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Chicken Lo Mein (Restaurant-Style)

Chicken Lo Mein (Restaurant-Style)

If you love Shrimp Lo Mein or chicken noodle stir fry, like Yaki Chicken Udon, you’re going to love this easy Chicken Lo Mein recipe. This easy stir-fry noodle dish features juicy chicken, crunchy vegetables and stir-fried noodles coated in a silky and savory lo mein sauce.  

This Lo mein noodles recipe loaded with flavor and is the perfect balance of crunchy and chewy. Like Chow Mei Fun and Hunan Beef, this Chinese takeout dish, takes around 20 minutes start to finish.

Ingredients to make chicken lo mein.

Ingredients:

Here are the “must have” ingredients to make this authentic lo mein recipe. For the full list of ingredients, reference the recipe card below.

* Lo Mein Noodles (Chinese Egg Noodles)
* Chicken Thighs or Breasts (Boneless and Skinless)
* Vegetables
* Sauces (Soy sauce, dark soy sauce, hoisin sauce, and oyster sauce)
* Oils – Sesame Oil and Vegetable or Avocado Oil

If you’re into layering in even more flavor or texture, top your bowl off with crunchy chow mein noodles or even nuts.

Chicken lo mein being picked up with chopsticks.

How To Make

Just like Empress Chicken, chicken lo mein doesn’t require much time to prepare, but it is all hands-on time. Here’s the general steps you’re looking at, when making. For the full recipe, reference the detailed recipe card below. 

When making ANY stir fry dish, it’s important to prep all the ingredients, in advance. (mis en place). The key to a killer stir fry is to quickly cook it so everything isn’t soggy.

Sauce – Whisk together the sauce ingredients.

Noodles – Cook the noodles (time varies by type – see recipe card).

Chicken – Velvet and cook the chicken. This step helps the sauce cling to the chicken. 

Vegetables – Stir-fry the aromatics and vegetables (harder vegetables go in first)

Sauce it Up – Add the noodles and sauce to the wok and toss away!

Velvetted chicken in a silver bowl.

Stir Fry Noodles

You have three noodle options when making: pre-cooked fresh lo mein noodles, un-cooked fresh lo mein noodles and dried lo mein noodles. Asian grocery stores carry the fresh noodles in the refrigerator section. Some brands are labeled “Hokkien Noodles”.

Fresh Lo Mein Noodles

The best noodles to utilize are fresh lo mein noodles! If you find already cooked noodles, all they require is a quick rinse in hot water to unstick the noodles.

If the fresh lo mein noodles haven’t been cooked, boil them for 2 minutes, until barely al dente. 

Egg noodles in a colander draining.

Uncooked Lo Mein Noodles

If using dried lo mein noodles, cook according to the instructions on the back of the box- just set your timer for 1 minutes less than the “al dente” time provided. Once cooked, quickly rinse them in warm water and drain.

Alternatives

If you can’t find lo mein noodles, great substitutions include udon, spaghetti, linguine, or fettuccine noodles. Cook accordinging to the instructions on the back of the box – just set your timer for 1 minutes less than the “al dente” time provided.

You can use rice or ramen noodles, if you have those on hand, but they will more than likely break when tossing due to their thin and fragile nature.

Silver tongs picking up the cooked stir fry to serve.

Lo Mein Sauce Recipe

The secret to an authentic Chicken Lo Mein lies in its sauce. A well-balanced combination of soy sauce, sesame oil, and a touch of sugar, our recipe for lo mein sauce will give your dish that signature taste found in Chinese restaurants.

Chow Mein v Lo Mein

Wondering what the difference between lo mein and chow mein is? It’s all about the noodles!

Lo mein noodles are chewy, thick, and soft egg noodles. They’re boiled and often utilized in “saucy” recipes.

Chow mein noodles on the other hand, are thinner and fried instead of boiled. Chow mein noodles take on a crispy texture when stir fried vs soft and chewy.

snow peas, carrots, cabbage and bell peppers in a black skillet.

