Easy Weeknight Lo Mein

lo mein

My kids are obsessed with chopsticks. It all started with pho (which my son refers to as ‘noodle soup’). They were so cute trying to figure out the little wooden chopsticks that I ended up buying them each some super sweet (both awwww sweet and awesome sweet) animal chopsticks – panda for the girl child and monkey for the boy.

The obsession has grown to the point where they’ll use chopsticks for anything with noodles…spaghetti even. And other things. Like carrot sticks. And fruit snacks. And legos…

One chopstick friendly dish they hadn’t tried was lo mein. We don’t order a lot of Chinese because honestly, I can’t control myself around the stuff. I catch a whiff of egg rolls and fried rice and sweet and sour chicken and I’m done. I wake up two hours later with a stomachache, greasy hands and a very guilty conscience. ¬†And hungry again (sorry, bad joke – but I had to).

But there’s no reason I can’t make takeout at home, healthier. So decided that lo mein was something I needed to healthify.

lo mein2

And I did.

My version uses whole wheat noodles, lean chicken and tons of cabbage and carrot. I tried to keep the ingredient list short. After all, this is a pantry meal, a go-to meal, an easy fix. And hand to God, I found all the ingredients for this dish lurking in my pantry, freezer or fridge.

Feel free to change up the veggies – celery would work, as would mushrooms or even thinly sliced peppers. And don’t forget the chopsticks!

kid mein

P.S. My kids LOVED it. As evidenced above.


Easy Weeknight Lo Mein

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1/4 of total recipe


For the Sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons raw honey
1 teaspoon toasted sesame oil
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon hot chili sauce
1 teaspoon cornstarch
For the Lo Mein
1 tablespoon canola oil
8 ounces grilled chicken breast, cut into bite sized pieces (I had previously grilled it and it was leftover. You could use rotisserie as well)
8 ounces dry whole wheat spaghetti
2 large carrots, shredded
4 cups cabbage, thinly sliced
2 green onions, sliced

Step by Step

  1. Prepare the spaghetti noodles according to package directions. Drain and set aside.
  2. While your noodles are cooking, whisk all the ingredients for the sauce in a small pan.
  3. Bring to a boil then reduce heat.
  4. Let it cook till it thickens a bit.
  5. Remove from heat.
  6. Now, the rest of this will move fast. Make sure all your ingredients are ready to go. Okay? Here we go.
  7. Heat the oil in a large skillet or wok over medium heat.
  8. Add the cabbage and carrots. Stir it or flip it all fancy in the wok if you know how.
  9. Continue cooking the veggies for a few minutes, till tender crisp.
  10. Throw in the chicken and noodles and toss to combine.
  11. Pour the sauce over the top and use tongs to move the ingredients around to make sure they all get coated in sauce. You also want to make sure everything gets heated through. This will take a couple minutes. Make sure you keep moving everything around so it doesn't burn.
  12. Remove from heat and serve! Top with some extra green onions or sesame seeds if you like!


WW PP 7; Calories 286; Total Fat 7.2g; Saturated Fat 0.5g; Trans Fat 0.0g; Cholesterol 49mg; Sodium 733mg; Total Carbohydrates 34.1g; Dietary Fiber 5.7g; Sugars 13.4g; Protein 23.3g


Recipe inspired by Can You Stay For Dinner?

Related Posts