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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Chicken and Vegetable Lo Mein

March 18, 2019



This is a good make-ahead meal. The reason I say this is because once this Lo Mein has had some time to sit in its own juices, it develops a better taste. I'm not kidding. I don't know what happens in this pot overnight, but I've tried this recipe twice now and both times it tasted better reheated the next day. Which, for me, is perfect.


We love having company over and often have a large potluck-style dinner to attend or host, so I'm always on a lookout for overnight meals for stress free meals. Because I've used regular spaghetti here and not sticky Asian noodles, the pasta wasn't sticking and lumpy the next day when reheated. The flavor developed beautifully, and it was a delicious meal. Definitely stashing this one for reuse later. Enjoy!




 Chicken and Vegetable Lo Mein

Serves 8-10




1 16 oz pack of spaghetti

1/2 head of cabbage, roughly chopped

2 red or orange bell peppers, sliced into 1/4 inch matchsticks

2 large carrots, sliced into 1/4 inch matchsticks

4-5 green onion stalks, thinly sliced

2 - 2.5 lbs chicken thigh, veins removed, chopped 1 inch pieces

Oil, for frying

Sesame seeds, for garnish


Ingredients for Sauce:

1/3 cup soy sauce

2 tablespoons mirin (rice wine)

2 tablespoons hoisin sauce

1 teaspoon sesame oil

1 tablespoon fish sauce

2 tablespoons oil of choice

2 tablespoons  brown sugar





1. Cook spaghetti according to package directions, until fully cooked. Reserve 1 cup of pasta water for later. Meanwhile, in a separate large pot, add 2 tablespoons of oil and heat over medium high heat. Cook the chopped chicken thighs in batches (to prevent steaming) until cooked and slightly browned, adding 2 tablespoons oil with each batch. Set chicken aside in a separate dish.


2. Turn the heat down to medium, (no need to wash the pot), add 1 more tablespoon of oil, then add the cabbage, bell peppers and carrots. Saute vegetables until they just begin getting tender, stirring occasionally. 


3. While vegetables are sauteing, place all of the sauce ingredients into a small saucepan and place over medium high heat. Stirring occasionally, let the mixture come to a light boil, then turn heat down to low and cook for another 2 minutes. Remove from heat. 


4. Add the chicken thigh and all accumulated juices into the pot of vegetables, along with all of the sauce. Mix until everything is evenly coated, then add in the cooked spaghetti. Add in a little pasta water at a time to help loosen the sauce for it to easily coat all of the spaghetti (I used the entire cup in mine). Mix in the sliced green onion. Serve with a sprinkling of sesame seeds, if desired. Enjoy.






All content is my own unless otherwise stated 



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