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Chicken Lo Mein - Easy recipe with chicken and noodles covered in a delicious Lo Mein sauce. Tastes much better than your favorite Chinese takeout.
Chinese Chicken Lo Mein
Lo Mein is a popular noodle dish in Hong Kong where you boil and drain noodles and then stir them into a savory sauce.
Add chicken, and you then have a healthy and easy Chicken Lo Mein. Making this dish is quick – it only takes 20 minutes. As a result, this homemade Lo Mein recipe is definitely much better than Chinese takeout.
Chicken Lo Mein Sauce
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.
First, cook the sauce. Then, add the lo mein noodles to the sauce. That’s why Lo Mein is sometimes referred as “stirred noodles”.
What Is The Difference Between Lo Mein And Chow Mein
Chicken Lo Mein is made without stir-frying. You mix in the noodles with the Chicken Lo Mein sauce, instead of stir-frying it. Therefore, lo mein is saucier and more “wet”.
On the other hand, Chow Mein is stir-fried noodles where there is no sauce, so each strand of the noodles are dry.
How To Make Chicken Lo Mein
Cook the Lo Mein noodles according to package instructions, but pre-al dente. Drain well. Next, you make the sauce by stir-frying garlic with some oil, then add in the chicken, Napa cabbage, mushroom, carrots and chicken broth.
Stir in the noodles and mix well with the Lo Mein sauce and serve immediately.
Frequently Asked Questions
This recipe is 879 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Chicken Lo Mein
Ingredients
- 8 oz (230g) fresh, regular Chinese egg noodles, or thin 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
- 1 cup napa cabbage, sliced
- 2 shiitake mushroom, sliced
- 1/3 cup carrots, peeled and cut into pieces
- 1/2 cup chicken broth
Sauce:
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1/4 teaspoon sesame oil
- 3 dashes white pepper
- 1 teaspoon sugar , or to taste
- salt , to taste
Instructions
- Bring a pot of water to a boil, and gently loosen the fresh noodles before cooking. Boil the noodles according to the instructions or until they are just shy of al dente, as you will finish cooking them later in the wok.
- Marinate the chicken with cornstarch and set aside. Once the noodles are cooked, drain them. In a small bowl, mix all the ingredients for the Sauce, stirring well to combine. Set aside.
- Heat up a wok with 2 tablespoons of oil. Stir-fry the garlic until fragrant, then add the chicken, Napa cabbage, mushrooms, and carrots. Stir-fry for about 2 minutes before adding the chicken broth and Sauce.
- Bring the chicken broth to a boil and let it reduce slightly. Turn off the heat, stir in the noodles, and mix well. Dish out and serve immediately.
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.