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Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Vegetable and Chicken Lo Mein

Time 45 minutes. The lo mein is great hot or cold, packed for lunches. It's adapted from one in Lunch Lessons: Changing the Way We Feed Our Children (HarperCollins Publishers, 2007; $15) by Ann Cooper and Lisa M. Holmes.

Sunset SEPTEMBER 2008

  • Yield: Serves 4
  • Total:45 Minutes


  • 3/4 pound fresh Chinese egg noodles (lo mein)*
  • 1 teaspoon toasted sesame oil
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil, divided
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons minced garlic
  • 1/3 cup thinly sliced green onions
  • 1 cup coarsely shredded carrots
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced red onion
  • 1 1/2 cups chopped cooked chicken or tofu
  • 3/4 cup mung-bean sprouts
  • 3 tablespoons chopped cilantro


1. Cook noodles in a large pot of salted boiling water until just tender to the bite, 4 to 5 minutes. Drain and mix with sesame oil. In a small bowl, combine hoisin and soy sauce.

2. Pour 1 tbsp. canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery, and red onion, and stir often just until softened, 2 to 4 minutes. Add chicken and bean sprouts and stir just until warm. Turn out into a bowl and keep warm.

3. Wipe frying pan clean. Pour remaining 1 tbsp. oil into pan over medium heat. Add noodles; stir and turn occasionally until light brown, 3 to 5 minutes.

4. Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.

*To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 592
  • Calories from fat: 24%
  • Protein: 30g
  • Fat: 16g
  • Saturated fat: 2.5g
  • Carbohydrate: 81g
  • Fiber: 4.8g
  • Sodium: 1226mg
  • Cholesterol: 128mg

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Vegetable and Chicken Lo Mein recipe