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 james w.

I loathe looking at recipe reviews & seeing people say "I subed this for that" and what not! Follow the recipe or DON'T review! I have made this many times over the last few years (AS WRITTEN) and it is fabulous! No subs, no nonsense. Stick to the way it's written, and you will have the best lo mein that you've ever tasted!

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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