Cabbage Lo Mein


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.

Prep Time:
50 mins
Total Time:
50 mins
4 servings


  • 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 1/4-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

  • 4 ½ cups thinly sliced napa cabbage (1/2 head)

  • ¾ cup unsalted chicken broth

  • 1 teaspoon cornstarch


  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 Facts (per serving)

414 Calories
23g Fat
27g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 414
% Daily Value *
Total Carbohydrate 27g 10%
Dietary Fiber 5g 18%
Total Sugars 18g
Protein 26g 52%
Total Fat 23g 30%
Saturated Fat 3g 17%
Cholesterol 65mg 22%
Vitamin A 3127IU 63%
Vitamin C 95mg 105%
Folate 112mcg 28%
Sodium 552mg 24%
Calcium 101mg 8%
Iron 3mg 16%
Magnesium 54mg 13%
Potassium 769mg 16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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