Chicken Lo Mein

This post may contain affiliate links. Read my disclosure policy here.

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.

Lo Mein is a fantastic Chinese takeout option if you’re looking for something a bit thicker than the traditional Chow Mein.

Chicken Lo Mein Easy Chicken Lo Mein

As a kid growing up my mom was not very well versed in making Chinese food (she once made chow mein with angel hair noodles). I wanted to know how to make lo mein like in Chinese restaurants but despite her best efforts we’d end up with were soy sauce flavored noodles with all the veggies she thought she could hide in the pot.

It was a valiant effort, but it never really tasted like Chinese food from a Chinese Restaurant.

Since watching my favorite Daytime talkshow make their version of The Chew chicken lo mein (I’m a huge Micheal Symon fan), I had a craving to make some lo mein.

What you’re looking at is my quickly thrown together lo mein with the ingredients I had on hand and it was as delicious as my favorite takeout spot. My husband was watching along with me but he didn’t understand the difference of lo mein vs chow mein until he saw the difference in these noodles!

Easy Lo Mein

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, ginger, oyster sauce and soy sauce to round out the slightly sweet and slightly spicy sacuce.

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.

Best Vegetables for Lo Mein:

  • broccoli
  • red and green bell pepper
  • snow peas
  • green onions
  • sliced baby bok choy
  • sliced zucchini
  • julienned carrots
  • thinly sliced onions

More Easy Asian Recipes:

Chicken Lo Mein in skillet

Tools Used in the making of this Chicken Lo Mein:
Lo Mein Noodles: Authentic and flavorful for the perfect lo mein.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Wok: The best way to cook quickly and over high heat for Asian dishes, this wok is the perfect stir fry pan.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. 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.

Recipe

Save Recipe

Chicken Lo Mein

5
  • Yield: 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: Chinese
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.

Ingredients

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

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Cook the egg noodles one minute shy of the directions.
  2. Drain and toss with sesame oil in a bowl to coat.

  3. Heat canola oil in a large skillet or wok over medium-high heat.
  4. Cook the chicken 3-4 minutes on each side until cooked through.

  5. 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.

  6. Add in the water, soy sauce, cornstarch, and oyster sauce into the skillet.
  7. Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.

  8. Add in the bean sprouts, toss all the ingredients together well and serve.

Nutrition Information

Yield: 4 Servings, Amount per serving: 532 calories, Serving Size: 1 , Calories: 532g

All images and text © for Dinner, then Dessert, Inc.

Save Recipe
Chinese Chicken Lo Mein collage
Asian Chicken Lo Mein

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Comments

  1. Yes! I love indulgent “takeout style” dishes and homemade fast food. I’ll be making this shortly.

    I’ve been really into homemade Pad See You lately, might this be next in your takeout recipes series? 🙂

  2. OH MY WORD! Do you think if I took out the chicken and made as directed it would still be delicious? This looks WAY better than my local chinese restaurant!

    Rating: 5
  3. Can’t wait to try this! The links for the sesame oil takes you to the soy sauce and I am curious about the authentic sesame oil and brand!

  4. Can’t WAIT to try this but I need to get the ingredients right.  Are the bean sprouts canned or fresh?  I’m thinking (hoping) fresh but I’m really not sure if I can find them.  Also, is it best to use Chinese cabbage or regular cabbage?  Thanks for sharing this and other recipes!

    1. I used fresh bean sprouts for this recipe and either cabbage would be fine.

      I’m so glad you’re enjoying all the recipes. 🙂

  5. Can’t wait to try this. I have all ingredients except oyster sauce.Do you know if it’s noticeable if I omit it? I hate to buy it for 1 spoonful.

    1. You won’t want to leave it out, sorry. There is a vegetarian “oyster” sauce you can use it that’s a concern. It’s mushroom based.

  6. I would give it more stars if I could!! Absolutely delicious!!!!! Even my very picky children loved it! I felt like I was in a restaurant while eating it, I couldn’t believe I made something that delicious and authentic tasting! Thanks for the wonderful recipe! Will be making this a lot!

    Rating: 5
  7. We LOVED this! I used what was ” in house “… chicken, carrots, arugula, bok choy, green onion, peas, cabbage and celery. It was outstanding, better than take out for sure! Thanks so much for the inspiration!

    Rating: 5
  8. Hi, I am cooking tomorrow & I see that oyster sauce is required.

    I am allergic, do you have any suggestions for a substitute?

    Many thanks.

    1. They do make a vegetarin oyster sauce so I’m not sure if that helps eliminate the allergy, if not you can also use soy sauce or hoisin sauce as a substitute though it will change the flavor a bit. I hope you enjoy it!

  9. I have my ingredients. I am making this tomorrow! What type of oyster sauce do you prefer? I bought Dragonfly premium

  10. This was really good, and this recipe is definitely a keeper! But I wouldn’t say it’s like Chinese takeout. Definitely a lot of good flavors going on, but it seems to be missing that one extra zing that all takeout places seem to have in their lo mein. I wish I knew what it was. But I’d definitely make this again! Thanks for the recipe!

  11. I didn’t have oyster sauce but I used fish sauce in its place. All 5 of my picky eaters loved it! I also used radicchio. This is a new favorite so thanks for this!!

  12. I always make this for my special little guy after he spends a weekend at his boy scout leaders home.He always comes back a bit shaken up for some reason and defensive, but this lo mein perks him right up. He actually says it’s all he looks forward to during said weekends. ; )

  13. This turned out really gummy. It was almost like gravy on noodles with the cornstarch slurry. And the lo mein noodles were really over cooked. I followed the instructions on the box and took them out a minute before. Not sure where I went wrong.

  14. It turned out great. I did a couple of things differentially but who doesnt. I added salt and pepper to the chicken before cooking. I also put more ginger than it called for but those are my personal tastes. Thank you foe this recipe