Easy Chicken Lo Mein
2
Servings
13
Ingredients
10
Comments
A quick and easy stir fry dish that is ready for either the dinner table or the freezer in just minutes!
2
Servings
13
Ingredients
10
Comments
Ingredients
- 6 ounces Lo Mein Noodles
- 1 tablespoon Stir Fry Sauce
- 2 tablespoons Soy Sauce
- 2 fluid ounces Chicken Broth/Stock
- ¼ teaspoons Red Pepper Flakes
- 1 ½ teaspoons Olive Oil
- ½ cups dice Onion
- ¾ cups slice Bell Pepper, Orange
- 1 cup Snow Pea
- ½ cups slice Mushrooms
- 1 ⅓ cups cook and dice Chicken, Boneless Breasts
- 3 teaspoons mince Garlic, Cloves
- 1 teaspoon Sesame Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook lo mein noodles on stovetop according to package directions.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook lo mein 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 bowl and mix well.
- In a large skillet over medium heat, add olive oil.
- Add in onion, bell pepper, snow peas and mushrooms.
- Cook for 3-4 minutes or until tender.
- Add in cooked chicken. Let cook for 1-2 minutes.
- Add garlic to pan and cook for 1 minute.
- Pour in sauce mixture, add sesame oil and stir once more. Toss sauce with noodles.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 537
- Total Fat
- 11g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 83mg
- Sodium
- 1414mg
- Total Carbohydrates
- 72g
- Fiber
- 3g
- Sugar
- 6g
- Protein
- 37g
- WW Freestyle
- 10
10 Comments
Join the discussionThat 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?
Yes, Emily, the stir fry sauce should be pretty easy to find in the Asian food aisle.
I’ve thought about freezing asian food too. Do you find that the noodles keep their texture after being frozen and thawed?
Yes, the noodles should be fine. You can also freeze the chicken, vegetables and sauce, and add fresh noodles on the cooking day.
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.
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.
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!
Yes, Maggie, I think shrimp would be great in this dish!
Do you think it’s possible to freeze all ingredients raw (minus noodles) and then cook everything together (minus the noodles) in a crockpot or instapot?
Yes, I think you could definitely do that!