Customize With Vegetables

The beauty of chicken stir fry with noodles lies in its adaptability. Just like you can when making Pad Woon Sen, you can easily add or swap ingredients based on your preference and what you have on hand. Just make sure to choose vegetables with a variety of textures.

Here are 10 vegetables that could go into a Chicken Lo Mein dish:

  • Bell Peppers
  • Snow Peas
  • Broccoli
  • Carrots
  • Baby Corn
  • Mushrooms
  • Bok Choy
  • Bean Sprouts
  • Onion
  • Napa Cabbage
  • Water Chestnuts

When cooking, keep in mind different vegetables take longer to cook. Hard vegetables (think carrots, bell peppers) should be added to the skillet first while soft vegetables (bok choy, bean sprouts) will follow approximately 2 minutes later.

Noodles and vegetables mixed in a black skillet.

Variations

Shrimp:

To make shrimp lo mein, use 8 oz of small raw shrimp in place of the chicken.  Honey Walnut Shrimp is another great shrimp stir fry to check out!

Beef:

To make beef lo mein, use 8 oz of thinly sliced beef in place of the chicken. 

Pork:

To make pork lo mein, use 8 oz of thinly sliced pork in place of the chicken. If you have Char Sui (BBQ Pork), this would be a great way to use it up.

Vegetarian:

To make this a vegetarian stir fry omit the protein and sub in extra vegetables. Make sure to add some crunchy vegetables in the mix.

Spicy Stir Fry

If you’re into spice, add red pepper flakes or even chili sauce to the sauce, like Hunan Shrimp.

Overhead photo of a bowl of Chinese take out with chopsticks.

Tips

  • Do You Need A Wok? Nope. A large skillet will do just fine. If you have a skillet with high edges, use it.
  • When prepping, make sure to cut the vegetables and chicken into similar sizes as to ensure even cooking. 
  • Slightly undercook the noodles as they’ll continue to cook when you add them to the skillet. Plus they’ll be less likely to stick together when frying.
  • The oil should be hot (slightly popping) before adding the food. 
  • Do not overcrowd the pan. Fry in batches to avoid brining down the temperature of the oil.
  • Chicken Lo Mein is best when enjoyed immediately. 
  • Store leftovers in an airtight container and store it in the fridge for up to 3 days.
Bowl of chicken lo mein next to a striped napkin and chopsticks.

Chicken Lo Mein

If you love chicken noodle stir fry, like Yaki Chicken Udon, you're going to love this easy Chicken Lo Mein recipe. A beloved staple of Chinese cuisine, this stir-fry noodle dish features juicy chicken, crunchy vegetables and stir-fried noodles coated in a silky and savory lo mein sauce.  
Like Chow Mei Fun and Hunan Beef, this Chinese takeout dish, takes about 20 minutes start to finish.
5 from 87 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Lunch, Main Course
Cuisine: Chinese
Keyword: Stir Fry Recipe, Udon Noodle Recipe
Servings: 3 bowls
Calories: 545kcal
Author: Darcey Olson
Cost: $10

Ingredients

  • 8 oz fresh egg noodles (*Note 1)

Velvet the Chicken:

  • 2 tbsp vegetable or avocado oil, divided
  • 8 oz chicken thighs, thinly sliced (*Note 2)
  • 2 tsp water
  • 2 tsp cornstarch

Vegetables:

  • 2 cloves garlic, minced
  • 1 tsp grated fresh garlic
  • 1 medium carrot, julienned
  • ½ bell pepper, thinly sliced (*Note 3)
  • ½ cup snow peas
  • 2 cups thinly sliced green cabbage
  • garnish ideas: sesame seeds, green onions, nuts

Sauce:

  • 3 tbsp low sodium soy sauce
  • 1 tbsp hoisin sauce
  • ½ tbsp dark soy sauce (*Note 4)
  • 1 tsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp oyster sauce (*Note 5)
  • tsp white pepper

