lo mein and chicken recipe

By Isabella Storyclaire

last updated September 16, 2024

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Chicken Lo Mein (Restaurant Style)

This chicken lo mein recipe yields juicy chicken, crisp peppers, tender napa cabbage, and thick, chewy noodles tossed in a rich savory brown sauce that is extra fragrant. Make your favorite Chinese takeout dish without a wok and it will taste just as great as the restaurant version!

Chicken lo mein is one of those comfort foods like pizza and burgers, that you might find yourself craving on any occasion. No matter whether its a busy Monday night, or when youve just come home after a trip, or are feeling cozy and want to stay in and watch TV, you might want to reach for that small box of Chinese takeout that is loaded with flavorful noodles and tender chicken. Im not surprised that many people associate chicken lo mein with Chinese takeout. Its definitely one of the iconic dishes of Chinese cooking.

Here is the fun part you can make chicken lo mein at home, one that is not only practical and easy enough for a home cook, but my recipe will also help you make it as tasty as the restaurant version.

Lets jump into the details!

Chicken lo mein ingredients

What type of noodles to use

The biggest difference between chicken chow mein and chicken lo mein is the type of noodles used. Chicken chow mein uses thin chow mein noodles that create a crunchy crispy texture once fried in oil. Lo mein uses thick egg noodles that yield a chewy texture once cooked.

The best noodles for chicken lo mein are fresh lo mein noodles. You can find them at Chinese markets or large Asian markets such as H Mart. They are usually stored in the refrigerated or freezer section. You can also find them at online Asian grocery stores such as Umamicart.

Alternatively, Ive found that udon noodles and thicker dried wheat noodles also work in this dish. However, I highly recommend sourcing fresh lo mein noodles if you want to replicate the restaurant experience. Unlike dried noodles, fresh lo mein noodles yield the satisfying chewy texture that is the highlight of the dish.

How to create the most tender and flavorful chicken

Always always marinate your chicken before cooking. It only takes a minute to prepare and 10 minutes to marinate. But it makes a big difference. Your chicken will end up juicy and more tender and bursting with flavor. The cornstarch not only tenderizes the chicken, but it also protects it from overcooking in the hot pan. Its an important practice in Chinese cooking that I never skip.

What vegetables to use

I love adding tons of vegetables to my chicken lo mein, as they give the dish a delightful texture and make your meal more balanced. In this recipe I used napa cabbage, carrot and pepper. You can also replace them with other vegetables you might have on hand.

The rule of thumb is to choose vegetables that have different textures and colors.

Here are some alternative vegetables to use in chicken lo mein:

Cabbage, baby bok choy, spinach, Chinese broccoli (to replace napa cabbage)
Bamboo shoot, water chestnuts, hot peppers (to replace green pepper)
Onion, zucchini, mushrooms, bean sprouts (to replace carrot)

Note, the cooking time of the different veggies varies. As a rule of thumb, hard vegetables such as carrots, water chestnuts and carrots take longer to cook (3 to 4 minutes). Spinach and bean sprouts take the shortest time to cook, as little as 1 minute.

If youre not sure about the proper order to add the veggies, cook them individually until almost done, then add them back into the pan later on. This way, your veggies will always cook perfectly and maintain their vibrant colors.

Mise en place

Once youre ready to cook, your table should have:

Chopped veggies: cabbage, pepper, carrot, green onion
Mixed sauce
Marinated chicken
Chopped aromatics: ginger and garlic
Cooked noodles

How to make restaurant-style chicken lo mein

Cooking chicken lo mein is super easy once you have prepared the ingredients.

Pan fry the chicken until just cooked and slightly browned
Gently saute the aromatics
Cook the napa cabbage and carrots until al dente
Add the noodles and sauce, toss together
Add the green onion and pepper
Add back the chicken, toss everything together

PS: I like to have very crunchy peppers, so I add them at the very end. If you prefer a more tender texture, you can add the pepper and green onion before adding the noodles and give it a quick 30-second stir fry.

