Chicken and Asparagus Lo Mein

Stir-fried noodles make an easy and satisfying dinner. Once you start cooking, this recipe goes very fast, so be sure to have all the ingredients prepped and ready before beginning.

Regan Burns Cafiso

Chicken and Asparagus Lo Mein

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    10 ounces Chinese wheat noodles (lo mein) 1/2 teaspoon grated fresh ginger
    3 teaspoons dark sesame oil, divided 1/4 teaspoon sugar
    10 ounces boneless, skinless chicken thighs or breast meat, sliced into bite-size pieces 2 tablespoons canola or vegetable oil, divided
    2 teaspoons plus 2 tablespoons soy sauce, divided 1 pound bunch asparagus, ends trimmed, cut into 1 -inch lengths
    1 teaspoon cornstarch 3.5 ounce package shiitake mushrooms, stems removed, caps thinly sliced
    1 teaspoon rice wine vinegar or sherry vinegar 3 scallions, white and light green parts only, thinly sliced


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

       Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse under cold water until completely cool; toss with 1 teaspoon sesame oil to coat.

    • 2

      In a mixing bowl, combine chicken with 2 teaspoons soy sauce and cornstarch; set aside. Make sauce by stirring together remaining 2 teaspoons sesame oil, remaining 2 tablespoons soy sauce, vinegar, ginger, and sugar in a separate small bowl.

    • 3

      Heat a large nonstick wok or 12-inch sauté pan over high heat. Add 1 tablespoon oil, swirling to coat pan, then add chicken in a single layer. Let cook undisturbed for about 1 minute; stir and continue cooking until chicken is just cooked through, about 2 to 3 minutes more. Remove from pan and reserve.

    • 4

      Add remaining tablespoon oil to pan over high heat. Add asparagus; cook for 1 ½ minutes, stirring constantly. Add mushrooms; cook for 1 ½ minutes, stirring constantly. Add scallions and noodles and cook for 1 minute, then add sauce, stirring to coat (you may need to use tongs to mix the noodles well.) Cook until noodles are heated, about 1 more minute. Serve immediately.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving