Higher Protein Chicken Lo Mein

A lighter lo mein with more protein and vegetables.

2-3 servings
50 mins
Ethan Chlebowski

Ingredients

The noodles

  • Lo Mein Noodles, fresh or parcooked
    150 g~1/3 lb
  • Neutral oil
    as neededfor stir frying

The chicken

  • Chicken Breasts, thinly sliced
    300 g~2/3 lb
  • Light soy sauce
    a splash10 g
  • Shaoxing wine
    a splash10 g
  • Sesame Oil
    a drizzle5 g
  • Chicken bouillon
    a sprinkle3 g

The sauce

  • Light soy sauce
    25 g
  • Oyster Sauce
    15 g
  • Sugar
    10 g
  • Chicken bouillon
    5 g
  • Water
    a splash

The aromatics + vegetables

  • Garlic, minced
    2 cloves
  • Fresh ginger, minced
    1" knob
  • Chinese broccoli, chopped
    1/2 bunch
  • Bell peppers, thinly sliced
    1/2
  • Squash, thinly sliced
    1/4
  • Red Onions, thinly sliced
    1/8
  • Bean sprouts
    a handful

Method

Step 1: Boil the noodles & slice the chicken

Bring a pot of water to a and cook the noodles to the lower end of the package instructions.

  • You want them slightly underdone since they’ll finish cooking in the sauce.

Drain and set aside.

Meanwhile, slice the chicken breast into thin, bite-sized pieces.

Step 2: Marinate the chicken

Add the chicken to a bowl with light soy sauce, chicken bouillon, sesame oil, and Shaoxing cooking wine. Mix until evenly coated.

Step 3: Mix the sauce

Combine light soy sauce, oyster sauce, sugar, chicken bouillon, and a splash of water and mix until everything is dissolved. Set aside.

Step 4: Sear the chicken

Heat oil in a wok or pan over high heat.

Add the chicken and or until lightly browned and just cooked through.

Remove and set aside.

Step 5: Stir-fry the vegetables

Add a bit more oil if needed, then add garlic and ginger to for a few seconds until fragrant.

Add Chinese broccoli, squash, bell pepper, and onion to until lightly softened. If needed, do this in small batches to not overcrowd the pan.

Step 6: Combine & toss the noodles

Add noodles and sauce. Toss until glossy and evenly coated.

Return the chicken and mix to combine.

  • Add bean sprouts at the end to keep them fresh and crisp.

“I reduced the amount of noodles and increased the amount of chicken & vegetables to make a higher protein version compared to takeout style lo mein.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories960
89g
28g
87g

Show macros split into…

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Recommended: 3 servings

FAQ

How do I choose the right lo mein noodles at the store?

There are three main types you’ll see, and each one works a little differently:

  • Fresh noodles are the best option if you can find them. They’re usually slightly coated in starch, have a yellow tint from eggs, and cook quickly. These give you that signature springy, chewy texture that holds up really well in sauce.

  • Par-cooked noodles are the most convenient. They’re already partially cooked and lightly oiled, so you can go straight into the wok after a quick rinse or loosen. Great for weeknights.

  • Dried noodles are more accessible, but don’t quite have the same texture and require careful prep. Cook them just to al dente before draining and tossing into the dish. If you overcook them, they’ll go mushy once they hit the sauce.

Look for “lo mein” or “chow mein” noodles. At Asian or International supermarkets, you’ll find the fresh versions in the refrigerated section.

Why is my lo mein soggy?

Overcooked noodles + sitting in sauce too long. Undercook slightly and toss quickly.

Make sure to cook everything in batches, remove, then combine back together at the end. Attempting to cook all components in the same pan will result in a mushy mass that instead of properly .

Why use less noodles here?

This shifts the dish toward higher protein and vegetables, making it more filling and macro friendly. Adjust the ratios to your preference.