chicken vegetable lo mein recipes
Chicken Lo Mein noodles, Chicken, Carrot In Under 30 Minutes Like Your Favorite Chinese Takeout Restaurant. My recipe is quick, easy, and oh so delicious. Forget ordering in, whip this up at home instead!
Lo Mein doesn’t require fancy or unusual ingredients. Like, at all. A quality soy sauce and sesame oil combo is basically it.
What you’re looking at is my quickly thrown together lo mein with the ingredients I had on hand and it was as delicious as my favorite takeout spot.
HOW DO YOU MAKE CHICKEN LO MEIN?
First, cook thinly sliced chicken in a pan until golden brown. Remove the chicken from the pan and place onions, carrots, celery and cabbage in the pan. Cook the veggies until just softened. Next, cook the garlic in the pan for 30 seconds. Add the noodles and cooked chicken to the pan and toss everything together.
WHAT IS THE DIFFERENCE BETWEEN LO MEIN AND CHOW MEIN?
A traditional chow mein has noodles that are boiled, then stir fried until having a slightly crisped exterior while lo mein is boiled then tossed in a sauce without cooking the noodles an additional amount. The noodles are roughly the same, both egg noodles, but lo mein noodles are normally thicker and chewier.
Vegetable Lo Mein: The easiest of all the varieties, add in your favorite vegetables cooked until just softened but still with a crisp bite.
MORE CHICKEN LO MEIN NOODLES RECIPES READERS LOVE!
egg roll in a bowl – My personal favorite!!
mapo tofu recipes – Simply classic.
Shrimp Fried Rice Recipe – so easy
cucumber salad – so easy!
teriyaki chicken – Reader favorite!
egg fried rice recipes – cheesy and delicious
bacon fried rice – Favorite recipe!
Chicken Lo Mein noodles
- 8 ounces uncooked lo mein noodles
- 8 oz chicken breast cut into large chunks
- 2 tbsp canola oil divided
- 2 cloves garlic minced
- 1 cup shredded carrots
- 2 cups cabbage
- 1/4 cup soy sauce or more to taste
- 2 tsp ground minced
- 1/4 cup Snow peas
- 2 tablespoon scallions minced
- 1/2 teaspoon salt
- 1 tbsp sesame oil
- Cook the noodles according to package instructions; drain and set aside.
- In a small bowl whisk the sauce ingredients together; set aside.
- In a large skillet or wok, heat 1 tbsp canola oil, then add the chicken with salt/pepper and cook for about 5 minutes or until chicken starts to brown and is no longer pink inside. Pour about half the sauce over the chicken and stir-fry for an additional minute to coat. Then transfer the chicken to a bowl; set aside.
- To the same skillet, heat the other 1 tbsp canola oil and add the garlic, cabbage, snow peas and carrots and cook for 2-4 minutes until fork tender.
- Add the chicken back to the skillet. Add the cooked noodles, remaining sauce and gently toss everything together.
- Serve immediately