Chicken Lo Mein With Vegetables

"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."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook photo by Seasoned Cook
Ready In:
40mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Boil spaghetti in water adding bouillon cubes until al dente. Drain well reserving liquid.
  • 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.
  • 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.
  • 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.
  • Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.

Questions & Replies

  1. Call me stupid, but is the cornstarch disolved with the 3 cups of water in the recipe?
     
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Reviews

  1. 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!
     
  2. 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! :)
     
  3. I usually order lo mein when eating at an asian restaurant, so I was leary about this recipe. but this gets the YUM award at my house. Made this last night with left-over chicken. The veggies I used were: red pepper, bok choy (I cut up the stalk like celery and chopped up the green leaves), onion, slaw mix and extra carrot, topped with lots of green onion. I also used peanut instead of olive oil. I could not get the noodles to brown, but the taste was awesome nonetheless! My husband and teenagers gobbled it up, even my Picky One ate it. This recipe is delicious, inexpensive, simple (except for the chopping) and uses everyday ingredients, so it gets 5-stars from us. Thanks for posting -- it's a keeper!
     
  4. OMG! This is divine!! I could not believe how professional tasting it ended up! As good (or better) than many restaurant lo mein dishes I've had. I used purchased chicken broth because I never have cubes and green peas & carrots, otherwise followed recipe exactly. I even bought the bok choy! The only daunting task was getting the pasta squished into the 3 cups of broth, but I just kept pushing it and working it down. Seasoned Cook, thanks for the great recipe!
     
  5. Delicious! Very easy!!! <br/>Low Mein noodles are great! Authentic with them!
     
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Tweaks

  1. So, I didn't have any cabbage or bok choy on hand but I did add some diced broccoli instead. I also used Fusilli pasta as it's curly and almost like Ramen noodles. Well, it was fantastic!! We will never order out again with this great recipe! Thanks!!
     
  2. Soooo good!!!! I made some changes due to some shortages in the kitchen: forgot to get cabbage (but did not miss it at all); used real Lo mein noodles, instead of spaghetti, to be more authentic (SO DELICIOUS); and I used frozen, breaded chicken because my BF baked all our fresh pieces before I could get to them (but this was also a tasty substitution). I'll definitely be making this again, and I think I'll make the same alterations next time :)
     
  3. I was diagnosed with gluten intolerance a few years ago, and so my favorite Chinese food--chicken lo mein--has been off-limits since then. I searched this recipe up hoping to change that, and I'm so glad it exists because this is amazing. I substituted gluten-free spaghetti (Mueller's corn and rice; it has a similar consistency to regular spaghetti and so cooks up best in my experience) and used a bag of snow peas as my vegetable, and one can of chicken broth instead of the bouillon cubes. I also used half the asked for soy sauce because I only had regular instead of light and didn't want it to be too salty. It turned out perfect and I'm so thankful to the recipe posted for putting this up! Now I can enjoy my favorite chinese food again. :)
     
  4. I usually order lo mein when eating at an asian restaurant, so I was leary about this recipe. but this gets the YUM award at my house. Made this last night with left-over chicken. The veggies I used were: red pepper, bok choy (I cut up the stalk like celery and chopped up the green leaves), onion, slaw mix and extra carrot, topped with lots of green onion. I also used peanut instead of olive oil. I could not get the noodles to brown, but the taste was awesome nonetheless! My husband and teenagers gobbled it up, even my Picky One ate it. This recipe is delicious, inexpensive, simple (except for the chopping) and uses everyday ingredients, so it gets 5-stars from us. Thanks for posting -- it's a keeper!
     
  5. 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! :)
     

RECIPE SUBMITTED BY

<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>
 
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