This is a recipe that I have had bookmarked for a loooong time.  However, I had no success whatsoever in finding real lo mein noodles in the grocery store.  I looked at my usual grocery store, which is normally great for finding somewhat unusual or less than mainstream ingredients, but no luck.  I looked at Whole Foods several times, where Elly said she found hers – no dice.  Then one weekend we were visiting our families and I stopped at the local grocery store for a few random ingredients, and there was a prominent display of Asian ingredients including lo mein noodles.  Score!  I am especially thrilled to have found them because  This was a GREAT dinner!  I’m definitely going to be stocking up.

I know there are versions of lo mein recipes out there that call for regular spaghetti noodles, but I just love the real thing too much to bother.  The noodles are soft and really absorb the sauce well, plus they are delicious!  You could certainly alter the veggies mixed in to suit your taste but I loved the combination of mushrooms, bell pepper and snow peas.  I also think water chestnuts would be a nice addition for some extra crunch.  This is a quick meal as well, great for a weeknight.  We’ll be making this often!

  • Yield about 4 servings


6 oz. lo mein noodles
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 cup chicken broth
Pinch red pepper flakes
1/2 tbsp. canola oil
1 medium chicken breast, cut into bite-sized pieces
1/2 small onion, chopped
1 bell pepper, seeded and sliced thin
1 cup snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil


  • 01

    Bring a pot of water to boil.  Cook the lo mein noodles according to the package directions.  Drain and set aside.  In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes in a small bowl.  Whisk well and set aside.

  • 02

    Heat the canola oil in a large nonstick skillet or wok over medium-high heat.  Add the chicken to the pan and cook until browned and cooked through.  Add in the vegetables, each a few minutes apart, starting with the onion and bell pepper and ending with the mushrooms.  Cook just until tender-crisp.  Add in the garlic and saute just until fragrant, about 1 minute.

  • 03

    Add the sauce to the pan, and then the cooked lo mein noodles.  Toss the mixture well to coat everything.  Drizzle with the sesame oil and toss once more.  Serve immediately.