Chicken Lo Mein – Easy, Flavorful, and Better Than Takeout

Chicken Lo Mein is one of those iconic Chinese takeout dishes that never gets old. Tender noodles tossed with savory soy sauce, stir-fried chicken, and colorful vegetables make this dish flavorful, satisfying, and surprisingly simple to prepare at home. In fact, once you try this homemade version, you may never go back to takeout again.

This easy Chicken Lo Mein recipe is quick to throw together and uses ingredients you probably already have in your pantry. With a few tips and a hot pan, you can create a delicious, well-balanced meal in under 30 minutes. Whether you’re cooking for your family on a busy weeknight or meal prepping for the week ahead, this dish checks every box.

In this post, you’ll learn how to make Chicken Lo Mein step by step, including which noodles work best, how to get restaurant-style stir fry flavor, and ways to customize it to your taste.

Why You’ll Love This Chicken Lo Mein

Ready in 25–30 minutes
Easily customizable with your favorite vegetables
Perfect for meal prep or quick dinners
Uses pantry staples
Healthier and more affordable than takeout
Satisfying, flavorful, and family-approved

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Ingredients You’ll Need

For the Lo Mein Noodles:

8 oz lo mein noodles (or spaghetti, ramen, or yakisoba noodles)
Water for boiling
Salt (if needed for your noodles)

For the Chicken:

1 lb boneless skinless chicken breast or thighs, thinly sliced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch

For the Sauce:

3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 teaspoons brown sugar
1 teaspoon sesame oil
¼ cup chicken broth or water
1 teaspoon cornstarch (to slightly thicken)

Vegetables:

1 cup shredded carrots
1 bell pepper (red, yellow, or green), thinly sliced
1 cup snow peas or snap peas
½ cup green onions, sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)

What Are Lo Mein Noodles?

Lo mein noodles are Chinese egg noodles that are soft, chewy, and perfect for soaking up stir-fry sauces. You can find them fresh in the refrigerated section of many Asian grocery stores or dried in the international aisle of your supermarket.

If you can’t find traditional lo mein noodles, spaghetti or linguine noodles make a great substitute. Ramen noodles (discard the seasoning packet) or yakisoba also work well.

How to Make Chicken Lo Mein

Step 1: Prep the Chicken

Start by slicing the chicken thinly across the grain. This helps it stay tender and cook quickly.

In a small bowl, combine the chicken with soy sauce, sesame oil, and cornstarch. Let it marinate for 10–15 minutes while you prepare the other ingredients.

Step 2: Cook the Noodles

Boil your noodles according to the package instructions until al dente. Drain and rinse under cool water to stop the cooking process. Toss with a drizzle of sesame oil to prevent sticking and set aside.

Tip: You can cook the noodles while you stir-fry the chicken and veggies to save time.

Step 3: Make the Sauce

In a small bowl or measuring cup, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, chicken broth, and cornstarch. Stir until smooth and set aside.

This sauce is the heart of the dish, balancing salty, savory, and sweet flavors with a slight glaze thanks to the cornstarch.

Step 4: Stir Fry the Chicken

Heat a large wok or skillet over medium-high heat. Add a tablespoon of oil and swirl to coat. Once hot, add the marinated chicken in a single layer.

Let it sear for 1 minute without stirring, then continue stir-frying for another 2–3 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

Step 5: Stir Fry the Vegetables

In the same pan, add a bit more oil if needed. Add garlic, ginger (if using), and all the vegetables except green onions. Stir-fry for 2–3 minutes until just tender but still crisp. You want the veggies to stay bright and maintain some crunch.

Add the green onions and stir for another 30 seconds.

Step 6: Combine Everything

Return the chicken to the pan, along with the cooked noodles. Pour the sauce over the top and toss everything together with tongs or a spatula until the noodles are evenly coated and everything is heated through.

Let the mixture simmer for 1–2 minutes to allow the sauce to slightly thicken and cling to the noodles.

Taste and adjust seasoning as needed. Add more soy sauce for saltiness, or a splash of rice vinegar or lime juice for brightness.

Tips for Success

Slice everything before you start cooking – Stir-frying happens fast, so prep all ingredients first.

Use high heat – A hot wok or skillet gives you that characteristic stir-fry flavor and texture.

Don’t overcook the noodles – Slightly undercooked is best, as they’ll absorb sauce in the pan.

Add vegetables in order of cooking time – Harder veggies like carrots go in first; soft greens like spinach go in last.

Taste and adjust – Lo mein sauce is flexible. You can tweak it to be more sweet, salty, or spicy.

Recipe Variations

This dish is endlessly adaptable. Try these ideas to change it up:

Spicy Chicken Lo Mein

Add chili flakes, sriracha, or a spoonful of chili garlic sauce to the stir-fry or sauce.

Veggie Lo Mein

Skip the chicken and add mushrooms, baby corn, spinach, broccoli, or zucchini for a vegetarian option.

Shrimp or Beef Lo Mein

Replace the chicken with sliced beef, pork, or shrimp. Adjust cook time accordingly.

Low-Sodium or Low-Carb Version

Use coconut aminos or low-sodium soy sauce. Serve over spiralized zucchini noodles or shirataki noodles for a lower-carb option.

Crunchy Topping

Sprinkle with toasted sesame seeds or chopped peanuts for extra texture before serving.

What to Serve with Chicken Lo Mein

Lo mein is a full meal on its own but also pairs well with:

Spring rolls or egg rolls
Wonton soup or miso soup
Cucumber salad or Asian slaw
Steamed dumplings
Stir-fried greens (bok choy or Chinese broccoli)

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Make-Ahead and Storage Tips

Meal Prep:

Chicken Lo Mein is great for weekly meal prep. The flavors deepen as it sits, and it reheats well.

Store in airtight containers for up to 4 days in the fridge
Let cool before sealing to avoid sogginess
Pack into individual portions for grab-and-go meals

Reheating:

Reheat in a pan over medium heat with a splash of water or broth. You can also microwave in 30-second intervals, stirring in between.

Avoid overcooking when reheating, as the noodles may get too soft.

Freezing:

Freezing is not ideal for lo mein, as the noodles can become mushy. If you must freeze, undercook the noodles and vegetables slightly and store in freezer-safe containers for up to 1 month.

Frequently Asked Questions

Can I use spaghetti noodles?
Yes. Spaghetti or linguine are excellent substitutes for lo mein noodles. Just cook until al dente and rinse well.

What if I don’t have oyster sauce?
Use extra soy sauce and a little sugar, or a combination of hoisin sauce and soy. The flavor won’t be identical but still delicious.

Is this dish spicy?
Not by default. It’s a mild stir fry, but you can add chili garlic sauce, sriracha, or red pepper flakes to add heat.

Can I double the recipe?
Yes, but be careful not to overcrowd the pan. Stir-fry in batches for best results, especially when doubling.

Can I use frozen vegetables?
Absolutely. Use frozen stir fry mix or individual frozen veggies. Thaw and pat dry before adding to avoid excess moisture in the pan.

Final Thoughts

This homemade Chicken Lo Mein is the perfect weeknight dinner — quick, easy, and absolutely satisfying. With tender chicken, a glossy sauce, and slurp-worthy noodles, it delivers that beloved takeout flavor without the cost, sodium, or wait.

Whether you’re cooking for your family or prepping lunches ahead of time, this recipe offers versatility, flavor, and convenience in one bowl. Make it once, and it’ll likely become a permanent part of your regular rotation.