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Chicken Lo Mein


This flavorful and colorful recipe for Chicken Lo Mein uses ramen noodle soup mix as the base.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 servings


  • 2 packages chicken flavor ramen noodle soup mix
  • 3 cups boiling water
  • 2 tablespoons cornstarch
  • 2 cups chicken broth
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 2 cups snow peas
  • 2 cups sliced mushrooms
  • 2 tablespoons olive oil
  • 1-1/2 pounds boneless, skinless chicken breasts, sliced
  • 2 tablespoons low-sodium soy sauce


Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water. Set aside. Combine cornstarch and chicken broth and set aside.

Prepare all the vegetables and the chicken. Heat 1 tablespoon oil in wok or large, heavy skillet. Stir-fry peppers, garlic, snow peas and mushrooms until crisp tender. Remove from skillet and set aside.

Add remaining 1 tablespoon oil to wok and heat. Stir-fry chicken slices until cooked, about 3-5 minutes.

Stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil. Return vegetables to skillet along with soy sauce. Drain noodles and add to skillet. Stir-fry until mixture is heated through and sauce has thickened.

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