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By: Oriana Romero/Published: /7 Comments
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This 20-minute Easy Chicken Lo Mein recipe is my version of a Chinese menu favorite. It’s loaded with veggies and noodles, tossed in a delicious sauce that’ll make you forget take-out.
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Table of Contents hide
1.Easy Homemade Chicken Lo Mein Recipe Highlights
2.Ingredients You’ll Need
3.What Kind Of Noodles Are Used To Make Lo Mein?
4.What Is Lo Mein Sauce Made Of?
5.Process Overview: How To Make Chicken Lo Mein at Home
6.Recipe Tips
8.More Take-Out Recipes You’ll Love!
9.Recipe Card 📖
Easy Homemade Chicken Lo Mein Recipe Highlights
Oh, my goodness! I don’t think I’ve been this excited to tell you about a recipe in a long time. Meet my take on Chicken Lo Mein.
This easy Chicken Lo Mein is deliciously simple, and everything is cooked super quickly. Actually, I spend more time prepping than actually cooking. Way better than takeout.
This Easy Chicken Lo Mein is full of fresh, crispy, colorful veggies. It can be made with chicken, shrimp, beef, or meatless if you prefer. It’s totally satisfying and absolutely tasty.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
You’ll need:
- Noodles: You can use Lo Mein egg noodles or Ramen noodles. Substitute with spaghetti or linguine if you can’t find the lo mein or ramen noodles. Basically, you can use any noodles you want, dried or fresh. If you are allergic to eggs or intolerant, ensure the noodles are egg-free. These are myfave eggless noodles for stir-fry.
- Oil: Vegetable oil or canola oil.
- Chicken: You can substitute chicken for beef, shrimp, pork,turkey, or hard tofu.
- Veggies: I used garlic, fresh ginger, carrots, mushrooms, bell pepper, snow peas, baby bok choy, and scallions. You can use as many vegetables as you want here and even switch them up with fresh bean sprouts, broccoli florets, or thinly sliced Napa cabbage.
- Lo Mein sauce: For the sauce, you’ll need soy sauce, oyster sauce, Shaoxing Chinese wine, cornstarch, sugar, sesame oil, and ground white pepper.
What Kind Of Noodles Are Used To Make Lo Mein?
Traditional Lo Mein noodles are called “egg noodles” and are mostly available in Asian stores. Ramen noodles are also a good option. Substitute with spaghetti or linguine if you can’t find the lo mein or ramen noodles. Basically, you can use any noodles you want, dried or fresh.
What Is Lo Mein Sauce Made Of?
The Lo-Mein sauce is made with soy sauce, oyster sauce, Shaoxing Chinese wine, cornstarch, sugar, sesame oil, and ground white pepper.The sauce is pretty easy to make, and it tastes delicious. Since the recipe makes 1 ½ cups of sauce, you can save the rest in the refrigerator and have it ready to use when you need it in other stir-fries.
Process Overview: How To Make Chicken Lo Mein at Home
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
- Cook The Noodles
Cook the noodles according to the package directions. Drain and set aside.
- Prepare The Sauce
In a small bowl, whisk all the sauce ingredients together. Set aside.
- Season The Chicken u0026 Brown
Add 2 tablespoons of sauce to the chicken. Set aside. Cook the chicken until it starts to brown and is no longer pink. Transfer chicken to a plate and set aside.
- Sauté The Veggies.
Add the other 2 tablespoons of oil to the wok. Sauté the veggies.
- Stir In The Noodles
Stir in cooked noodles and cooked chicken, ½ cup of the sauce mixture, and ¼ cup of water, and gently toss to combine. Stir fry for 1 – 2 minutes. Add the scallions and cook for 1 more minute. Garnish more scallions and black sesame seeds, if desired. Serve immediately.
Recipe Tips
Measure, cut, and prepare all the ingredients before you start to cook because once you start cooking, it moves FAST!
Keep stirring for the whole time; otherwise, the vegetables will be soggy and your noodles watery.
The veggies are supposed to be crisp-tender, so do not sauté for too long.
Woks are great for stir-fries because it makes the toss easier, but if you don’t have a wok, use a very large skillet, preferably one that holds heat well.
Storing & Reheating Instructions
Store leftovers in the refrigerator for up to 3 days. To reheat, add 1 tablespoon of oil to a pan or skillet on medium heat.When the oil is hot, add the noodles and toss them until they’re heated through.
More Take-Out Recipes You’ll Love!
