Craving the savory goodness of takeout without leaving your kitchen? This chicken lo mein recipe brings restaurant-quality flavors to your dinner table in just minutes. Perfect for busy weeknights or lazy weekends, these glossy noodles loaded with tender chicken and crisp veggies will become your new go-to meal. Plus, it’s easier to make than you might think!
Why You’ll Love This Chicken Lo Mein
First, this dish cooks faster than delivery arrives. Second, you control the ingredients for a healthier meal. Finally, the sauce delivers that signature umami-rich flavor you adore from Chinese restaurants. Even better, leftovers taste fantastic the next day.
Quick and Customizable
You need only 15 minutes from start to finish. Swap vegetables based on what’s in your fridge or try different proteins. Feel free to adjust the spice level too. For those seeking easy customization, lo mein works beautifully with various dietary preferences.
Recipe
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The Best Chicken Lo Mein – Restaurant-Style Noodles
- Total Time: 15 min
- Yield: 4 servings 1x
Description
Restaurant-style chicken lo mein with tender chicken, fresh vegetables, and glossy noodles ready in 15 minutes.
Ingredients
- 16 oz fresh Chinese egg noodles (450 g)
- 1 lb chicken breast or thigh, cut to bite-size pieces (450 g)
- 1 tablespoon vegetable oil (15 ml)
- 2 ½ cups stir fry vegetables, sliced ¼ inch thick (300 g; See Note 2)
- 1 stalk scallion, chopped
- 2 teaspoons toasted white sesame seeds (for garnish)
- ½ cup vegetable stock (substitute with vegetable stock or water) (120 ml)
- 2 tablespoons oyster sauce (30 ml)
- 1 ½ tablespoons dark soy sauce (22 ml)
- 1 ½ tablespoons low sodium soy sauce (22 ml)
- 1 teaspoon cornstarch (5 g)
- 1 teaspoon toasted sesame oil (5 ml)
- 1 teaspoon brown sugar (4 g)
- 1 teaspoon ginger (5 g)
- 3 cloves garlic, minced
- 1 teaspoon chili garlic sauce (use sparingly)
- 1 teaspoon chili pepper flakes (use sparingly)
Instructions
- Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
- Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
- Boil noodles: Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent sticking.
- Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside. Next, add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
- Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together. Garnish with chopped green onions and sesame seeds. Serve and enjoy!
Notes
- Note: If using pre-cooked noodles, simply rinse them under hot water to separate the strands.
- Note 2: Use any favorite stir fry vegetables like bell peppers, carrots, mushrooms, snap peas, cabbage, or broccoli.
- Prep Time: 7 min
- Cook Time: 8 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 561 kcal
- Sugar: 6 g
- Sodium: 656 mg
- Fat: 12 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 39 g
Ingredients and Substitutions
This recipe uses everyday ingredients that pack big flavor. Here’s what you’ll need:
Base Components
- 16 oz fresh Chinese egg noodles (450 g)
- 1 lb chicken breast or thigh, cut to bite-size pieces (450 g)
- 2 ½ cups stir fry vegetables, sliced thin (300 g; see Pro Tips)
- 1 stalk scallion, chopped
- 2 teaspoons toasted white sesame seeds for garnish
Sauce and Seasonings
- 1 tablespoon vegetable oil (15 ml)
- ½ cup vegetable stock or water (120 ml)
- 2 tablespoons oyster sauce (30 ml)
- 1 ½ tablespoons dark soy sauce (22 ml)
- 1 ½ tablespoons low sodium soy sauce (22 ml)
- 1 teaspoon cornstarch (5 g)
- 1 teaspoon toasted sesame oil (5 ml)
- 1 teaspoon brown sugar (4 g)
- 1 teaspoon grated ginger (5 g)
- 3 cloves garlic, minced
- 1 teaspoon chili garlic sauce (use sparingly)
- 1 teaspoon chili pepper flakes (use sparingly)
Vegetable Options
Use pre-sliced stir fry blends or choose your favorites. Bell peppers, carrots, snap peas, cabbage, mushrooms, and broccoli work wonderfully. If you prefer sweeter dishes, consider adding pineapple chunks. For crunch, toss in water chestnuts or bamboo shoots.