Instructions
 

Make the Sauce:

  • Add all the sauce ingredients to a small mixing bowl and whisk to combine. Set aside.
    3 tbsp low sodium soy sauce
    1 tbsp hoisin sauce
    ½ tbsp dark soy sauce
    1 tsp brown sugar
    1 tsp sesame oil
    1 tsp oyster sauce
    ⅛ tsp white pepper

Cook the Noodles:

  • If Using Fresh Cooked Noodles - Quickly rinse in hot water to unstick the noodles. Set aside.
    If Using Fresh Uncooked Noodles - Boil for 2 minutes, until barely al dente.
    If Using Dry Noodles - Cook according to the instructions on the back of the box- just set your timer for 1 minutes less than the "al dente" time provided.
    8 oz fresh egg noodles

Velvet and Stir-fry the Chicken:

  • Add 1 tbsp of oil to a wok or large skillet and pre-heat over high heat.
  • Add the chicken, water and 1 tbsp oil to a medium-size mixing bowl and toss to evenly combine. Sprinkle the cornstarch over the top and toss again until evenly coated. If you have the time, let it marinate for 5-10 minutes (not mandatory).
    2 tbsp vegetable or avocado oil, divided
    8 oz chicken thighs, thinly sliced
    2 tsp water
    2 tsp cornstarch
  • Transfer the chicken to the very hot skillet (ensure there are no overlapping pieces), and sear the chicken for 1 minute, (the inside will not be fully cooked yet).
  • Push the chicken to the side and add the garlic and ginger. Stir-fry for 30 seconds, until fragrant.
    2 cloves garlic, minced
    1 tsp grated fresh garlic
  • Add the bell pepper, carrots and snow peas to the skillet and stir-fry for 2 minutes.
    1 medium carrot, julienned
    ½ cup snow peas
    ½ bell pepper, thinly sliced
  • Add the cabbage and stir fry for 30-60 seconds, or until softened.
    2 cups thinly sliced green cabbage
  • Add the noodles and sauce to the skillet and stir fry for 30 seconds, or until the chicken is cooked.
  • Top with sesame seeds, green onions and enjoy.
    garnish ideas: sesame seeds, green onions, nuts

Notes

Note 1 - If you can't find fresh egg noodles, you can replace with:
  • 4 ounce dry egg noodles
  • 4 ounces dry linguine/spaghetti/udon noodles
Note 2 - Boneless and skinless chicken breasts can also be used.
Note 3 - Use your favorite stir-fry vegetables. Make sure to add the hard vegetables, that take longer to cook, to the skillet first.
Note 4 - Replace with extra regular low sodium soy sauce if you don't have dark soy sauce. The dark soy sauce is what gives the noodles the darker color, so keep that in mind.
Note 5 - If you don't have oyster sauce, you can replace with equal parts Hoison sauce.

Nutrition

Calories: 545kcal | Carbohydrates: 68g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 993mg | Potassium: 673mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4307IU | Vitamin C: 54mg | Calcium: 82mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Recipe Rating




Gina

Tuesday 23rd of May 2023

Made this with GF udon noodles and was blown away by the flavor. So delicious!

Joshua Weberg

Tuesday 23rd of May 2023

This recipe says restaurant style but I tell you what, this recipe is way better than any chicken lo mein I have had in a restaurant before. Highly recommend trying this out!

Jessica

Tuesday 23rd of May 2023

Wow, even better than my local Chinese restaurant. I made twice. One with sesame oil and once with avocado. I personally preferred the flavor of sesame, but both were truly enjoyable.

Elizabeth S

Tuesday 23rd of May 2023

This was superrrr delicious! My boyfriend and I had so much making it. We also thought this was better than our favorite restaurant's Lo Mein. Will definitely be making this over and over again.

Rebecca

Tuesday 23rd of May 2023

This is seriously better than our local Chinese take-out. And it's easy enough to prepare that it's become one of our staple dinner recipes. Thanks for a great recipe!