Easy Chicken Lo Mein

chicken Lo Mein 1_small

Ask my children what their favorite dinner is and you’ll get the following answers:

Kate (age 11): noodles and salad
Carter (age 8): anything with noodles!
Cash (almost 3): “Ooooooodles!”

So, you know, we eat a lot of noodles. I throw them in everything because, if noodles are present, everything else will go down.


Until recently, I’ve only made Lo Mein a few times because we always get it from our favorite Chinese restaurant. It’s so good there, I just knew I wouldn’t be able to top it. But this version might have done it — it tastes just like our favorite and comes together really quickly. If I’m in a hurry, I don’t always include all the veggies below and no one seems to mind.

After all, it’s all about the noodles.

p.s. You can omit any veggies your family doesn’t like. In fact, the first time I made this (pictured here) I didn’t use anything but the onion (for flavor) to make sure my kids liked it. You can also throw in frozen veggies in a pinch.

Easy Chicken Lo Mein

Easy Chicken Lo Mein


10 ounces dried linguine noodles

4-6 cups chicken broth

2 boneless skinless chicken breasts

2 tablespoons olive oil

2 tablespoons sesame oil

1 onion, chopped

1 garlic clove, minced

1 celery rib, thinly sliced

2 cups cabbage, thinly sliced

2 stalks bok choy, sliced

1 carrot, shredded

1/4 cup frozen green pea

1 tablespoon cornstarch

2 tablespoons cold water

1/4 cup light soy sauce


Boil linguine in broth until al dente. Drain well, reserving liquid.

Cut chicken breasts into small pieces. Sprinkle with salt to taste. In a large skillet, heat olive oil and saute chicken until done. Remove, set aside.

Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in 2 tablespoons cold water. Add cornstarch mixture and 1 cup of reserved broth to pan.

Stir in noodles and chicken. Add an additional 1/2 to 1 cup of reserved broth to coat chicken and noodles. Add soy sauce and toss. On low heat cook just until noodles are darkened.

Serves 4-6.


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