How to Make Chicken Lo Mein
Follow these simple steps for perfect results every time.
Step 1: Prepare the Sauce
Whisk together vegetable stock, oyster sauce, both soy sauces, cornstarch, sesame oil, brown sugar, ginger, garlic, chili garlic sauce, and chili flakes in a medium bowl. Set aside 1 tablespoon of this mixture to marinate the chicken.
Step 2: Cook the Noodles
Boil noodles 1-2 minutes less than package directions until al dente. Drain and rinse under cold water to stop cooking. Toss with a drizzle of oil to prevent sticking. If using pre-cooked noodles, simply rinse with hot water to separate strands.
Step 3: Marinate Chicken
Toss chicken pieces with reserved tablespoon of sauce. Let sit while chopping vegetables – about 5 minutes. This quick marinade boosts flavor and tenderness.
Step 4: Stir Fry Components
Heat vegetable oil in a wok or large skillet over medium-high heat. Cook chicken until no longer pink – about 3-4 minutes. Remove and set aside. Add veggies and stir fry 2-3 minutes until crisp-tender.
Step 5: Combine Everything
Return chicken to the pan. Add noodles and remaining sauce. Toss continuously for 1-2 minutes until sauce thickens and coats everything evenly. The noodles should glisten beautifully.
Pro Tips for Success
Noodle Knowledge
Fresh egg noodles yield the best texture, but dried work too – just adjust cooking time. Never overcook noodles since they’ll soften more when mixed with sauce. Rinsing stops residual heat from making them mushy.
Wok Wisdom
Use your hottest burner and keep ingredients moving. If your stove runs cool, cook in smaller batches to maintain high heat. No wok? A heavy skillet works fine.
Vegetable Variance
Cut veggies uniformly for even cooking. Denser items like carrots should go in first, leafy greens last. Want more color? Use red bell peppers or purple cabbage. Looking for balanced meal ideas? This dish pairs wonderfully with light appetizers or desserts like strawberry fluff salad.
Flavor Variations
This recipe adapts easily to different tastes:
Protein Swaps
Replace chicken with shrimp, beef strips, tofu, or edamame. For vegetarian versions, double the veggies and add extra-firm tofu cubes.
Dietary Adjustments
Make gluten-free lo mein using tamari instead of soy sauce and rice noodles. Reduce carbs with zucchini noodles or spaghetti squash. For nuttier flavor, sprinkle crushed peanuts before serving.
Serving Suggestions
Serve lo mein hot with extra scallions and sesame seeds. Pair with egg rolls, steamed dumplings, or hot & sour soup. Want something sweet after? Try these quick pop tart cookie bars. For celebrations, complement with lighter fare like strawberry crunch poke cake.
Storage and Freezing Instructions
Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water to revive texture. Freeze portions in freezer-safe bags for 2 months. Thaw overnight in fridge before reheating.
Nutrition Facts per Serving
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 561 kcal | 12 g | 72 g | 39 g | 5 g | 6 g | 656 mg |
FAQs About Chicken Lo Mein
Can I use spaghetti instead of egg noodles?
Yes. While traditional lo mein uses egg noodles, spaghetti makes a fine substitute. Cook until al dente, then rinse and proceed with the recipe. The texture will differ slightly but still taste delicious.
Why do I need dark soy sauce?
Dark soy sauce adds color and deep caramel notes. If unavailable, use regular soy sauce plus ½ teaspoon molasses. Don’t skip entirely or your dish may taste too salty without balancing sweetness.
Can I make this dish ahead of time?
Absolutely. Prep sauce, chop veggies, and cook noodles up to 2 days ahead. Store components separately in fridge. When ready, stir fry everything together for a fresh-cooked meal in minutes.
Final Thoughts
This chicken lo mein recipe proves homemade beats takeout any day. With its glossy sauce, tender chicken, and crisp-tender veggies, you’ll impress everyone at your table. Remember to adjust spices to your liking and experiment with different vegetables. Once you master the basic technique, you can create endless variations. So grab your wok and start cooking – restaurant-quality noodles are just 15 minutes away!
