Easy Chicken Stirfry Noodles

You get home late, you're starving. Put down the takeout menu—you don't need it! This Easy Chicken Lo Mein comes together in less time that it will take for the Chinese delivery guy to bring you food.

And this version (inspired by Pinch of Yum's version) will taste WAY better... pinky promise! And it's one of those recipes that works well no matter what you have on hand.

How to make this Easy Chicken Lo Mein YOUR way:

Protein swap: Not into chicken, but if you're feeling beef, pork, tofu, edamame, no protein at all, go for it!

Onion swap: It calls for green onions, but if all you have on hand is a white onion in the pantry, that will work fabulously!

Veggies swap: You need "3 cups chopped vegetables"—this can be whatever you have/like! Carrots, bell peppers, mushrooms, broccoli, cauliflower, squash, snow peas, celery, bok choy, anything, it's all up to you!

The whole point is for it to be easier and quicker than pulling out the takeout menu!

Make a whole batch of this and you'll have leftovers for lunch or dinner later in the week. And what's amazing is that these leftovers are extra delicious just like your takeout ones would be!

This Easy Chicken Lo Mein is a recipe to keep in your weeknight arsenal.

Master it, learn how to keep it flexible based on what's around and you'll always have a yummy dinner on hand!

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Quick Chicken Lo Mein

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Ingredients

• 1 large chicken breast diced
• 3 tablespoons dark soy sauce separated
• 2 tablespoons sesame oil separated
• 6 ounces ramen noodles
• 1 bunch green onions chopped
• 3 cups chopped vegetables (carrots, red peppers, cabbage, bok choy, or broccoli)
• 2 tablespoons rice wine vinegar
• 1 tablespoon light soy sauce
• 1 teaspoon honey

Instructions

• In a large saute pan, heat 1 tablespoon of sesame oil over medium-high heat. Add the diced chicken breast and cook for 5 minutes. Add 1 tablespoon of the dark soy sauce and continue cooking for another 3 minutes, until nearly cooked through.
• Meanwhile, bring a pot of water to a boil. Cook the ramen noodles according to the directions on the package, drain and set aside.
• Add the whites from the green onions and the chopped vegetables to the saute pan with the chicken. Toss and cook for 5 minutes. Toss in the greens of the onions and the cooked noodles and stir.
• Add the remaining 2 tablespoons of dark soy sauce, 1 tablespoon of sesame oil, and the rice wine vinegar, light soy sauce and honey. Stir well and serve!