Photo: Annabelle Breakey; Styling: Dan Becker
Total Time
45 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

Note: Nutritional analysis is per serving.

Lunch Lessons: Changing the Way We Feed Our Children

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Ratings & Reviews

ChristineDC's Review

March 04, 2011
I take a lot of shortcuts with this recipe, so it's quick and easy with pantry staples--dried pasta, yellow onion, and no bean sprouts or cilantro. I have even replaced the vegetables with a package of frozen stir fry vegetables, which worked fine. I agree that this is a good, solid recipe--not a standout--that my family enjoys.

Summit1's Review

April 07, 2010
Great recipe! Easy to make, healthy. I made it with chicken, and served it topped with crushed peanuts. This will be a staple in our home.

rwippel's Review

June 27, 2012
Boy was this delicious! My fiance and I served this with Asian insprired Barbecue Pork Chops so we omitted the chicken, but kept everything else the same. I can't wait to eat the leftovers for lunch today! Great recipe.

68black's Review

December 09, 2009
wow, what a great dish! we will make this one again and again. we used tofu (marinated in soy for 10 minutes, then cooked in just a touch of oil) which added a nice texture and flavor.

hmgeiger's Review

March 20, 2012
Delicious! I cut the red onion, green onion, sprouts and cilantro and added sliced red bell pepper instead, since it's what I had on hand. It tasted light and fresh, and I really enjoyed the combination of flavors, especially the ginger. Will definitely be making again!

PhDcook's Review

January 29, 2011
This is a solid recipe. I would much prefer this over take-out Chinese--it just tastes less oily and greasy. If I made it again, I'd probably add vegetables and decrease the noodles.

MaryJJ's Review

May 31, 2010
Very tasty but I did add some red pepper flakes for a little spice. We loved it and will plan to make it often.