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Sweet Potato Noodle-Chicken Lo Mein

Name: Sweet Potato Noodle-Chicken Lo Mein
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 teaspoons vegetable oil; 1 lb boneless skinless chicken breasts, cut in 3/4-inch pieces; 1 1/2 teaspoons toasted sesame oil; 1/4 teaspoon salt; 4 cups fresh sweet potato spirals; 1 medium red bell pepper, thinly sliced; 1/4 cup chopped green onions (4 small); 1/2 cup pea pods, sliced on bias; 1/4 cup matchstick carrots; 2 teaspoons finely chopped garlic; 2 teaspoons finely chopped gingerroot; 3 tablespoons soy sauce; 1 teaspoon packed brown sugar; 1/8 teaspoon crushed red pepper flakes; 1 teaspoon sesame seed

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Prep 45 min
Total 45 min
Servings 4

Warning: This skillet dinner is about to throw you off your takeout game—like you might never call that restaurant down the street ever again. That’s because this lo mein is loaded with traditional lo mein ingredients like fresh garlic, ginger, soy sauce, pea pods, bell peppers and chicken, but it throws in an unexpectedly sweet flavor with sweet potato noodles. And bonus: It's better for you!

By Tablespoon Kitchens

Updated November 13, 2018

Ingredients

4 teaspoons vegetable oil
1 lb boneless skinless chicken breasts, cut in 3/4-inch pieces
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon salt
4 cups fresh sweet potato spirals
1 medium red bell pepper, thinly sliced
1/4 cup chopped green onions (4 small)
1/2 cup pea pods, sliced on bias
1/4 cup matchstick carrots
2 teaspoons finely chopped garlic
2 teaspoons finely chopped gingerroot
3 tablespoons soy sauce
1 teaspoon packed brown sugar
1/8 teaspoon crushed red pepper flakes
1 teaspoon sesame seed

Steps

1

In 12-inch nonstick skillet, heat 2 teaspoons of the vegetable oil over medium-high heat. Coat chicken with 1/2 teaspoon of the sesame oil and the salt; add to skillet, and cook 6 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to plate using slotted spoon.
2

In same skillet, add remaining 2 teaspoons vegetable oil; heat over medium heat. Add sweet potatoes, bell pepper and green onions; cover and cook 6 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Add pea pods, carrots and chicken; cover and cook 2 minutes. Push chicken and vegetables to edges of skillet; add garlic and gingerroot in center of skillet. Cook 1 to 2 minutes or until fragrant. Stir in soy sauce, brown sugar, remaining teaspoon of sesame oil and the pepper flakes. Cook 1 to 2 minutes, stirring frequently, until completely heated through. Garnish with sesame seed.

Sweet potato spirals are also called sweet potato noodles or swoodles.
If you’re using prespiralized sweet potatoes, measure by the ounce. We used about 16 oz sweet potato spirals in this recipe.
You can substitute a pound of cubed skinless boneless chicken for the chicken breasts.
If you don’t have pea pods, you can substitute 1/2 cup frozen or fresh peas.
If the sweet potatoes start browning too fast, turn heat down, and continue cooking until tender.