Chicken Lo Mein

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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.

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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

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Chicken Lo Mein

5 from 19 votes
  • Yield: 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: Chinese
  • Author: Sabrina Snyder
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, vegetable oil 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: 281 calories, Serving Size: 1 , Calories: 281g, Carbohydrates: 10g, Protein: 26g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 72mg, Sodium: 1080mg, Potassium: 599mg, Fiber: 1g, Sugar: 3g, Vitamin A: 3515g, Vitamin C: 44.1g, Calcium: 20g, Iron: 1.2g

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Keyword: Chicken Lo Mein
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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.

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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.

Categories:

Asian Food Recipes Chicken Recipes Chinese Rice and Noodle Recipes Main Course

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Comments

    1. I’m so sorry to hear this. If you try this again, try rinsing the noodles until they are cool and then toss with the oil. This will cut the starch and keep them from sticking.

  1. Great recipe! Thank you. We needed a little more spice and added more hoison sauce. Overall, great recipe to start with and tailor to your taste buds.

  2. Usually all the recipes I make from here are good. This one was a miss. The sesame flavor on the noodles was too much and cooking the veggies on the order instructed made them mushy. Would definitely suggest quickly cooking all veggies separately so as not to overcrowd the pan and also checking the amount of oils used. I feel like I wasted an entire meal on this :/.

  3. OhMyGosh — This made a HUGE ‘batch’ of Lo Mein — Absolutely DELICIOUS! Bean sprouts had gone off, so subbed in thinly sliced cabbage and added a can of water chestnuts — Someone suggested doubling the sauce – Thank you for that tip — Will NEVER eat lo mein in a restaurant again — This recipe, by far, surpassess restaurant dishes!

  4. Hi Sabria
    I made this last night. I tripled all measurements and amount so I would have leftovers throughout the week. I think the amount of cornstarch may have ruined it although the ratio to the amount of the other ingredients was accurate. The noodles were incredibly starchy.
    Even though the box did not say to I image rinsing the noodles may help and stop the cooking process so they are not overdone. If there is a way to cut down on the amount of cornstarch it may help.
    My second attempt should come out better now that I’ve learned from my mistakes.
    It is still getting a high rating because the flavor was amazing and my own mistakes caused it to be bad.

  5. this was so great! i am 12 years old and i make dinner 2x a week for my current family of 8. this was great. i added a litte less onion because i put green onions in also. My faily will love it! thanks for this great recipie!!!

  6. Hi Katie, I’m just a mom of 2 boys reading this recipe and came across your reply about how your son comes home shaken up and defensive…please take that seriously, he could be, being abused in some way at the boy Scout leaders house. That’s very scary. My ‘mom red flag’ went up right away when I read that!
    Take care.
    Angela

  7. I made this today and used thigh meat instead of the breast. My husband only likes the canned Chop Suey and Lo Mein. He ate 2 servings. It’s a keeper for us. Easy to do. I’d give it 5 stars.

  8. I’m extremely intimidated by the idea of using oyster sauce since I’m not a seafood person. How necessary is it?

  9. Very very good. I did add 3 th brown sugar.
    I didn’t have all the veggies. But I just added a bit more of the ones I had. It worked great
    Thank you!

  10. Made this last night. When I was cooking my husband said it smells like a Chinese restaurant. We absolutely loved it. Just like a restaurant we used to go to in Detroit. Could not find it in other restaurants as good as that one in Detroit, until this recipe. Thanks Sabrina.

  11. I don’t know what I did, but the noodles were super sticky and the taste of. Sesame oil overpowered the dish. Is there anyway to fix

    1. I’m not sure why they would be sticky but you can always use a bit of water to help with that. As far as the sesame oil being to strong for you, you can use canola oil instead. Hope this helps!

  12. Just made the chicken lomein and it is DELICIOUS !! The sauce is soo good!!! My daughter loved it and she is picky!!! I used fresh assorted already cut up veggies. Your recipe was very easy to follow!! I will def be making this again!!
    Thank you!!

    1. YAY!!! I’m so glad you enjoyed it! We love this recipe too. I consider it a huge win when kids will eat a recipe I write so thank you for that victory today!

  13. I made this recipe tonight with a few tweaks just because of what I had/didn’t have on hand and it was delish!! Everyone enjoyed. Definitely and do-over!

  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

  15. 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.

    1. I just made this and it was really good but my noodles also game out kind of gummy. Although the package didn’t say it, I looked up another recipe and apparently you should rinse the Lo Mein until it is cool. Not sure if you did this, but I did not. I just drained it and add the sesame oil. So I suspect the Lo Mein just kept on cooking while I was preparing the rest. I will try rinsing my noodles the next time I make this recipe!

    1. I don’t know where you live but here we have oriental grocery stores that carry bean sprouts, Walmart and hy-vee has it also. H hope that helps
      .

  16. 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!!

  17. 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!

      1. Hi Sabrina, the noodles in the link do not look like the same ones used in the photo. They look thinner and I was hoping to use the thicker ones you have in your picture. Any idea where I can find them?

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

  19. 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!

  20. 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!

  21. 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!

    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.

  22. 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.

  23. 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. 🙂

  24. 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!

  25. 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!

  26. 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? 🙂