This Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad is everything I crave in a single meal—savory noodles, crackling-crisp lumpia, sticky-sweet-spicy chicken, and a bright cucumber salad to tie it all together. Imagine a plate where every bite carries heat, crunch, freshness, and the undeniable comfort of homemade noodles in rich sauce. This is pure joy food, whether you’re feeding a crowd or indulging in a big bowl yourself. Trust me, your senses will thank you for diving into the bold flavors of this Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad.

Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad Recipe - Recipe Image

Ingredients You’ll Need

Every part of this recipe has its own little list, but don’t let that intimidate you! Each ingredient works hard, layering in flavor, texture, or color to make Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad a real stand-out. Here’s what you’ll need, plus a few tips and reasons why you shouldn’t skip a thing:

Lo Mein Noodles (8 oz): The chewy base that holds all the saucy goodness and soaks up flavor like a dream.
Sesame Oil (1 tbsp): Just a splash brings a nutty aroma to the noodles and salad, making everything taste extra special.
Garlic, minced (4 cloves total): Divided between the noodles and lumpia for a punch of warmth and depth.
Carrots, julienned and grated (1/2 cup + 1 small): Sweet and colorful, they add crunch and brightness to both noodles and lumpia.
Cabbage, shredded (1/2 cup + 1/2 cup): A budget-friendly veggie that adds tender crispness, rounding out the textures.
Soy Sauce (total 5 tbsp): Used in several components for bold, salty umami.
Oyster Sauce (2 tbsp): Gives rich savoriness and gloss to those noodles.
Hoisin Sauce (1 tbsp): A hint of sweet complexity rounds out the noodle sauce.
Sesame Seeds (1 tsp, optional): Sprinkle over noodles for pop and a pretty finish.
Chicken Breasts (2, bite-sized): Protein-packed and soaks up all that sticky-sweet-spicy glaze.
Cornstarch (1 tbsp): Makes the chicken ultra tender and helps the glaze cling.
Vegetable Oil (for frying and stir-frying): Neutral taste and a high smoke point—that’s ideal for lumpia and chicken.
Honey or Brown Sugar (1/4 cup): Balances heat and brings a glossy, sticky finish to the chicken.
Rice Vinegar (2 tbsp + 1 tsp): Brings a tangy brightness to both chicken and salad.
Jalapeño, sliced (1): The star of the show in the chicken for a steady, manageable heat.
Ground Pork or Chicken (1/2 lb): Makes a juicy, flavorful filling for the lumpia—pork’s classic, but chicken works too.
Lumpia Wrappers (12): Light and crisp, made to shatter with every bite.
Cucumber (1, thinly sliced): Fresh, cooling, and the necessary counterpoint to bold main flavors.
Sugar (1/2 tsp): Tiny touch for balancing the sharpness in the salad.
Salt (Pinch): Brings the flavors together in the salad and throughout the plate.

How to Make Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad

Step 1: Prepare the Lo Mein

Start your flavor journey with the noodles. Cook the lo mein (or spaghetti) as the package directs—al dente always wins. Toss them warmly with sesame oil for instant aroma and to prevent sticking. Sauté the garlic, carrots, and cabbage in a hot wok until just soft but still vibrant, then splash in soy, oyster, and hoisin sauces. You want the veggies coated and glossy before you toss in those noodles, turning everything with tongs to bring them together. Set aside, because you’ll circle back to build your ultimate Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad plate.

Step 2: Make the Jalapeño Chicken

While the noodles enjoy their little rest, let’s wake up those taste buds. Marinate the chicken in a mix of soy sauce and cornstarch for at least 15 minutes—this will keep the meat juicy and create a light, velvety crust. Sear the chicken in a hot pan with a film of oil until golden, then stir in honey (or brown sugar), more soy, and tangy rice vinegar. Add jalapeño slices at the end so they keep their crunch and heat. The glaze should bubble and cling, coating each golden piece in sweet heat—the highlight of Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad, trust me.

Step 3: Cook the Lumpia

Ready for some crunch? Cook your ground pork or chicken with garlic until it starts to brown, then add in the shredded carrots and cabbage, along with a drizzle of soy sauce. Let everything sizzle until the veggies are soft but not mushy. Cool the filling (hot hands are no fun), then roll about two tablespoons into each wrapper—tight and tidy is the way! Seal the edges with a little water. Fry your lumpia in hot oil until the wrappers are gloriously golden and crisp. Drain on a rack or paper towels to keep them shatteringly light.

