Print

Chicken Lo Mein

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and satisfying Chinese‑American stir‑fry featuring tender chicken, crisp vegetables, and savory noodles.

Ingredients

Scale
  • 8 oz lo mein noodles (or spaghetti)
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp hoisin sauce (optional)
  • 2 tbsp vegetable oil, divided
  • 1 lb boneless skinless chicken breast, thinly sliced
  • 1 cup napa cabbage, julienned
  • 1 cup bell peppers, sliced
  • 1 cup carrot, julienned
  • 1 cup snow peas or snap peas
  • 3 green onions, sliced diagonally
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • Salt and pepper, to taste

Instructions

  1. Cook noodles according to package instructions until al dente. Drain, toss with a drop of sesame oil to prevent sticking, and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and hoisin sauce (if using); set sauce mixture aside.
  3. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Season chicken with salt and pepper, then stir-fry until cooked through (about 4–5 minutes). Remove chicken and set aside.
  4. Add remaining 1 tbsp oil to the pan. Stir-fry garlic and ginger briefly (about 30 seconds) until fragrant.
  5. Add carrot, bell pepper, snow peas, and cabbage. Stir-fry 2–3 minutes until vegetables are crisp-tender.
  6. Return chicken to the wok, add noodles and sauce mixture. Toss everything together until heated through and well coated, about 2 minutes.
  7. Stir in green onions, taste, and adjust seasoning with more soy sauce or pepper if needed.
  8. Serve hot, garnished with extra green onions or sesame seeds if desired.

Notes

  • Feel free to switch chicken with shrimp or tofu for variety.
  • Add a splash of chili garlic sauce or red pepper flakes for heat.
  • Use any vegetables you like—broccoli, mushrooms, bok choy all work well.
  • To reduce sodium, use low-sodium soy sauce and skip the hoisin.

Nutrition