Tender pieces of chicken roasted with crispy veggies, plenty of pasta and a generous layer of my easy and flavorful hearty stir fry sauce.
You can substitute any quick-cooking veggies for the veggies, making this a versatile recipe to clear out your fridge.
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One of the things I love about stir-fries like this is that you hardly have to cook the veggies. This means that not only do they stay sweet and crunchy, but they’re also super quick to prepare and keep their beautiful, bright colour.
Also, the kids eat all the vegetables in one pan. I think it’s the crunchy element.
When I serve them steamed/boiled carrots, they reluctantly eat them, but quick fried carrots? No problem.
📋 What do we need?
📺 Check out how to make it
For the full recipe with detailed steps, see the recipe card at the end of this post.
👩🍳PRO TIP If you want to make this recipe even easier, you can also use ready-cooked pasta, but you may need to run them under a little hot water first to separate them.
No complicated or store-bought sauces are required for this recipe. This lo mein gets its flavor from garlic, oyster sauce, soy sauce, kecap manis, and white pepper. There’s enough sauce to cover the pasta, chicken, and veggies without creating a puddle of sauce at the bottom that soaks everything.
🍽️ What to serve it with
This recipe is a meal in itself and requires no side dishes, but if you’d like a dash of extra sauce, why not try one of these:
🍲 More amazing stir fry recipes
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Chicken Lo Mein
Quick and easy to make, this Chicken Lo Mein is packed with veggies and delicious treats.
INSTRUCTIONS
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Cook the noodles in a pot of boiling water for 3-4 minutes (until just cooked). Drain and rinse with cold water to prevent them from sticking together and set aside.
7 oz (200 g) dried fine egg noodles
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Meanwhile, heat the oil in the wok. Add the chicken and cook until tender, 5-6 minutes.
3 tablespoons oil, 3 chicken breasts
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Add the sliced onion and cook for a further 2 minutes to soften slightly.
1 onion
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Add the garlic, carrots, red peppers, snow peas and scallions (scallions). Stir and cook for 1 minute.
2 cloves of garlic, 1 large carrot, 1 large red pepper, 20 snow peas, 10 spring onions (spring onions)
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Add noodles, oyster sauce, soy sauce, kecap manis and white pepper. Fry over high heat and mix well until heated through – about 3-4 minutes.
4 tablespoons oyster sauce, 2 tablespoons soy sauce, 2 tbsp kecap manis ¼ tsp white pepper
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Serve garnished with chopped spring onions, sesame seeds and chilli flakes.
2 spring onions (spring onions), 1 tsp sesame seeds, ¼ tsp chilli flakes
✎ Notes
I like to use fine egg noodles for this recipe, but you can use medium noodles, whole wheat noodles, and rice noodles as well. Even cooked spaghetti and tagliatelle work well (sounds weird using noodles in a Chinese recipe, but they absorb the flavors really well).
You can also use ready-cooked noodles, but you may need to rinse them under hot water first to separate them.
Kecap Manis
Kecap Manis is a thicker (syrupy consistency), sweeter Indonesian soy sauce. You can find it in most major supermarkets and Asian grocers. It’s great as an accompaniment to stir-fries or as a dip, so it’s worth having as an ingredient in the pantry.
If you don’t want to buy it, you can substitute an additional 1+½ tablespoons soy sauce and 1 tablespoon light brown sugar. It’s not quite the same, but it’s still delicious.
White pepper
I use white pepper instead of black pepper in this dish. Commonly used in Chinese cuisine, white pepper has a very different flavor from black pepper. White pepper is hotter, spicier, and has a slightly smoky flavor.
vegetarian
Omit the chicken or substitute with tofu, mushrooms, or Quorn pieces.
Gluten free
It’s a bit tricky to make this recipe gluten-free because the pasta and most of the sauce ingredients contain gluten.
You can:
- Replace the egg noodles with rice noodles
- Replace the soy sauce with tamari
- Use gluten-free oyster sauce (Lee Kum Kee makes a version)
- Remove the kecap manis (I haven’t seen a gluten free version of this) and replace with 1+½ tbsp tamari and 1 tbsp light brown sugar.
.Go on
I do not recommend making this recipe ahead of time to reheat and eat later, otherwise the pasta will become dry and the veggies will lose their crispiness. However… I think this Lo Mein tastes great cold for lunch the next day. Add a few lettuce leaves for an easy meal prep pasta salad.
Once cooked, allow to cool quickly, then cover and place in the fridge. Serve straight from the fridge the next day.
.The nutritional information refers to one serving.
Nourishment
Calories: 552kcalCarbohydrates: 52GProtein: 46GFat: 17GSaturated Fatty Acids: 9GCholesterol: 150mgSodium: 1302mgPotassium: 1053mgFiber: 4GSugar: 8thGVitamin A: 4055IUVitamin C: 57.7mgCalcium: 82mgIron: 2.9mg
This recipe was first published in February 2019. Updated May 2023 with new photos, videos and a little housekeeping.
Some of the links in this post may be affiliate links. If you purchase the product, I will receive a small commission (at no additional cost to you). If you buy, then thank you! This helps us keep Kitchen Sanctuary running. The nutritional information given is approximate and may vary depending on several factors. You can find more information in our General Terms and Conditions.
