Chicken Lo Mein Noodles – the best & most authentic easy restaurant quality dish ready under 30 minutes! Perfect for busy weeknights and way better and healthier than takeout! Plus weekly meal prep and step-by-step video!
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It’s seriously the best dish to curb any of your takeout cravings! What’s amazing is that now our kids choose this chicken lo mein as their favorite over heading out to that greasy restaurant down the street.
Plus, this easy Chicken Lo Mein takes less than 30 minutes to make and is way better for you and tastier! Just 345 calories per generous serving!
And if you’ve got any leftovers left, they make the perfect lunch for work or school the next day!
CHICKEN LO MEIN
My favorite thing about making any kind of noodle dish at home is how easy it is to customize. You can swap out the chicken for your favorite protein or leave it out entirely for a meatless dish.
For this recipe, I used bell peppers, carrots, bok choy and snow peas.
Don’t like bok choy or snow peas? No problem – leave them out or swap them for snap peas and spinach instead.
You can use any veggies you have lingering in your fridge!
And if you can’t find fresh (Asian market) or dry lo mein noodles (usually in the International section of Target, Walmart or large chain grocery store), you can swap in spaghetti, angel hair or even linguine.
You’re seriously going to love how flavorful this is! Just grab your fork or chopsticks and enjoy!
- For the noodles – 2 and a half cups of fresh lo mein or 6 ounces dried lo mein (egg noodles) like this one OR this one would be fine. Dried pasta (spaghetti or linguine) would also work if that’s what you have on hand. Just be sure whatever you use, measures out to about 6 ounces dried.
- Swap out the chicken for your favorite protein – beef, pork and fried tofu work great in here.
- Use your favorite vegetables – I’ve made this with bok choy, broccoli and snap peas with great results
- Make this in a large saute pan or wok for even cooking
- Add sriracha sauce or some crushed red pepper flakes to spice things up.
WEEKLY MEAL PREP TIPS
- Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
- For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before.
- Pack with your favorite side – Jasmine rice, brown rice, cauliflower rice or spiralized vegetables – zoodles – I use this lunch container
More lunch bowls:
Watch the video to see how easy this recipe is to make.
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Products I used in this recipe: