The moment this Chicken Lo Mein hits the table, you will know exactly why it is a weeknight favorite, the sweet and savory aroma fills the kitchen, the noodles are tender yet springy, and every bite of chicken and vegetables feels comforting and indulgent.
This dish is perfect when you want something faster than takeout but just as craveable, whether it is a busy Tuesday or the day you need a simple show of love on a plate.
SaveI keep a well stocked pantry specifically for recipes like this because once you learn the rhythm of quick stir frying and silky noodle toss, it becomes my go to when I want a reliable homemade dinner.
Chicken Lo Mein Recipe
Ingredients
Noodles and protein
Vegetables and aromatics
Sauce
For finishing
Instructions
- Prep the chicken and noodles
In a medium bowl combine sliced chicken with 1 tablespoon soy sauce, cornstarch, toasted sesame oil, and black pepper. Mix until coated and set aside while you prep vegetables. If using fresh noodles, follow package directions and drain well, if using no boil noodles, check package tips for moisture control. Have all vegetables measured and within reach because the cook time is fast.
- Make the sauce
Whisk soy sauce, oyster sauce, hoisin sauce, rice vinegar, toasted sesame oil, sugar, chicken broth, and cornstarch slurry in a small bowl until smooth. Set aside so you can pour quickly during stir frying without scrambling.
- Sear the chicken
Heat 1 tablespoon neutral oil in a large skillet or wok over medium high heat. Add the chicken in a single layer and sear until just cooked through and lightly browned on the edges, about 4 to 5 minutes. Transfer to a clean plate and cover to keep warm.
- Stir fry the aromatics and vegetables
Add remaining 1 tablespoon neutral oil to the same skillet, then stir in minced garlic, grated ginger, and sliced scallions whites if using. Cook until fragrant, about 30 seconds, then add red bell pepper, broccoli, and carrot. Stir fry until vegetables are crisp tender, about 4 to 5 minutes.
- Combine noodles and chicken
Add the cooked or no boil noodles and the seared chicken to the skillet with the vegetables. Pour the prepared sauce evenly over everything and toss gently to coat and heat through, about 2 minutes.
- Finish with noodles and sauce
If using fresh noodles that were not fully cooked in their package, let them sit in the sauce and absorb flavor for another minute while tossing. For extra sheen, drizzle the tablespoon of toasted sesame oil over the top and toss once more.
- Adjust seasoning
Taste and add a splash more soy sauce for salt, a squeeze of rice vinegar for brightness, or a pinch of sugar if the sauce feels too sharp. The texture should be glossy and lightly cling to the noodles without pooling liquid.
- Serve immediately
Divide the chicken lo mein among warm bowls, sprinkle with toasted sesame seeds and sliced scallions if desired, and serve right away while hot and saucy.
Substitutions and variations
- Use broccoli cauliflower or snap peas instead of broccoli for more color variety
- Swap chicken for shrimp or firm tofu if you prefer seafood or vegetarian protein
- Choose gluten free tamari and ensure oyster sauce is gluten free for a gluten free version
- If you do not have hoisin sauce, use an extra tablespoon of soy sauce plus a teaspoon of honey for similar depth
- Cooked rice can stand in for noodles for a quick low carb alternative
Chloe's tips
- Keep heat high and work quickly to achieve that signature lo mein snap and gloss
- Prep all ingredients before you start cooking because this dish moves fast
- If the sauce thickens too much, thin it with a splash of hot water or extra broth
- Double the batch easily and refrigerate leftovers for another quick dinner
How to store it
- Store cooked lo mein in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop with a splash of water or broth to refresh the texture
- Keep sauce and noodles separate if meal prepping for best results
Serving suggestions
Serve these generous bowls of Chicken Lo Mein with simple Asian sides and chilled drinks for a cozy weeknight dinner.
- Steamed jasmine rice or fried rice
- Edamame with sea salt
- Hot and sour soup or egg drop soup
- Pickled cucumbers or vegetable spring rolls
Frequently asked questions
Can I use whole wheat or gluten free noodles
Yes, choose gluten free lo mein or whole wheat noodles and increase cook time slightly, and always rinse gluten free noodles to remove excess starch for better texture.
Why is my lo mein gummy or sticky
This usually happens if the noodles are over cooked or insufficiently drained, or the heat is too low, so keep the pan hot, avoid crowding, and rinse fresh noodles if needed.
Can I make this in a rice cooker or Instant Pot
You can par cook noodles on the rice cooker steaming setting and finish everything in a skillet or wok, and the Instant Pot is great for the chicken and sauce if you prefer pressure cooking.
How do I know when the chicken is done
Cut into the thickest piece to confirm no pink remains and the juices run clear, or use a quick read thermometer to 165°F.
Let's get cooking!
If you give this Chicken Lo Mein a try, I think you will be just as impressed as I am by how restaurant worthy it tastes on a weeknight, so feel free to make it your own and share your favorite tweaks along the way.
