This homemade chicken lo mein has become one of those weeknight winners in my kitchen that I turn to when I’m short on time but still craving something cozy and flavorful. Tender chicken, chewy egg noodles, and loads of colorful veggies—all tossed in a rich, savory sauce that clings to every strand. And the best part? It comes together in just 15 minutes. Honestly, it’s faster than waiting on delivery.
I’ve made this dish more times than I can count, especially on days when my fridge is filled with random vegetables that need using up. It’s one of those forgiving recipes where you can swap things around depending on what’s lying around. And the sauce—don’t even get me started. It’s the kind that makes you want to lick the spoon.
Why You’ll Keep Making This Again and Again
This is the kind of dish I crave after a long day. It’s quick, comforting, and packed with flavor. Here’s what makes it a regular at my dinner table:
- It’s ready in no time. Truly a lifesaver when dinner needs to be on the table in under 30 minutes. I’ve made it even faster by using pre-cut stir-fry veggie mixes from the store.
- The noodles are chewy and satisfying. I love using fresh Chinese egg noodles when I can find them, but I’ve also used spaghetti or even linguine in a pinch. As long as they’re cooked al dente, they work beautifully.
- You can use whatever veggies you’ve got. Leftover cabbage? Toss it in. A lone zucchini or half a red pepper? Perfect. This dish is super adaptable.
- The sauce is next level. It’s savory, slightly sweet, and packed with umami. The dark soy sauce gives it that deep, gorgeous color and flavor, and the sesame oil adds this warm nuttiness that pulls everything together.
Ingredients You’ll Need
For the stir-fry:
- Fresh egg noodles: These are usually sold refrigerated in Asian stores. They’re chewy, bouncy, and cook super fast. I usually just rinse them under hot water to loosen them up. No boiling needed if they’re pre-cooked. Can’t find them? Spaghetti or fettuccine works in a pinch.
- Chicken breast: Boneless, skinless, and cut into small pieces so they cook quickly. You can also use chicken thighs for a juicier bite.
- Veggies: I used a mix of shiitake mushrooms, red bell peppers, snow peas, carrots, and onions—but honestly, whatever you have on hand works. Aim for 2 to 3 cups total. This is a clean-out-the-fridge kind of dish.
- Garnish: Chopped scallions and a sprinkle of sesame seeds add a nice final touch.
For the sauce:
- Dark soy sauce: Richer and a bit sweeter than regular soy sauce. It gives the noodles their beautiful color.
- Oyster sauce: Adds that deep, savory note that’s essential in a good lo mein.
- Chicken stock: Use low-sodium if you want to keep the saltiness in check.
- Cornstarch: Helps the sauce thicken slightly and cling to the noodles.
- Brown sugar & sesame oil: The sugar balances the saltiness, and the sesame oil gives it a warm, nutty kick.
How I Make It (Step-by-Step)
- Mix the sauce: I combine everything for the sauce in a bowl and give it a quick stir until the sugar dissolves. Sometimes I double it because the sauce is that good.
- Marinate the chicken: Just a tablespoon of the sauce over the chicken is enough while I chop the veggies. It adds a bit more depth.
- Prep the noodles: If I’m using raw noodles, I cook them for a couple of minutes until just al dente. For dried noodles like spaghetti, I shave off a minute from the recommended cook time. A quick rinse and a drizzle of oil help prevent sticking.
- Cook the chicken: A hot wok or pan does the trick. I cook the chicken until it’s golden and cooked through, then set it aside.
- Stir-fry the veggies: I like my vegetables with a bit of crunch, so I only cook them for 2–3 minutes on high heat.
- Add noodles and sauce: Everything goes in—noodles first, then sauce. A quick toss and it all comes together. The sauce gets glossy and coats the noodles beautifully.
- Finish it off: Toss in the cooked chicken, scallions, and give it one last flip. A sprinkle of sesame seeds, and we’re done.
Leftovers? Here’s What I Do
This dish keeps really well, and it reheats beautifully too.
- Fridge: Store any leftovers in an airtight container and it’ll stay good for up to 3 days.
- Freezer: I’ve frozen it before when I had extra, and it holds up surprisingly well. Use a freezer-safe container and it’ll last about a month.
- Reheat: A microwave does the trick—one minute at a time, stirring in between. Or toss it back in a hot pan with a splash of water if you want to revive it a bit more.
The Best Chicken Lo Mein
Skip the takeout tonight—this chicken lo mein is just as satisfying and comes together in just 15 minutes. Juicy chicken, springy noodles, crisp stir-fry veggies, and that glossy, savory sauce—this is one of those meals that’ll disappear from your plate in seconds. Quick, cozy, and better than your favorite Chinese spot.
Ingredients
For the noodles and stir-fry:
- 1 tablespoon vegetable oil
- 1 lb boneless chicken breast or thigh, cut into bite-size pieces
- 2 ½ cups mixed stir-fry vegetables (like bell peppers, carrots, onions, mushrooms, snow peas)
- 16 oz fresh Chinese egg noodles (or use dried lo mein noodles, spaghetti, linguine, or fettuccine)
- 1 stalk scallion, chopped
- 2 teaspoons toasted white sesame seeds, for garnish
For the lo mein sauce:
- ½ cup chicken stock (or substitute with veggie broth or water)
- 2 tablespoons oyster sauce
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 3 cloves garlic, minced
- 1 teaspoon cornstarch
Optional heat (add one to the sauce):
- 1 teaspoon chili garlic sauce or
- 1 teaspoon Lao Gan Ma chili crisp or
- 1 teaspoon Thai chili pepper flakes
Instructions
- Start by preparing the sauce: In a medium bowl, whisk together the chicken stock, oyster sauce, both soy sauces, brown sugar, sesame oil, ginger, garlic, and cornstarch until smooth and well combined. If you're adding heat, stir that in too.
- Scoop out about a tablespoon of the sauce and toss it with the chicken to lightly marinate while you prep everything else.
- Bring a large pot of water to a boil and cook the noodles until just shy of done—about 1 to 2 minutes less than the package suggests. Drain, rinse under cold water, and drizzle with a little oil to keep them from sticking. (If using pre-cooked noodles, just rinse under warm water to loosen.)
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until golden and cooked through. Transfer the chicken to a plate and set aside.
- In the same pan, toss in your sliced vegetables and stir-fry for 2–3 minutes until they're crisp-tender.
- Add the noodles and pour in the sauce. Toss everything together for another 1–2 minutes until the sauce thickens and becomes glossy.
- Return the chicken to the pan and give everything a final toss. Finish with chopped scallions and a sprinkle of sesame seeds. Serve it hot and dig in!
Notes
- Noodle note: If your fresh noodles are vacuum-sealed and lightly oily, they’re pre-cooked—just rinse with warm water. If they’re dusted with flour, they’re raw and need boiling.
- Veggie swaps: Use what you have—bok choy, zucchini, broccoli, or baby corn are all great additions.
- Leftovers: Store in an airtight container in the fridge for up to 3 days or freeze for a month. Reheat in a skillet for best texture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 640Total Fat 26gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 18gCholesterol 172mgSodium 1600mgCarbohydrates 48gFiber 5gSugar 5gProtein 55g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Chicken lo mein is one of those recipes that proves you don’t need a lot of time or fancy ingredients to make something incredibly satisfying. It’s adaptable, it’s fast, and it’s perfect for those fridge-foraging kind of nights. Honestly, once you’ve made this at home, it’s hard to go back to takeout.
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