One Pot Wonder Chicken Lo Mein


One Pot Wonder Chicken Lo Mein

A couple of months ago I noticed a one pot wonder tomato basil pasta recipe all over Pinterest.  I tried it and liked it.  I think it’s interesting that you can simmer uncooked pasta, with some broth and veggies, and it will create an almost creamy sauce.  I decided to play around with this concept and I made a one pot wonder version of chicken lo mein.

I guess it isn’t technically lo mein since I used linguini instead of traditional lo mein noodles, which contain egg.  But, it’s close.  I like using pasta in this because you can use whole wheat pasta.  Also, all of the ingredients in this dish are things that many people keep on hand in their pantry or refrigerator.

You simply throw all of the ingredients into a large stock pot, including the liquid.

One Pot Wonder Chicken Lo Mein

One Pot Wonder Chicken Lo Mein

Cover it and bring to a boil.  Then, stir and reduce to a simmer.  Cook covered for about 15 minutes, stirring occasionally.  Cook until most of the liquid is gone and the chicken is cooked through.  This is what it looks like when it is done.

One Pot Wonder Chicken Lo Mein

You could change this up by adding just about any vegetables that you like.  Also, this could easily be made into a vegetarian dish by using vegetable broth and leaving out the chicken.

Watch this short YouTube video to see exactly how to make One Pot Wonder Chicken Lo Mein from start to finish!

One Pot Wonder Chicken Lo Mein YouTube Video

YouTube Video


Use These Fantastic Kitchen Tools For This Recipe From My Store:


One Pot Wonder Chicken Lo Mein Recipe
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 6
  • ½ lb. boneless skinless chicken breast, cut into small chunks
  • 1 - 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)
  • 4 medium carrots, peeled and cut in thin 3 inch long strips
  • 1 medium red bell pepper, cut in thin 3 inch long strips
  • 1 bunch green onions, white part sliced and green part cut in 3 inch long strips
  • 4 cloves garlic, minced
  • ¼ cup soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon corn starch
  • 1 tablespoon sugar
  • ½ teaspoon red pepper flakes
  • 4 cups chicken or vegetable broth
  • 2 teaspoons extra virgin olive oil
  1. Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
  2. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
  3. Remove the lid and let the dish rest for 5 minutes before serving.
Calories: 332 Fat(g): 4.7 Saturated Fat(g): 0.3 Protein(g): 17.6 Carbohydrate(g): 53.9 Fiber(g): 7.2

Recipe adapted from one pot wonder tomato basil pasta

One Pot Wonder Chicken Lo Mein


    • says

      I have not made this in the crock pot. What an interesting idea! If you are going to try this in the crock pot I would suggest being around to occasionally check the liquid levels as it cooks. In my original recipe, everything cooks in 15 minutes. My concern is that cooking it low and slow for several hours may cause it to dry out. If you try it, please let me know how it turns out. Thanks!

      • says

        Crock pot cooking is one of the very few methods where you end up with more liquid than you started with, rather than less. The juices from the meat and vegetables with increase your liquid. If I was going to try this in the slow cooker, I would add only 1/4 c. water and I would try throwing in the pasta for the last 30-60 minutes. I may just have to try it!… This recipe looks really great, by the way. Thanks!

        • Linda M. W. says

          I haven’t tried this–just saw it. I think I’m going to try it as well. I never add ALL those ingredients because I’m just one person here!!!! But, I bet there will be lots of flavor…………am making it in the crockpot :)

    • Crystal says

      We really enjoyed this recipe! I doubled the soy sauce, by accident, and it was still really good. Thank you for sharing!

  1. Lauren says

    Really delicious! When mine was done though, I felt like it was a bit soup-y. I think next time I would’t add the 1/4 cup of water right away. Instead, I’d let it cook and watch to see if it really needs more liquid.

  2. Erin says

    would it work as well if you did use traditional lo mein noodles? I’m not avoiding egg. Found you on Pinterest, btw.

    • says

      I have only made this with whole wheat pasta since it is something that I always have in my pantry.
      But, you’re right. Why not try this with traditional lo mein noodles!?
      Lo mein noodles should work the same way. Just make sure that you get dried lo mein noodles and not fresh. Also, keep an eye on the liquid levels as it cooks. If it looks like it is drying out, add a little water. If it looks like it is a little too wet after 15 minutes of cooking, crank up the heat a little and cook a few more minutes until the liquid is evaporated/absorbed.
      If you try it, let me know how it turns out. Thanks!

