Cabbage Lo Mein

Cabbage Lo Mein

2 Reviews
From: Diabetic Living Magazine, Fall 2018

Jam-packed with a colorful medley of vegetables, this classic noodle dish relies on a bold sesame-soy sauce to tie all the flavors and textures together.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons plus 2 teaspoons sesame oil, divided
  • 3 tablespoons reduced-sodium soy sauce
  • ¼ teaspoon crushed red pepper
  • 12 ounces boneless, skinless chicken breast, cut into ¼-inch slices
  • 8 ounces lo mein noodles
  • 1 teaspoon chile-garlic sauce
  • 3 tablespoons vegetable oil, divided
  • 5 ounces mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh ginger
  • 1 bunch scallions, thinly sliced
  • 2 cups small broccoli florets (about 1 large crown)
  • 1 red bell pepper, sliced
  • 1 cup snow peas, halved
  • 4½ cups thinly sliced napa cabbage ( ½ head)
  • ¾ cup unsalted chicken broth
  • 1 teaspoon cornstarch


  • Prep

  • Ready In

  1. Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside.
  2. Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside.
  3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl.
  4. Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture.
  5. Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes.
  6. Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 414 calories; 23 g fat(3 g sat); 5 g fiber; 27 g carbohydrates; 26 g protein; 112 mcg folate; 64 mg cholesterol; 18 g sugars; 0 g added sugars; 3,126 IU vitamin A; 95 mg vitamin C; 101 mg calcium; 3 mg iron; 552 mg sodium; 769 mg potassium
  • Nutrition Bonus: Vitamin C (158% daily value), Vitamin A (63% dv), Folate (28% dv)
  • Carbohydrate Servings: 2

Reviews 2

September 29, 2019
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By: George Smith WoO
Recenlty bought a wok and learning the ropes of stir fry. This is an easy and delicious recipe.
September 23, 2018
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By: ehlen.gretchen
This is delicious! Especially if you like a spicy dish. it was a treat, we will definitely make it again.
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