Lo Mein

Course Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6


Lo Mein

  • 1 package spaghetti
  • 1 can water chestnuts, sliced or chopped
  • 1 can baby corn, sliced
  • 1/2 bag chredded carrots
  • 1/2 head Napa cabbage, chopped or baby bok choy or spinach or whatever
  • 1/2 medium bell pepper, sliced
  • 1/2 medium onion, sliced
  • 1/2 cup mushrooms, sliced
  • 2 chicken breasts, sliced into bite-sized pieces or shrimp or pork or beef or tofu

Teriyaki Sauce

  • 1/2 c Tamari
  • 1/4 c sesame oil
  • 1 clove crushed garlic
  • 1 t grated ginger
  • 1/8 c brown sugar
  • 1/8 c Mirin or sherry


  1. Marinate chicken or other protein: 2 T soy sauce and 1 T sesame oil. Add 1 T sugar. Toss in 1-2 T cornstarch. It should make a paste coating the meat.
  2. Boil a pot of salted water. Prepare noodles according to package instructions.
  3. Heat 1-2 T peanut or other mild oil in wok or large pan. Saute carrots and onions. Add peppers, water chestnuts, corn, mushrooms. Drain vegetables in a colander or on paper towels.
  4. Heat 1-2 T oil in pan. Saute chicken in batches until cooked through. Drain in colander or on paper towels.
  5. Heat sauce in pan and combine with noodles, vegetables, chicken. Use tongs to gently coat every noodle with the sauce.
  6. Add in Napa cabbage or other greens to steam the last minute. Divide into pretty bowls. Sprinkle with chopped green onions and/or sesame seeds. Season with chili garlic sauce to taste.