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chicken lo mein with red peppers, mushrooms, and scallions picked up by tongs
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5 from 572 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 minutes
Cook Time8 minutes
Total Time15 minutes
Course: dinner, lunch, Main Course
Cuisine: Asian, Chinese
Servings: 4
Calories: 561kcal

Ingredients

  • 16 oz fresh Chinese egg noodles substitute with dried lo mein noodles, spaghetti, linguine, or fettuccine
  • 1 lb chicken breast or thigh cut to bite-size pieces
  • 1 tablespoon vegetable oil
  • 2 ½ cups stir fry vegetables sliced ¼ inch thick; See Note 2
  • 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):

Instructions

  • Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
    ½ cup chicken stock, 2 Tablespoons oyster sauce, 1 ½ Tablespoons dark soy sauce, 1 ½ Tablespoons low sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon toasted sesame oil, 1 teaspoon brown sugar, 1 teaspoon ginger, 3 cloves garlic
    chicken stock, soy sauce, and sesame oil in glass ramekins
  • Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
    1 lb chicken breast or thigh
    marinade pouring over chicken
  • Boil noodles: Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking.
    Note: The yellow egg noodles I used in the photo came pre-cooked. Simply rinse them under hot water to separate the strands.
    16 oz fresh Chinese egg noodles
    fresh Chinese egg noodles next to vegetables in a white bowl
  • Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside. Next, add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
    2 ½ cups stir fry vegetables, 1 tablespoon vegetable oil
    chicken breast cooking in a wok
  • Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together. Garnish with chopped green onions and sesame seeds. Serve and enjoy!
    1 stalk scallion, 2 teaspoons toasted white sesame seeds
    lo mein noodles with snow peas, red peppers, and carrots cooking in a wok

Notes

  1. Fresh noodles: You can tell if fresh noodles are cooked or raw 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. Vegetables for stir fry: I used carrots, red bell pepper, onions, shiitake mushrooms, and snow peas. Use any you have on hand. 
  3. Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.

Nutrition

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