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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.




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

1 red bell pepper, sliced

4 ½ cups thinly sliced napa cabbage

¾ cup unsalted chicken broth



Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside. Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. 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.  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. 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. Add the vegetable mixture to the pan and toss to combine.


Nutrition Value

414 Kcal,

23.4g fat,

17.5g saturated fat,

5g fiber,

27g protein,

26.6g carbs