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Easy Chicken Lo Mein

This Asian-inspired dinner is a crowd pleaser. Everyone at the dinner table loved it! It is a quick stir-fry that is ready in just a few minutes to go to the freezer or right to the dinner table.  I used lo-mein noodles (found in the Asian food section of the grocery store), but spaghetti noodles can be substituted.

Easy Chicken Lo Mein


Heather @ onceamonthmeals.com; adapted from Annie’s Eats


  • 6 ounces lo mein noodles (or spaghetti noodles)
  • 1 Tablespoon stir fry sauce
  • 2 Tablespoons soy sauce
  • 2 ounces chicken broth
  • 0.25 teaspoon red pepper flakes
  • 1.5 teaspoon vegetable oil
  • 0.5 pound boneless chicken breasts, cut into pieces
  • 0.5 cup onion, chopped
  • 0.75 cup bell pepper, sliced
  • 1 cup snow peas
  • 4 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil


Cook  lo mein or spaghetti noodles on stovetop according to package directions. While noodles are cooking, combine stir fry sauce, soy sauce, chicken broth, and red pepper flakes in a small bowl and mix well. In a large skillet over medium heat, add vegetable oil. Add the chicken and cook through until golden brown. Add in onion, bell pepper, snow peas and mushrooms. Cook for 3-4 minutes,or until tender. Add garlic to pan and cook for 1 minute. Pour in sauce mixture, add sesame oil and stir once more.

Freezing Directions:

Allow to cool. Divide noodles and place into gallon freezer bag. Divide chicken and sauce into indicated number of freezer bags, label and freeze. To serve: Thaw both noodle bag and chicken bag. Reheat chicken mixture on stovetop for 8-10  minutes. Add in noodles, toss to coat and warm through. Serve.

Servings: 2

**conversion chart image provided by Erik Spiekermann

8 Responses to “Easy Chicken Lo Mein”

  1. Emily says:

    That looks delicious! My husband is part Asian and love asian food but I’ve never made much of it. But this looks pretty user friendly. I’m assuming stir fry sauce would be next to the soy and hoisin sauces?

  2. I’ve thought about freezing asian food too. Do you find that the noodles keep their texture after being frozen and thawed?

    • heather says:

      Yes, the noodles should be fine. You can also freeze the chicken, vegetables and sauce, and add fresh noodles on the cooking day.

  3. Brittany Smith says:

    This recipe was pretty easy but my noodles were very mushy after freezing them. I like the idea of this recipe a lot but I’m going to try using a spaghetti noodle instead.

    • heather says:

      Brittany, I changed the freezing directions to freeze the cooked noodles separate from the sauce, then adding them at the end of warming the chicken on serving day. That should keep the noodles from becoming soggy. Or, you could just skip that step on cooking day and cook the noodles on serving day.

  4. Maggie Kleiven says:

    My husband is not a fan of chicken ( I know– who doesn’t like chicken?!?), could I substitute shrimp? Anyone ever tried that version? Just curious if it would freeze as well and if I could use the same ingredients. Thanks for your help!

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