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Chinese Take-In: Chicken Lo Mein

Those who have never attempted a stir-fry before or who want to bring the taste of Chinese takeaway home, this chicken lo mein recipe is for you.

While stir-fries are infamous for being quick ways to put dinner on the table, the prep does involve a bit of elbow grease. I recommend prepping the vegetables early in the week and storing them in separate Tupperware containers. If you don't have the time to do that, keep in mind that you'll need about 30 minutes to whack away at the vegetables prior to cooking them. After you've prepped each vegetable, store the piles neatly in a casserole dish or cooking sheet. This lessens the cleanup (who wants 20 mise en place bowls?) while keeping you organised.

This dish is Chinese "takeaway" at its finest. Each noodle is coated in plenty of ginger, hoisin, and soy sauce, but because there are so many vegetables and chicken pieces, it doesn't feel heavy or greasy.

Read on for the recipe.

Chicken Lo Mein

Chicken Lo Mein

Chicken Lo Mein

Ingredients

  1. 230 grams angel hair pasta
  2. 3 tablespoons hoisin sauce
  3. 60 mL chicken broth
  4. 2 tablespoons soy sauce
  5. 2 teaspoons toasted sesame oil
  6. 1 teaspoon cornstarch
  7. 2 tablespoons vegetable oil, divided
  8. 1 tablespoon fresh ginger, finely chopped
  9. 1 medium onion, halved lengthwise and thinly sliced
  10. 4 to 5 mushroom caps, thinly sliced
  11. 70 grams carrots, thinly sliced
  12. 155 grams broccoli florets
  13. 225 grams sugar snap pea pods, halved
  14. 420 grams baby corn cut in thirds, optional
  15. 560 grams skinless, boneless chicken breast, cut into bite-size strips

Directions

  1. Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
  2. In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
  3. Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 5 to 7 minutes, or until charred and caramelised. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, or until tender, then transfer them to a plate.
  4. Heat the remaining tablespoon of oil in the pan. Add chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Add the cooked noodles, vegetables, and sauce to the pan. Turn the heat down to medium. Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.

Image Source: POPSUGAR Photography / Anna Monette Roberts
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