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Teriyaki hicken Lo Mein


1 package Udon noodles, uncooked (in the Japanese section)
1 T. sesame seed oil
3-4 boneless, skinless chicken breasts
1 bunch green onions
3-4 carrots
2 C. sugar snaps (I get two of the already prepared baggies in the produce section)
2 T. vegetable oil
¼ t. crushed red pepper OR a couple of shakes (to taste) of Asian hot sauce
½ C. teriyaki sauce, low sodium


Cook udon noodles according to package directions. Drain and return to pot. Add sesame oil and toss to coat. Set aside.

Prepare meat and veggies. Slice chicken into thin strips (easier to do when the chicken is still slightly frozen). Slice the green onions on the diagonal into small pieces. Thinly slice the carrots.

Heat vegetable oil in a large skillet or wok. Add chicken to skillet and sauté for about 3 minutes. Add green onions, carrots, sugar snaps and crushed red pepper (or hot sauce). Stir-fry until the veggies are crisp tender and the chicken is cooked through (about 2-4 more minutes).

Add noodles and teriyaki sauce (to taste). Serve immediately.

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Nutritional Information
Per Serving

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