Mar10
37
posted by Emily Bites in All Recipes, Asian, Comfort Food, Main Dishes
To say this Chicken Lo Mein was a big hit with my family would be a huge understatement. My husband kept saying how good it was for the rest of the night and my almost-two-year-old who initially didn’t want to try it ended up eating a whole plate! Needless to say, this recipe is definitely going in our dinner rotation. Not only is it every bit as tasty as takeout, it’s healthier and easy to make at home! You should be able to find low mein noodles, hoisin sauce, and oyster sauce in the Asian aisle/section of your grocery store, but if you have trouble you can substitute spaghetti and replace the oyster sauce with additional soy sauce. Don’t skip the hoisin sauce though, it’s one of my favorite sauces and it provides such great flavor! As you’ll see in the ingredients, I skipped chopping up napa cabbage and just bought a bagged Asian slaw mix at my grocery store and it worked great. This Chicken Lo Mein comes together quickly and makes a great weeknight meal. Plus, a 1 ½ cup serving is just 311 calories or 7 WW Points! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Looking for more tasty Asian-inspired recipes you can make at home? Check out my Chicken Teriyaki Stir Fry, Teriyaki Steak Lettuce Wraps, Asian Chicken Wonton Cups, Thai Turkey with Carrot Noodles, Asian Sesame Chicken Salad, Cashew and Basil Chicken Lettuce Wraps, Teriyaki Chicken and Rice Casserole, Chicken Fried Quinoa, Thai Chicken Skewers with Peanut Sauce, Chicken Egg Rolls and more in the Asian section of my recipe index!
Print Recipe
4.41 from 10 votes
Rate this Recipe
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Calories: 311kcal
Skip the takeout, you can make this filling, flavorful Chicken Lo Mein at home!
Yield: 6 (1 & 1/2 cups) servings
Ingredients
- 10 oz dry package of lo mein noodles
- 1/3 cup reduced sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon canola oil
- 1 lb raw boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 small onion, finely sliced
- 2 garlic cloves, minced
- 1 teaspoon minced ginger root
- 1 ½ cups finely chopped napa cabbage, if you don’t want to chop, my grocery store has bagged “Asian slaw” which is mostly shredded napa cabbage with a bit of celery and carrot and that’s what I use, you can also substitute traditional undressed bagged cole slaw
- 1 cup snow peas
- ½ cup shredded/julienned carrots
- 1 scallion, finely chopped
Instructions
Cook the lo mein noodles in a pot of boiling water according to package directions. Drain.
Whisk together the broth, soy sauce, hoisin sauce, oyster sauce, sesame oil and cornstarch until smooth and set aside.
At the same time as you are working on step one (boiling water for noodles), drizzle the oil in a large saute pan and bring over med-high heat. Add the chicken to the hot oil and sprinkle with salt and pepper. Stir to coat. Cook for 5-8 minutes, stirring occasionally, until chicken is cooked through. Remove the chicken to a side plate.
Add the onions to the hot pan and reduce the heat to med-low. Cook the onions for 4-5 minutes, stirring occasionally, until softened and a bit golden. Add the garlic and ginger and stir. Cook for an additional 30-60 seconds until fragrant. Add the cabbage, snow peas, and carrots and stir together. Cook for another 2-3 minutes, stirring occasionally. Add the chicken and cooked, drained noodles to the pan and stir to combine.
