05/29/2026
CHINESE NOODLE RECIPES WITH PROTEIN AND VEGETABLES
Glossy, saucy, colorful, and loaded with flavor. These Chinese-style noodle recipes are perfect for lunch, dinner, or meal prep.
CHICKEN LO MEIN
Ingredients:
300 g cooked egg noodles or lo mein noodles
350 g chicken breast, sliced into thin strips
1 cup cabbage, sliced
1 carrot, julienned
1/2 red bell pepper, sliced
1/2 cup mushrooms, sliced
2 green onions, chopped
2 tablespoons oil
For the sauce:
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 garlic clove, minced
Black pepper to taste
Instructions:
Cook the noodles according to the package instructions and set aside. In a hot pan or wok, add oil and cook the chicken until golden and fully cooked. Add cabbage, carrot, bell pepper, mushrooms, and green onions. Stir-fry for 3 to 4 minutes. Add the noodles and pour in the sauce. Toss everything together until glossy, saucy, and well coated. Serve hot with extra green onions on top.
BEEF CHOW MEIN
Ingredients:
300 g cooked chow mein noodles
350 g beef steak, thinly sliced
1 cup cabbage, sliced
1 carrot, julienned
1/2 onion, sliced
1/2 cup bean sprouts
1/2 red bell pepper, sliced
2 tablespoons oil
For the sauce:
4 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 garlic clove, minced
1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions:
Heat oil in a large pan or wok. Add the beef and cook quickly over high heat until browned. Remove and set aside. In the same pan, stir-fry cabbage, carrot, onion, bean sprouts, and bell pepper for a few minutes. Add the noodles and return the beef to the pan. Pour in the sauce and toss until the noodles are dark, glossy, and coated. Cook for 2 more minutes and serve immediately.
SHRIMP VEGETABLE NOODLES
Ingredients:
300 g cooked noodles
350 g large shrimp, peeled and deveined
1 cup broccoli florets
1 carrot, julienned
1/2 cup snap peas
1/2 cup mushrooms, sliced
2 green onions, chopped
2 tablespoons oil
For the sauce:
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated ginger
Black pepper to taste
Instructions:
Season the shrimp lightly with salt and pepper. Heat oil in a wok or skillet and cook the shrimp for 1 to 2 minutes per side, then remove. Add broccoli, carrot, snap peas, and mushrooms to the same pan. Stir-fry until tender-crisp. Add the noodles, shrimp, and sauce. Toss well until everything looks glossy and colorful. Finish with chopped green onions.
SWEET AND SPICY PORK NOODLES
Ingredients:
300 g cooked noodles
350 g pork strips
1 cup bok choy, chopped
1 carrot, julienned
1 cup cabbage, sliced
1/2 red bell pepper, sliced
2 tablespoons oil
Sesame seeds for topping
For the sauce:
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sweet chili sauce
1 tablespoon honey
1 teaspoon chili flakes or sriracha
1 teaspoon sesame oil
1 garlic clove, minced
Instructions:
Heat oil in a pan and cook the pork strips until golden and fully cooked. Add bok choy, carrot, cabbage, and bell pepper. Stir-fry for a few minutes until slightly tender. Add the noodles and pour in the sweet and spicy sauce. Toss everything together until sticky, glossy, and well coated. Sprinkle with sesame seeds before serving.
CHICKEN AND BROCCOLI GARLIC NOODLES
Ingredients:
300 g cooked noodles
350 g chicken breast, sliced
1 1/2 cups broccoli florets
1 carrot, julienned
1/2 cup mushrooms, sliced
2 green onions, chopped
2 tablespoons oil
Sesame seeds for topping
For the garlic sauce:
4 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 garlic cloves, minced
1 teaspoon cornstarch mixed with 3 tablespoons water
Black pepper to taste
Instructions:
Cook the chicken in a hot pan with oil until golden. Add broccoli, carrot, and mushrooms. Stir-fry for 4 to 5 minutes until the vegetables are tender but still colorful. Add the noodles and pour in the garlic sauce. Toss until the sauce thickens slightly and coats the noodles beautifully. Top with sesame seeds and green onions.
MIXED PROTEIN CHINESE NOODLES
Ingredients:
350 g cooked noodles
200 g chicken breast, sliced
200 g shrimp, peeled and deveined
200 g beef, thinly sliced
1 cup cabbage, sliced
1 carrot, julienned
1 cup bok choy, chopped
1/2 red bell pepper, sliced
2 green onions, chopped
2 tablespoons oil
For the sauce:
4 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
2 garlic cloves, minced
1 teaspoon grated ginger
Instructions:
Heat oil in a large wok or skillet. Cook the chicken and beef first until browned, then add the shrimp and cook until pink. Add cabbage, carrot, bok choy, bell pepper, and green onions. Stir-fry for a few minutes. Add the noodles and pour in the sauce. Toss everything together until the noodles are rich, glossy, saucy, and packed with flavor. Serve hot and enjoy.
TIP:
For the best texture, use cooked noodles that are slightly firm so they do not break when stir-fried. Cook everything over medium-high or high heat to get that homemade takeout-style flavor.