Why you dont need a wok

I expanded on this topic in my post Wok vs. Stir Fry Pan and you can find more information there. But, long story short, you can make a delicious chicken lo mein without a wok as long as you use a lot of aromatics (fresh ginger and garlic), a great lo mein sauce, the correct type of noodles, and a pan thats hot enough. You can achieve all of these by following my recipe below with a large nonstick skillet or a carbon steel pan. In fact, if you have an electric stove or induction stove at home, a skillet will heat up better than a wok because it has a larger contact area with your stove. I toss my noodles using a pair of tongs to prevent the ingredients from flying out of the pan.

What NOT to do

The biggest mistake when making lo mein is to crowd the pan with too many ingredients. When you do this, the pan will take a long time to heat up, so all your food will be steamed instead of seared. The dish will end up watery, soggy, and generally lacking in flavor.

The recipe below fills up a large 12.5 (32 cm) frying pan. If you want to tweak the recipe, make sure not to use too many ingredients that crow the pan.

Afterthoughts

OK, this might be a lot of information to take in. But trust me, if you simply follow my recipe and try this dish once, youll be impressed at the results the flavorful chewy noodles, tender chicken, crisp veggies, and rich sauce that is bursting with flavor.

I love homemade chicken lo mein even more than the restaurant version because I like to load it up with a lot of vegetables and I can choose higher quality ingredients. I hope you like this one and happy cooking!

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Chicken Lo Mein (Restaurant Style Without A Wok)

Author: Maggie Zu

Course: Main

Cuisine: Chinese

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Ingredients

Marinade

8 oz (225 g) boneless skinless chicken thigh , cut into 1/4-inch (5-mm) slices (or breast)
1/2 tablespoon Shaoxing wine
1 teaspoon cornstarch
1/4 teaspoon salt

Stir fry

2 tablespoons peanut oil (or vegetable oil)
1 tablespoon minced ginger
2 cloves garlic , minced
4 cups chopped napa cabbage (*Footnote 2)
1 carrot , julienned (yield about 1 cup once cut)
4 green onions , cut into 2 (5 cm) long pieces
1 bell pepper , cut to thin strips (or sweet pepper)

Instructions

If using dried noodles, boil the noodles according to package instructions minus 1 minute, until al dente. If using fresh lo mein noodles, boil for 1 minute total, until al dente. Rinse with tap water, drain, and set aside.
Combine the chicken and all the marinade ingredients in a medium-sized bowl. Mix well and let marinate for 10 minutes.
Whisk all the sauce ingredients together in a medium-sized bowl.
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan. Cook for 30 to 45 seconds without touching, until the bottom turns slightly golden. Flip to cook the other side for 30 to 45 seconds, stirring occasionally, until the chicken is just cooked through. Transfer the chicken to a plate.
Pour in the remaining 1 tablespoon of oil and the ginger, garlic and green onion. Add carrot and napa cabbage. Cook and stir until the veggies just start to turn soft, 1 minute or so. (*Footnote 3)
Add the noodles and pour in the sauce. Toss a few times to mix everything.
Add the pepper and green onion. Toss to mix everything together well, until the sauce is absorbed, 1 to 2 minutes. Return the cooked chicken to the pan and toss again to mix well. Transfer everything to serving plates and serve hot as a main dish.

Notes

Dark soy sauce has a caramel taste and a thicker texture than soy sauce. It gives the dish a light sweet taste and adds a beautiful brown color to the sauce. You can use soy sauce as a replacement, but I highly recommend using dark soy sauce if you cook this dish often.
To cut the napa cabbage, I like to slice the white part into small bite-size pieces (and into thin, even strips if the white part is extra thick), and chop the leafy part into large bite-sized pieces. So the whites and greens cook at the same speed. The greens will also shrink a lot, so I like to keep the pieces larger so they have a nice texture once cooked.
I like to undercook my peppers and keep them extra crisp. If you prefer a tender texture, add them after you cook the napa cabbage and carrot. Give it a quick 30-second stir before adding the noodles.