Add the sauce you whisked together in step 2 to the pan and stir to coat the noodles and ingredients. Cook for another minute and sprinkle with the scallions before serving.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1 & ½ cup) serving: 7 (SPcalculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 & ½ cup) serving:
311 calories, 39 g carbs, 6 g sugars, 6 g fat, 1 g saturated fat, 22 g protein, 4 g fiber(from myfitnesspal.com)
MYWW SMARTPOINTS PER (1 & ½ cup) SERVING: (SPcalculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPoints
Weight Watchers Points Plus:
7 per (1 & ½ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Adapted fromDinner at the Zoo
Author: Emily Bites
Course: Main Course
Cuisine: Chinese
Keyword: Homemade Chinese, WW Pasta, WW Recipes
posted on March 10, 2020
37 comments »
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37 comments on “Chicken Lo Mein”
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Shelli — March 10, 2020 @ 9:54 am Reply
I am so excited about this recipe! I’ve been trying to find healthy alternatives for ordering Chinese delivery and I think this will be it! What are your thoughts on whether it can be frozen, and how? Thank you for all of your amazing recipes–we have yet to find one we don’t love!
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Agnelina — March 10, 2020 @ 12:21 pm Reply
This is my favorite Chinese take-out meal. I love that your recipe is so much healthier (less sodium, I’m sure) but I’m not completely on-board with what I think will be a great deal of time spent preparing this lovely meal from start to finish. Perhaps some day, when I have more time. Nevertheless, I’m drooling.
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Tara — August 1, 2020 @ 9:36 pm
This really shouldn’t take more than 30 minutes.
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Beth — March 10, 2020 @ 8:55 pm Reply
Can’t wait to try this. With hoisonbsauce and sesame oil, it’s bound to be delicious!
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Vicki — March 11, 2020 @ 6:37 am Reply
What is the sodium content in this? I’m on a low sodium diet, it would be helpful if you listed sodium content in the nutrition information in all your recipes. This is something WW does not pay attention to and should!
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Dawn — March 11, 2020 @ 9:14 pm Reply
Emily, this is a keeper. The only thing I changed is I added water chestnuts and sirracha but it was sooooo good
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L — March 12, 2020 @ 12:07 am Reply
I made this tonight and it was delish! Thank you!!
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Maridonna Hicks — March 12, 2020 @ 8:41 pm Reply
What lo mein noodles did you use? Mine figured up to be 7 points on purple?
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Samantha — March 13, 2020 @ 5:14 am Reply
This looks so yummy. I love Chinese and this is just what I need today.
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Nicole — March 19, 2020 @ 6:24 pm Reply
I made this for dinner tonight! It was quick to put together and DELICIOUS!! Definitely cured my Chinese food craving. Will be adding this to our meal rotation
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Jen — March 20, 2020 @ 6:31 pm Reply
This was sooo good! Made egg drop soup with it. My family loved this!
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Anaya — March 24, 2020 @ 9:22 am Reply
Looks so yummy! My sister is a huge Chinese lover and this recipe looks so amazing. Surely gonna try it out for tonight dinner. Hope I will made it the same way as you described.
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Diane B Smith — March 27, 2020 @ 5:02 pm Reply
This was fun to make and tasted delicious!! Thank you so much!!
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Cyndi — March 27, 2020 @ 6:32 pm Reply
Another yummy Emily Bites recipe. This was delicious, full of fresh veggies and the sauce was light!
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Jennifer — April 1, 2020 @ 9:10 am Reply
This was really good! I used a frozen Asian stir fry blend for the veggies. I thought it was a little sweet, probably because I cannot have oyster sauce so I used more hoisin. I will definitely make this again!
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Jennifer — April 4, 2020 @ 4:09 pm Reply
This was a hit in our house! We doubled the sauce and used ground turkey instead (chicken I had bought smelled bad when I opened it). Really versatile dish that we will make again. Thanks for another winner, Emily!
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April — August 24, 2020 @ 8:59 pm Reply
We made this for the first time tonight. It was yummy! But our lo mein noodles clumped together while cooking and got really sticky while waiting to mix. Any tips?
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GACookSandra — October 3, 2021 @ 12:38 pm
Hoisin sauce is a sweet Asian BBQ sauce and has no place in a savory dish like Lo Mein. Leave it out and increase the soy sauce and oyster sauce. Add a bit of Shaoxing wine for authentic Chinese taste.
