This simple one pot lo mein will satisfy any Chinese food craving and is super customizable! Add your favorite veggies, beef, pork, chicken, and more! Anything goes with this crazy simple dish!
I wasn’t entirely sure I’d actually be able to make this a one pot meal but I so did it. Rock star style. Probably because I walked into the kitchen and was greeted by the mountain o’ dishes. Ugh. You might remember how I feel about creating more dishes on those days when I’m exceptionally tired or busy from this chicken alfredo post. It’s not a joke people.
So when I saw the sink I almost gave up on lo mein. But then I remembered my family may indeed mutiny if I don’t serve them with the very dish I’ve been promising them for nearly a week now. Lo mein it is. But if for no other reason than my own sanity I had to make this in just one pot. I wasn’t sure I could do it but I am sooo glad I tried. Because it works! And it’s delicious! And you can do it, too!
Asian food is in close competition with Mexican food for holding the key to my heart and honestly it all really depends on my mood. But 9 times out of 10 when it’s crunch time and my turn to order at my favorite Chinese food spot comes I’m ordering lo mein. Mmmmmm. The noodles and the sauce and the tender pork and I. am. in. heaven. No doubt about it. But make it at home? Why, I never!
Until today. Till this. Till I fell in love with homemade lo mein. Especially when I can make it in one pot in less than 30 minutes. Which makes me even happier because it means I can come home and whip this up after a long day at work instead of swinging by my favorite take out place which inevitably means I walk out with more than just a container of lo mein. It means those intense cravings for all the Chinese food don’t also mean a heavy dose of MSG. Win!
And I think next up on the list is some crab rangoon. Or maybe some fried rice. Or some pepper chicken. So many choices so little time! But not really 😉
- 8 oz angel hair pasta
- 24 oz chicken broth
- ¼ cup soy sauce
- 2 Tbs worchestershire sauce
- 1 Tbs teriyaki sauce
- 1½ Tbs sesame oil, divided
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 carrot, julienned
- 3 cups baby spinach
- Chicken, cut into bite sized pieces
- Boil noodles in chicken broth until cooked. Drain noodles and set aside, reserving broth.
- While pasta is boiling combine 1 tsp sesame oil, sugar, teriyaki, worchestershire, and soy sauce in a small bowl and set aside.
- Heat 1 Tbs + 2 tsp of sesame oil on medium low in the empty pasta pot and brown chicken on all sides.
- Add garlic and carrots* and sautee for 2-3 minutes or until garlic is fragrant.
- Add spinach and sautee for another 1-2 minutes or until spinach is wilted.
- Add pasta, sauce, and 1 cup reserved chicken broth to the pot and let simmer until broth is absorbed and noodles darken.