Chicken Lo Mein

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Author: yumenjoy
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Comments: 5
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Overall Rating: 4.6 / 5.0
Chicken Lo Mein
⏱️ cook time 25 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Savory chewy egg noodles tossed with tender chicken, crisp vegetables, and glossy umami sauce, this takeout classic cooks in 25 minutes for a satisfying, customizable home meal.

Ingredients

Fresh egg lo mein noodles 450g
Boneless skinless chicken thighs 350g, thinly sliced against the grain
Napa cabbage 150g, shredded
Carrot 70g (1 medium), julienned
Red bell pepper 80g (1 small), julienned
Scallions 60g (4 stalks), cut into 5cm sections, green and white parts separated
Garlic 15g (3 cloves), minced
Fresh ginger 10g (1 2cm piece), minced
Light soy sauce 3 tbsp (45ml)
Dark soy sauce 1 tbsp (15ml)
Oyster sauce 2 tbsp (30ml)
Toasted sesame oil 1 tsp (5ml)
Cornstarch 1 tbsp (8g)
Granulated white sugar 1 tsp (4g)
Ground white pepper 1/4 tsp (0.5g)
Neutral cooking oil (canola or vegetable) 2 tbsp (30ml)
Water 2L (for boiling noodles) + 2 tbsp (30ml, for sauce)

Steps

1

Marinate the chicken

Place 350g thinly sliced chicken thighs in a small bowl. Add 1 tsp (5ml) light soy sauce, 1 tsp (3g) cornstarch, and 1/4 tsp (0.5g) ground white pepper. Toss to coat evenly, then set aside to marinate for 10 minutes at room temperature.

Step 1
step1：Marinate the chicken
2

Whisk the sauce

In a small glass bowl, combine the remaining 2 tbsp + 2 tsp (40ml) light soy sauce, 1 tbsp (15ml) dark soy sauce, 2 tbsp (30ml) oyster sauce, 1 tsp (5ml) toasted sesame oil, 1 tsp (4g) granulated sugar, remaining 2 tsp (5g) cornstarch, and 2 tbsp (30ml) cold water. Whisk vigorously until completely smooth, with no visible cornstarch lumps, then set aside.

Step 2
step2：Whisk the sauce
3

Cook the egg noodles

Bring a large stockpot of 2L unsalted water to a rolling boil over high heat. Add 450g fresh egg lo mein noodles, stirring immediately with chopsticks to prevent sticking. Cook for 3 minutes (1 minute less than standard package directions for al dente texture), then drain thoroughly and rinse briefly with lukewarm water to stop cooking. Toss noodles with 1/4 tsp neutral oil to prevent clumping.

Step 3
step3：Cook the egg noodles
4

Stir-fry chicken and aromatics

Heat 1.5 tbsp (22ml) neutral cooking oil in a large carbon steel wok or deep skillet over medium-high heat (190°C/375°F). Once the oil shimmers, add the white sections of the scallions, 15g minced garlic, and 10g minced ginger, stir-frying for 30 seconds until fragrant (do not let the garlic burn). Add the marinated chicken, spreading it in a single even layer, and cook for 2 minutes without stirring to sear, then toss and stir-fry for another 1.5 minutes until chicken is 90% cooked (faint pink center remaining) with light golden edges.

Step 4
step4：Stir-fry chicken and aromatics
5

Add veggies and noodles

Add 150g shredded Napa cabbage, 70g julienned carrot, and 80g julienned red bell pepper to the wok. Stir-fry continuously over medium-high heat for 1.5 minutes until vegetables are crisp-tender (bright, vivid color, no mushy texture). Add the drained, pre-cooked lo mein noodles to the wok, using long tongs to lift and toss the mixture to combine for 1 minute.

Step 5
step5：Add veggies and noodles
6

Toss with sauce and serve

Give the pre-mixed sauce a quick re-whisk to re-incorporate any settled cornstarch, then pour it evenly over the noodle mixture. Toss continuously with tongs over medium heat for 1 minute until the sauce thickens to a glossy, clingy coating that covers every noodle and ingredient. Turn off the heat, top with the reserved green scallion sections, and serve immediately.

Step 6
step6：Toss with sauce and serve

Tips

1.Do not overcook the noodles: fresh egg lo mein noodles cook very quickly, and over-boiled noodles will turn mushy and break apart during stir-frying; always cook them 1 minute shorter than package directions for the best chewy texture.
2.Avoid overcrowding your pan: if you do not have a large wok, cook the chicken in two separate batches to ensure it sears to a light golden edge instead of steaming in its own juices.
3.Prep all ingredients before you start stir-frying: the stir-fry process moves very quickly once the pan is hot, and having all veggies chopped, sauce mixed, and noodles drained ahead of time prevents burnt ingredients.

