I used to think lo mein was one of those dishes you had to order out. 🍜 Then I made it at home in the time it would’ve taken delivery to actually show up, and I never looked back.
Tender chicken, glossy noodles, and crisp vegetables all tossed together in a savory garlic sauce. It’s the kind of meal that comes together fast but tastes like way more effort went into it.
Once you know the trick to the sauce, this becomes a regular weeknight dinner.
Why This Recipe Works
Cooking everything in stages, chicken first, then vegetables, then noodles, keeps every ingredient at its best texture instead of turning mushy.
The sauce is a simple mix of soy sauce, oyster sauce, and a touch of sesame oil, which coats the noodles without drowning them.
And using lo mein noodles specifically, not spaghetti, gives you that chewy bite that makes this dish what it is.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Lo mein noodles | 8 oz |
| Boneless, skinless chicken breast, sliced thin | 1 lb |
| Vegetable oil | 3 tbsp, divided |
| Garlic, minced | 2 cloves |
| Fresh ginger, minced | 1 tsp |
| Carrots, julienned | 1 cup |
| Bell pepper, sliced | 1 |
| Cabbage, shredded | 2 cups |
| Green onions, sliced | 3 |
| Soy sauce | 3 tbsp |
| Oyster sauce | 2 tbsp |
| Sesame oil | 1 tsp |
| Sugar | 1 tsp |
Everything here is easy to find at a regular grocery store.
Tools You’ll Need
- Large wok or deep skillet
- Pot for boiling noodles
- Tongs
- Small bowl for the sauce
- Sharp knife and cutting board
Pro Tips
Small things that make a big difference here.
- Undercook the noodles slightly. They finish cooking in the sauce, so slightly firm out of the pot is exactly right.
- Slice your chicken thin and against the grain. This keeps it tender and quick cooking.
- Have everything prepped before you start cooking. This dish moves fast once the pan is hot, there’s no time to chop mid recipe.
- Use high heat. A hot wok gives you that slightly charred flavor you get from restaurant lo mein.
- Don’t skip the sesame oil at the end. A small amount adds a ton of flavor, just don’t cook it directly since it burns easily.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Lo mein noodles | Spaghetti | Works in a pinch, slightly different texture |
| Chicken breast | Shrimp or beef | Adjust cook time accordingly |
| Cabbage | Bok choy | Similar texture, slightly different flavor |
| Oyster sauce | Hoisin sauce | Sweeter flavor profile |
| Soy sauce | Tamari | Good gluten free option |
Want it spicier? Add a spoonful of chili garlic sauce to the mix.
Make Ahead Tips
You can slice the chicken and prep all the vegetables a day ahead and store them separately in the fridge.
The sauce can be mixed together in advance and kept in a sealed container for up to a week.
This dish is best cooked fresh right before eating, since the noodles soften if they sit too long after cooking.
How to Make Chicken Lo Mein
- Cook the lo mein noodles according to package instructions, slightly undercooking them. Drain and set aside.
- Heat 2 tablespoons of oil in a wok over high heat.
- Add the chicken and cook for 3-4 minutes, until just cooked through. Remove and set aside.
- Add the remaining oil to the pan, then add garlic and ginger, cooking for 30 seconds.
- Add the carrots and bell pepper, stir frying for 2 minutes.
- Add the cabbage and cook for another 1-2 minutes, until just softened.
- Return the chicken to the pan along with the cooked noodles.
- In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and sugar.
- Pour the sauce over everything and toss well to combine.
- Stir in the green onions right before serving.
Serve hot, straight from the pan.
Extra Details
A serving of chicken lo mein comes in around 420 calories, depending on portion size and how much sauce you use.
This works great as a full meal on its own, but also pairs nicely with a side of spring rolls or dumplings.
To make this even faster on a weeknight, prep and chop all your vegetables the night before.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles back up.
Microwaving works too, just cover it to keep the noodles from drying out.
FAQ
Can I use a different noodle if I can’t find lo mein noodles? Yes, spaghetti or even udon noodles work as a substitute.
Is lo mein the same as chow mein? Not quite. Lo mein noodles are boiled and tossed with sauce, while chow mein noodles are usually stir fried until slightly crispy.
Can I make this vegetarian? Definitely, just skip the chicken and add extra vegetables or tofu instead.
Why are my noodles clumping together? This usually happens if they sit too long after boiling without oil or sauce. Toss them with a little oil right after draining if you’re not cooking immediately.
Can I freeze leftover lo mein? It’s not ideal since the noodles can turn mushy after thawing, but it can be done in a pinch.
Wrapping Up
Chicken lo mein is one of those recipes that feels like takeout but comes together faster than a delivery order ever could.
Once you get the hang of prepping everything ahead and working fast in the pan, this becomes an easy go to on busy nights.
Give it a try this week and let me know in the comments what vegetables or proteins you swapped in. I always love hearing how people make it their own.