      • Erin says

        I ended up using Vermicelli, it was wonderful!! I didn’t have the energy to get to the big grocery store where I surely would have found Lo Mein, but just made a stop at a local Mexican grocery and bought the best option possible. Our family enjoyed this recipe greatly and we’ll use it again. I subbed one teaspoon of the olive oil for sesame oil which was very yummy.

        • May says

          So I tried the vermicelli because I happened to have some but as soon as i stirred it the noodles seized up and clumped together into a goopy blob. I tried adding water which released more starch and the noodles disintegrated into a starchy soup consistency. Any recommendations?

      • Jessica says

        I am wondering if this would work with rice noodles?? Or even angel hair pasta,not a big fan of lomein,thanks

  3. Lucy says

    Would tofu work well in this instead of chicken? I haven’t cooked much with tofu, but whenever I buy a lo mein dish, I get it with with tofu instead of chicken. :)

    • says

      Yes. Tofu should work.
      Keep in mind that tofu becomes more firm as it is boiled. Personally, I think extra firm tofu might end up being too firm after boiling for 15 minutes. Also, I would avoid getting the soft or silky tofu because that would sort of disappear in the sauce. I think the best bet is probably medium or firm tofu depending on the consistency that you like.

    • says

      That’s a good question. Honestly, I didn’t actually measure out the servings as I was plating this dish. I just divided the lo mein among 6 different plates. Just from eyeballing the serving that I had on my plate I would say that the serving size is probably just over 1 cup.

  4. says

    This is amazing and my husband absolutely LOVES Asian dishes, so this one will be one we are trying for sure. Thank you so much for sharing.

    Nicole @ WKH

  5. Jessica says

    I have seen several one-pot wonders, but have yet to try them because we are gluten-free. I use a quinoa/corn noodle that often leaves a very starchy, yellow-colored water when I drain the noodles. Do you know if these noodles would work in your dish? It looks delicious and we would love to try it.

    • Amanda Finks says

      Unfortunately, I don’t think it would work as well. One of my friends cooks with quinoa noodles a lot and tried using them in another one pot wonder pasta dish (the one that this recipe was based on) and it didn’t work for her. She said the liquid didn’t absorb into the quinoa noodles. I’m sure different types and brands of gluten-free pasta will behave differently, though. Maybe the type that you use will work better than the type my friend used.

    • Amanda Finks says

      Yes. This would be great with shrimp! The only thing is, shrimp doesn’t take that long to cook.
      If I were making this with shrimp, I would leave the shrimp out until the dish was almost done. I would add the shrimp during the last 4 or 5 minutes of cooking to keep them from turning rubbery and overdone.

  6. Lauren says

    Yum! I am crazy for Asian food but rarely cook it myself. The title “One Pot Wonder” on Pinterest sure caught my eye!

  7. Cyerra says

    Have you tried making this with rice at all? Do you think it would work out the same way, cooking the rice in with everything else?

  8. Lucy says

    Hi! I was just wondering, did you put everything in at once or slowly add them in?? Really want to try but I don’t want to ruin it!

  9. Belinda Buxom says

    So this was fantastic by the end of the of the suggest cooking time it still looked soup so I have it changed for next time. However it was still amazing. I added ginger seeing as how I had it on hand. Will make it again

    Boil the stock, add pasta. Cook by it self for about 5 minutes. Cook covered for about 5 minutes, stirring occasionally.Then add vggies and soy mix (soy,corstarch, sugar and sirarcha) remain coverred. Cook until most of the liquid is gone and the chicken is cooked through about another 5 minutes uncovered.

  10. Hilary says

    This was delicious! I skipped the water all together after reading reviews and it turned out perfectly – will make again! Thanks for sharing this.

  11. Tiffany says

    Awesome recipe! I did not add the water and I cooked it a little longer, but I did everything else the same. I’m hoping our Chinese exchange student likes it! Thanks!

  12. Brooklyn says

    I made this tonight for my picky husband and children and everyone enjoyed it! The best part was the ease of tossing everything in one pot and walking away! I took the suggestion of some and didn’t add the water. It was perfect! My husband suggested adding some bean sprouts or water chestnuts for a little crunch. May have to try that next time.

  13. dawn says

    I made this tonight with Tinkyada Gluten Free Spaghetti. (didn’t have any linguine) Turned out well. Subbed the soy sauce with Bragg Liquid Aminos. Used 4c broth but no water. And I altered the veggies to what I had. Turned out good- we both liked it. If you use this pasta be sure to mix the noodles up well so they don’t clump together. It may have been a bit moist compared to the regular recipe.

