Chicken Lo Mein
Hello Foodies! I’m so excited to share my recipe for Chicken Lo Mein with you today. This dish is loaded with veggies and is a nice, well rounded dish. I love recipes that contain protein, vegetables and a starch because they make great leftovers and there is only one dish to prepare. Less time in the kitchen means more time visiting with family and friends.
This recipe came about as a result of a challenge. We were having pizza at our favorite local pizza joint with our good friends and we were discussing college life. My husband and I have two college-aged girls, both living at home. One is currently in college, and the other is still figuring out her future, so she’s focusing on work right now. Both girls are on a tight budget! We were all discussing buying groceries on a college student’s budget, which almost always entails lots of top ramen and macaroni and cheese. Our friend Tom handed me a $1 bill and challenged me to make a recipe using ramen noodles and posting it on my blog. Challenge accepted!
Chicken Lo Mein came to me almost immediately. It’s one of my favorite dishes at a Chinese restaurant and making it at home allows me to control the quality of ingredients and especially the sodium content. Chinese food is delicious, but it’s often loaded with msg and is almost always loaded with sodium.
[tweetthis]Healthy Chicken Lo Mein recipe low sodium and low fat. [/tweetthis]
Off to the store I went to purchase some ramen noodles and some Asian inspired vegetables. We rarely have ramen noodles in the house, unless one of the girls buys some to have for lunch. I cannot tell you the last time I had a bowl of ramen noodles, but I love the curly shape of them and thought they would be great in Chicken Lo Mein. They are also a lot less expensive than other types of noodles. Winner, winner chicken dinner!
Now, onto the recipe! Begin by marinating chicken breast (or thighs if you prefer) cut into bite-sized pieces in a marinade of soy sauce, rice vinegar and sesame oil. Marinate for at least 2-4 hours so that the chicken has a chance to absorb all of the flavors.
Meanwhile, wash and chop up all of your fresh vegetables. You can mix it up if you like, but I use napa cabbage, bok choy, water chestnuts and green onions in my chicken lo mein.
Aren’t they beautiful? I just love the bright colors of fresh ingredients.
Next, it’s time to heat up the wok and cook the chicken and veggies. You can use a large skillet if it’s all you have but a wok does work best. To prepare the ramen noodles, just remove them from the package and add them to boiling water. It doesn’t matter what flavor ramen you use, because you will not add the seasoning packets. The chicken lo mein will have plenty of flavor from the other ingredients, I promise.
When the noodles are done, drain them and add them to the wok with the other ingredients so that they can get coated with the sauce. Serve in bowls with chop sticks to make it extra fun to eat.
This dish would be great for entertaining. Have guests bring different Asian dishes to go along with the lo mein like egg rolls, wontons, egg drop soup, almond cookies or fortune cookies. Themed dinners are so much fun and they really help guests decide what to bring. Plan a fun game to play after dinner like Chinese Checkers or Mahjong.
Let me know if you try this recipe by leaving a comment and tagging #ketchumkitchen on Social Media. Also, don’t forget to subscribe so you don’t miss any new recipes.
Thanks for stopping by my kitchen, where everything, without exception, is made from the ♥
Ingredients
- 3 teaspoons low sodium soy sauce
- 1.5 tablespoons rice vinegar
- 1.5 tablespoons sesame oil
- 3 boneless skinless chicken breasts (or thighs), cut into bite-sized pieces
- 3 packages ramen noodles (any flavor)
- 2 tablespoons vegetable oil
- 6 leaves napa cabbage, sliced into 1" strips
- 4 stalks of baby bok choy, sliced into 1" strips
- 5 ounces sliced water chestnuts, drained
- 4 garlic cloves, chopped
- 2 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 3 green onions, chopped
Instructions
- Combine the 3 tablespoons soy sauce, rice vinegar and sesame oil in a bowl and add the sliced chicken. Marinate for 2-4 hours.
- Cook the ramen noodles according to package directions. Drain and set aside.
- Heat half the oil in a wok until it's extremely hot, but not smoking. Add the chicken and leftover marinade and stir fry until the chicken is cooked through. Remove the chicken and set aside.
- Add the rest of the oil, along with the cabbage, bok choy, water chestnuts and garlic. Stir fry for just a couple of minutes until the veggies start to wilt. Add the chicken and noodles and then add the soy sauce and oyster sauce. Toss everything until well combined.
- Serve in bowls and top with the chopped green onions and chop sticks.
Nutrition Facts
Chicken Lo Mein
Serves: 4-6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 701.16 kcal | |
| % Daily Value* | ||
| Total Fat 28.98 g | 43.1% | |
| Saturated Fat 7.56 g | 35% | |
| Trans Fat 0.11 g | ||
| Cholesterol 148.92 mg | 49.3% | |
| Sodium 1925.1 mg | 80.2% | |
| Total Carbohydrate 53.2 g | 17.7% | |
| Dietary Fiber 4.49 g | 16% | |
| Sugars 4.63 g | ||
| Protein 55.57 g | ||
| Vitamin A 79.53 µg | Vitamin C 34.64 mg | |
| Calcium 127.94 mg | Iron 4.18 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ketchum Kitchen
