Chicken Lo Mein

4 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Chicken Lo Mein with yummy Chinese egg noodles, bean sprouts, chicken, bell peppers and carrots ready in under 30 minutes!

Of all the Chinese dishes to choose from, this recipe is a fantastic Chinese Food Recipe option if you’re looking for something a bit thicker than the traditional Chow Mein. And with other incredibly easy recipes like Crab Rangoon and Easy Mongolian Beef, you won’t run out of yummy options to feed to your family!

Chicken Lo Mein

Chicken Lo Mein is one of the best takeout foods you can easily make at home. Authentic flavors and a savory sauce make this fragrant dish a mouthwateringly good option for any weeknight meal. It is a healthy noodle dish that is absolutely packed with tons of fresh veggies.

We’ve all been there as kids when someone would try and make a good Chinese noodle dish like in Chinese restaurants but despite their best efforts, they’d end up with soy sauce flavored noodles and all the veggies they thought they could hide in the pot. This is not that. This also not chow mein which utilizes thin, pan fried noodles. 

The thick egg noodles are boiled, drained, and then tossed with light coat of sesame oil. This brings a strong base flavor critical to the dish. Then, the chicken is cooked until ready. Then the veggies are stir fried until just crisp, a special homemade sauce is then added, and it all gets mixed together. The result is a fabulous, and easy, authentic Chinese food dinner that your family will absolutely love. Serve with a side of Potstickers or Spring Rolls for a yummy anytime dinner!

Easy Lo Mein

How to Make Chicken Lo Mein

Making Chicken Lo Mein is very easy! The process is simple, just follow the steps to ensure perfectly cooked vegetables that aren’t soggy when served. 

  • Step One: Prep and chop all the veggies and other ingredients before cooking.
  • Step Two: Cook and prep the noodles. Rinse in cold water before coating in sesame oil. Set aside in a medium bowl. 
  • Step Three: Cook the skinless chicken breasts on both sides until ready. 
  • Step Four: Half of the veggies will get cooked (see recipe below for more details). 
  • Step Five: Prep and stir in the sauce base. 
  • Step Six: Cook the other half of the veggies. 
  • Step Seven: Mix everything together in the pan, toss well, and serve steaming hot! 

More Easy Asian Recipes

Frequently Asked Questions

What is the difference between Lo Mein and Chow Mein?

A traditional Chow Mein has noodles that are boiled, then stir fried until having a slightly crisped exterior while Lo Mein is boiled then tossed in a sauce without cooking the noodles an additional amount. The noodles are roughly the same, both egg noodles, but Lo Mein noodles are normally thicker and chewier.

What kind of sauce is in Lo Mein?

Lo Mein sauce is made with a sesame oil base that the noodles are tossed in with garlic, fresh ginger, oyster sauce and soy sauce to round out the slightly sweet and slightly spicy sauce.

Is this Chicken Lo Mein recipe spicy? 

This recipe is not spicy and is friendly for all ages.

If you’d like to make it a bit spicy, you can add a teaspoon of red pepper flakes while cooking the first half of the veggies. If you’d like it more spicy, add about a tablespoon of sriracha to the sauce. If you’re trying to make it flaming spicy hot, half 5 Schezuan chilis (also commonly known as chile árbol) and fry at the beginning with the garlic and ginger. 

Is the Wok the best pan to cook Chicken Lo Mein?

Yes! The best way to cook quickly and over high heat for Asian dishes is the Wok. It is the perfect stir fry pan and can be used for dozens of Asian Food Recipes.

What are the best vegetables for Lo Mein? 

There’s a lot of options.

These veggies are used in this recipe:
– red and green bell pepper
– green onions
– julienned carrots
– thinly sliced onions 

Not used in this recipe:
– sliced baby bok choy
– sliced zucchini
– snow peas
– broccoli
– water chestnuts
– baby corn

chicken lo mein pic

Key Ingredients in Chicken Lo Mein

The variety of ingredients in this recipe is astounding, and delicious! As always, try to buy frozen or fresh vegetables from your local farmer’s market or Asian market. And don’t use canned vegetables for this recipe. 

  • Chicken: We’re using skinless chicken breasts in this recipe (about one pound chicken breasts). You can also use chicken tenders or chicken thighs as well. Just make sure they are boneless when cooking.
  • Vegetables: There are a lot of vegetables used in this recipe. You can get each one individually and prep it yourself. Another great option is to buy the pre-mixed bag of stir fry noodles from your local grocery store. If you choose this route, cook half the veggies at the beginning, then the other half during the second round according to the recipe below. The result may not be exact, but if you’re trying to save time, this is a great option. 
  • Sesame Oil: This is a critical ingredient and must not be overlooked. The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. You can find sesame oil in the international section of your local grocery store. Or, you can easily purchase your sesame oil online. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil by checking the ingredient list. 
  • Noodles: The secret to good Lo Mein is found in the thick Chinese egg noodles. Avoid angel hair noodles or other thin noodles. If you’re desperate and in a pinch, spaghetti noodles will work just fine, they just won’t be as thick and chewy as authentic Lo Mein noodles. 
  • Soy Sauce: Nothing much to say here except Kikkoman Soy Sauce (regular soy sauce) has the best flavor overall and we always recommend low sodium soy sauce (light soy sauce). If you do have dark soy sauce, that is fine to use as well. 
  • Oyster Sauce: If there was a secret ingredient, oyster sauce would probably be it. It’s a special sauce literally made from oysters! It is dark brown, thick, and slightly sweet. Many Asian Food Recipes call for oyster sauce so you won’t run out of ways to use it! 

