Easier than Takeout: Chicken & Veggie Lo Mein

Dinners, even after more than 4,000 of them as married adults, still seem to take us by surprise almost every day. We can’t be the only ones?

This recipe has saved me from ordering from Dragon Pan quite a few nights… It’s not intimidating because it’s quick, easy, and delicious: the trifecta of the perfect weeknight meal.

All of these ingredients we keep in the freezer or pantry – except the ground chicken, and I suppose you could keep that in the freezer, too… I’m no expert on food storage, so google it before you try it.

Also, it’s tasty the next day for lunch.

In summary, it’s kind of the perfect meal.

This is adapted from a Plated recipe, simplified with a bag of frozen stir-fry veggies.


  • 1/4 cup – Soy Sauce
  • 1 tablespoon – Sesame Oil (also the secret to the best home-made hibachi fried rice!)
  • 1 tablespoon – Rice Vinegar
  • Tablespoon – Sesame Seeds
  • 1/2 tablespoon – Honey
  • 1/4 teaspoon – Red Pepper Flakes
  • 8 oz Ramen Noodles (We get a bag of plain ramen noodles from costco)
  • Stir Fry Veggies (We get a gargantuan bag of frozen stir fry veggies from… you guessed it… Costco)
  • 12 oz Ground chicken (optional, obviously)

We cook it all in a wok.

How to cook

Boil water and cook the ramen noodles according to the instructions.

Cook the ground chicken until it’s cooked. If you need more detailed instructions than this, please google “how to cook chicken so it doesn’t kill you.”

Swirl the sauce ingredients together (soy sauce, sesame oil, rice vinegar, sesame seeds, honey, and red pepper flakes) in a fairly large bowl because you’re going to soak the cooked chicken in it.

Scoop the cooked chicken into your sauce. Pour a little oil in the pan and sauté the veggies. Cook them.

Add the noodles + chicken with the sauce + mix it all together. And you’re done!!


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