Curry Lo Mein
Elevate your stir-fry game with this bold and aromatic Curry Lo Mein, a tantalizing fusion of Asian and Indian-inspired flavors! Tender lo mein noodles are tossed with juicy chicken thighs or tofu, vibrant bell peppers, julienned carrots, and a fragrant blend of garlic, ginger, and curry powder. A rich and creamy sauce made with soy sauce, coconut milk, and oyster sauce ties everything together, delivering a perfect balance of savory, spicy, and slightly sweet notes. Easy to make in just 40 minutes, this dish is a one-pan wonder that's as weeknight-friendly as it is packed with flavor. Garnished with fresh green onions and optional cilantro, it’s a colorful feast for both the eyes and taste buds. Perfect for dinner, meal prep, or impressing guests with a unique twist on classic lo mein!
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Recipe Information
Ingredients
- 12 oz lo mein noodles
- 1 lb boneless, skinless chicken thighs (or tofu for a vegetarian version)
- 2 tbsp vegetable oil (or sesame oil)
- 1 medium yellow onion, sliced
- 2 medium bell peppers, sliced (use a mix of colors)
- 1 large carrot, julienned
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (or vegetarian alternative)
- 1 cup coconut milk
- 1 tsp sugar
- 2 stalks green onions, finely chopped
- 2 tbsp cilantro, chopped (optional, for garnish)
Instructions
Cook the lo mein noodles according to the package instructions. Drain and set aside.
Cut the chicken thighs into bite-sized pieces. If using tofu, cut into cubes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken (or tofu) and cook until fully cooked, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, bell peppers, and carrot. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened.
Add the minced garlic and ginger to the pan and stir-fry for an additional minute until fragrant.
Sprinkle the curry powder over the vegetables, stirring well to coat everything evenly.
In a small bowl, whisk together the soy sauce, oyster sauce, coconut milk, and sugar. Pour this mixture into the pan and stir to combine.
Return the cooked chicken (or tofu) to the pan, along with the cooked noodles. Toss everything together to coat the noodles evenly in the sauce and distribute the vegetables and protein.
Cook for 2-3 minutes, stirring frequently, until everything is heated through and the sauce thickens slightly.
Remove from heat and garnish with green onions and cilantro, if desired. Serve immediately and enjoy your flavorful Curry Lo Mein!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 12.1 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
