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Noodles, veggies, and leftover Roast Chicken all in one bowl? This is my kind of meal! Not only is this dish packed with flavor, but it is also budget-friendly.
When reading the recipe, you might think that 3/4 cup of soy sauce is too much. Trust me, it is not. It is the main seasoning agent, so salt is not needed in this recipe. However, make sure to use low-sodium soy sauce. The soy sauce is the base of the “sauce” that, once cooked until thick, is divided in half. Half of the sauce is mixed with water for the noodles to bathe in, and the other half of the sauce is used to toss all of the goodness together. Yum!
The original recipe called for a 1-pound bag of coleslaw mix, but I am not a fan. There is something off-putting to me in the color and smell. So, I take a few extra minutes to shred some cabbage on a mandoline. Having said that, feel free to use the coleslaw mix if you are short on time. The carrots, however, I do buy pre-shredded 😊. I also like to add mushrooms for a savory umami flavor that helps balance the sweetness of the added sugar. Choose which ones you prefer. I have used white, Baby Bella, and Shiitake with great reviews. Still short on time? Buy them pre-sliced.) I sauté the mushrooms with the white and light green parts of the scallions and season them with sesame oil for another layer of flavor.
Garnish the Lo Mein with slices of scallion greens and toasted sesame seeds (optional, but good). Then hit it with some Sambal Oelek for a “fake-out take-out” meal! Happy cooking!
See my Kitchen Tip HERE on how to shred chicken the easy way!
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Teriyaki Chicken and Mushroom Lo Mein
Ingredients
- ¾ cup low-sodium soy sauce
- ¼ cup unseasoned rice wine vinegar
- 1 ½ tablespoons grated fresh ginger
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 3 ½ cups water
- 4 (3 ounce) packages of ramen noodles, broken into large pieces, seasoning packets discarded
- ½ small head of green cabbage (about 12 ounces), cored and sliced thin or shredded on a mandoline
- 4 ounces shredded carrots
- 1 tablespoon Safflower oil or other neutral oil
- 8 ounces mushrooms, white button, baby bella, or shiitake, cleaned and sliced thin
- 3 scallions, white/light green parts and green parts separated and sliced thin
- 1 ½ teaspoons sesame oil
- 3 cups shredded cooked chicken, Roasted or store-bought rotisserie
- Toasted sesame seeds, optional
- Sambal Oelek, optional
Instructions
- Simmer soy sauce, vinegar, ginger, sugar, and cornstarch in a large saucepan over medium-high heat, whisking often, until thickened, 2 to 3 minutes. Transfer half of the soy sauce mixture to a large bowl and reserve. Add water to the saucepan with the remaining soy sauce mixture and return to a boil. Add ramen and cook, stirring occasionally, until tender, about 4 minutes. Off heat, stir in cabbage and carrots. Cover and keep warm.
- In a 12-inch non-stick skillet, heat the oil over medium-high heat. Add the mushrooms and white/light green scallion slices, and sauté until mushrooms are golden brown, about 5-8 minutes. Reduce the heat to medium and add the chicken and sesame oil, stirring until heated through.
- Transfer chicken and mushrooms to bowl with reserved soy sauce mixture and toss to coat. Transfer noodles to bowl with chicken and mushrooms and toss until thoroughly combined. Divide Lo Mein among bowls and garnish with green scallion slices and toasted sesame seeds. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
