Chicken Lo Mein Noodles (Printable Version)

Stir-fried chicken and crisp vegetables tossed in savory noodles for a quick, flavorful meal.

# Ingredient List:

→ Main Ingredients

01 - 1 tablespoon canola oil
02 - 1 pound chicken breasts, sliced into thin strips
03 - 3 cloves garlic, minced
04 - 2 tablespoons ginger, freshly grated
05 - 2 tablespoons low sodium soy sauce
06 - 8 ounces mushrooms, thinly sliced (baby bellas or shiitake)
07 - 1 small onion, finely chopped
08 - 1 1/2 cups Napa cabbage, finely shredded
09 - 1 cup carrots, cut into matchstick pieces
10 - 12 ounces pasta, cooked according to package directions

→ Sauce Ingredients

11 - 1/4 cup low sodium chicken broth
12 - 1 teaspoon cornstarch
13 - 1 tablespoon sesame oil
14 - 1/4 cup low sodium soy sauce
15 - 1 teaspoon light brown sugar

# Directions:

01 - Heat canola oil in a large pan or wok over medium-high heat. Add chicken strips and cook until browned and fully cooked, about 5 to 7 minutes. Remove cooked chicken from the pan and set aside.
02 - Add minced garlic and grated ginger to the same pan. Sauté for 1 to 2 minutes until aromatic.
03 - Introduce mushrooms, chopped onion, shredded Napa cabbage, and matchstick carrots to the pan. Stir-fry for 3 to 4 minutes until the vegetables are tender yet crisp.
04 - In a small bowl, thoroughly whisk together chicken broth, cornstarch, sesame oil, soy sauce, and brown sugar until smooth.
05 - Return the cooked chicken and pasta to the pan. Pour the prepared sauce over chicken and vegetables. Stir to coat evenly and cook for 2 to 3 minutes until the sauce thickens and incorporates.
06 - Transfer to plates and serve immediately while hot.

# Expert Advice:

01 -
  • Quick weeknight dinner
  • Loaded with fresh vegetables
02 -
  • You can customize this dish by adding other vegetables like bell peppers or snap peas
  • Whole wheat or gluten-free pasta works great
03 -
  • Prep all your ingredients before you start cooking for ease
  • Cook the noodles al dente to prevent them from getting mushy
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