Chicken lo mein pasta

    40 min

    A light, simple and delicious pasta version of the classic Chinese chicken and noodle dish. Vermicelli rice noodles tossed with chicken breast and the delicate Chinese flavours of groundnut oil, black bean sauce, soy sauce and crisp, colourful veg. Celebrate the spirit of Chinese New Year anytime of the year!

    34 people made this

    Serves: 4 

    • 450g vermicelli pasta
    • 3 tablespoons peanut oil, divided
    • 4 skinless, boneless chicken breast fillets, cut into 12.5mm pieces
    • 250g shredded carrots
    • 250g sliced celery
    • 6 spring onions, chopped
    • 3 tablespoons black bean sauce
    • 360ml chicken stock
    • 1 teaspoon soy sauce
    • 1 tablespoon cornflour
    • 1 tablespoon sesame oil

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the angel hair pasta and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite (4 to 5 minutes). Drain well in a colander and set in the sink.
    2. Heat 1 tablespoon of peanut oil in a frying pan over medium-high heat, then add chicken pieces. Cook and stir chicken until no longer pink inside and juices run clear, about 10 minutes; set aside.
    3. In the same frying pan, heat the remaining 2 tablespoons of peanut oil over medium-high heat and mix in carrots, celery and spring onion. Cook and stir until tender yet still crisp, 5 to 6 minutes. Mix in black bean sauce; cook and stir for another minute. In a separate bowl, mix chicken stock, soy sauce and cornflour; add sesame oil. Pour mixture over vegetables and simmer until thickened. Toss in drained pasta, stirring until well-coated and heated through.

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    Reviews in English (23)


    Really nice versatile recipe. My one caveat was not needing even close to the whole box of pasta, I think even 1/2 a box would have been plenty. My 3 kids ate this with no problem. Very nice weeknight recipe, comes together very quickly. I also used pasta water to thicken sauce instead of cornstarch. Thanks for an easy and good recipe.  -  27 May 2009  (Review from Allrecipes US | Canada)


    We really liked this. I think the black bean garlic sauce added a depth of flavor to the dish beyond the soy sauce and sesame oil. Mine was a little salty but that was my fault.I used chicken bouillon instead of broth and then added more soy sauce.I cooked up the whole box of pasta but did not use it all, I think 3/4 of a box was plenty. I also marinated the chicken in soy sauce and a little rice wine vinagar but I am sure it would have been fine without it.Will make again.  -  17 Apr 2009  (Review from Allrecipes US | Canada)


    A tasty and easy dish. I love veggies so added fresh sliced mushrooms, white onion & green bell pepper. I sliced my carrot as opposed to shredding them, cooked them a bit longer than the other veggies. I used linguine as I was out of Angel hair pasta. Also did not have Chinese black bean and garlic sauce, so just tossed in approximately 3 tsp of chopped garlic. I marinated the chicken in Teriyaki sauce prior to cooking. I only used half the amount of pasta called for, but the same amount of broth. This ratio of broth to pasta was perfect. I will make this recipe again with the following changes double the amount of sauce, add a larger variety of veggies, use Teriyaki chicken & chopped garlic. Overall, a lovely basic recipe.  -  26 Oct 2009  (Review from Allrecipes US | Canada)