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Chicken Lo Mein Recipe

Chicken Lo Mein

Steven
This Chicken Lo Mein Recipe comes together in about 30 minutes, uses simple ingredients you can find at most grocery stores, and honestly tastes better than anything that arrives in a paper takeout bag. The secret is in the sauce - a combination of light soy sauce, dark soy sauce, oyster sauce, and a touch of sesame oil gives these noodles that deep, glossy, umami-packed coating.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 430 kcal

Equipment

  • Carbon steel wok or large heavy-bottomed skillet - at least 12 inches
  • Large pot - for boiling noodles
  • Colander or strainer
  • Cutting board and sharp knife
  • Small mixing bowls - for marinade and sauce
  • Tongs or wooden chopsticks - for tossing
  • Ladle or large wooden spoon
  • Microplane or box grater - for ginger
  • Measuring spoons

Ingredients
  

  • 12 oz lo mein noodles - 340g, fresh or dried egg noodles
  • 1 tablespoon sesame oil - for tossing after cooking

For the Chicken and Marinade

  • 1 lb boneless skinless chicken thighs or chicken breast - 450g, sliced thin
  • 1 tablespoon light soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon neutral oil - such as canola or avocado oil
  • 0.25 teaspoon white pepper

For the Lo Mein Sauce

  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 0.25 teaspoon white pepper
  • 2 tablespoons water

For the Stir Fry

  • 2 tablespoons neutral oil - divided
  • 4 cloves garlic - minced
  • 1 teaspoon fresh ginger - grated
  • 1 cup napa cabbage or regular cabbage - 75g, thinly sliced
  • 1 medium carrot - julienned
  • 1 red bell pepper - thinly sliced
  • 3 stalks green onions - whites and greens separated

For Garnish (Optional)

  • sesame seeds
  • extra green onion greens

Instructions
 

  • Bring a large pot of water to a rolling boil and cook noodles according to package instructions, reducing time by 1-2 minutes. Drain, rinse with cold water, shake well, and toss with 1 tablespoon sesame oil to prevent sticking.
  • In a medium bowl, combine sliced chicken with 1 tablespoon light soy sauce, 1 teaspoon cornstarch, 1 teaspoon neutral oil, and 1/4 teaspoon white pepper. Toss to coat thoroughly and let marinate for 10-15 minutes at room temperature.
  • In a small bowl, whisk together 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1/4 teaspoon white pepper, and 2 tablespoons water. Set aside.
  • Julienne the carrot, thinly slice the bell pepper and cabbage, separate green onion whites from greens, and mince the garlic and ginger. Arrange all ingredients on a tray ready for quick addition to the wok.
  • Heat wok over high heat until smoking. Add 1 tablespoon oil, then add chicken in a single layer. Sear for 1-2 minutes without moving, flip, and cook another 1-2 minutes until golden and cooked through. Remove to a plate.
  • Return wok to high heat and add remaining 1 tablespoon oil. Add garlic, ginger, and white parts of green onions, stir-frying 30 seconds until fragrant. Add carrots and stir-fry 1-2 minutes, then add bell pepper and cabbage and cook 2-3 minutes until crisp-tender.
  • Add cooked noodles and seared chicken to the wok. Pour sauce evenly over everything and toss vigorously with tongs over high heat for 1-2 minutes until sauce coats all noodles evenly and appears glossy.
  • Remove from heat, scatter green onion greens over top, and toss once more. Transfer to serving bowls, garnish with sesame seeds and extra green onions if desired, and serve immediately.

Notes

  • High heat is essential: Use high heat throughout for that signature smoky, caramelized flavor that makes lo mein taste like takeout.
  • Don't overcrowd: If cooking for more than 4 people, cook in batches - overcrowding causes steaming instead of searing.
  • Undercook noodles slightly: Pull them 1 minute early to prevent mushiness when tossed in the sauce over heat.
  • Rinse with cold water: This stops cooking immediately and removes excess starch that would make noodles gummy.
  • Velveting is key: The cornstarch-and-soy marinade creates a protective coating that keeps chicken tender and juicy at high heat.
  • Prep everything first: Once the wok is hot, the whole dish comes together in under 10 minutes - have every ingredient measured and ready.
  • Both soy sauces matter: Light soy sauce adds salt and umami while dark soy sauce provides color and deeper flavor - they are not interchangeable.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a wok with a splash of water or broth for best results.
  • Make it your own: Swap chicken for shrimp, beef, or extra vegetables. Add chili garlic sauce for heat or peanut butter for a nutty twist.
Keyword 30 minute dinner, chicken lo mein, chinese takeout, noodle recipe, stir fry noodles