Teriyaki Chicken and Mushroom Lo Mein

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Noodles, veggies and leftover chicken all in one bowl? This is my kind of jam! Not only is this dish packed with flavor, it is also easy on the wallet.  

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,  but make sure that you 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 Shitake with great reviews.  (Still short on time? Buy them pre-sliced.) I sauté with the mushrooms with scallions and season 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!

Printable Recipe

Teriyaki Chicken and Mushroom Lo Mein

Serves 6

3/4 cup low-sodium soy sauce

1/4 cup unseasoned rice wine vinegar

1 1/2 Tablespoons grated fresh ginger

1/3 cup granulated sugar

1 Tablespoon cornstarch

3 1/2 cups water

4 (3-ounce) packages of ramen noodles, broken into large pieces, seasoning packets discarded

1/2 small head of green cabbage (about 12-ounces), cored and sliced thin or shredded on a mandoline

4-ounces shredded carrots

I Tablespoon Safflower or other neutral oil

8-ounces mushrooms,  cleaned and sliced thin

3 scallions, white/light green parts and green parts separated and sliced thin

1 1/2 teaspoons sesame oil

3 cups shredded cooked chicken 

Toasted sesame seeds (optional)

Sambal Oelek (optional)

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 Safflower oil over medium-high heat.  Add the mushrooms, 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!