Chinese · PANTRYHOP RECIPE
Lo Mein with Chicken and Vegetables
30 minutes · 4 servings · omnivore
A simple home-style noodle stir-fry based on a popular Chinese takeout dish.
Ingredients
Check you have the quantities below.
- 12 oz / 340 g lo mein or spaghetti noodles
- 2 cups cooked chicken, sliced
- 1 carrot, julienned
- 1 cup snap peas
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp neutral oil
Let’s make it
- Cook noodles until just tender and drain.
- Heat oil in a large skillet over medium-high heat. Cook garlic, carrot, and snap peas 2–3 minutes.
- Add chicken, noodles, soy sauce, oyster sauce, and sesame oil. Toss 2 minutes until hot.
- Serve right away.
Cut the noodles shorter after cooking if serving younger children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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