Yes, I found this recipe on the internet.…but of course, I did some tweak­ing and that’s the recipe I will share with you here!

Be sure to read my notes at the end of the recipe and I would LOVE to know if you give this a try AND if you have some vari­a­tions that you like best!

And if you need tips on how to freeze meals prop­er­ly so they taste just like you made them the next time, here is a post that will help you!


Chicken Lo Mein

Cui­sine Asian
Author Liz Geeslin



  • 8 ounces Lo Mein noo­dles The pack­age I pur­chased was 16 ounces.
  • 1 tbsp sesame oil

Chicken, Peppers, Garlic and Ginger

  • 2 tbsp oil I use MCT
  • 1 1/​2 pounds chick­en breast or chick­en ten­der­loins, sliced thin
  • 1 large red bell pepper
  • 1 tsp gin­ger, grated
  • 2 large gar­lic cloves, minced or crushed


  • 3/​4 cup water
  • 1/​4 cup soy sauce, low sodium
  • 2 tbsp corn­starch
  • 1 tbsp oys­ter sauce
  • 1 tbsp oil I use MCT


  • 2 medi­um car­rots, sliced thin
  • 1 large green onion bunch, sliced thin
  • 1 cup shred­ded cab­bage I used coleslaw mix and add in more if omit­ting the bean sprouts.
  • 1 cup bean sprouts These were not easy to find at the store and hon­est­ly, they weren’t noticed in the dish at all in my opinion…


Prep everything…

  • Pre­pare all the veg­eta­bles and the chicken
  • Pre­pare the sauce
  • Cook the noo­dles 1 minute less than the instruc­tions sug­gest, then drain and toss with the sesame oil…set aside.

Now, get your large skillet…

  • In a large skil­let, add the 2 T of oil and stir fry the chick­en just until done, remove from the pan and set aside.
  • Add the pep­pers, gar­lic and gin­ger and saute for 1 – 2 minutes.
  • Add the sauce mix­ture to the pan, stir­ring as it starts to thicken.
  • Add the car­rots, onion and cab­bage and cook for 1 – 2 minutes.
  • Add in the chick­en, bean sprouts and noo­dles and toss gen­tly to com­bine everything.


Ok, here are my thoughts:
You could use more cab­bage and less noo­dles for a more carb friend­ly meal.
Add red pep­per flakes for a spici­er version.
Add snow peas or any oth­er veg­eta­bles you like.
Increase the sauce quan­ti­ty if you like a sauci­er meal.
Sprin­kle with sesame seeds…I used black sesame seeds.
Por­tion and freeze for anoth­er time!

Pin It on Pinterest

Share This