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This easy chicken lo mein recipe is packed with tender chicken, fresh veggies, and tasty noodles, making it way better than Chinese takeout! Plus, you can whip it up in just 20 minutes for a satisfying meal that everyone will enjoy!
Table of Contents
- Authentic Chicken Lo Mein Recipe
- Chicken Lo Mein Sauce
- Difference Between Lo Mein And Chow Mein
- Why You’ll Love This Recipe
- Chicken Lo Mein Ingredients
- How To Make Chicken Lo Mein
- Helpful Tips For Home Cooks
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Recipes You Might Like
- Chicken Lo Mein Recipe
Authentic Chicken Lo Mein Recipe
Lo mein is a popular noodle dish in Hong Kong where you boil and drain the noodles and then stir them into a savory sauce. Lo (捞) means to scoop up and mix, and mein (面) means noodles; in Cantonese, it refers to scooping up cooked noodles and mixing them with the sauce.
This is my take on chicken lo mein, with silky smooth and tender chicken breast pieces, bok choy, carrots, and fresh shiitake mushrooms in a savory and authentic sauce. This chicken lo mein recipe is both healthy and super easy; it literally takes only 20 minutes from prep to dinner table.
Imagine every strand of noodles coated in a savory and tasty sauce—this homemade lo mein is definitely much better than Chinese takeout! Don’t like chicken, you can make Vegetable Lo Mein or Shrimp Lo Mein.
Chicken Lo Mein Sauce
Traditionally, in Hong Kong, lo mein sauce is made from a stock (chicken or pork bone stock) and seasonings such as soy sauce, oyster sauce, sugar, and sesame oil. This savory blend creates a rich and umami-packed flavor that clings to every strand of noodle, making it a standout dish.
First, cook the sauce. Then, add the lo mein noodles to the sauce. That’s why lo mein is sometimes referred to as “stirred noodles.”
Difference Between Lo Mein And Chow Mein
When it comes to the difference between lo mein and chow mein, it’s all about how they’re made and their texture.
Lo mein is mixed with the sauce without stir-frying, making it saucier and a bit more “wet.” The noodles have a smoother, silkier texture, making the dish irresistibly slurpable.
On the other hand, chow mein is stir-fried, so the noodles are dry and have a firmer bite; it’s also greasier.
Why You’ll Love This Recipe
- Authentic flavor. You get all a Chinese restaurant quality lo mein in just 5 quick steps.
- Tasty sauce. The sauce is made from chicken stock, soy sauce, oyster sauce, and sesame oil coats every noodle, making each bite savory and delicious.
- Fresh and healthy. With fresh chicken and veggies, it’s not just yummy—it’s also nutritious as a complete meal.
- Better than takeout. Satisfy your cravings with homemade goodness that tastes fresher, lighter, and even better than your neighborhood Chinese takeout!
Chicken Lo Mein Ingredients
- Lo mein noodles – The heart of the dish. You can also use Chinese egg noodles, spaghetti or angel hair if you cannot find lo mein noodles in your grocery store.
- Chicken – I used boneless chicken breast, but you can also use chicken dark meat.
- Cornstarch – Coats the chicken, keeping it smooth and juicy, just like Chinese restaurants!
- Oil
- Garlic
- Bok choy
- Mushroom – fresh shiitake mushrooms lend a pleasant earthy note to the dish.
- Carrot
- Oyster sauce – The main flavor booster, adding a deep, savory umami taste that’s classic to lo mein.
- Soy sauce
- Dark soy sauce
- Chicken broth
- Sesame oil
- White pepper
- Sugar
See the recipe card for full information on ingredients.
How To Make Chicken Lo Mein
Step 1. Cook the lo mein according to package instructions. Rinse with cold water after cooking, drain and set aside.
Step 2. Marinate the chicken with cornstarch and set aside.
Step 3. Prepare the lo mein sauce in a small bowl. Stir to mix well. Set aside.
Step 4. Heat up a skillet on high heat. Add the cooking oil. Saute the garlic, then add the chicken and stir-fry until the surface turns white. Add the bok choy, mushroom and carrot, stir to combine well.
Step 5. Add the Sauce into the skillet, stir to mix with the ingredients. Transfer the Lo Mein into the skillet, stir to coat well with the sauce and combine well with the ingredients. Dish out and serve immediately.
Helpful Tips For Home Cooks
- Don’t skip marinating the chicken in cornstarch—it really keeps the chicken tender and silky smooth!
- Cook on high heat to get that nice char on the chicken and keep your veggies crispy. Just remember to keep everything moving in the pan!
- If you’re making a lot, consider cooking in batches. This makes sure every single serving is perfectly cooked, and all ingredients turn out nice and crunchy.
Frequently Asked Questions
If your noodles stick together, try rinsing them with cold water before adding them to the sauce.
This dish is typically not spicy, but you can serve the noodles with fresh chili peppers, chili crisps, or chili oil for some heat.