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Julianna — October 2, 2020 @ 12:22 pm Reply
Can this be made without oyster sauce? I just googled what it is and it said there’s oyster extracts in there and I’m allergic to shellfish
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Emily Bites — October 2, 2020 @ 12:24 pm
Yup, there’s substitution suggestions in the written part of the post!
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Maria Arriaga — January 7, 2021 @ 8:54 pm Reply
Loved this! My kids did too!
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Eva — January 9, 2021 @ 3:43 pm Reply
Loved this! I Made this a couple weeks ago and the whole family loved it. Making it again tonight. This recipe is a definite winner!
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Jen — January 19, 2021 @ 8:10 am Reply
So easy to make and the flavors were delicious! Even my picky husband ate it and loved it!!!
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Rebecca Ment — March 28, 2021 @ 11:17 am Reply
Going to try this one! Looks great! Only thing is that I’m allergic to shellfish, so no oyster sauce for me (or takeout ever)! I found a substitute of 1 part soy sauce to 1 part hoisin sauce, so I’m upping both a 1/2 tablespoon to make up for volume. Hope it doesn’t change it too much.
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Angela — March 29, 2021 @ 10:33 am Reply
So yummy, can’t even tell it’s not takeout. I will make this over and over again!
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mavee125 — August 17, 2021 @ 9:06 am Reply
This Chicken Lo Mein recipe is indeed worth it! The whole fam definitely love it, too. Glad Karman Foods got everything I needed for this recipe. hassle-free and fast delivery. Thanks for sharing the recipe!
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Leigh Ann — August 25, 2021 @ 7:33 pm Reply
Delicious! I couldn’t find snow peas or Asian slaw at my little hillbilly grocery store so snap peas & regular coleslaw mix did the trick. I used lean, boneless pork chops in place of the chicken and it worked great. I do think I might heat the sauce a bit next time, mine seemed to have a grainy texture. I wasn’t the most precise while measuring tho because I was in a hurry so I may have overdone it. Still fantastic!
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Sue — December 29, 2021 @ 6:04 pm Reply
Delicious. Made it for dinner tonight. It was a hit with everyone. The sauce is delicious! I think I wil make it with all veggies next time. Thanks for the recipe!
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Traci — January 19, 2022 @ 7:52 pm Reply
Absolutely Amazing!! I used what veggies I had on hand, and added a bit of Sriracha and served it over zoodles…. yum.
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JUDITH — January 20, 2022 @ 1:57 pm Reply
I didn’t have hoisen or oyster sauce so I used spicy siracha honey instead. I also used shrimp instead of chicken, but followed the recipe instructions closely. It was DELISH.
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Kathy — March 29, 2022 @ 2:14 pm Reply
Easy and Delicious! My family thought it was better than takeout! We will definitely be making this again, excellent as is but we may increase the vegetables and my daughter thought mushrooms might be yummy in it too. Thank you!
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an_asian_guy — July 8, 2022 @ 5:10 am Reply
having chopsticks stabbed in food and propped up in a dish while displaying it as a center piece is very insulting to all asian cultures…
just saying…
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Emily Bites — July 11, 2022 @ 8:15 am
My apologies, I was not aware of this when I took the photos and that was certainly not my intention. I will make sure not to repeat the mistake in the future.
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Donna Leung — November 30, 2022 @ 5:28 pm
Seriously? ♀️
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Donna — November 30, 2022 @ 5:27 pm Reply
Made this tonight..
Omg soooo good!
My late husband (who was Chinese) would’ve been so proud of me. -
Brian D. — January 23, 2023 @ 9:33 pm Reply
Can you add the Sodium content to some of your older recipes (like this one)?
I see the sodium estimates on your newer posts, but you have a backlog of great recipes and we’re on a low-sodium diet now. . . .
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Barbara — March 19, 2023 @ 6:11 pm Reply
Delicious!! Next time I make it I will double the veggies and sauce. I used fish sauce in place of oyster sauce.
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