Lo Mein Recipe Variations

  • Shrimp Lo Mein: Cook the shrimp after the veggies instead of before and remove them reserving them to toss with the pasta at the end. Undercook the shrimp by about 15 seconds before cause they will keep cooking in with the pasta.
  • Beef Lo Mein: Flank steak is the best beef for Lo Mein. Slice the beef against the grain and cook in on a high heat for just 30 seconds on each side.
  • Vegetable Lo Mein: The easiest of all the varieties, add in your favorite vegetables cooked until just softened but still with a crisp bite. Try adding water chestnuts for a crispy addition. 
  • Tofu Lo Mein: Simply substitute the chicken for a regular block of tofu. Slice it thin into thirds, pat dry with paper towel, and fry on both sides like you would chicken. 
  • Sauce Ingredients: You can substitute the water with equal parts chicken broth. Add a tablespoon of brown sugar to give it the slightly sweet taste found in your favorite Chinese restaurant version. 

How to Serve Chicken Lo Mein

  • Toppings: Sprinkle the top with green onions and sesame seeds for an impressive presentation. 
  • Plate or Bowl: It’s recommended to serve in a bowl, or thick rimmed plate. It looks really nice too. 
  • Sauce: You can serve Chicken Lo Mein with side sauces of hot sauce, hoisin sauce, and dark soy sauce or light soy sauce. 

More Asian Noodle Recipes

How to Store Chicken Lo Mein

  • Serve: Chicken Lo Mein can be kept and served at room temperature up to 2 hours before it should be refrigerated. Just be sure to keep a lid on it when not being served. 
  • Store: If it’s sealed in an airtight container, Chicken Lo Mein will last up to 4 days in the refrigerator. Be sure to reheat fully to 165º F internally. 
  • Freeze: You can freeze Chicken Lo Mein in an airtight container or freezer safe bag for up to 2 months for best taste. Defrost overnight before reheating, adding some soy sauce if needed.
Chicken Lo Mein in skillet

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Chicken Lo Mein

Chicken Lo Mein with chewy Chinese egg noodles, bean sprouts, chicken, bell peppers and carrots in under 30 minutes like your favorite Chinese takeout restaurant.
Yield 4 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Author Sabrina Snyder


  • 10 ounces Chinese egg noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 chicken breasts , thinly sliced
  • 1 red bell pepper , thinly sliced
  • 1 teaspoon minced ginger
  • 2 cloves garlic minced
  • 3/4 cup water
  • 1/4 cup light soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon oyster sauce
  • 1 tablespoon vegetable oil
  • 1 carrot thinly sliced
  • 1/2 cup onion thinly sliced
  • 1/2 cup shredded cabbage
  • 1 cup bean sprouts


  • Cook the egg noodles one minute shy of the directions.
  • Drain and toss with sesame oil in a bowl to coat.
  • Heat canola oil in a large skillet or wok over medium-high heat.
  • Cook the chicken 3-4 minutes on each side until cooked through.
  • Remove from the pan and add in the red bell peppers, ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
  • In a bowl, mix together the water, soy sauce, cornstarch, vegetable oil and oyster sauce then add the mixture into the skillet.
  • Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.
  • Add in the bean sprouts, toss all the ingredients together well and serve.


Serving: 1g | Calories: 409kcal | Carbohydrates: 35g | Protein: 31g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 1203mg | Potassium: 654mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3528IU | Vitamin C: 49mg | Calcium: 33mg | Iron: 3mg
bowl of chicken lo mein pin 1

Photos used in a previous version of this post.

Chinese Chicken Lo Mein collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This was delicious! My son said “Make this part of the regular rotation!” Thanks for the recipe?

  2. It was a great weeknight option. I just felt there was an underlying flavor profile that was missing, but going to play with it, because this is a great base recipe. I think I would add the cabbage, onion and carrot to cook before adding the liquids …too much evaporation otherwise (maybe that’s why mine tasted a little watered down …did have to add more or else the sauce would not have coated the full recipe of noodles). Unanimous it needed wider noodle to be more like a lo mein … even the pic had the more traditional noodle. The recommended brand was a little too much like spaghetti. Our stores are really scaling back on options … used to have full aisles dedicated to each of the global cuisines, but not anymore.

    1. Fresh bean sprouts are typically sold in the produce section of supermarkets, although canned versions are also available. Please keep in mind that bean sprouts have a very short shelf life, so be sure to always check the sell-by date, sniff the sprouts for an off scent and avoid sprouts that look wet or slimy.

