Chicken Lo Mein With Vegetables

READY IN: 40mins
Recipe by Seasoned Cook

BETTER than carry out! When craving Chinese food we prepare this dish. The secret is in the last step--cooking the noodles until darken. Easy preparation.

Top Review by Jessica L.

Just like take out lo mein! I omitted the bok choy and cabbage because I didn't them on hand but I added broccoli, red pepper, and water chestnuts because I like them and it turned out really good! I also used 3 cups of chicken broth instead of the bouillon cubes. I broke my noodles in half before cooking them which made it much easier to fit in a small amount of liquid. Worth it! :)

Ingredients Nutrition


  1. Boil spaghetti in water adding bouillon cubes until al dente. Drain well reserving liquid.
  2. Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside.
  3. Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth.
  4. Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.
  5. Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.

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