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Chicken and Vegetable Lo Mein

Chicken And Vegetable Lo Mein

Crispy fried noodles, tender chicken and roasted vegetables....what's not to love! Grab your Carolina Cooker cast iron wok to cook up the most flavorful lo mein dish you've ever tried. A great take on Asian cuisine featuring hoisin sauce, fresh ginger, soy sauce & more.


  • 1 large vidalia onion, sliced
  • 2 cups broccoli florets, raw
  • 1/2 cup carrots, shredded
  • 1 red pepper, sliced thin
  • 1/2 cup purple or regular cabbage, shredded or sliced
  • 1 cup mushrooms, sliced
  • 1 lb chicken breast, chopped
  • 2 tbsp canola oil
  • 2 tsp salt
  • 1/2 tsp pepper
  • 8 oz chinese lo mein noodles
  • 1 tsp sesame oil
  • 1/4 cup green onions, for garnish
    For the Sauce:
  • 3 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp chili sauce (optional)


  1. Prepare the veggies and mix together all ingredients for the sauce. Set aside.
  2. In a wok or large skillet, heat canola oil over medium heat. Add chopped chicken, sprinkle with salt and pepper. Cook until the chicken is done, then remove from pan and set aside. Leave the oil in the pan.
  3. Boil the noodles according to package directions. When they are done, drain and stir in a tsp of sesame oil to keep them from sticking together.
  4. In the same pan as the chicken, add the broccoli and sliced onions and start cooking. Cook for about 5 minutes, then add in the rest of the vegetables and cook until they reach desired crispness. This took about 10-15 minutes for me.
  5. Add the chicken back in and half the prepared sauce. Then add the cooked noodles and the rest of the sauce. Toss to coat and distribute evenly. Add salt and pepper. Taste and adjust if more is needed. Garnish with green onions (optional). Serve hot.