Tandoori Chicken Lo Mein
This zesty fusion dish is full of warm spices and it’s a great way to introduce young diners to new flavors.

Tandoori Chicken Lo Mein
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 320 kcal
Ingredients
- 1/3 cup plain Greek yogurt
- 2 tbsp. lemon juice
- 1 tbsp. paprika
- 1 tsp. chili powder
- 3/4 tsp each ground cumin and coriander divided
- 1/2 tsp ground ginger
- 1/4 tsp each salt pepper and cayenne pepper
- 2 cloves garlic minced
- 12 oz. boneless skinless chicken breasts
- 4 oz. lo mein egg noodles
- 1 tbsp. olive oil
- 1 small onion thinly sliced
- 1/2 tsp. turmeric
- 4 cups cauliflower florets
- 1 cup sodium-reduced chicken broth
- 2 cups baby spinach
- 1/2 cup frozen peas
- 2 tbsp chopped fresh cilantro
Instructions
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In large, shallow dish, stir together yogurt, lemon juice, paprika, chili powder, 1/2 tsp each cumin and coriander, ginger, salt, pepper, cayenne and garlic; add chicken breasts, turning to coat. Refrigerate for at least 30 minutes or overnight.
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Preheat oven to 400˚F. Arrange chicken on foil-lined baking sheet; bake for 20 to 22 minutes or until cooked through. Let cool slightly before slicing.
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Meanwhile, cook lo mein noodles according to package directions. Drain and set aside.
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Heat oil in large skillet set over medium heat; cook onion, remaining cumin and coriander, and turmeric, stirring occasionally, for 3 to 5 minutes or until onion is softened and spices are fragrant. Add cauliflower and broth; bring to boil and reduce to simmer. Cover and cook for about 5 minutes or until cauliflower is tender-crisp. Add cooked noodles, spinach and peas; toss until spinach is slightly wilted.
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Divide noodle mixture evenly among 4 bowls. Top with sliced chicken and sprinkle with cilantro.
Recipe Notes
For an added kick, add 1 small minced red chili pepper to yogurt mixture.
A SharethePasta.org original recipe.