The Best Homemade Chicken Lo Mein – 20-Minute Meal!
Chicken lo mein is the ultimate comfort food—savory, satisfying, and packed with bold flavors. This homemade version rivals your favorite takeout, offering tender chicken, perfectly chewy noodles, and crisp vegetables coated in a rich, umami-packed sauce that will keep you coming back for more.
The secret to an authentic lo mein lies in the sauce—a balanced blend of soy sauce, oyster sauce, and sesame oil—infusing the dish with deep flavor. Paired with tender-crisp cabbage, carrots, and bean sprouts, every bite is a harmony of texture and taste, all brought together in a sizzling wok.
Best of all, this dish comes together in minutes, making it a perfect choice for busy weeknights. Whether you’re a seasoned cook or new to stir-frying, this easy chicken lo mein recipe guarantees restaurant-quality results—right in your own kitchen.
Chicken Lo Mein Ingredients: A Harmony of Flavor & Texture
Lo Mein Egg Noodles – The foundation of this dish, these springy, chewy noodles soak up the rich, savory sauce while providing the perfect bite.
Chicken Thighs or Breast – Tender and juicy, the protein centerpiece absorbs the bold flavors of the sauce, ensuring every bite is satisfying and succulent.
Soy Sauce Duo – A combination of light and dark soy sauce deepens the dish’s umami character, balancing saltiness with a rich, caramelized depth.
Oyster Sauce & Sesame Oil – These essential elements add complexity—oyster sauce lends a subtle sweetness, while sesame oil infuses a nutty, aromatic finish.
Fresh Vegetables – Crisp cabbage, sweet carrots, and crunchy bean sprouts create layers of texture and natural sweetness, complementing the savory noodles.
Shaoxing Wine – A splash of this fragrant cooking wine enhances the overall depth, elevating the dish with a touch of authentic Chinese restaurant-style flavor.
Chicken Lo Mein: Tips, Serving Suggestions & FAQs
Homemade Chicken Lo Mein is a quick and flavorful dish that delivers restaurant-quality results with simple ingredients. Below, you’ll find expert tips to perfect your lo mein, delicious serving suggestions, and answers to common questions about this recipe.
Recipe Tips
1. Use the Right Noodles
Lo mein noodles have a distinct chewiness that makes them ideal for this dish. If using fresh lo mein noodles, a quick blanch in hot water softens them perfectly. If using dry noodles, cook them just until al dente—overcooking can lead to mushy results. If lo mein noodles aren’t available, substitute with spaghetti or fettuccine for a similar texture.
2. Master the Stir-Frying Technique
A hot wok is essential for achieving that signature smoky flavor found in restaurant-style lo mein. Heat your wok until it’s nearly smoking before adding oil and ingredients. Stir-fry the chicken first, remove it, then cook the vegetables quickly over high heat to maintain their crunch. Adding the sauce at the right moment ensures the noodles absorb the flavors without becoming too wet.
3. Balance the Sauce Flavors
The sauce is the heart of this dish, providing a perfect balance of savory, slightly sweet, and umami-rich flavors. Adjust the seasoning to your taste—add extra soy sauce for saltiness, a pinch of sugar for a hint of sweetness, or more sesame oil for a nuttier aroma. If you prefer a spicy kick, a dash of chili flakes or Sriracha can elevate the dish.
What to Serve with Chicken Lo Mein
1. Classic Egg Rolls
Crispy and filled with a savory mix of cabbage, carrots, and pork or shrimp, egg rolls add a delicious contrast to the soft and saucy noodles. Serve them with sweet chili sauce or a side of hot mustard for an extra layer of flavor.
2. Steamed or Pan-Fried Dumplings
A side of dumplings pairs beautifully with lo mein. Whether you choose pork, chicken, or vegetable-filled dumplings, their juicy interiors and crispy or tender wrappers make them a satisfying accompaniment. Dip them in soy sauce with a splash of rice vinegar for an extra zing.
3. Light Cucumber Salad
For a refreshing contrast, serve a simple Asian-style cucumber salad. Thinly sliced cucumbers tossed with rice vinegar, sesame oil, and a touch of garlic provide a cool and tangy side that balances the richness of the noodles.
Frequently Asked Questions (FAQ)
1. Can I use a different protein instead of chicken?
Absolutely! Lo mein is versatile—you can substitute chicken with beef, shrimp, tofu, or even a mix of proteins. Adjust cooking times accordingly to ensure they are cooked through and tender.
2. How do I prevent my noodles from sticking together?
After boiling, rinse the noodles under cold water and toss them with a small amount of sesame oil. This prevents clumping and ensures they remain separate when stir-frying.
3. Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add extra vegetables like bell peppers, mushrooms, or snap peas. Use vegetarian oyster sauce or additional soy sauce to maintain a deep umami flavor.
4. How long can I store leftover lo mein?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a pan over medium heat with a splash of water or broth to refresh the texture.
With these tips and serving ideas, you can elevate your Chicken Lo Mein to perfection. Enjoy the balance of flavors, textures, and endless customization possibilities—right from your own kitchen!
Chicken Lo Mein
Ingredients
- Lo mein noodles – Fresh egg noodles provide the perfect chewy texture essential for an authentic dish.
- Chicken – Boneless skinless chicken thighs or breast, thinly sliced for quick and even cooking.
- Vegetables – A blend of shredded cabbage julienned carrots, mung bean sprouts, and scallions for added crunch and freshness.
- Aromatic base – Minced garlic infuses depth and warmth into the dish.
- Sauce components – A combination of light soy sauce dark soy sauce, oyster sauce, sesame oil, and Shaoxing wine contributes to the rich, savory umami flavor.
- Seasoning – A pinch of salt sugar, and white pepper enhances the overall taste.
- Thickening agent – Cornstarch mixed with water helps coat the chicken for tenderness.
- Cooking oil – Used for stir-frying to achieve a silky glossy finish on the noodles.
Instructions
- Prepare the noodles – Determine whether the lo mein noodles require boiling. If they are raw, cook them until just tender, then drain. If pre-cooked, allow them to reach room temperature before use.
- Marinate the chicken – In a medium bowl, combine the sliced chicken with cornstarch, water, oil, and oyster sauce. Allow it to marinate while preparing the other ingredients.
- Make the sauce – In a separate bowl, dissolve salt and sugar in hot water. Stir in light soy sauce, dark soy sauce, sesame oil, and white pepper, ensuring all ingredients are well blended.
- Cook the chicken – Heat 2 tablespoons of oil in a wok over high heat. Sear the marinated chicken until golden brown, then remove it from the wok and set aside.
- Sauté the vegetables – Add an additional two tablespoons of oil to the wok. Sauté the minced garlic for 10 seconds, then incorporate the shredded cabbage and julienned carrots. Stir-fry over high heat for one minute before adding the Shaoxing wine around the wok’s perimeter.
- Combine the ingredients – Return the cooked chicken to the wok along with the noodles. Pour the prepared sauce mixture over the top, stirring from the bottom up to evenly distribute flavors. Continue cooking for about 30 seconds.
- Final adjustments – Reduce the heat to medium and cover the wok for one minute. Uncover and stir-fry until the noodles appear glossy and fully coated. If they seem dry, add ¼ cup of water or broth to loosen them. Toss in the mung bean sprouts and scallions, stir-fry for an additional minute, and serve immediately.
