When takeout cravings hit, nothing satisfies quite like a warm bowl of Chicken Lo Mein. With tender noodles, juicy chicken, crisp vegetables, and a savory-sweet sauce, this dish delivers big flavor with minimal effort. The best part? You can whip it up at home in under 30 minutes—faster than delivery, and made just the way you like it.
Lo Mein, which means “tossed noodles” in Cantonese, is a classic Chinese-American dish with roots in traditional Cantonese cuisine. While authentic versions are often more subtly seasoned and use thinner egg noodles, American-style lo mein is bold, saucy, and designed for fast cooking and big portions. It’s a staple at Chinese restaurants across the U.S., and now it can be a staple in your own kitchen, too.
This easy chicken lo mein recipe is ideal for busy weeknights, meal prep, or when you’re just craving something satisfying and slurp-worthy.
Ingredients Overview: The Key Components of Chicken Lo Mein
Each ingredient in lo mein plays a specific role in achieving the perfect texture and balance of flavors:
Chicken Breast or Thighs
Chicken is the primary protein here. Breast meat is lean and quick-cooking, while thighs are more tender and forgiving. Slice the chicken thinly against the grain for quicker cooking and better texture.
Lo Mein Noodles
These are egg-based noodles, typically yellow and slightly chewy. You can find them fresh or dried in most Asian markets. In a pinch, spaghetti or linguine can be used as substitutes due to their similar thickness.
Vegetables
A colorful mix of vegetables adds crunch and nutrition. Common choices include:
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Carrots (julienned or shredded)
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Bell peppers
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Snap peas
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Mushrooms
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Cabbage
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Green onions
Feel free to use whatever is in your fridge—lo mein is great for using up veggie odds and ends.
Aromatics: Garlic and Ginger
These build the base flavor of the sauce and infuse the oil with savory warmth.
Lo Mein Sauce
The sauce is where the magic happens. It typically includes:
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Soy Sauce: For saltiness and umami
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Oyster Sauce: Adds richness and depth
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Sesame Oil: Provides that signature nutty aroma
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Dark Soy Sauce: Optional, but deepens color and flavor
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Sugar or Honey: For balance and a touch of sweetness
Oil for Stir-Frying
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.
Step-by-Step Instructions: How to Make Chicken Lo Mein
This quick and easy dish comes together in just a few steps. Here’s how to get it right every time:
1. Cook the Noodles
Boil lo mein noodles according to package directions, then drain and rinse under cold water to stop the cooking. Toss lightly with sesame oil to prevent sticking.
Pro Tip: Don’t overcook the noodles—they’ll soften more when tossed with the sauce later.
2. Prep the Chicken and Vegetables
Thinly slice the chicken and vegetables. Keep everything bite-sized for even cooking and easier eating.
3. Make the Sauce
In a small bowl, whisk together:
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3 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 teaspoon sesame oil
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1 tablespoon brown sugar or honey
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Optional: 1 teaspoon dark soy sauce
Taste and adjust to your liking—add chili sauce for heat or more sugar for sweetness.
4. Cook the Chicken
Heat a tablespoon of oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook for 3–4 minutes until browned and cooked through. Remove and set aside.
5. Stir-Fry the Vegetables
Add another tablespoon of oil if needed. Stir-fry your vegetables for 2–3 minutes until crisp-tender. Start with firmer vegetables like carrots and end with softer ones like cabbage or green onions.
6. Combine Everything
Return the chicken to the pan, add the cooked noodles, and pour in the sauce. Toss everything together over high heat for 1–2 minutes until heated through and evenly coated.
Listen for the sizzle—you want the sauce to slightly caramelize on the noodles for restaurant-style flavor.
7. Serve
Garnish with sliced green onions or toasted sesame seeds, and serve immediately.
Tips, Variations & Substitutions
Best Tips:
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Prep everything before you start—this dish cooks fast.
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High heat is key to achieving that stir-fry sear.
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Don’t overload the pan or ingredients will steam instead of stir-fry.
Flavor Variations:
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Spicy Lo Mein: Add chili paste, sriracha, or red pepper flakes to the sauce.
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Sweet and Tangy: Add a splash of rice vinegar or pineapple juice.
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Umami Boost: A dash of fish sauce or mushroom soy sauce intensifies flavor.
Ingredient Swaps:
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Protein: Use shrimp, beef, pork, tofu, or tempeh instead of chicken.
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Noodles: Spaghetti, udon, yakisoba, or even ramen noodles can be used.
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Vegetables: Add bok choy, zucchini, broccoli, or snow peas.
Make It Healthier:
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Use low-sodium soy sauce or coconut aminos.
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Go heavy on the vegetables and light on the oil.
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Swap noodles for zucchini noodles or brown rice noodles.
Serving Ideas & Occasions
Chicken lo mein is incredibly versatile and perfect for:
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Busy Weeknights: Quick to cook and kid-approved.
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Meal Prep: Holds well in the fridge for up to 4 days.
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Casual Dinner Parties: Serve family-style with egg rolls and dumplings.
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Late-Night Comfort Food: Satisfies takeout cravings in minutes.
Pair with hot jasmine tea, miso soup, or a crisp cucumber salad for a balanced plate.
Nutritional & Health Notes
This dish is not only satisfying—it’s also customizable for various dietary goals:
Balanced Macros
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Protein: From chicken and egg noodles
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Carbs: From noodles and vegetables
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Fat: Minimal, mostly from sesame oil and stir-frying
Veggie Power
Loaded with fiber, vitamins A and C, and antioxidants, depending on your veggie choices.
Sodium Awareness
Soy sauce and oyster sauce are sodium-heavy—opt for low-sodium versions or balance with water or broth.
Lighten It Up
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Skip oyster sauce for a lower-calorie version
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Use spiralized zucchini or shirataki noodles
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Add more mushrooms or tofu for plant-based protein
Frequently Asked Questions
1. Can I use spaghetti instead of lo mein noodles?
Yes! Spaghetti or linguine are excellent substitutes and mimic the texture of traditional lo mein noodles.
2. What’s the difference between lo mein and chow mein?
Lo mein uses soft boiled noodles tossed in sauce, while chow mein is typically fried until crispy. Lo mein is saucier; chow mein is drier and crispier.
3. Can I make this dish vegetarian or vegan?
Definitely. Use tofu or tempeh instead of chicken and replace oyster sauce with mushroom sauce or extra soy sauce.
4. Is lo mein gluten-free?
Not traditionally, but it can be made gluten-free by using rice noodles or certified gluten-free egg noodles and tamari or coconut aminos.
5. How do I reheat chicken lo mein?
Reheat in a skillet with a splash of water or broth over medium heat to revive the sauce and noodles. Avoid the microwave, which can make the noodles gummy.
6. Can I freeze chicken lo mein?
It’s best enjoyed fresh, but you can freeze it in airtight containers for up to 1 month. Reheat on the stove with added moisture to bring it back to life.
7. What sauces can I use if I don’t have oyster sauce?
You can use hoisin sauce, teriyaki sauce, or a mix of soy sauce and brown sugar. Mushroom soy sauce is another great alternative.