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Ground Chicken Lo Mein - A Fast, Flavor-Packed Weeknight Noodle Stir-Fry

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Noodles: 12 oz lo mein noodles or spaghetti
  • Ground chicken: 1 lb (93–98% lean)
  • Vegetables: 2 cups shredded green cabbage
  • 1 medium carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 4 green onions, sliced (whites and greens separated)
  • 2 cups bean sprouts (optional but great for crunch)
  • Aromatics: 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced
  • Sauce: 1/4 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce (optional for a touch of sweetness)
  • 1 tablespoon toasted sesame oil
  • 1–2 teaspoons sugar or honey (to taste)
  • 1 tablespoon rice vinegar
  • 1/3 cup chicken broth or water
  • 1 teaspoon cornstarch
  • 1/4–1/2 teaspoon white pepper or black pepper
  • Red pepper flakes or chili-garlic sauce, to taste (optional)
  • Cooking oil: 2 tablespoons neutral oil (canola, avocado, or peanut)
  • Garnishes: Sesame seeds and extra green onion greens (optional)

Method
 

  1. Cook the noodles: Boil according to package directions until just shy of al dente. Drain, rinse briefly with cold water, and toss with a little oil to prevent sticking.
  2. Make the sauce: In a bowl, whisk soy sauce, oyster sauce, hoisin, sesame oil, sugar, rice vinegar, broth, cornstarch, pepper, and optional chili. Set aside.
  3. Prep the veggies: Have the cabbage, carrot, pepper, and green onions ready. Stir-fries move fast, so keep everything close to the stove.
  4. Brown the chicken: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add ground chicken and cook, breaking into small bits, until browned and cooked through, 4–6 minutes. Season lightly with a pinch of salt. Transfer to a plate.
  5. Sauté aromatics: Add the remaining 1 tablespoon oil to the pan. Stir in garlic, ginger, and the white parts of the green onions. Cook 30–45 seconds until fragrant, not burned.
  6. Cook the vegetables: Add cabbage, carrot, and bell pepper. Stir-fry 2–4 minutes until crisp-tender. If using bean sprouts, add during the last minute.
  7. Combine: Return the chicken to the pan. Toss in the cooked noodles. Give the sauce a quick stir (cornstarch settles), then pour it over everything.
  8. Toss and thicken: Stir-fry 1–2 minutes until the sauce thickens slightly and coats the noodles. Add green onion tops. Taste and adjust salt, pepper, or heat.
  9. Finish and serve: Remove from heat. Garnish with sesame seeds and extra green onions if you like. Serve hot.