Chicken and Mushroom Lo Mein

Making take-out type dishes at home is so much better in my opinion because you can control the amount of added fat and sugar. I’ve always been a big fan of lo mein – it’s super comforting and reheats well. This version is full of fiber thanks to the boatload of mushrooms and green cabbage. I used chicken thighs because that is more traditional (and I love the flavor), but you can definitely use chicken breasts if you prefer that. This is a complete meal all on it’s own, but you could also serve this with a side of fresh fruit.

  1. Cook noodles according to package instructions. Drain and set aside.

2. Whisk sauce ingredients in a small bowl; set aside.

3. Heat 1 tablespoon of olive oil in a large skillet or wok over high heat. Add chicken and cook until browned, about 5 minutes. Transfer to a plate.

4. Add the remaining tablespoon of oil to the pan and add mushrooms and cabbage. Cook for 3 minutes, stirring occasionally.

5. Add cooked chicken, noodles and sauce and stir to combine. Scoop into serving bowls and garnish with sesame seeds and sriracha, if desired.

Chicken and Mushroom Lo Mein

Serves 4

All you need:

12 ounces lo mein noodles

Sauce –

3 tablespoons reduced-sodium tamari (or soy sauce)

1 tablespoons oyster sauce

1 teaspoon hoisin sauce

1 teaspoon sesame oil

1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)

1 teaspoon sriracha (plus more for garnish)

1/2 teaspoon garlic powder

2 tablespoons olive oil, divided

4 boneless, skinless chicken thighs, sliced

3.5 ounces shittake mushrooms, stemmed and sliced

8 ounces cremini mushrooms, sliced

2 cups sliced green cabbage

Sesame seeds, for garnish

All you do:

  1. Cook noodles according to package instructions. Drain and set aside.
  2. Whisk sauce ingredients in a small bowl; set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet or wok over high heat. Add chicken and cook until browned, about 5 minutes. Transfer to a plate.
  4. Add the remaining tablespoon of oil to the pan and add the mushrooms and cabbage. Cook for 3 minutes, stirring occasionally.
  5. Add cooked chicken, noodles and sauce and stir to combine. Scoop into serving bowls and garnish with sesame seeds and sriracha, if desired.
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