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  • janelvoth

Chicken Lo Mein

We love Asian food in our house. I love to make Thai, Vietnamese and even Chinese sometimes. This recipe is for Chicken Lo Mein. It’s more “Americanized” because I use spaghetti noodles. If I’m making Pad Thai (recipe here), I definitely make sure to buy rice noodles at the local Asian market. But, for Lo Mein it tastes the same to me to just use the spaghetti noodles I already have. This recipe is super flexible. Add whatever veggies you prefer, the meat of your choice and then add the sauce. The secret is always in the sauce, right?

Let’s get started!


8 oz spaghetti noodles (or lo mein noodles)

3 Tbsp low sodium soy sauce

2 Tbsp hoisin sauce

1 tsp sesame oil

1 Tbsp brown sugar

1 Tbsp rice wine vinegar

2 Tbsp oil (divided)

1 pound boneless, skinless chicken breasts (or thighs, or use beef if you prefer, or pork, or tofu!)

2 cups mixed veggies (I love to use onion, carrot, cabbage, broccoli, cauliflower, etc.)

1 small red bell pepper diced

3 cloves garlic minced

1 tsp ginger minced

Sesame seeds for garnish (optional)

The first thing I do is cut all my veggies and put them in a bowl. This saves me from washing the cutting board, which saves time!

Next, get a large saucepan and drizzle 1 Tbsp of the oil. While it heats up, cut the chicken into bite size pieces.

Add the chicken and allow to cook for 5-7 minutes, then flip and cook the other side until mostly done.

Add the garlic, ginger and veggies. Allow to cook until the veggies are as tender as you like. Personally, I like mine with a little crunch (al dente).

While the veggies are cooking, start your pasta. Cook according to the instructions on the package.

Once the pasta is going, mix up your sauce. I love to save time from cleaning with a little more prep, so measure the brown sugar first! It’s the only dry ingredient in the sauce. Then, add all of the other liquids (soy sauce, hoisin sauce, sesame oil, rice wine vinegar). Mix these all together.

When the pasta is done and the veggies are how you like, start adding everything together! I like to add the pasta first, then the sauce.

For our family, I usually double this recipe and use 2 lbs of meat. So, feel free to double everything and make enough for 2 nights if you have a bigger family!

Once everything is stirred together, you can decide if you like the runny sauce, or if you need to thicken a bit. When I made it for these pictures, it was a bit runny so I mixed a little corn starch with cold water and added to slightly thicken.

Serve and garnish with sesame seeds if you like! My family also likes to add spicy chilis or other spicy sauces to add a kick.

Happy Cooking!


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