Photo of Chicken Lo Mein by WW

Chicken Lo Mein

Points® value
Total Time
45 min
20 min
25 min
This Chinese-takeout staple usually comes swimming in oil. Not so with this version! Follow this recipe—or add whatever vegetables you happen to have on hand. It’s a great way to use up all those odds and ends in the fridge! Just about any vegetable would be fine. Remember to give firmer vegetables a head start when cooking. Serve the lo mein sprinkled with crushed red pepper or drizzled with sriracha or another hot sauce if you want to add some heat.


Uncooked egg noodles

10 oz, lo mein variety

Dark sesame oil

2 tsp(s), divided

Uncooked boneless skinless chicken breast

1 pound(s), cut into thin strips

Low sodium soy sauce

4½ tbsp(s), divided

Rice wine vinegar

3 tsp(s), divided


2 tsp(s)

Canola oil

3 tsp(s), divided

Fresh shiitake mushroom

3½ oz, caps, sliced (2 cups)

Red bell pepper

1 small, cut into strips

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)

Snow peas

1 cup(s), halved

Ginger root

2 tsp(s), fresh, peeled, grated


3 clove(s), large, finely chopped


4 medium, sliced


  1. Cook noodles according to package directions. Drain under cold water, then drain again. Transfer to a medium bowl. Toss noodles with 1 tsp sesame oil.
  2. Toss chicken with 1½ tbsp soy sauce, 2 tsp vinegar, and cornstarch.
  3. In a large nonstick skillet, heat 2 tsp canola oil over medium-high. Add chicken and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to a plate.
  4. Heat remaining 1 tsp canola oil over medium-high in same skillet. Add mushrooms and bell pepper and cook, stirring often, for 3 minutes. Add coleslaw mix, snow peas, ginger, and garlic. Cook, stirring often, until vegetables are crisp-tender, about 3 minutes. Stir in noodles, ½ cup water, scallions, and remaining 3 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp vinegar and, using tongs, toss until hot and coated. Add chicken and toss until hot.
  5. Serving size: 1 1/2 cups