Chicken Lo Mein – Skip the takeout and make this easy stir fry recipe at home! Chicken, veggies, and noodles topped with a tasty asian sauce.
Chicken Lo Mein
Noodles are one of my go-tos when I am trying to make an easy meal. After a long day of work, I just want a simple meal that I can throw together in just 20-30 minutes with very little work and this chicken lo mein recipe fits the bill! This recipe is filled with fresh vegetables and chicken so there is a variety of flavors, textures, and colors from everything mixed into the noodles and the sauce is fantastic! The sauce takes just a few simple ingredients to make the sauce that you probably already have on hand!
Common questions about making chicken lo mein
What’s the difference between lo mein and chow mein?
Lo mein means “tossed noodles” while chow mein means “fried noodles” so it is mostly the method of preparation.
Is lo mein healthy?
Lo mein can be healthy depending on how it is prepared. Tradiitonally, it is higher in carbs since noodles are used but you can substitute in spiralized zucchini noodles (zoodles) or a similar low carb option. Additionally, you can add more vegetables and protein into the recipe and less noodles.
What kind of noodles are used in lo mein?
Lo mein noodles are a wheat egg noodle. There are specific lo mein noodles avaliable at most grocery stores but you can use ramen noodles, rice noodles, or any other type of Asian noodle instead. Another suprising substitution you can make is using spaghetti or fettuccine noodles.
Something I love about this chicken lo mein recipe is that it’s an awesome way to use up any random fresh vegetables sitting around in your fridge. You can customize the vegetables in the recipe by just adding vegetable varieties you like or removing ones you aren’t a fan of. When I made this, I had a whole bunch of extra bok choy from a pork ramen recipe I had just made earlier that week but instead of using boy choy, you could just sub in spinach or kale. Feel free to experiment with a variety of different veggies!
When I make this recipe, I like to make the chicken ahead of time when I was doing some meal prep for the week. It helps save time when it’s time to whip up dinner. If you do not have any chicken cooked ahead of time, no worries! Just dice up two chicken breasts and cook them in the pan before you cook the veggies. I suggest leaving the chicken in the pan with the veggies whether you just cooked it or you made it ahead of time so that it can stay warm and soak up some of the flavors of the veggies as they cook.
Can’t get enough of this chicken lo mein recipe? Try these other recipes!
- Japanese Chicken Katsu (Breaded Fried Chicken)
- Baked Asian Salmon
- Udon Soup
- Teriyaki Chicken
- General Tso’s Chicken Stir Fry
- 8 ounces lo mein noodles
- 1 tablespoon olive oil
- 2 chicken breasts, cooked and diced
- 1 bell pepper, julienned
- 1 cup bok choy
- 1 cup pea pods
- 1 cup carrots, chopped or shredded
- 1 cup mushrooms
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 1/2 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Sesame seeds, for garnish
- In a small mixing bowl, combine soy sauce, sugar, sesame oil, and ground ginger. Mix until well combined.
- In a large pot, cook lo mein noodles according to the instructions on the packaging.
- While noodles are cooking, place a large pan over medium-high heat. Drizzle olive oil and cook bell pepper, peas, carrots, chicken, garlic, and mushrooms together for 4 minutes before adding in the bok choy and cooking 3-4 more minutes, stirring frequently. The vegetables should be tender and the bok choy wilted.
- Once noodles are done cooking, drain and then add them to the pan with the chicken and veggies. Pour sauce over everything and mix together until well combined.
- Top with sesame seeds and serve immediately.
Originally posted on Yellow Bliss Road