Nutrition

Serving: 1serving, Calories: 361kcal, Carbohydrates: 43g, Protein: 21g, Fat: 12.6g, Saturated Fat: 2.2g, Cholesterol: 38mg, Sodium: 923mg, Potassium: 601mg, Fiber: 4.4g, Sugar: 11.5g, Calcium: 104mg, Iron: 3mg

Chicken Lo Mein

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This Chicken Lo Mein is like a hug in a bowl: tender bits of chicken, fresh veggies, and perfectly cooked noodles all swimming in a deeply flavorful sauce. Its simple, hearty, and sure to win your heart with every bite.

What Is Chicken Lo Mein

Chicken Lo Mein is a classic Chinese noodle dish featuring tender strands of noodles stir-fried with juicy chicken pieces and a colorful assortment of vegetables. Infused with a savory sauce that blends ingredients like soy sauce, hoisin, and oyster sauce, it offers a harmonious mix of flavors and textures. Best of all, its ready in just 30 minutes!

Why Youll Love This Chicken Lo Mein

Easy and Quick: With familiar ingredients and straightforward steps, this Chicken Lo Mein recipe is a time-saver, perfect for those bustling weeknights when you want a scrumptious meal without the fuss.
Versatile: Whether youre feeding a family, entertaining guests, or just enjoying a solo meal, this dish can be easily adapted. Add your favorite veggies, switch up the protein, or adjust the sauce to your taste the possibilities are endless.
Flavor-packed: Each bite offers a delightful explosion of flavors from the tender chicken and fresh veggies to the rich, savory sauce. Its a comforting dish that hits all the right notes, making you come back for seconds (or thirds!).

Brown Sugar: Adds a hint of sweetness to balance the savory elements. If youre out, you can substitute with honey or maple syrup.
Soy Sauce (low sodium): Provides a deep, salty flavor foundation. Tamari is a gluten-free alternative, or coconut aminos for a soy-free option.
Dark Soy Sauce: Deepens the color and intensifies the umami flavor. If unavailable, regular soy sauce can be used but expect a slightly lighter color.
Oyster Sauce: Imparts a unique, savory richness. For a vegetarian twist, you can opt for mushroom-based oyster sauce.
Hoisin Sauce: Adds a tangy, sweet depth. A blend of soy sauce, honey, and a bit of vinegar can pinch-hit in a pinch.
Ground Black Pepper: Brings a gentle kick of spice. White pepper could be a subtler substitute.
Sesame Oil: Gives a distinct aromatic nuttiness. In its absence, a mild oil like grapeseed can be used, but the distinctive sesame flavor would be missed.

Chicken Breasts: The meaty star, providing lean protein. Thighs or even tofu can jump in for variation.
Fresh Ginger & Garlic: These two spice up the dish with their zingy and aromatic punch. In a hurry? Ground ginger or garlic powder can work, but fresh is best.
Olive Oil: Used for stir-frying, ensuring nothing sticks. Canola or vegetable oil could also do the job.

Shiitake Mushrooms: These add a meaty texture and earthy flavor. Button or cremini mushrooms could stand in their place.
Chinese Cabbage: Brings a refreshing crunch. Regular cabbage or bok choy are good alternatives.
Carrots: Offer a sweet crunch and vibrant color. Parboiled bell peppers could be an alternative.
Onion: Adds a mild, sweet flavor foundation. Green onions or shallots could be used for a different twist.

Lo Mein Noodles: The chewy base that soaks up all the goodness. Egg noodles, ramen or spaghetti can work if youre in a bind.
Green Onions: A garnish that adds a fresh, oniony pop. Chopped chives or cilantro can give a similar fresh finish.

How To Make Chicken Lo Mein

Whipping up this Chicken Lo Mein is as easy as chatting over a cup of coffee! Lets get those flavors dancing together, shall we?

First things first, grab those noodles and give them a quick boil just as the package says. Once theyre all soft and wiggly, drain em and put them aside.