  14. Stephanie says

    I made this last night and it was awesome! I added a ton of veggies and used 4 chicken breasts, sweet onions and water chestnuts. I kept everything else as you had instructed. Thanks for the recipe! I’ll be making this again for sure! My husband loved it too!

  15. sarah says

    This was pretty good- it was watery even without adding the water to the recipe. I drained off some of the liquid. I also added fresh cilantro to each dish as served!!

  16. Diana says

    Keep the One Pot Wonder recipes coming! I, too, tried the tomato basil one and we loved it! I was psyched when I saw this one, and have now marked all of your OPW’s to try in the very near future. (Tonight we will have this one!)

    Thanks so much!

    • Diana says

      Mine is on the stove right now. I added the sesame oil like someone suggested, some broccoli, and mushrooms. It smells soooooo good! Thanks again!

  17. Shea says

    I made this for my two daughters and I tonight. I called it “fancy Chinese noodles” for them. Such a GREAT dish! My 8-year-old (who never raves about the food I make) said “mom, this is definitely your best homemade meal ever.” Music to a mommy’s ears :-). Thank you so much for the delicious and EASY recipe.

  18. LL says

    This is very tasty although it could use a bit more seasoning for my taste. I would also reduce the liquid a LOT next time, as it came out more like a soup. But it was quick and easy and used things I have in my pantry already. Thanks!

  19. Jacqui says

    I have to say I tried this and it turned out terrible! The only change I made to the recipe was to use a Shandong style noodle, which I thought would be a little more authentic and I had it on hand. They are made of wheat as well. The end result was a dish SMOTHERED in a gravy like sauce, noodles that were stuck in clumps, and the flavor was pretty terrible as well, salty and nothing Asian about it. Sorry, but not impressed.

    • Amanda Finks says

      I often get questions about making substitutions in this recipe. You know, would it work if I change this or that. I will keep Shandong noodles on the list of things that do not work. Good to know.

    • Gary says

      Wow, you sound a little bitter and angry. It’s a recipe, not a blueprint for life. : )
      I am trying this tonight (inspite of your 5 or 6 derailing words when just 1 would suffice, lol). I AM using dried authentic Udon noodles, bok choy, leek, baby Asian corn, water chestnuts, red bell pepper, ginger, garlic, red pepper flakes, Chinese 5 spice, sesame oil, bean sprouts and shrimp with BBQ pork. I’ll report back, but sometimes you can just see and taste it all coming together.

      Thanks for suggesting a very cool recipe. : ) found it on Pinterst!

  20. Karen says

    Made this last night. Didn’t read comments first and would have benefitted from leaving out the water. I doubled the chicken to a pound and will use even more chicken next time. My family loved it. I loved the one pot clean up.

    • Amanda Finks says


      I’m so glad that your family liked it!
      Yes, there have been a few comments about leaving out the water due to the consistency of the final dish being a little soupy. Due to these comments, I will be updating the recipe and providing an instructional youtube video within the next couple of days. Thanks for your feedback.

    • Amanda Finks says

      You could substitute some all-purpose flour for the cornstarch with a couple of other alterations. Flour doesn’t have exactly the same thickening capabilities as cornstarch. So, you will need to use a little more flour. Also, flour is more likely to become lumpy in a sauce if not well combined before the sauce is heated.
      Here is what I would do. Use 1 tablespoon of flour (compared to the 1 tsp. in the recipe). In a small bowl, whisk the flour with 1 cup of the chicken broth until dissolved. Then add this mixture to the pot with the rest of the ingredients and bring to a boil as the recipe states.
      Hope this works out for you.

  21. Kendra says

    I was wondering if you could use beef with this? And beef broth? Also for a cornstarch substitute could you use tapioca? Wanting to try it tonight but realizing I’m missing a few ingredients!

    • Kendra says

      Went ahead with my plan and it was AMAZING! I didn’t have a lot of fresh veggies other than squash and celery, so I diced that up and threw in the pot with whole wheat pasta, beef, a frozen bag of stir fry veggies and the other ingredients substituting one tablespoon of EVOO for sesame oil and it was delicious! Can’t wait to make again along with trying your other one pot wonders! Thank you for sharing!

      • Amanda Finks says

        I’m so glad the beef and tapioca worked out. You just gave me an idea for another one pot wonder :) Thanks! What cut of beef did you use?
        Also, I love the idea of using frozen stir fry veggies. That would really make this dish come together quickly.

