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Easy Chicken Lo Mein Recipe

Feel free to swap out the chicken and make this vegetarian, and add in any other vegetables you feel like.
Easy Chicken Lo Mein Recipe

Servings: 2
Prep time: 20 minutes
Total time: 12 hours (includes overnight marination)


1 large egg white
1 boneless, skinless chicken breast cut into 1-inch strips
1 tablespoon cornstarch
6 ounces|170 grams fresh lo mein noodles
2 ½ ounces|70 grams green beans, trimmed and cut into 1 ½-inch pieces
1 baby bok choy, thinly sliced
1 small carrot, julienned
¼ head green cabbage, thinly sliced
2 tablespoons vegetable oil
2 garlic cloves, minced
1 scallion, thinly sliced
2 tablespoons soy sauce
1 tablespoon sweet soy sauce
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ ounce|5 grams fresh cilantro
lime wedges, for garnish


  1. In a medium bowl, whisk the egg white to soft peaks. Toss in the chicken and cornstarch and mix to combine. Refrigerate 24 hours.
  2. The next day, bring a large pot of generously salted water to a boil. Add the noodles and cook until soft, 2 minutes. Add in the green beans, bok choy, carrots, and cabbage and cook for 1 to 2 minutes.
  3. Meanwhile, heat the oil in a large skillet or wok over medium-high. Add the chicken and cook until browned, 5 minutes. Add in the garlic and cook 1 to 2 minutes. Stir in the scallion and toss to combine. Add in the noodles, vegetables, sweet soy sauce, soy sauce, salt, and pepper toss to coat. Transfer to a bowl and top with cilantro leaves. Serve with lime wedges.

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