Noodles: Chinese egg noodles are traditional for lo main. They are also sometimes labeled as Cantonese egg noodles. However, you can also substitute a long noodle, like regular or thin spaghetti, in a pinch.
Chicken: Cutting the chicken into thin strips is key for helping it to cook quickly and cook all the way through. If your chicken breasts are really thick, you might want to slice them in half horizontally and then make your thin strips.
Cabbage: I use Napa cabbage, but a regular green cabbage would be fine, too.
Broth: Using low-sodium chicken broth and low-sodium soy sauce helps you control the amount of sodium in this dish.
Veggies: Feel free to swap out any of the veggies to suit your preferences. You can skip the bell pepper (I’ve done that before), add zucchini or snow peas, try it with broccoli or bok choy - the sky is the limit!
Cooking tip: It really helps to use a large, deep skillet to make this dish. We’re piling everything in - including the cabbage and also the noodles at the end - and it’s easier to mix if you have a bit of room.
Leftovers: Store leftovers, covered, in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave, adding extra soy sauce if needed to "wake" it up a bit.
Video
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 23g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 110mg | Sodium: 614mg | Fiber: 3g | Sugar: 6g
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