Vegetable Lo Mein with Glazed Chicken Wings
Description:
This dish combines tender, stir-fried noodles loaded with crisp, colorful vegetables and perfectly seasoned chicken wings with a sticky, sweet-savory glaze. It’s a restaurant-style comfort meal that’s quick enough for weeknights but special enough for weekend dinners. The lo mein is light yet flavorful, while the glazed wings bring a punch of umami and caramelized sweetness.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
For the Vegetable Lo Mein
8 oz (225 g) lo mein noodles or spaghetti
2 tbsp vegetable oil
1 cup carrots, julienned
1 cup bell peppers (red or yellow), sliced thin
1 cup broccoli florets
1 cup snap peas or snow peas
3 green onions, sliced
3 cloves garlic, minced
1 tsp fresh ginger, minced
3 tbsp soy sauce
1 tbsp oyster sauce (or vegetarian mushroom sauce)
1 tsp sesame oil
1 tsp sugar
Salt and pepper, to taste
Optional: sesame seeds for garnish
For the Glazed Chicken Wings
12 chicken wings, tips removed
2 tbsp vegetable oil
Salt and pepper, to taste
1/4 cup honey
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp sriracha or chili paste (optional for heat)
1 clove garlic, minced
1 tsp fresh ginger, minced
Instructions
1. Prepare the Chicken Wings
Pat chicken wings dry and season with salt and pepper.
Heat 2 tbsp oil in a large skillet or wok over medium-high heat.
Sear wings for 4-5 minutes per side until golden brown. They don’t need to be fully cooked yet.
In a small bowl, mix honey, soy sauce, hoisin sauce, garlic, ginger, and sriracha.
Pour the glaze over the wings, reduce heat to medium, and simmer for 8–10 minutes, turning occasionally until wings are cooked through and sticky.
2. Cook the Lo Mein Noodles
Boil noodles according to package instructions, drain, and rinse under cold water.
In a large pan or wok, heat 2 tbsp vegetable oil over medium-high heat.
Add garlic and ginger; sauté for 30 seconds until fragrant.
Add carrots, bell peppers, broccoli, and snap peas. Stir-fry 3–4 minutes until crisp-tender.
Add cooked noodles and green onions. Toss together.
3. Make the Sauce & Combine
In a small bowl, mix soy sauce, oyster sauce, sesame oil, and sugar.
Pour over noodles and vegetables, tossing until evenly coated and heated through.
Adjust salt and pepper to taste.
4. Serve
Plate the lo mein, top with glazed chicken wings, and sprinkle sesame seeds if desired.
Serve immediately while hot.
Frequently Asked Questions
Q1: Can I use other proteins instead of chicken wings?
Yes! Tofu, shrimp, or chicken breast can be used. For tofu, pan-fry until golden and toss in the glaze.
Q2: Can this dish be made gluten-free?
Absolutely! Use gluten-free noodles and tamari instead of soy sauce.
Q3: How do I store leftovers?
Store noodles and wings separately in airtight containers in the fridge for up to 3 days. Reheat in a skillet or microwave.
Q4: Can I prepare the wings ahead of time?
Yes, you can make wings a day ahead and reheat in the oven at 350°F (175°C) for 8–10 minutes before serving.
Q5: How can I make it spicier?
Add more sriracha to the glaze, toss in some chili flakes with the noodles, or add diced fresh chili peppers during stir-frying.
Nutritional Information (Per Serving, 4 servings)
ComponentAmount
Calories:520 kcal
Protein:28 g
Carbohydrates:55 g
Fat:22 g
Saturated Fat:4 g
Fiber:5 g
Sugar:14 g
Sodium:980 mg