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Easy Lo Mein Noodles Recipe with Chicken and Veggies

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This quick and easy lo mein recipe features tender chicken, crisp veggies, and chewy noodles tossed in a savory homemade sauce. Perfect for busy weeknights, it’s better than take-out and endlessly adaptable for your family’s tastes.

Ingredients

Scale
  • 8 oz lo mein noodles (or substitute spaghetti, linguine, or ramen noodles)
  • 1 large chicken breast (about 8 oz), thinly sliced, boneless, skinless
  • 1 tbsp soy sauce (for marinating chicken)
  • 1 tsp cornstarch
  • 1 cup snap peas, trimmed
  • 1 medium carrot, julienned or thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded cabbage or bok choy
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 3 tbsp soy sauce (for sauce, low-sodium preferred)
  • 1 tbsp oyster sauce (or hoisin for vegetarian)
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or brown sugar
  • 1 tsp rice vinegar
  • 1 tsp sriracha or chili garlic sauce (optional)
  • 2 tbsp water
  • 1–2 tbsp vegetable oil (for stir-frying)

Instructions

  1. Thinly slice chicken breast against the grain. In a small bowl, toss chicken with 1 tbsp soy sauce and 1 tsp cornstarch. Let marinate for about 10 minutes.
  2. Bring a pot of lightly salted water to a boil. Add noodles and cook according to package directions until al dente. Drain, rinse under cold water, and toss with a drizzle of sesame oil to prevent sticking. Set aside.
  3. Prep veggies: julienne carrot, slice bell pepper and snap peas, shred cabbage or bok choy, slice green onions, mince garlic, and grate ginger.
  4. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp honey or brown sugar, 1 tsp rice vinegar, 1 tsp sriracha (optional), and 2 tbsp water. Set aside.
  5. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add marinated chicken in a single layer. Sear undisturbed for 1 minute, then stir-fry 2-3 minutes until cooked through and golden. Remove chicken to a plate.
  6. If needed, add another splash of oil. Add garlic and ginger to the hot pan; stir for 30 seconds until fragrant. Add carrots, snap peas, and bell pepper. Stir-fry for 2 minutes.
  7. Add cabbage or bok choy and cook 1 minute more, until just wilted.
  8. Return chicken to skillet. Add drained noodles and pour over the sauce. Toss everything together with tongs until noodles are glossy and evenly coated, about 2 minutes.
  9. If noodles look dry, add a splash of water. If too saucy, cook 1 minute longer to thicken.
  10. Remove from heat. Sprinkle with sliced green onions and extra sesame seeds if desired. Serve hot.

Notes

For gluten-free, use tamari and gluten-free noodles. Swap veggies as desired—broccoli, mushrooms, or snow peas work well. Taste and adjust sauce to your preference. High heat and quick cooking keep veggies crisp. Leftovers store well in the fridge for up to 3 days.

Nutrition

Keywords: lo mein, chicken lo mein, easy noodles, stir fry, Chinese takeout, weeknight dinner, quick recipe, family meal, veggies, homemade lo mein

Find it online: https://elvafood.com/easy-lo-mein-noodles-recipe-with-chicken-and-veggies-youll-love/