Now, in a small bowl, lets mix our sauce stars: brown sugar, both soy sauces, oyster sauce, hoisin sauce, that kick of black pepper, and a dash of sesame oil. Give it a good whisk and set it aside. That sauce is the soul of our dish!

For our chicken, lets keep it simple. Toss those chicken pieces in some soy sauce, fresh ginger, and garlic. Make sure every piece gets some love!

Heat up a generous splash of olive oil in your wok (or big pan) till its sizzling. Now, lets get that chicken cooking! A few minutes till its golden and cooked through, and then lets set it aside on a plate.

In goes a bit more olive oil, followed by those shiitake mushrooms, Chinese cabbage, carrots, and onion. Give them a quick stir and toss, let them get acquainted!

Time to reunite our chicken with the veggies. Toss in the cooked noodles, pour that gorgeous sauce over, and give it a good mix. Youll see the dish come alive!

Just before you serve, sprinkle those chopped green onions for a fresh touch. There you go, dinner served with love and flavor!

Frequently Asked Questions

Can I use a different type of noodle if I dont have lo mein noodles on hand?

Absolutely! While lo mein noodles give a great texture, you can also use ramen, egg noodles, spaghetti, or any other Asian-style noodle you have. Just follow the cooking instructions for whatever you choose.

Im vegetarian. How can I adjust this recipe?

No worries! Swap out the chicken for firm tofu or even some tempeh. And for the oyster sauce, there are vegetarian versions available which use mushrooms as a base. Just make sure to adjust the cooking time as tofu might cook faster than chicken.

Can I make this dish ahead of time and reheat later?

Yes, you can. If youre planning to eat it within a couple of days, just store it in the fridge. When youre ready to enjoy, reheat it on the stove with a splash of water or broth to keep the noodles from drying out.

I dont have a wok. Can I still make this dish?

Of course! While a wok gives that authentic touch, any large skillet or pan will work just fine. Ensure its heated well before you start cooking for the best results.

Expert Tips

Prep Ahead: Having all your ingredients chopped, minced, and measured out before you start (often called mise en place) will make the cooking process seamless. Stir-fries move fast, and you dont want to be caught mid-cook looking for an ingredient.
High Heat is Key: Ensure your wok or skillet is heated to a high temperature before adding your ingredients. This ensures quick cooking, sealing in flavors, and giving your chicken and veggies a delightful sear.
Noodle Know-How: To prevent your noodles from getting too soft or sticking together, consider slightly undercooking them by a minute or so. Theyll finish cooking when you add them back to the wok with the sauce.
Veggie Variability: Feel free to adjust the vegetables based on what you have on hand or prefer. Just remember, harder veggies (like carrots) may need a bit more time in the wok than softer ones (like bell peppers).
Sauce Sensation: If you love your Lo Mein extra saucy, consider making a double batch of the sauce. Set half aside to drizzle on the finished dish for an extra flavor boost.

Storage

No more styrofoam containers for our left over Chinese! Just store this in an airtight container and it will last 3 4 days in the fridge and up to 3 months in the freezer. Allow to thaw completely before reheating.

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Chicken Lo Mein

Prep 15 minutes minutes

Cook 15 minutes minutes

Total 30 minutes minutes

This Chicken Lo Mein is pure comfort in a bowl. Imagine juicy chicken, crunchy veggies, and soft noodles all coated in a tasty sauce. It's a simple, delicious dish that feels like a hug on a plate!

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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Notes

For added flavor, marinate the chicken in the sauce for 15-30 minutes before cooking.
Vegetarian? Swap chicken for firm tofu and use a vegetarian oyster sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to refresh the noodles.
If you love extra sauce, consider doubling the sauce ingredients and drizzling more on the finished dish.

Nutrition Information

Serving: 1servingCalories: 578kcal (29%)Carbohydrates: 63g (21%)Protein: 28g (56%)Fat: 24g (37%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 48mg (16%)Sodium: 2467mg (107%)Potassium: 862mg (25%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 3746IU (75%)Vitamin C: 7mg (8%)Calcium: 66mg (7%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.