Description
Quick and flavorful chicken lo mein made with tender noodles, fresh vegetables, and a savory soy-hoisin sauce—better than takeout and ready in 30 minutes.
Ingredients
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons warm water
- 8 ounces lo mein noodles or spaghetti
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 cups shredded green cabbage
- 1 large carrot, julienned or grated
- 1 cup broccoli florets
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, chopped
- Toasted sesame seeds (for garnish)
- Extra green onions (for garnish)
Instructions
- Whisk soy sauce, hoisin sauce, sesame oil, and warm water in a small bowl until smooth. Set aside.
- Bring a large pot of salted water to a boil. Cook noodles according to package directions until tender. Drain and toss with a teaspoon of sesame oil to prevent sticking.
- Heat vegetable oil in a large wok or deep skillet over medium-high heat. Add the sliced chicken and cook for 5–6 minutes, stirring often, until golden and nearly cooked through.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- Add cabbage, carrots, and broccoli. Stir-fry for 3–4 minutes until the vegetables are just tender and the chicken reaches an internal temperature of 165°F.
- Add the cooked noodles and pour in the sauce. Toss everything together until evenly coated and heated through, about 2 minutes.
- Remove from heat and stir in chopped green onions.
- Serve immediately, topped with sesame seeds and more green onions if desired.
Notes
- For a spicier kick, add a drizzle of sriracha or a pinch of crushed red pepper flakes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian