Weight Watchers Chicken Lo Mein – 4 Points

Author Carrie Hill


  • 8 oz uncooked boneless skinless chicken breast
  • 8 oz uncooked udon noodles
  • 4 Tbsp low sodium soy sauce
  • 1 clove garlic Minced
  • 1 Tbsp minced ginger
  • 1/8 tsp table salt
  • 1/2 cup carrot Shredded
  • 1 tsp canola oil
  • 4 oz fresh mushrooms sliced
  • 3/4 cup fat free chicken broth
  • 1/2 cup uncooked cabbage shredded
  • 1 cup uncooked bean sprouts fresh or canned
  • 1/3 C scallions sliced on the bias


  1. Bring a pot of water to the boil and cook the udon to package directions - when the udon is almost done, drop in the shredded carrots and cook with the noodles for a few minutes to get them tender. When the Udon is al dente, drain and set aside
  2. While the pasta is cooking, dice the chicken breast into small pieces. I usually cut it into a 1/2" dice then bang through it with my cleaver, it doesnt have to be pretty - just chopped up well.
  3. Combine the chicken, garlic and ginger in a bowl with 2 Tbsp of Soy Sauce and stir well, set aside.
  4. While your chicken marinates, shred your cabbage, rinse or drain your sprouts. Get everything ready to fry because it will go fast.
  5. After 20 minutes - heat 1 tsp of canola oil in your wok to smoking hot - add in the chicken & mushrooms and stir fry until chicken is cooked through and mushrooms turn golden - about 8 or 9 minutes
  6. when chicken is done, add in the sprouts and cabbage and 1/2 C of chicken broth. Cover and let the cabbage and sprouts wilt down for about 4 or 5 minutes
  7. When the cabbage has wilted, dump in the remaining 1/2 C of chicken broth, the remaining 2 Tbsp of soy sauce and the noodles and carrots. Mix very well and cover for a few minutes to heat through.
  8. Serve in a nice bowl and sprinkle the scallions on top!
  9. Enjoy!