  3. Deeee Lish. Plenty of leftovers for dinner tomorrow night. Forgot to add in the cabbage but still great. Will try with other veggies

  4. I added rice vinegar, honey, a pinch of brown sugar fresh garlic and ginger to the sauce you have listed. I forgot to buy the proper noodles so I used spaghetti noodles lol. Still came out great

    1. I haven’t tested this recipe using hoisin sauce. I see you commented around the holidays and I’m catching up. Did you try the recipe with hoisin sauce and if so, how did it turn out?

  5. I made this for dinner with additional vegetables. Bok choy, pea pods, & mushrooms. It turned out great! I will definitely make this again!!

  6. The lo mein noodles taste perfect. It’s not too much sauce but just enough for it to be coated and taste amazing! Make sure to freeze your chicken for 10 minutes before so it cuts better, and if it is big chicken breast, slice it in half in the middle.

  7. I followed the recipe but for some reason my cornstarch clumped and the noodles had like no flavor . Any ideas what I did wrong ?

    1. Was the cornstarch dissolved in the soy sauce and other liquids? It should be mixed into a room temperature liquid before being added to heat. I apologize for the instructions not being more clear about that. I added more clarity to that step. Without the cornstarch helping to make a sauce that coats the noodles I can believe it tasted significantly less delicious, I’m sorry for that experience.

  8. Made this tonight. I made some substitutions on veggies to suit my preference (no peppers or cabbage – used mushrooms and green onions instead of regular onions). This has really great flavor and wasn’t too salty! Delish!

  9. OMG this is some of the best home made lo mein I’ve ever made!! One of my favorite things is to put duck sauce in my mein and I didn’t have any and this is simply delicious; thank you for sharing ??

  10. A great starting base for Lo Mein! I made this twice. The first time I made it I made sure to follow everything as written. The chicken was bland and the sauce was good but could use some tweaking.

    The second time I made it, I marinated my chicken breast with Garlic, Ginger, Soy sauce, Black pepper, and sesame oil. For the sauce, I followed the recipe but added more oyster sauce . Everything turned out better than my first go! I highly recommend that you marinate your chicken if you have the time!

    I’ll definitely make it a few more times to tweak it to my preferences.

  11. Really good flavor ! For everyone saying not enough flavor , did u season your chicken????? I used a stir fry seasoning . One thing to note for me is it was SO thick . I had to add double the amount of water and more soy sauce but it was GREAT tasting , just no idea what I did wrong .

  12. The sauce makes this dish. I used veggies I had on hand, broccoli, celery, onion, carrots and because I made too many noodles skipped the bean sprouts. We really enjoyed it. Better that take out!!

  13. I am a chef and tried this recipe for my daughter and her fiancé’, this recipe was not at all flavorful, the chicken did not have the flavor profile it should have, the recipe was not at all something I would recommend or ever make again.

  14. Chicken Lo Mein
    I don’t like Chinese food but my husband loves it. Tried this, added bok choy and pea pods, doubled the broth and it was absolutely delicious ? We both devoured!
    Thank you for a new recipe added to the rotation!!

    1. Hi Bev! I am so sorry you did not enjoy it! Its hard for me to say what could have caused so little flavor without watching you cook, but I hope the next recipe you try is to your liking!

  15. Hello, I don’t know when this receipt changed but it is no longer accurate. It was great now it is trash. The now lack of specificity in the instructions 1/4 cup from Tbls. It’s just bad. No taste, very bland now.

  16. Sabrina
    I found this recipe is so easy to make

    The steps and times to cook were right on

    this will be my go to recipe for lo mein with any type of meat

    Thanks very much

  17. I went to the store today just to get all the stuff to make this delicious looking fish but forgot Oyster sauce ? any suggestions substitute I can use? I’m definitely not going back to the store.

  18. Just made this for the family this evening. Not only is the recipe super simple, it has the flavor of restaurant quality lo mein. The kids requested shrimp instead of chicken, but there are clearly so many variations possible here, especially as noted with respect to the veggies. This will be saved in my favorites for sure!! Thank you for sharing.

  19. My husband & I had this Lo Mein dish tonight and it was fabulous!!! Absolutely loved it, thank you for the recipe.

  20. I love to try new recipes, I cooked this tonight and was not impressed. No flavour.I liked all the veg , noodles, chicken but the sauce tastes like something is missing.

  21. Loved this recipe. I used already cookied tail off x-small shrimp. I only made one tweak. I boiled my lo mein noodles in chicken stock. Which I reserved a little of the liquid to cook the veggies and to thicken instead of cornstarch. I also made your lemon chicken (a few times now), but finally thought to grab a picture before I dig into my left overs (even better the next day). I made egg fried rice as well. Thanks for sharing your recipes. I just don’t know how to attach it. Lol

  22. I’ve made your recipe a whole lot of times and added broccoli and removed cabbage option , added mushroom to it, white pepper and sweet chili to it and its delicious. Its such a big hit and when my Asian friends tell me I’ve mastered the flavors and taste better than our local chinese stores I smile because of your recipe .