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Chicken Lo Mein:Frequently Asked Questions

1.Can I use dried lo mein noodles instead of fresh ones for this recipe? ▾
Absolutely! If fresh egg lo mein noodles aren’t available, swap in dried lo mein or even dried linguine as a backup. Cook dried noodles 1 minute less than the package directs so they stay chewy, not mushy, and toss them with a tiny splash of sesame oil right after draining to keep them from clumping before adding to the stir fry.
2.Why does this recipe call for chicken thighs instead of chicken breast? ▾
Boneless, skinless chicken thighs stay juicy and tender even with the high, fast heat of stir frying, which is ideal for this 25-minute weeknight meal. They also have a richer, more satiating flavor that pairs beautifully with the savory umami sauce, unlike chicken breast which can easily turn dry and rubbery if overcooked by even 30 seconds.
3.Can I prep components of this lo mein ahead to cut down on weeknight cook time? ▾
You bet! Prep all components up to 2 days ahead: slice the chicken and veggies, mix your sauce, and store each in separate airtight containers in the fridge. When you’re ready to cook, everything comes together in 10 minutes flat, since you won’t have to stop to chop or measure mid-stir fry, keeping total time well under the 25-minute mark.
4.How do I keep my lo mein noodles from turning mushy? ▾
The two biggest fixes for mushy noodles are first, don’t overcook them—fresh lo mein only needs 2 to 3 minutes in boiling water, so pull them when they’re just chewy with a tiny bite in the center. Second, don’t boil them ahead of time and let them sit; drain them right before tossing into the pan so they don’t absorb excess water.
5.What’s in the classic glossy umami sauce for chicken lo mein? ▾
The classic glossy sauce balances salty, sweet, and umami notes: mix 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce for rich color, 1 tsp sugar, 1/2 tsp toasted sesame oil, and 1/4 tsp white pepper. It coats every noodle evenly without making the dish soggy, and you can adjust sweetness or salt to match your taste.
6.Can I swap the listed vegetables if I don’t have napa cabbage, carrot, or red bell pepper? ▾
Absolutely, this recipe is super customizable! Swap napa cabbage for regular green cabbage or baby bok choy, carrot for julienned zucchini, and red bell pepper for snow peas, blanched broccoli florets, or sliced mushrooms. Just cut all veggies to similar thin sizes so they cook evenly and stay crisp-tender, not limp and overdone.
7.Why did my lo mein sauce turn out watery instead of glossy? ▾
Watery sauce usually happens if you drag too much noodle-cooking water into the pan, or if your veggies release excess moisture from being cooked on too low heat. Cook on the highest heat your stove can manage, don’t douse the pan with extra sauce, and add a tiny cornstarch slurry if needed to get that perfect glossy cling to noodles.
8.Do I need a wok to make this lo mein, or will a regular skillet work? ▾
You don’t need a specialty wok to nail this recipe! A large, heavy-bottomed stainless steel or cast iron skillet works perfectly, as long as you preheat it for 2 to 3 minutes before adding oil. The key is using high heat to get that quick, seared cook that keeps veggies crisp and chicken tender, just like your favorite takeout.
9.How do I get that soft, velvety chicken texture like takeout lo mein? ▾
For that classic takeout tender chicken, toss your sliced thigh pieces with 1 tsp cornstarch and 1 tsp soy sauce 10 minutes before cooking. This quick velveting step creates a thin protective coating that keeps chicken from seizing up over high heat, so every bite stays juicy and soft instead of tough or chewy.
10.How long will leftover chicken lo mein stay good in the fridge? ▾
Properly stored in an airtight container, leftover lo mein will stay good for 3 to 4 days in the refrigerator. Keep in mind the noodles will absorb a bit of sauce as it sits, so you can toss in a tiny splash of soy sauce or low-sodium chicken broth when you reheat to bring back that glossy, saucy texture.
11.What’s the best way to reheat lo mein leftovers so they don’t get soggy? ▾
The best way to reheat lo mein is in a hot skillet over medium heat for 3 to 4 minutes, tossing frequently, which crisps the edges a little and keeps noodles chewy. If you’re short on time, microwave it in 30-second bursts, stirring between each, and add a tiny splash of water to keep noodles from drying out.
12.Can I adjust this recipe to be gluten-free? ▾
You can easily make this gluten-free with a few simple swaps: use gluten-free fresh or dried egg noodles (or rice noodles as a backup), swap regular soy sauce for tamari, and use a gluten-free oyster sauce to keep that deep umami flavor. All the veggies and chicken are naturally gluten-free, so no other major tweaks are needed.
13.Should I rinse my lo mein noodles after boiling them? ▾
Skip rinsing your lo mein noodles for the best results! Rinsing washes off the thin starchy coating on the outside of the noodles, which is what helps the umami sauce cling evenly to every strand. The only exception is if your noodles clump badly after draining—give them a 2-second warm water rinse, then drain really well before adding to the pan.
14.How do I keep my vegetables crisp instead of soggy in lo mein? ▾
To keep veggies crisp-tender, don’t overcrowd the pan! If your skillet is too small, cook the chicken first, set it aside, then cook veggies in batches if needed. Add harder veggies like carrot first, then softer ones like napa cabbage and bell pepper last, cooking only 2 to 3 minutes total so they stay bright and snappy.
15.Can I add extra proteins like shrimp or tofu to this lo mein? ▾
Absolutely, this recipe is made for customizing! Add peeled, deveined shrimp in the last 2 minutes of cooking, pan-fry cubed extra-firm tofu before adding veggies, or toss in a handful of shelled edamame for extra plant-based protein. Just make sure any added protein is cooked through before tossing in noodles and sauce to keep cook time fast.
16.Why does my homemade lo mein never taste exactly like restaurant takeout? ▾
Most home cooks miss two key takeout secrets: first, cook on the highest heat possible to get that subtle, smoky wok hei flavor that defines great stir fry, and second, don’t overdo the sauce. Takeout lo mein is lightly coated, not drowning, so add sauce a little at a time until every noodle is glossy, then stop.