Store leftovers in an airtight container in the fridge. It’s best to finish the leftover the next day or the noodles might get soggy.
This recipe is 879 calories per serving.
What To Serve With This Recipe
For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chicken Lo Mein
Ingredients
- 7 oz (200g) dry Lo Mein noodles, or Chinese egg noodles or spaghetti/angel hair
- water, for boiling noodles
- 8 oz (230g) boneless chicken breast, sliced
- 1 teaspoon cornstarch
- 3 tablespoons oil
- 3 cloves garlic, peeled and minced
- 6 oz (175g) bok choy, sliced
- 2 shiitake mushroom, sliced
- 1/3 cup carrots, peeled and cut into pieces
Sauce:
- 1 1/2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1/2 cup chicken broth
- 1/4 teaspoon sesame oil
- 3 dashes white pepper
- 1 teaspoon sugar , or to taste
Instructions
- Cook the lo mein according to package instructions. Rinse with cold water after cooking, drain and set aside.
- Marinate the chicken with cornstarch and set aside.
- Prepare the Sauce in a small bowl. Stir to mix well. Set aside.
- Heat up a skillet on high heat. Add the cooking oil. Saute the garlic, then add the chicken and stir-fry until the surface turns white. Add the bok choy, mushroom and carrot, stir to combine well.
- Add the Sauce into the skillet, stir to mix with the ingredients. Transfer the Lo Mein into the skillet, stir to coat well with the sauce and combine well with the ingredients. Dish out and serve immediately.
Video
Notes
- Don’t skip marinating the chicken in cornstarch—it keeps the chicken tender while cooking!
- Cook on high heat to get that nice char and keep your veggies crispy. Just remember to keep everything moving in the pan!
- If you’re making a lot, consider cooking in batches. This helps prevent steaming and keeps your ingredients nice and crunchy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time I’ve made this for the family, they loved it. Thank you
Hi Gill thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I cook from all countries. There is a fabulous Chinese restaurant in Chestnut Hill MA.
I love their “VINEGAR SHRIMP”. I know they use cornstarch on the shrimp. I think they then wok fry. I make the sauce with rice vinegar, mixed with sugar some hot peppers, and a squeeze of lime. Cook sauce ingredients till syrupy.
something is missing.
Shrimp not that crunchy. Should it be deep fried instead of wok fried?
Tonight is Lo Mein….Love Asian food.XO
Yes deep fried will help.
I absolutely love this recipe! It’s perfect for my hungry family!
Hi Bee,
I love your recipes and bought your “Easy Chinese Recipes” Cookbook a while back!
I’ve made this recipe a few times over the years but could it be that you changed part of the recipe? I remember something about marinating the noodles in broth and sugar snap peas instead of cabbage. This new recipe is fine but my family loved the old one so I was wondering of you might be able to post that somewhere.
Thank a bunch!
Hi Franquin, the old recipe is too complicated and that’s why I simplified it to this new recipe. I don’t have a copy of it anymore.
Franquin – I know it is four years later but I know the feeling of losing a loved recipe. I hope that this recipe link finds its way back to you. https://web.archive.org/web/20120420044304/http://rasamalaysia.com/chicken-lo-mein/2
I just made this for dinner tonight. We already had the cooked noodles so it was very easy to cook up the vegetables and sauce for a delicious meal. I had dinner on the table in a matter of minutes. My family loves your recipes. We had your marinated salmon yesterday and it was a huge hit. Whenever I need a recipe, this is the first place I look.
Awww Irene, thanks for your support, I am so happy. :)
hi, may I know at which point do you add in the sauce? thanks!
Bee, this looks delicious. I did not see where the sauce was best added–to the cooked noodles or to the chicken broth or at the end? Thanks!
Heat up a wok with 2 tablespoons of oil. Stir-fry the garlic until fragrant, and then add in the chicken, Napa cabbage, mushroom, carrot and stir-fry for about 2 minutes before adding in the chicken broth. Bring the chicken broth to boil and let reduce a bit. Turn off the heat and stir in the noodles and combine well, dish out and serve immediately.
Halloo Bee.
Thank you so much.I got the true *Rasa Malaysia now.*
Exactly delicious!!
Good to know!
Bring a pot of water to boil, gently loosen up the fresh noodles before boiling. Cook the noodles according to the instructions or until pre-al dente because you’re going to finish cooking the noodles later in the wok. Marinate the chicken with the cornstarch. Set aside. When the noodles are ready, drain the noodles.
Heat up a wok with 2 tablespoons of oil. Stir-fry the garlic until fragrant, and then add in the chicken, Napa cabbage, mushroom, carrot and stir-fry for about 2 minutes before adding in the chicken broth. Bring the chicken broth to boil and let reduce a bit. Turn off the heat and stir in the noodles and combine well, dish out and serve immediately.
Pardon me, but when do you rinse and cook the chicken?
You don’t have to rinse the chicken. The chicken is added after the garlic.