Step 4: Make the Cucumber Salad

This is the quick, cooling side that means business. Thinly slice the cucumber, then toss it with rice vinegar, a drizzle of sesame oil, sugar, and a pinch of salt. Let it chill while you finish everything else—the slices will soak up flavor and deliver the most refreshing bite when you assemble your Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad plate.

Step 5: Assemble the Plate

The magic happens when you bring everything together: mound the saucy lo mein in the center of each plate, tumble the sticky jalapeño chicken on top, then add a trio of crisp, warm lumpia on the side. Slide the cucumber salad beside everything for a fresh finish. This combo, trust me, is what makes Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad unforgettable.

How to Serve Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad

Garnishes

Finish your plate with a sprinkle of sesame seeds over the lo mein, a few extra jalapeño slices for those who want a bigger kick, and maybe even a scattering of sliced green onions. They add color, crunch, and make everything look restaurant-worthy. A little drizzle of chili oil or sweet chili sauce on the side doesn’t hurt, either.

Side Dishes

Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad is a meal all on its own, but if you’re feeding a crowd or want to stretch the menu, serve it with some steamed jasmine rice, a light miso soup, or even a platter of tropical fruit like pineapple and mango to balance out the heat. You’ll have a color-packed table your guests will never forget!

Creative Ways to Present

Try assembling Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad in a big family-style platter for a casual dinner party vibe, or serve each element in separate bowls for a nifty DIY experience. For a fun twist, tuck the noodles and chicken in takeout-style boxes and offer lumpia and cucumber salad in little side cups—this makes an amazing picnic or weekday lunch that’s anything but boring!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), just store each component of Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad separately in airtight containers. The noodles and chicken will keep well for up to three days in the fridge. Place lumpia in a container lined with a paper towel to keep them crisp, and stash the cucumber salad in its own dish to preserve its crunch.

Freezing

Lumpia is the freezer’s best friend! Assemble and fill them right up to the point of frying, then freeze them in a single layer on a baking sheet before transferring to a zip-top bag—this way you can fry up a fresh batch in minutes, straight from the freezer. Noodles and chicken can also be frozen, though they’re best fresh; simply cool before freezing and thaw in the fridge before reheating. Skip freezing the cucumber salad—it’s all about that fresh snap.

Reheating

Bring your leftovers to life again by reheating the noodles and chicken in a hot, lightly oiled skillet or wok, tossing often until heated through. The lumpia crisp up best with a quick bake (375°F, 5–8 minutes) or a few minutes in the air fryer, rather than the microwave. The cucumber salad loves to be served cold, so just stir and go!

FAQs

Can I use a different type of noodle for this recipe?

Absolutely! Lo mein noodles have that classic springy bite, but spaghetti, linguine, or even rice noodles can work beautifully with the sauce. The most important thing is not to overcook them, so they soak up all those rich flavors and keep things slurpable in Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad.

What’s the best way to keep lumpia crispy?

The magic is in the fry! Fry lumpia until deeply golden, then drain them upright or on a rack (not sitting flat) so steam can escape and the wrappers stay light and crisp. Avoid covering them tightly while they’re still warm, which can cause them to soften.

Is there a vegetarian version of this meal?

For a fabulous vegetarian Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad, use tofu or your favorite meat substitute in place of chicken and pork. For the lumpia, double up on the veggies and add mushrooms, water chestnuts, or even crumbled tofu for that hearty filling. Swap oyster sauce for a mushroom-based sauce, and you’re all set!

Can I make the components ahead of time?

Definitely! The cucumber salad can be made a day ahead (it just gets more flavorful), and the lumpia can be prepped and frozen before frying. Noodles and chicken are best fresh, but you can prep most of the chopping early to save time on busy days. Everything holds up well for entertaining or super-organized meal prep.

How spicy is the jalapeño chicken?

The jalapeño brings a gentle heat, but if you want more of a kick, add extra slices or try a shake of red chili flakes in the glaze. Conversely, if you’re feeding spice-sensitive friends or kids, remove the seeds from your jalapeño or simply use less—Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad is endlessly adaptable!

Final Thoughts

If you’re ready for a dinner that bursts with flavor, has real personality, and is seriously fun to make, you’ll adore Jalapeño Chicken Lo Mein with Lumpia & Cucumber Salad. Gather your favorite people, or just treat yourself, and dig into every crunchy, saucy, zesty bite. You deserve a plate this vibrant and delicious—enjoy!