Chicken Lo Mein
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Chicken Lo Mein – juicy chicken, stir-fried noodles, veggies, and that savory takeout-style sauce, all in 30 minutes.
If You Know, You Know: Lo Mein Edition
This Chicken Lo Mein has been on the blog since 2016, and it’s been one of those quiet champions, always there, always delicious, and somehow always outshining whatever trendy stir-fry is having a moment. I’ve made this so many times, I could probably cook it in my sleep.
It checks every box. Quick? Yup. Saucy? In the best way. Tastes like your favorite takeout but made in your own kitchen without a side of guilt or MSG bloat? You bet. And I’m not saying I’ve doubled the sauce and eaten it cold straight from the container… but I’m also not not saying that.
This one’s a Jo Cooks forever favorite, and if you haven’t tried it yet, consider this your sign.
Ok. This recipe rocks! Easy to follow, super forgiving and unbelievably tasty. Followed it exactly as listed and was people’s favourite dish of our Chinese feast night. 10/10 recommend. ~Donald
Why You’ll Love This Chicken Lo Mein
- A Jo Cooks classic. This one’s been on the blog since 2016 and still gets all the love, it’s stood the test of time (and picky husbands).
- Remo-approved. He grumbles about pasta, but slurps this up like he’s getting paid for it.
- Weeknight hero. 30 minutes from “I’m starving” to saucy noodle bliss.
- Use what you’ve got. No lo mein? No problem. Noodles are noodles.
- That sauce though. It clings, it glosses, it makes you want to lick the pan.
Before You Start: Tips & Ingredient Notes
- I use chicken breast here because it cooks quickly and soaks up flavor like a champ, but chicken thighs work just as well if you want something juicier. Either way, slice it thin so it cooks fast and stays tender.
- Marinate it, just briefly! Even 10 minutes with soy sauce, garlic, and ginger makes a difference. It seasons the chicken from the inside out.
- I’ve tested this with chicken straight from the fridge and also after a quick 15-minute marinade, and the flavor difference is wild. If you’ve got a few extra minutes, let it sit.
- This sauce is what gives Lo Mein its signature glossy, clingy goodness. The combo of soy sauces, oyster, hoisin, brown sugar, sesame oil, and pepper hits all the notes, salty, sweet, umami, aromatic.
- Dark soy sauce is key. It gives the noodles that deep, rich color and extra umami punch. Regular soy is fine if that’s all you’ve got, but your noodles will be lighter.
- I used to skip dark soy sauce and wondered why my lo mein never looked quite right. Trust me, it’s worth adding to your pantry.
- Double the sauce if you like it extra coated or plan to reheat leftovers, the noodles will soak it right up.
- Noodles are flexible. Lo mein noodles are great, but spaghetti, ramen, or even linguine work in a pinch. This is a no judgment zone.
- Use what you’ve got. I go with mushrooms, cabbage, carrots, and onion, but honestly? Stir-fries are forgiving. Got bell peppers or snow peas? Toss them in.
- Prep everything before you start. Stir-fries are fast. Like, blink-and-you-miss-it fast. Having everything chopped and ready to toss is what saves dinner from disaster.
- High heat is your best friend. Let that wok or pan get nice and hot before anything touches it, this gives you that slight char and flavor you’d expect from a restaurant.
- The first time I tried this at home, I overcrowded the pan and ended up with a soggy mess. Don’t be me. Stir fry in batches if you need to.
I am NOT a cook (I am actually a very bad cook haha). I am trying to start coking more from scratch & eat healthier. I made this receipt and was OVERJOYED at how yummy it was and how easy all the steps were. YAYAY! ~Ashley
Boil your noodles according to package instructions, but shave off a minute, they’ll finish cooking in the pan with the sauce. Drain them, toss with a bit of oil if you want, and set them aside. Don’t overcook them. Mushy noodles = sadness in a bowl.
In a small bowl, whisk together both soy sauces, oyster sauce, hoisin, brown sugar, sesame oil, and black pepper. This combo? It’s why you’ll keep going back for “just one more bite.”
Toss the sliced chicken with soy sauce, garlic, and fresh ginger. No need to marinate for hours, just a few minutes while everything else is happening does the trick.