  22. Franki says

    I’ve made this twice, it’s great. If you take the lid of the pot at the end and bring it to a roaring boil the liquid quickly evaporates and soaks in to the chicken and pasta. I leave the red pepper and red pepper flakes out and let everyone add the spice to their preference. I made it the first time with chicken broth and the second with vegetable broth. I preferred the chicken broth it gave it a richer flavor.

  23. Shannon says

    I found this recipe after my daughter requested chicken lo mein. She loved it and requested it again. My whole family said that it is one of their favorites! I considered reducing the liquid, but my husband and daughter said they like it just the way it is. Thanks for sharing!

  24. AmyG says

    This recipe was terrible!!! Sorry to say cuz we were really looking forward to it being easy and delicious!! I doubled the recipe, omitted the water like everyone suggested and it was a soupy, sticky, gooey mess!! I threw the entire pot out. The veggies were so mushy they fell apart. It looked absolutely nothing like the pics shown.

    • Amanda Finks says

      I’m sorry that you had a bad experience. I’m not sure why your lo mein looked nothing like the pictures shown in this blog post. You may be interested in seeing the new YouTube video that I just posted to this page. The video shows exactly what the lo mein should look like through the entire cooking process.

  25. Torrey says

    I always try to comment when I make a recipe from a blog. My husband made this a while back and we loved it! Everything was cooked perfectly. It was our first experience with a one pot wonder and we were really amazed. Tonight I made the italian one pot wonder that’s all over Pinterest and it was really good but I still love this one best and will make many more times!

    • Amanda Finks says

      Thanks! I’m so glad you’re having a good experience with one pot wonder cooking. You might want to try my two other one pot wonders, pasta con broccoli and southwest pasta.

  26. Hilde says

    I made this tonight and we LOVED it (and we are extremely picky eaters). I was worried there wouldn’t be much flavor because of some posts, but it was packed with flavor and we loved the heat of the red pepper flakes. We added broccoli & mushrooms and left out the fresh red pepper. I increased the chicken and decreased the noodles. I was left with about 1.5 too many cups of broth, so I drained most of it and turned up the heat to get rid of the the rest. No problem. Next time I will probably add the chicken later in the cooking time or maybe not put it on the bottom as it cooked too much for me and was a little dry. Thanks for a great recipe I will use for years to come!

    • Amanda Finks says

      I agree. If you cut back on the noodles, you would also want to cut back on the broth. I’m so glad you enjoyed this recipe. Thank you!

    • Amanda Finks says

      Personally, I would not cut the extra virgin olive oil out of this dish for three reasons.
      1. There are only 2 tsp. of oil being divided among 6 servings. So, the amount of fat in each serving is already pretty low.
      2. There are lots of healthy vitamins and minerals in this dish. Some of the vitamins (A, D, E, and K) are fat-soluble. This means that they require some fat to be properly absorbed into the body.
      3. Extra virgin olive oil is primarily monounsaturated fat, which is considered a “healthy fat”.
      Having said that, if you still feel like you want to cut the oil out of this recipe, I think it would turn out the same. The oil helps keep the pasta from sticking together. So, if you cut the oil, you will want to stir it more often to try to keep the pasta from sticking. I would try stirring it every 2 minutes or so. Hope this helps.

  27. Suzanne says

    So good! Made this tonight according to directions but doubled the chicken, added half a head of shredded cabbage and one sweet onion cut into strips. I also used stir fry sauce in lieu of soy sauce. Left out the 1/4 cup of water after reading reviews. My husband loved it, great way to get in a lot of veggies!

    • Amanda Finks says

      I love the idea of adding shredded cabbage. I’m so glad you and your husband liked it! Thank you!

  28. Kay says

    I made this tonight and loved it! I accidentally thawed dark meat chicken instead of the chicken breast but it still turned out really good! My husband suggested maybe adding sprouts but otherwise my family enjoyed it. It really is super easy and tastes good. Thanks for the recipe!

    • Amanda Finks says

      Yum, sprouts would be a nice addition. I would probably add them at the end so they keep their crunch and give the dish a nice texture. I’m glad you liked the recipe. Thank you!

  29. Paulette says

    Hi, Amanda. As of March 21, I had not chosen a menu for March 23, a day that I am hosting dinner for 20. I was drawn to your one pot wonder at first glance. Although I very much enjoy entertaining, I am not a “cook.” I hope you can reply before I grocery shop for this recipe. The only hesitation I have is that it does not seem to be a make-ahead dish and should be served soon after cooking. I believe I would be too nervous preparing it while my guests are present. Put pot in oven on low heat after cooking? Please help. Thank you

    • Amanda Finks says

      Sorry I didn’t see this yesterday. I often take Saturdays off and avoid my inbox for one day.
      This dish is definitely best as soon as it is made. But, I think it would still be good if you kept it warm in a low oven for a little while. I think the veggies and pasta would probably continue to cook a little bit making them a little softer. But the flavor should still be good.
      Cooking for a crowd is always a challenge, even for an experienced cook. Good luck with whatever you decide to make. Have fun at your party!

