Some nights, you just want something that feels like a treat but doesn’t ask for hours in the kitchen. That’s where this high protein chicken lo mein comes in. I remember one evening, juggling a late meeting and a restless kiddo, I threw this together without thinking too hard. The sizzle of garlic and ginger hit me first, mingling with the faint hum of the stove. The colors of the veggies—bright carrot sticks, deep green broccoli, and snap-crisp snow peas—reminded me there’s beauty in quick meals too. The sauce thickened just as I distractedly checked my phone, and even though I nearly overcooked the noodles by a minute or two, it was still a hit. It’s the kind of dish that makes you pause for a second, fork halfway to mouth, and think, “Hey, I actually nailed this.”

Loads of protein to keep you fueled without the heaviness.
Fresh vegetables that add crunch and a pop of color.
The sauce isn’t complicated—it’s simple, and that’s kind of the point.
Ready in about 30 minutes, perfect for busy evenings.

Sometimes I worry it’s a little too saucy for those who like their noodles dry, but honestly, it’s a small tradeoff for the flavor boost. And if you’re not a fan of heat, you can dial back the pepper flakes easily.

High Protein Chicken Lo Mein

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A delicious and nutritious high protein chicken lo mein packed with tender chicken, fresh vegetables, and savory sauce served over egg noodles. Perfect for a quick and satisfying meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

8 ounces egg noodles
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 medium carrot, julienned
1 cup snow peas, trimmed
1 cup broccoli florets
1/2 cup sliced red bell pepper
3 green onions, sliced
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 teaspoon cornstarch
1/4 cup water
1/4 teaspoon crushed red pepper flakes

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Instructions

Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, water, and crushed red pepper flakes. Set the sauce mixture aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken breast to the skillet and cook for 5-6 minutes until cooked through and lightly browned. Remove chicken from skillet and set aside.
In the same skillet, add garlic and ginger and sauté for 30 seconds until fragrant.
Add carrot, snow peas, broccoli, and red bell pepper to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared sauce over the chicken and vegetables. Stir well and cook for 2-3 minutes until the sauce thickens.
Add the cooked egg noodles and sliced green onions to the skillet. Toss everything together until noodles are evenly coated with sauce and heated through.
Remove from heat and serve immediately.

Cooking this in a large skillet or wok makes all the difference—it helps everything cook evenly and gives you that slightly charred flavor. I usually toss in the green onions at the end for a fresh pop, but sometimes I forget and add them too early; it still tastes great, just a little softer. Pair it with a crisp side salad or some steamed dumplings for a more filling dinner. If you want to switch things up, swapping chicken for tofu or shrimp can change the vibe, but I haven’t tested those versions as much, so results may vary. Another time, I added a splash of rice vinegar at the end—it gave the dish a subtle tang that I kind of liked but isn’t for everyone.

FAQ

Can I make this ahead of time? Yes, but I’d recommend reheating gently to keep the noodles from getting mushy.

What if I don’t have all the sauces? Soy sauce is essential, but you can experiment with less oyster or hoisin sauce if needed.

Can I use different noodles? Definitely—try spaghetti or rice noodles if that’s what you have on hand.

Ready to make your kitchen smell like a cozy Asian bistro? Scroll down, save this recipe, and get cooking. Your taste buds will thank you.