This Chicken Lo Mein with Vegetables is scrumptious and easy to make at home. Use fresh egg noodles or spaghetti/linguine, add fresh chicken and veggies, and you’re rewarded with a flavorful and healthy meal. Ten times better than any takeout!
The Baby just turned 5 years old. Rhetorical questions like Where does the time go? and When did that happen? fluttered around my brain all week. It seems like that sweet baby boy popped into the world on a snowy February day just yesterday. Ok, not yesterday. But you get it.
The Baby has been cheerfully spending his birthday week in utter bliss that he’s “Finally a Big Five!” Now, maybe his older bros will show him some respect! Me…I’ve been walking the recent days in a state of nostalgia and bittersweet emotions.
I am going to cry my eyes out the day that kid goes off to kinder. It’s so obvious I’ll need a day of retail therapy or something…
I’ll save any further sappy mommy thoughts for another day.
Moving on. Yeah, we’re talking food!
It does all tie in, actually. Because each of my little guys can slurp up noodles like there’s no tomorrow. And the birthday boy’s favorite ingredient? Mushrooms. Not a typo. My 5-year-old requested mushrooms for dinner. Sure, I could have just given him a bowl of them and he’d be thrilled. But I couldn’t. Let’s include a few more items from the food pyramid, shall we?
Thus, I whipped up a nice batch of this Chinese Chicken Lo Mein with Vegetables and Mushrooms. (I shortened the title, because I can’t keep typing that.)
Generally speaking, the meat and veggies are always best when stir-fried separately, and then added back in with the cooked/seasoned noodles at the end.
When each component tastes great on its own, the end result is a put-together dish that is incredibly delicious.
Season the chicken and veggies and saute until the aroma drives everyone ravenous. Then, simply stir it all together with your cooked/seasoned noodles. Viola!
Classic lo mein typically calls for fresh Chinese egg noodles, shaped similarly to spaghetti. Fresh egg noodles for lo mein is found at Asian grocery stores, or major grocery stores might carry it in their refrigerated Asian section.
If you can’t find fresh egg noodles, just use regular dried spaghetti or linguine noodles. I used dried fettuccine noodles this time, because it’s all I had. (And it’s February, and I’m not going back to the store.)
We like thinly sliced napa cabbaage for this lo mein. I’ve also used broccoli and carrots in chow mein with much success. Feel free to go with your favorite veggie combo. Use Asian shiitake mushrooms, mini bella mushrooms, or button ones. Shiitake mushrooms in dried form (to be rehydrated at home) boasts an earthy, aromatic flavor you won’t find in other mushroom varieties. To make it meatless, simply forgo the protein.
You’ll be hard pressed to find a more versatile, flexible, and mouthwatering weeknight meal than this yummy lo mein. I just devoured my last bite of it a minute ago… YUM-a-licious!
This Chicken and Vegetable Lo Mein is extremely versatile, hugely flavorful, and better than any takeout! Make it meatless and add any of your favorite veggies for your perfect weeknight meal!
- vegetable oil or peanut oil for cooking
- 16 oz fresh Chinese long egg noodles (shaped similarly to spaghetti) OR dried linguine/spaghetti noodles
- 3 TB Asian sesame oil (brown in color, highly fragrant)
- 1 lb uncooked skinless, boneless chicken thighs, trimmed and cut into bite-size pieces
- 3 TB oyster sauce, divided
- 1 tsp white sugar
- 2 tsp freshly grated ginger
- 3 TB rice cooking wine, divided
- 3 TB regular soy sauce, divided
- table salt
- white pepper
- 4 cloves garlic, minced
- half of a Napa cabbage, sliced thin
- 8 oz baby bella, button mushrooms (or 4 oz dried Shiitake mushrooms, soaked in hot water until fully softened), thinly sliced
- optional: thinly sliced scallions for garnish
- In a large, heavy pot, bring well-salted water to a boil. Cook noodles just until al dente, according to package. Do not overcook. Drain, rinse with cold water in a colander, and toss with 3 TB sesame oil. Set aside.
- In a bowl, combine uncooked chicken, 1 TB oyster sauce, sugar, ginger, 1 TB rice cooking wine, 1 TB soy sauce, 1/4 tsp salt, and 1/4 tsp white pepper. Mix well. In a large wok or large frying pan, add 2 TB cooking oil over medium-high heat. When oil is hot, stir fry the marinated chicken until almost cooked through. Add sliced mushrooms to the chicken. Stir fry until cooked through, but not overcooked. Transfer chicken/mushroom mixture to a plate.
- In same wok/pan, add 2 TB cooking oil on medium-high until hot. Add minced garlic and sliced Napa cabbage, with 1/4 cup water and 1/8 tsp salt. Cover and stir occasionally about 7 minutes or until cabbage is soft and wilted. Transfer to plate with chicken/mushrooms.
- In same wok/pan, add 2 TB cooking oil on medium-high until hot. Add cooked noodles, 2 TB cooking wine, 2 TB soy sauce, and 2 TB oyster sauce. Stir well. Add pinches of salt and white pepper to taste.
- Add back the chicken/mushroom mixture, Napa cabbage, and all their juices to the wok of noodles.
- Stir and cook on medium high until lo mein mixture is fully heated through. Serve warm, with sliced scallions as garnish.
Source: Chew Out Loud
Make more of your own Chinese takeout at home. Try this Fried Rice, which is chock full of good ingredients:
If noodles are what you’re hungry for, a heaping bowl of Dan-Dan Noodles will hit the spot!
If you like mochi, you can’t go through life without trying this Red Bean Mochi at least once. They are crazy easy, soft and chewy, and ridiculously dee-licious! One of the few desserts I can’t stop stuffing my mouth with.