  30. Claire says

    THANK YOU! I found your recipe on Pinterest and have made it several times. I have a 3 year old and 5 year old and they gobble it up. I leave out the red pepper flakes because of the kids and my husband and I use siracha to spice up our own bowls. I added 1 cup of torn kale pieces (stems removed) and it was so good that I’d probably add 2 cups next time. To save chopping time, I also like to use pre-shredded carrots. I add them the last 5 minutes of cooking time so they don’t get too soft. Thank you for a great recipe that is in our regular dinner rotation!

    • Amanda Finks says

      I would have never thought to add kale. That sounds wonderful! I’m so happy to hear that you and your family enjoy this recipe. Thank you!

  31. Kristina says

    Made this tonight and it was absolutely amazing!! Would make again in a heart beat. Thanks for posting this! I’m a recent love on my own girl and need these types of recipes. Thanks again!

  32. Jenn W says

    I rarely comment on recipes that I find on Pinterest, but this one blew me out of the water! I followed it exactly except that I added more chicken and it was absolutely perfect. The taste was there and it cooked perfectly. I was worried at first because it seemed like there wasn’t enough water in thw pot to cook the pasta, but after it hit the “rapid boil,” that all changed. I was able to stir it in a pot that I thought was too small (Paula Deen dutch oven). It was almost too easy to be true and I worried for nothing! The only thing I would change next time is doing all of the chicken/veggie prep the night before because it took quite a while. I think I will also add some ginger next time for some more depth. Thank you so much for posting! We will definitely be adding this to the monthly rotating menu!

    • Amanda Finks says


      Doing the prep work ahead of time would make this dish come together even quicker and easier. That’s a great idea for busy weeknight cooking. I’m happy to hear that you enjoyed this recipe. Thank you!

  33. Jessica says

    LOVE it! I’m definitely following your blog for more recipes!

    Since my grandmother taught me never to follow a recipe ‘exactly,’ I added kale, 2 stalks of celery and tossed in a little extra pepper flakes since we like spicy food–but kept everything else the same.

    AMAZING. Absolutely amazing. KUDOS!

    • Amanda Finks says

      You are the second person that has mentioned adding kale to this recipe. That would have never crossed my mind, but sounds fantastic. I’m so glad you liked it. Thank you!

  34. Jessica says

    This is settling as I type .I added water chestnuts, fresh mushrooms, and powdered ginger taste tested great I also did not add water as mentioned in previous post.Thank you for this one!

    • Amanda Finks says

      If I do another Asian inspired One Pot Wonder, I will probably add water chestnuts. It seems like they would add a nice crunchy texture. Sounds great! I’m glad you enjoyed this recipe. Thank you!

  35. says

    I tried this tonight and it was delicious! I’ll admit healthy skepticism as I’ve never tried a “one pot wonder” dish, but it was really as simple as it sounds. I omitted the veggies because my husband doesn’t like them and instead sauteed up a package of frozen stir fry veggies to add into mine. It worked out great! I’ll add too that I only used 2 cloves of garlic instead of 4 and it was plenty garlicky for our taste. Just thought I’d mention that for anyone who doesn’t love a strong garlic flavor. Thanks for posting this recipe! It’s so nice to have another quick, healthy(ish) meal in my arsenal!

  36. Joana says

    This is delicious! My whole family loved it. I already got requests to make it again soon.
    Thanks for sharing.

  37. Meghan says

    As a busy mom of two under two, anything with “one pot wonder” in the name sounds perfect to me. This recipe proved to be even MORE amazing than I anticipated! I did have to make a few tweaks just because I didn’t have all the exact ingredients but it worked out just fine for us. I thought I would share for others….
    — I used about 2-3 handfuls of baby carrots that I quartered (to keep them bite sized) into strips
    — Used yellow & orange pepper instead of red
    — I had half a box of Rice noodles (from a Thai dish I tired) instead of linguine
    — Used about 6-8 boneless skinless chicken tenders (not the breaded or seasoned kind)

    After making it I made notes for my family for next time. I would have cut back a bit on the soy sauce. My husband thought it was a bit salty. I maybe only use a 1/4 tsp red pepper flakes, since I felt it was a bit spicy. But overall an amazing dish and one I am sharing with my friends.

