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.
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)
* 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.
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!
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.
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.
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.
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.
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
- Baby Corn
- Bok Choy
- Bean Sprouts
- 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.
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!
To make beef lo mein, use 8 oz of thinly sliced beef in place of the chicken.
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.
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.
- 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.
- 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
- 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
- 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)
- ⅛ tsp white pepper
Make the Sauce:
- Add all the sauce ingredients to a small mixing bowl and whisk to combine. Set aside.3 tbsp low sodium soy sauce1 tbsp hoisin sauce½ tbsp dark soy sauce1 tsp brown sugar1 tsp sesame oil1 tsp oyster sauce⅛ 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, divided8 oz chicken thighs, thinly sliced2 tsp water2 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, minced1 tsp grated fresh garlic
- Add the bell pepper, carrots and snow peas to the skillet and stir-fry for 2 minutes.1 medium carrot, julienned½ cup snow peas½ 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
- 4 ounce dry egg noodles
- 4 ounces dry linguine/spaghetti/udon noodles