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chicken lo mein with red peppers, mushrooms, and scallions picked up by tongs
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5 from 208 votes

The Best Chicken Lo Mein

Our best chicken lo mein recipe that's ready in 15 minutes! Made with fresh Chinese egg noodles, tender chicken & tossed in a savory lo mein sauce! Easy & delicious!
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: dinner, lunch, Main Course
Cuisine: Asian, Chinese
Servings: 4
Calories: 561kcal


  • 16 oz fresh Chinese egg noodles - substitute with dried lo mein noodles, spaghetti, linguine, or fettuccine
  • 1 lb boneless, skinless chicken breast - cut into bite size pieces
  • 1 Tablespoon avocado oil
  • 1 large carrot - julienned, about ¾ cup
  • ½ large red bell pepper - sliced ¼ inch thick
  • ¼ large onion - sliced ¼ inch thick
  • ½ cup shiitake mushrooms - sliced ¼ inch thick
  • ½ cup snow peas
  • 1 stalk scallion - chopped
  • 2 teaspoons toasted white sesame seeds - for garnish

Lo Mein sauce:

Make it spicy (choose one to add to the sauce):


  • Start by boiling water in a large pot if you're using raw or dried noodles. Next, combine all the ingredients for the sauce in a medium size bowl and stir together until the sugar dissolves.
    chicken stock, soy sauce, and sesame oil in glass ramekins
  • Add one tablespoon of the sauce to the chicken to use as a marinade. Let the chicken marinate while prepping the vegetables.
    marinade pouring over chicken
  • If using raw egg noodles, boil for 2 minutes or until al dente. If using dried noodles, boil them one minute less than the package instructions state. The noodles should be al dente and not overcooked.
    Drain and rinse the noodles under running water and then drizzle a tiny amount of oil on them to prevent them from sticking together.
    Note: the yellow egg noodles I used in the photo came pre-cooked. Simple rinse them under hot water to separate the strands.
    fresh Chinese egg noodles next to vegetables in a white bowl
  • Heat a wok or pan to medium high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside.
    chicken breast cooking in a wok
  • Add the vegetables to your pan and stir fry together for 2 to 3 minutes or until tender but still crisp.
    snow peas, carrots, red bell peppers, and shiitake mushrooms in a wok
  • Add the noodles and sauce to the pan and toss everything together for 1 minute. The sauce should become shiny, glossy, and thick. Make sure the sauce coats all the noodles.
    lo mein noodles with snow peas, red peppers, and carrots cooking in a wok
  • Add the cooked chicken and chopped scallions to the pan and toss it once more to combine.
    lo mein noodles, chicken, and chinese chives with vegetables in a wok
  • Garnish with sesame seeds and serve.
    easy chicken lo mein with vegetables in a white bowl


  1. If using fresh noodles: You can tell if fresh noodles are cooked or un-cooked by the presence of flour. Uncooked fresh noodles are dusted with flour while pre-cooked fresh noodles come vacuum packed, lightly coated with oil.
  2. Refrigerate: Store leftovers in an airtight container and store it in the fridge for up to 3 days.
  3. Freeze: Store leftovers in a freezer safe container and freeze for up to one month.


Calories: 561kcal | Carbohydrates: 72g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 656mg | Potassium: 903mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3869IU | Vitamin C: 37mg | Calcium: 54mg | Iron: 3mg