30-Minute Sweet Potato Noodle Chicken Lo Mein
A lighter twist on classic lo mein that swaps traditional wheat noodles for spiralized sweet potato noodles. Tender chicken pieces are stir-fried with colorful bell peppers, snap peas, and carrots in a savory-sweet sauce made with soy sauce, brown sugar, and aromatic ginger and garlic. The sweet potato noodles add natural sweetness and a satisfying texture while keeping the dish fresh and vibrant. Perfect for weeknight dinners when you want something healthy yet comforting, this dish delivers all the flavors of takeout lo mein with added nutrition from the vegetable noodles.
Ingredients
- 4 teaspoons vegetable oil
- 1 lb boneless skinless chicken breasts, cut in 3/4-inch pieces
- 1 ½ teaspoons toasted sesame oil
- ¼ teaspoon salt
- 4 cups fresh sweet potato spiralszucchini noodles1:1vegetarianlow-carb
lighter texture
- 1 medium red bell pepper, thinly sliced
- ¼ cup green onions, chopped
- ½ cup pea pods, sliced on bias
- ¼ cup matchstick carrots
- 2 teaspoons garlic, finely chopped
- 2 teaspoons gingerroot, finely chopped
- 3 tablespoons soy sauce
- 1 teaspoon brown sugar, packed
- ⅛ teaspoon crushed red pepper flakes
- 1 teaspoon sesame seed
Instructions
- 1
Heat vegetable oil in nonstick skillet over medium-high heat
- 2
Coat chicken with sesame oil and salt, add to skillet and cook until juice runs clear and internal temperature reaches specified level
- 3
Transfer chicken to plate using slotted spoon
- 4
Add remaining vegetable oil to same skillet and heat over medium heat
- 5
Add sweet potatoes, bell pepper and green onions, cover and cook stirring occasionally until vegetables are crisp-tender
- 6
Add pea pods, carrots and chicken, cover and cook
- 7
Push chicken and vegetables to edges of skillet, add garlic and gingerroot in center
- 8
Cook until fragrant
- 9
Stir in soy sauce, brown sugar, remaining sesame oil and pepper flakes
- 10
Cook stirring frequently until completely heated through
- 11
Garnish with sesame seed
Tips
Use a spiralizer or vegetable peeler to create sweet potato noodles if you can't find pre-made ones.
Don't overcook the sweet potato noodles as they can become mushy quickly.
Have all ingredients prepped before starting as this stir-fry moves quickly.
Good to Know
Refrigerate leftovers up to 3 days in airtight container.
Prep vegetables and chicken up to 1 day ahead, store separately.
Serve immediately while hot for best texture.
Common Mistakes
Don't overcook sweet potato noodles to avoid mushy texture.
Cook chicken to proper temperature to ensure food safety.
Substitutions
Gluten-Free Swaps
General Alternatives
lighter texture
FAQ
Can I use regular noodles instead?
Yes, use 8 oz of cooked lo mein or ramen noodles instead of sweet potato spirals for a traditional version.
How long will leftovers keep?
Store in refrigerator up to 3 days, though sweet potato noodles are best eaten fresh for optimal texture.
Can I make this vegetarian?
Replace chicken with extra-firm tofu or tempeh, using same cooking method and timing for protein substitute.