Tangy Tamarind Chicken Lo Mein
with Cabbage, Peanuts, Lime & Sriracha
- Wheat
- Fish
- Soy
- Peanuts
This quick 20-minute meal features chewy lo mein noodles tossed with juicy chicken breast bites, crisp-tender cabbage and carrots, and our tangy-sweet tamarind sauce. It's finished with crunchy peanuts, lime, crisp scallions, and as much Sriracha as you can handle. The best part? You'll enjoy this better-than-take-out dinner straight from your own kitchen!
Ingredients
10 ounce
Chopped Chicken Breast
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
1 unit
Onion
4 ounce
Tangy Tamarind Sauce
(Contains: Fish, Soy)
1 unit
Lime
2 unit
Scallions
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Roughly chop peanuts. Halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes, then drain.
While noodles cook, heat a large dry pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes.
Turn off heat; transfer to a plate. Wipe out pan.
Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add onion and cook, stirring occasionally, until beginning to soften, 1-2 minutes.
Open package of chicken* and drain off any excess liquid. Add chicken and scallion whites to pan; season with salt and pepper. Cook, stirring occasionally, until onion has softened and chicken is browned and cooked through, 4-6 minutes.
Add coleslaw mix and tamarind sauce to pan with chicken mixture. Cook, stirring occasionally, until cabbage is tender, 2-3 minutes more.
Add drained noodles, half the peanuts, and a squeeze of lime juice (big squeeze for 4 servings); toss to coat. Taste and season with salt and pepper if desired.
Divide chicken lo mein between shallow bowls; top with scallion greens and remaining peanuts. Serve with Sriracha and any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the tangy-sweet tamarind sauce, while others found it too spicy or sour; adjusting seasoning to taste helps.
- Ease of prep: Quick and easy to prepare, though watch noodle cooking time carefully to avoid mushiness.
- Suggestions: Consider adding extra veggies like carrots, zucchini, or bean sprouts for more crunch and nutrition 🥕.
- Portions: A few wanted more noodles or sauce; others found it filling enough for leftovers.
- Texture: Some enjoyed the crunchy peanuts, while others preferred a softer bite; adjust toppings as desired.
Reviews from our home cooks
Similar to pad Thai, great flavors and textures. Peanuts added a nice crunch, tamarind and lime were a perfect balance to the sweet. The use of coleslaw mix for the stir fry was quick and easy, I will use this idea again.
Fresh ingredients, great flavor, the sauce was spicy enough that we didn't add sriracha, very quick and easy to prepare! Will order again.
Alex: has a nice kick to it with spice, easy to cook but definitely start cooking the meat and onions before adding noodles to boil or the timing does not work. Diane: delicious, spicy, good portions
I felt that this dish stood up to any restaurant version! It was very tasty and easy to put together
I didn't expect much based on the description, but boy was I wrong. We just plain loved it. I added the Sirocco to add some heat and my wife went no heat. Great recipe for both of us.
This dish was super easy to make and so wonderfully delicious. Bring it back please.
Spicier than I expected as I left out the hot sauce but the tamarind sauce has serrano chili in it. Was good but zap
I added some toasted sesame oil and peanut butter. It was amazing!
Needs more crunch, less squishy texture. Double the peanuts and lime, include Cauliflower florets, julienned carrots, water chestnuts, green beans, or bamboo shoots. Had to add msg and amino acids because sauce needed more salt
It would be nice if I could sub the veggies if I don't like them. I cooked it without the cabbage and added carrots and it was amazing.