    • Amanda Finks says

      I’m glad you had a good experience using rice noodles in this recipe. Thanks for the comment.

  38. Lety says

    I can’t find corn starch where I live in Mexico is it necessary? Can I substitute with something else? Thanks.

    • Amanda Finks says

      Hi Lety.
      The cornstarch is in this recipe to act as a thickening agent. There is enough starch released by the pasta that you should get similar results without the cornstarch.
      If you would like to use flour as a substitute, I would whisk the flour with 1/2 cup of the broth before adding it to the pot. This will prevent lumps of flour.

  39. Kelsey says

    Loved this!!! Per some comments I did sesame oil instead of olive oil, but followed the rest exactly. It was a great, easy dinner that I will definitely make again. Thanks for sharing!

    • Amanda Finks says

      I’m so glad you liked it! For those of us who enjoy sesame flavor, sesame oil is a great substitution. Thanks!

  40. Taj says

    I just made this tonight! It was great!! I LOVE the one pot dishes, being a mom and student, and everything else under the sun, it makes for easy clean up! I read all the comments and couldn’t understand why people were saying they put water in it, you must have edited it out because I didn’t see water on the list and the consistency was perfect!

    • Amanda Finks says

      Great! I’m glad you enjoyed this recipe.
      You are correct. I did edit the recipe to remove the water that was in the original recipe. There is a note underneath the recipe stating that the recipe was updated to remove the water. The consistency of the final product seemed to be better without it.
      Thanks for the comment.

  41. Ashley says

    I love this recipe, I’ve been adding sesame seed oil and oyster sauce to it. I believe it helps give more of an asian flavor. I’ve also been using beef instead of chicken. (For some reason I’m the only one who like chicken in my house)

    • Amanda Finks says

      I’m so glad you like it! You are the first person to mention adding oyster sauce to this dish. What a great idea!
      What cut of beef you use? I like to know what substitutions work well in this dish to help out other readers.

  42. Sheri T says

    I can’t wait to try this! It looks so yummy. I just bought a gorgeous, very large, red pepper. I will use half of that and a bag of broccoli slaw, along with the other ingredients that you listed. Thanks!

    • Amanda Finks says

      Broccoli slaw is a great idea! I love using pre-chopped veggies for quick and easy cooking.
      Since the veggies in slaw are shredded, you may want to add them halfway through the cooking process so that they retain some texture.
      Hope it works out for you. Thanks!

  43. Katie C says

    I just made this tonight and it was AWESOME!!! I am so keeping this recipe and will use it often!!! Thanks so much for posting it! Yummo!

  44. Rebecca says

    This was so good! My two year old ate it without balking and my husband went back for seconds-two of the highest compliments.

  45. Steph says

    Hi, I would like to try this with teriyaki sauce I stead of soy. Do you think I should still us 1/4 cup?

  46. Michelle M says

    Wow, you look JUST like Laurent Graham in that video!! BTW, I LOOOOVE this dish! It’s such an easy way to have an “Asian” for dinner!!! Thanks for the recipe!

    • Amanda Finks says

      LOL. No one has ever said that to me before. When I read this, I immediately googled her, and I do kind of see a resemblance. I will definitely take that as a compliment. Thanks!
      Also, I’m very happy that you enjoyed this dish!

  47. says

    I made this last night and it is SO good! I was running low on chicken broth so I used half chicken and half beef, which gave it a wonderful, meatier flavor. Mine took about 10 minutes longer to cook down than the recipe projected, but I think that’s because I used a frozen vegetable mix rather than fresh veggies. Thanks for the recipe! Will definitely be making this one again.

    • Amanda Finks says

      Good point! Using frozen vegetables would slow down the cooking process a bit.
      I’m so glad you liked it. Thanks!

  48. Heather K says

    Looks great! As a vegetarian, I am going to take your tips to make this veg, but also add baked or fried tofu after it is done cooking!

    • Amanda Finks says

      Adding prepared tofu to the finished product is a fantastic idea! That sounds great. Hope you like it!

    • Amanda Finks says

      I’ve been a little hesitant to use beef in this dish. If the cut of beef is too lean, it could be tough. If it’s too fatty, the whole dish will be greasy and the calorie count will soar.
      Personally, I would try one of the leaner cuts like sirloin, top round, eye of round, or bottom round. Since these are lean cuts, I would thinly slice the meat against the grain to try to prevent it from turning tough as it cooks.
      Hope this helps.

