I was inspired to make Chicken Lo Mein from Chef Tom’s recipe that I wrote about in my Fortune Cooking with Chef Tom Food Truck review.
Chicken Lo mein is an easy dish to make with nearly any vegetable you have in your fridge and you can use any noodle – including spaghetti in case you don’t have any lo mein noodles. I also made a version with zucchini noodles for the low carb eater in my house.
You don’t necessarily need a wok to stir fry…any regular skillet will do!
I tend to over do the vegetables so feel free to cut back on the amount of veg you add to the dish…however, I like the onion, pea pods, water chestnuts, bok choi, carrots.
You can add any protein to a Lo mein dish including beef, chicken or shrimp. In this Chicken Lo mein recipe, I bought a rotisserie chicken, shredded it and added it to the dish.
Spicy Chicken Lo Mein
I’m always looking for ways to add more heat to a dish and my family despises anything spicy so I often make a size portion with the right amount of heat. For the spicy version of this chicken lo mein recipe, I used a chili and garlic sauce that you can find in most grocery stores in the International foods section.
No spice and garlic chili verison 
Spicy version 
Non Spicy
How to make Chicken Lo Mein
Slice a white onion. I use about 1/2 of a medium sized onion.
Take 6 cloves of garlic and a hunk of ginger and mince the garlic and ginger together
Prep your bean sprouts and pea pods. I give them a quick rinse in a strainer
Open and drain the can of water chestnuts
Get your garlic and chili sauce ready if you want that extra kick!
Remove the skin from the chicken and shred the chicken
Chop the bok choy into a rough chop
Cut the scallions into medium size lengths
Grab a handful of chopped carrot sticks
Onions and garlic ginger mince is ready
Shredded Chicken is ready
Boil the lo mein noodles. Per Chef Tom's advice, you can use any noodle to make lo mein.
After 5 min drain and rinse in a cold water to stop the noodles from cooking further.
I put them back into a pot and add some olive oil to keep them from sticking.
Heat some olive oil over medium high heat
Add the garlic ginger mince and cooked for 2-3 minutes. Be careful not to burn the garlic.
Add the onion and cook 2 minutes to soften
Add the carrots and scallions.
Add the bok choy
Add some bean sprouts, pea pods and water chestnuts
Add the chicken.
You see 2 pans in this photo because the smaller one contains the spicier dish with the chili and garlic sauce.
Add the hoisin sauce to coat the chicken and vegetables
Add the noodles and stir to coat the noodles.
Feel free to add more hoisin sauce as need to coat the dish
Cook for another 2-3 minutes letting the noodles heat up
Add a drizzle of sesame oil and stir.
Plate and serve!