Comments (5)

2 days ago

OMG this lo mein is a total weeknight game changer!! I threw this together after soccer practice with the kids last night and everyone cleared their plates — even my super picky 7 year old who turns his nose up at anything with veggies. Took me exactly 25 minutes like the recipe said, no fancy ingredients needed. Will absolutely be adding this to our regular dinner rotation!

1 day ago

Same here! My picky 6 year old asked for seconds, I was shocked. I added a little extra sesame oil at the end and it was chef’s kiss

1 day ago

So happy to hear the whole family loved it! A little extra sesame oil is such a great pro tip — that nutty aroma really takes it over the top. So glad it worked for your busy soccer practice night!

3 days ago

Really solid lo mein recipe, super easy to follow. I prepped all the veggies and chicken on Sunday and threw this together for my work lunches all week. Held up way better than takeout does when reheated! Only reason it’s not 5 stars is I wish the sauce ratio was a little higher, I love my noodles extra coated.

2 days ago

Thanks so much for the feedback, Mike! Great call using this for meal prep — it holds up beautifully. If you prefer extra sauce, just bump up the soy sauce, oyster sauce, and sesame oil by 25% next time, no other adjustments needed!

5 minutes ago

Just made this for my roommates and we are all obsessed!!! I’ve been wasting so much money on takeout lo mein when this is literally cheaper, faster, and tastes way better. Didn’t have fresh lo mein noodles so I used regular spaghetti from the pantry and it still slapped. 10/10, will be making this every week now.

1 week ago

I brought this to our neighborhood potluck last weekend and people were coming up to me for the recipe all night! It was so easy to make a big batch, I just doubled the chicken and noodles and it fed a crowd perfectly. The only swap I made was adding a handful of shredded carrots for extra color, it looked so pretty on the buffet table.

5 days ago

Oh I was wondering if this doubles well! I need to make something for our church potluck next week, this is perfect. Thanks for the tip about adding carrots!

2 weeks ago

SO good, tastes exactly like the lo mein I get from my favorite local Chinese spot! Knocked a star off only because I cooked my noodles a little too long the first time so they got mushy — total user error, not the recipe’s fault, I just got distracted chasing my cat around the kitchen. Can’t wait to make this again and nail the noodle texture this time.

1 week ago

Pro tip: undercook your noodles by a minute before tossing them in the wok! They keep cooking a little when you mix them with the hot sauce and veggies, so they come out perfect every time

5 days ago

That’s such a great noodle tip, Mia! Thanks for looking out for fellow cooks. Jess, so glad you enjoyed the flavor even with the mushy noodle mishap — next batch will be perfect, I promise!