  49. Lisa says

    I really enjoy the flavors that came from the dish. I did substituted 1 tsp of sesame oil as suggested, but followed recipe to T.

    I found that after 10 minutes of cook time, all liquid was absorbed already and sticking to the bottom of the pot. At that point I did add more broth, but are there any other suggestions for what I could do for next time?

    • Amanda Finks says

      I’m glad you liked it!
      If all the liquid was absorbed after 10 minutes, I bet that medium-low is warmer on your range than it is on mine. So, you could do a couple things to fix this.
      1. Let it cook on low for the full 15 minutes the recipe calls for.
      2. Cut the chicken into small pieces to ensure that it will be cooked through in 10 minutes. If the liquid was absorbed in 10 minutes, I would assume that the pasta was done. As long as the chicken is cooked through, there shouldn’t be any problems with only cooking this dish for 10 minutes. As far as sticking goes, the higher the heat used, the more frequently it needs to be stirred. If you decide to cook this over a higher heat, I would suggest stirring every 1 1/2 to 2 minutes.
      Hope this helps!

    • Amanda Finks says

      There are 53.9 grams of carbohydrate in one serving of lo mein. There are 7.2 grams of fiber in each serving. That is, if you make the lo mein the same way that I did in the recipe, using whole wheat pasta.

  50. Havan says

    Found you on Pinterest and tried this – loved it, whole family did, actually. :) We substituted bok choy and cabbage for the carrots and celery and it was perfect. No extra liquid, noodles cooked just right. :) The only problem was that it didn’t seem like enough chicken for a whole pound box of pasta – I’m thinking I’ll double the chicken next time, or half the pasta, either or lol.

    Now, question if you don’t mind, do you think this will freeze & reheat well? Because a whole box of pasta really made a lot for my family of 3…lol.

    • Amanda Finks says

      I’m so glad you liked it!
      I do think it would be ok to freeze. But, I wouldn’t try to reheat it in a pasta pot. I find that when you freeze and reheat noodles or pasta, they become a little mushy and fall apart easily. I think the best way to reheat them is by baking them, so they don’t need to be stirred.
      If I were going to try to freeze this, I would spoon the cooked product into one of those disposable aluminum casserole dishes. Cover it with aluminum foil; and freeze it. When it’s time to reheat it, I would bake it at 350 degrees F. for 45-60 minutes, covered (until heated through). Hope this helps.

  51. Jen says

    If anyone has successfully done this in the crock pot please share what you did. I tried and mine bombed. I hope there is some way to make it in the crock pot because that’s how we eat during soccer season. Thanks!!

  52. Boomdog02 says

    I have a suggestion that might make the recipe taste a bit more “authentic”. Learned this from an old Asian Chef when I was at Culinary school. Take a whole onion and rough cut it into about 8 chunks. Take a 2 inch piece of ginger and slice it into 6 pieces. Place under the broiler and cook until the edges of the onion start to brown and char, and the ginger becomes very fragrant. The charring is good!, but do not burn them.

    Throw these into the broth and let them simmer in the broth for 30 minutes, then remove them. Add 2 Tbs. soy sauce to the broth, the continue with the recipe. It will boost the flavor tremendously.

  53. Susan says

    I used whole wheat fettucine and followed the recipe, other than using a tablespoon of soy sauce. It was really, really good! The chicken broth was the perfect amount. I like so many of the ideas here such as using sesame oil, adding veggies and more chicken. Very versatile recipe. Thanks for your idea of baking to reheat leftovers.

  54. Theresa says

    I am making this tonight with asparagus,broccoli,red,yellow and green peepers,carrots sugar snap peas, I did not have the garlic powder it called for..I used fett. noodles. I should have realized the veggies would cook faster than the noddles and cooked them seperately. Lesson learned but still was yummy. I did not let the noodles absorb all the liquid because the broccoli and asparagas would have been mushy. Good flavor and even my child thats picky ate it.I will make it again,.

    • Amanda Finks says

      Thanks Theresa! I’m glad you and your family enjoyed it!
      That’s a good point. If you like your veggies to stay a little crunchy, they could be added later in the cooking process.

  55. Marla says

    I made this last night, so easy and very good! The only change I made was to use boneless, skinless chicken thighs, a personal preference. I will make this again, thank you for a great recipe!!!