- Easy Instant Pot Beef and Broccoli [Video]
- Easy Instant Pot Mongolian Beef
- Easy Instant Pot Teriyaki Chicken
- Easy Instant Pot Orange Chicken
- Easy Kung Pao Pork Chops
- Orange Ginger Chicken Breasts
- Instant Pot Korean Kimchi Chicken
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Recipe Card 📖
Easy Chicken Lo Mein
Oriana Romero
This 20-minute Easy Chicken Lo Mein recipe is my version of a Chinese menu favorite. It’s loaded with veggies and noodles, tossed in a salty sauce that’ll make you forget take-out.
4.41 from 15 votes
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings 6 people
Equipment
Ingredients
- 16 ounces (450 g) Lo Mein noodles (see notes)
- 3 tablespoons (45 ml) vegetable oil
- 8 oz (250 g) boneless skinless chicken breast, cut into thin strips (about 2-3 chicken breasts)
- 3 garlic cloves, finely chopped
- 1 teaspoon fresh ginger, minced
- 1 1/2 cup matchstick carrots (I used pre-cut from store)
- 2 cups mushrooms, sliced
- 1 red bell pepper, julienned
- 1 cup snow peas
- 2 cups baby bok choy, chopped
- ¼ cup (60 ml) water
- 2 scallions, sliced
Sauce (make 1 ½ cup)
- 1/2 cup (120 ml) soy sauce (all-purpose)
- ½ cup (120 ml) oyster sauce
- ¼ cup (60 ml)Shaoxing Chinese wine (see notes)
- ¼ cup (30 g) cornstarch
- 1 tablespoon granulated sugar
- 2 tablespoons (30 ml) sesame oil
- ½ – 1 teaspoon ground pepper (see notes)
Instructions
Cook the noodles according to package directions (be sure not to over-cook). Drain and set aside.
While the noodles are cooking, prepare the sauce: Whisk all the sauce ingredients together in a small bowl. Set aside.
Add 2 tablespoons of sauce to the chicken. Set aside.
Heat the 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken and cook for about 5 minutes, or until the chicken starts to brown and is no longer pink. Transfer chicken to a plate and set aside.
Add the other 2 tablespoons of oil to the wok. Add the garlic, ginger, carrots, mushrooms, and red pepper; cook for a 2 – 4 minutes, until tender, while constantly tossing around. Stir in snow peas and bok choy and cook until the bok choy has wilted, about 2-3 minutes.
Stir in cooked egg noodles and cooked chicken. Add ½ cup of sauce mixture and ¼ cup of water, and gently toss to combine. Stir fry for 1 – 2 minutes. Add the scallions and cook for 1 more minute.
Garnish more scallions and black sesame seed, if desired. Serve immediately.
Oriana’s Notes
Noodles: Traditional Lo Mein noodles are called “egg noodles” and are mostly available in Asian stores. They are Ramen noodles are also a good option. Substitute with spaghetti or linguine if you can’t find the lo mein or ramen noodles. Basically, you can use any noodles you want, dried or fresh. If you are egg-allergic or intolerant, make sure the noodles are egg-free. These are my fave eggless noodles for stir-fry.
Veggies: The veggies I used in this recipe were shiitake mushrooms, matchstick carrots (from the store to save me time), red peppers, chopped baby bok choy, and snow peas. You can use as many vegetables as you want here, and even switch them up with fresh bean sprouts, broccoli florets, or thinly sliced Napa cabbage.
Shaoxing Chinese wine: If you don’t have Shaoxing Chinese wine, you could replace that with dry sherry cooking wine.
Pepper: Add more or less white pepper to your liking. You can also add ½ teaspoon of Sriracha if desired.
Extra Lo Mein Sauce: Store the extra sauce in the refrigerator andshake before use.
Recipe Tips:
- Measure, cut, and prepare all the ingredients before you start to cook because once you start cooking, it moves FAST!
- Keep stirring for the whole time otherwise, the vegetables will be soggy and your noodles watery.
- The veggies are supposed to be crisp-tender, so do not sauté for too long.
- Woks are great for stir-fries because it makes the toss easier, but if you don’t have a wok, just use a very large skillet, preferably one that holds heat well.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Nutrition
Calories: 539kcalCarbohydrates: 72gProtein: 23gFat: 16gSaturated Fat: 7gCholesterol: 87mgSodium: 1719mgPotassium: 671mgFiber: 5gSugar: 7gVitamin A: 7920IUVitamin C: 56.3mgCalcium: 103mgIron: 3.1mg
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Course Main Course
Cuisine Chinese
Calories 539
Keyword chicken easy lo mein takeout
This recipe was originally published in March 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in March 2023 to make it as helpful as possible!
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
