Leigh Beisch
Yield
serves 4 (serving size: 2 cups)

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat; drain and keep warm.

Step 2

While pasta is cooking, prepare sauce: Combine soy sauce through pepper in a bowl, stirring with a whisk; set aside.

Step 3

To prepare vegetables, heat vegetable oil in a wok over medium-high heat. Add sprouts, onions, carrot, and ginger; stir-fry 3 minutes or until tender. Add chicken; stir-fry 1 minute or until thoroughly heated. Stir in sauce mixture and pasta; cook 4 minutes until pasta is coated, stirring well.

Ratings & Reviews

Debbie17's Review

crmeng
December 21, 2013
I found this recipe to be too gingery, and we really like ginger! Even aside from the ginger, it was nothing special. It lacked something, maybe garlic?

Carol39110's Review

Carol39110
October 26, 2012
I used raw chicken and stir-fried it as well. I also used a pre-bagged stir fry veggie mix and took the suggestion of using mirin. It was a good lo mein.

crmeng's Review

Debbie17
February 22, 2012
My daughter, a very picky eater, loves the chicken lo mein served at a local restaurant, and I tried this recipe in an effort to duplicate her favorite dish. I could not find sake, but found mirin (which is sweetened sake) so used 2 tablespoons of mirin and omitted the sugar called for in the recipe. My daughter loved it! I have prepared the dish several more times and now consider it a family favorite. Sometimes I add julienned red pepper and snow peas; I use regular soy sauce rather than low-sodium.

jazminm09's Review

jazminm09
June 24, 2011
N/A