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.

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.

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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 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


  • 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.
  • Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce 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: 281kcal | Carbohydrates: 10g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1080mg | Potassium: 599mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3515IU | Vitamin C: 44.1mg | Calcium: 20mg | Iron: 1.2mg
Keyword: Chicken Lo Mein

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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. 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 ??

  2. 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.

  3. 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 .

  4. 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!!

  5. 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.

  6. 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!

  7. 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.

  8. 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

  9. 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.

  10. 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.

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

  12. 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.

  13. 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

  14. 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 .

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