  56. Nicole N says

    Made this tonight and it’s so crazy easy and super good!! I do think next time I will add more veggies (carrots, celery, red peppers, green onions, mushrooms, baby corn, water chestnuts, zucchini). But thanks for the recipe and will try some other “one pot” recipes, yum :)

  57. Nikki says

    I made this tonight, it was so good!!!! I used whole wheat pasta and added broccoli and pea pods. Cooked up perfectly and the flavor was great. Thanks for the recipe!

  58. Janna says

    So, I stumbled upon this recipe on Pinterest and decided to make it using what I already had at home. I used a pack of birds eye frozen pepper and onions as well as some fresh broccoli. I also used whole wheat linguini pasta and chicken broth instead of vegetable. It was great! I’ll be making this again. My stove did need a couple of minutes longer to absorb the remaining liquid, but I don’t think it affected anything.

  59. Lauren says

    Thanks for the great recipe from another RD! I’ve been looking for recipes that are quick (but still wholesome) since I had my 11 month old, who also ate it all up :) I think next time I’ll add extra veggies and maybe some snap peas! Thanks again!

  60. Brieanna says

    I made this last night for me and my picky kids…so easy and SO good, they loved it and so did I. Will definitely be making it again. Followed the recipe exactly and it turned out perfect. Thanks so much!!!

  61. Heidi says

    The food looks awesome- will be making it this week but I just had to comment and say how gorgeous your hair is!!! Seriously- it distracted me from the recipe. I wish mine was as healthy looking as yours!

  62. Kelly says

    I love this recipe. It is so simple and makes yummy leftovers. I have recently been eating cleaning and losing weight. This recipe is great for meal prep to eat throughout the week.

    I am exercising quite a bit so I wanted to ensure there was plenty of protein. Last time I used quinoa pasta noodles. I substituted one tbsp of EVOO for sesame oil. Additionally included asparagus, mushrooms, and shrimp. So good!

  63. Kristin says

    do you think you could use ramen noodles for this recipe? I have a ton in my pantry for quick lunches, but no spaghetti or linguine noodles. What do you think?

  64. Annie says

    Hi – I appreciate recipes that have nutrition facts on them. It makes it so much easier for portion control. I also found this recipe on “My Fitness Pal.” It says 332 calories for one serving. What is the serving size so I can portion correctly?

    Thank you!!

  65. Giovanni says

    I believe there is no need to cook the past in the sauce to have a creamy sauce. It gets hard to manage different cooking times. The trick we use in Italy and especially Naples to make any sauce creamy and make the flavours blend is to add little bit of water cooking pasta that contains amides in the sauce you are cooking, then keep a quarter of a glass of this same water on the side. If your pasta cooking time is 10 minutes, drain it at 8 and finish the cooking in the sauce pan while adding the water you need to balance the liquidity! Believe me it will be creamy and u adapt better rather than having to have everything pre-programmed!

  66. Danielle says

    I just made this on the stove top in my dutch oven. SO GOOD and one of the easiest recipes I’ve ever done. Thanks for sharing!

  67. Sarah says

    I just came across your website when searching for Southwest Pasta. I love all the recipes I’ve seen thus far, and would try this with the Lo Mein noodles I do stock in my pantry (I’m not Asian but I do love Asian cooking especially noodle dishes), and I think it could work but since those noodles are a bit thicker, it may take a little bit longer.

    These recipes are easy, and to only have one pot to wash every day? That would be amazing!

    Is this freezer friendly? I would love to be able to have one pot freezer friendly recipes since I just got my Food Saver, and would love to be able to make large batches to freeze for later.

    • Julie says

      I was just coming on here to ask if it’s freezable. It’s just two of us and a baby so this would make like 3 dinners. Did you end up freezing it? If so, did it come out good?

  68. says

    I made this for dinner tonight and I just had to tell you it was AMAZING!!! The only thing I will change next time, is I will double it!! So yummy!!!

  69. Laura says

    Thanks for this receipe. This dish is amazing! Tasty and quick. I made it with beef stock and beef instead of chicken and replaced noodles with GF noodles. (This meant I only put noodles in the last 7 minutes.).

  70. Jennifer says

    Made this tonight and it was delicious!!! I had some ginger root on hand so I added that and some mushrooms that soaked up the liquid and made a nice addition. My 3 year old loved it which is always a good sign!

  71. Amanda says

    I made this tonight for my kids and for the first time in MONTHS my 2 year old completely cleared his plate! I had to substitute regular onions for the green ones because we ran out but it was absolutely amazing! I normally don’t comment on stuff like this at all but I just had to say how happy I am that I found something my son will eat! My daughter (4yo) had 3 servings too! Thank you!

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