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    You are in: Home / Recipes / Chicken Lo Mein With Vegetables Recipe
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    Chicken Lo Mein With Vegetables

    Chicken Lo Mein With Vegetables. Photo by Seasoned Cook

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Seasoned Cook's Note:

    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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    Units: US | Metric


    1. 1
      Boil spaghetti in water adding bouillon cubes until al dente. Drain well reserving liquid.
    2. 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. 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. 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. 5
      Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.

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    Ratings & Reviews:

    • on January 09, 2014


      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! :)

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    • on November 23, 2012


      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!

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    • on February 19, 2014


      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!

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    Read All Reviews (14)


    Nutritional Facts for Chicken Lo Mein With Vegetables

    Serving Size: 1 (450 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 467.6
    Calories from Fat 149
    Total Fat 16.5 g
    Saturated Fat 2.5 g
    Cholesterol 38.1 mg
    Sodium 1868.2 mg
    Total Carbohydrate 54.9 g
    Dietary Fiber 4.7 g
    Sugars 6.4 g
    Protein 24.3 g

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