20-Minute Lo Mein with Chicken Teriyaki Meatballs
User Reviews
5
20-Minute Lo Mein with Chicken Teriyaki Meatballs
Description
The recipe begins by boiling lo mein noodles until near al dente and draining them without rinsing to help the sauce adhere. Chicken teriyaki and pineapple meatballs are cooked in a skillet until browned and heated through. Vegetables including mushrooms, sliced bell pepper, and white parts of scallions are sautéed until soft and slightly caramelized, then combined with baby spinach to wilt gently.
A sauce is whisked together from soy sauce, honey, toasted sesame oil, and sriracha, providing a balance of salty, sweet, nutty, and spicy flavors. The cooked meatballs, noodles, and sauce are added to the skillet, gently tossing to combine. The final dish is garnished with green parts of scallions for fresh color and flavor.
This lo mein offers a convenient way to incorporate pre-made meatballs and fresh vegetables into a noodle dish with a harmonious sauce. It fits well as a quick weeknight dinner or meal prep option.
Preparing vegetables while meatballs cook saves time. Bell pepper color can be varied based on preference or price, substituting green for red or yellow peppers if desired.
Ingredients
- 10 oz. lo mein noodles or uncooked ramen noodles, spaghetti, or fettuccini, in a pinch
- 1 chicken meatballs Aidells Teriyaki and Pineapple brand, package
- 2 tablespoons canola oil divided (or any other neutral tasting oil)
- 3 scallions thinly sliced, green and white parts separated
- 8 oz. cremini mushrooms baby portobello; sliced
- 1 red bell pepper thinly sliced (or a mix of colors, or orange or yellow bell pepper
- 5 oz. baby spinach about 3 packed cups
- 3 tablespoons soy sauce low sodium
- 1/2 tablespoon honey
- 1 teaspoon sesame oil toasted
- 1 teaspoon sriracha
Instructions
- Cook lo mein noodles in boiling water according to directions on package and drain well.
- 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.
- Add remaining 1 tablespoon of canola oil to skillet. Sauté the white parts of the green onions, sliced mushrooms, and sliced bell peppers over medium-high heat until softened and beginning to brown (about 5 minutes).
- Add the baby spinach and stir until wilted (about 2 minutes).
- Meanwhile, to make the sauce, whisk together the soy sauce (3 tablespoons), honey (1/2 tablespoon), toasted sesame oil (1 teaspoon), and Sriracha (1 teaspoon) in a small bowl until well combined (or shake together in a jar).
- Add the browned meatballs, cooked noodles, and sauce to the skillet and gently toss to combine.
- Serve immediately, garnished with the green parts of the scallions.
Notes
- Prep vegetables while meatballs cook to save time.
- Green bell peppers can substitute other colors based on preference or cost.
- Nutrition info excludes added sodium and brand variations; calculate separately if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 42.2g | 14% |
| Protein | 16.8g | 34% |
| Fat | 18.1g | 28% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 69mg | 23% |
| Sodium | 1281mg | 53% |
| Fiber | 3.2g | 13% |
| Sugar | 8.9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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