Heat up some oil in a hot wok or skillet. Once it’s shimmering, add the chicken in a single layer. Don’t crowd it! Cook for 4–5 minutes until it’s golden and cooked through, then take it out and set it aside. Crowding the pan = steamed chicken. We want seared.
Add a bit more oil to the pan, then in go the mushrooms, cabbage, carrots, and onion. Stir-fry for just 2–3 minutes. they should be crisp tender, not wilted into sadness.
Back in goes the chicken, then toss in the noodles and pour over that glorious sauce. Give it a good toss, use tongs or a big spoon, and make sure everything gets coated. You’ll see the sauce start to cling and shine like it’s meant to.
Turn off the heat and sprinkle with chopped green onions for that fresh pop. Now try not to eat it all straight from the pan, I fail at this regularly.
Serving Suggestions
Want to turn this into a full takeout style spread? Here’s what to plate up with it:
Homemade Egg Rolls
Hot And Sour Soup
Crab Rangoon
Mango Lemonade
This recipe is amazing!! It tastes exactly as my favorite restaurant makes it! So delicious. I used Twin Marquis brand, thick plain noodles. Perfect. ~Dannielle
Frequently Asked Questions
Can I use different noodles?
Yep! Lo mein noodles are great, but I’ve used spaghetti, ramen, udon, you name it. The sauce doesn’t care what shape the noodles are, just cook them al dente and you’re good.
What if I don’t have dark soy sauce?
You can use regular soy sauce, but your noodles won’t have that deep color or rich flavor. If you’re skipping it, maybe add a splash of extra oyster sauce for more oomph.
Can I make this vegetarian?
Definitely. Swap the chicken for tofu (press it first!), use a mushroom-based “oyster” sauce, and load up on veggies. It’s still every bit as satisfying.
Can I make it ahead?
Sort of. You can prep all the ingredients in advance (chop veggies, whisk sauce, cook noodles), then stir-fry everything fresh. Leftovers are great too, but the noodles will soak up sauce overnight, so double it if you want it saucy.
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 3–4 days. The noodles will soak up some of the sauce overnight, so it’s even better if you made extra.
- Freezer: Not my favorite. The noodles can turn a little mushy. If you want to freeze it, freeze just the chicken and veggies in sauce, add fresh noodles when reheating.
- Reheating: Warm it up in a skillet over low heat with a splash of water or broth to loosen it back up. Microwave works too, just cover it with a damp paper towel so it doesn’t dry out.
Try These Asian Recipes Next
- Asian Style Udon Noodles with Pork and Mushrooms
- Hoisin Chicken Udon Noodles
- Spicy Black Pepper Shrimp with Udon Noodles
- Tofu Drunken Noodles
- Shrimp Shiitake Noodles
- Beef Broccoli Noodle Stir Fry
- Spicy Thai Chicken And Veggie Noodles
- Chow Mein
- Beef Lo Mein
- Asian Ground Beef Noodles
Originally shared in 2016 and still one of the most-loved noodle recipes on the blog.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken Lo Mein
Video
Ingredients
For Sauce
- 1 tablespoon brown sugar (packed)
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon ground black pepper
- 1 teaspoon sesame oil
For Chicken
- 1 pound chicken breasts (skinless and boneless, cut into small pieces)
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger (minced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
For Veggies
- 2 tablespoons olive oil
- 2 cups shiitake mushrooms (sliced)
- 1 cup Chinese cabbage (shredded)
- 1 cup carrots (julienned)
- 1 large onion (chopped)
Other
- 16 ounce lo mein noodles (or any other Asian style noodles)
- 3 green onions (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a small bowl whisk all the sauce ingredients together, then set aside.
- In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
- Heat 2 tablespoons of olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside. Don't overcrowd the chicken, you might need to do this in 2 batches.
- Add the other 2 tablespoons of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
- Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
- Garnish with green onions and serve.
Notes
- No lo mein? No problem. Spaghetti, ramen, even linguine will do, just don’t overcook them.
- Double the sauce if you love it saucy. Especially if you’re planning on leftovers.
- Make it vegetarian: Use tofu and a mushroom based oyster sauce, or skip the protein and load up on veggies.
- Leftovers soak up sauce. Add a splash of broth or water when reheating to bring it back to life.
- Feed a crowd? This recipe easily doubles, and leftovers are even better the next day (if you have any).
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
