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20-Minute Lo Mein with Chicken Teriyaki Meatballs

This veggie-packed Lo Mein with Chicken Teriyaki Meatballs recipe comes together in only 20 minutes! It's the perfect kid-friendly meal for busy weeknights.

This veggie-packed Lo Mein with Chicken Teriyaki Meatballs recipe comes together in only 20 minutes! It’s the perfect kid-friendly meal for busy weeknights.

Ingredients

Instructions

  1. Cook lo mein noodles in boiling water according to directions on package and drain well.
  2. In a large skillet or wok, cook the Aidells Teriyaki and Pineapple Chicken Meatballs in 1 tablespoon canola oil over medium high heat, turning occasionally, until heated through and browned on all sides (6-8 minutes). Remove from skillet and place on a plate.
  3. Add remaining 1 tablespoon of canola oil to skillet. Sauté the white parts of the green onions, mushrooms, and bell pepper over medium-high heat until softened and beginning to brown (about 5 minutes).
  4. Add the baby spinach and stir until wilted (about 2 minutes).
  5. Meanwhile, to make the sauce, whisk together the soy sauce, honey, sesame oil, and Sriracha in a small bowl until well combined (or shake together in a jar).
  6. Add the meatballs, cooked noodles, and sauce to the skillet and gently toss to combine.
  7. Serve immediately, garnished with green parts of the scallions.

Notes

Nutrition

Keywords: lo mein, Chinese, noodles, stir fry