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
Keyword: Chicken Lo Mein
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 very good! I chopped up some baby bok choy, added sliced mushrooms along with the listed recipe ingredients. I love all kinds of cabbage and thought it would go nicely along with the shredded cabbage. Also added some snow peas.. so much better than the buffet! Thank you so much! We loved it!

  2. Excited to try this recipe tonight! Are the lo mein noodles that are pictured the same ones linked to the Amazon egg noodles or are they different? Looking for the thickness that is shown in the picture. Thanks in advance!

    1. Yes, they’re the same thickness. I might have used a different brand from a local grocery store but these will definitely work. I hope you enjoy it!

        1. Hi! If you click the “Egg noodles” in the ingredients it will take you directly to the noodles used.

  3. I made this tonight for dinner. Easy to make but felt it had no flavor and lacked seasoning. Maybe double the sauce the next time and had some salt??

    1. You could double it and adjust the seasoning to fit more to your liking. Hope this helps for next time.

  4. This is an excellent recipe. I used roasted chicken breast and just started it with the veg. My husband loved it and I will for sure make it again often. I found perfect lo mein noodles at World Market.

  5. I made this today for supper. We both enjoyed it very much! I will add more bean sprouts when I reheat the leftovers. Excellent recipe! I used a Costco roasted chicken breast half and started it with the carrot and cabbage with no salt but all the pepper, the fresh noodles from World Market and I sliced the cabbage 1/4″ thick so it would stay a little crunchy. My husband had two big servings.

  6. Wayyy too salty and sticky! I would use half the amount of cornstarch and soy sauce. Or check another recipe

  7. If I could give 0 stars I would. I love trying new recipes and honestly this was a waste of my time. Tasted awful and nothing like lo mein. I would have been better off buying Chinese takeout. The sauce was awful and definitely was missing something. Don’t know how this recipe received so many 5 stars. Will be looking for a better lo mein recipe

  8. Wondering if rice noodles would work as a substitute because I have Celiac Disease and am gluten free. Anyone try this?

  9. These comments are insane. This tastes nothing like take out. I followed the recipe exactly, and this is like something from the frozen food section at best. Very disappointing.

  10. Do you use fresh or canned bean sprouts? Fresh bean sprouts seem very hard to find. Looks delicious, can’t wait to try it 🙂

    1. I used fresh as the canned versions don’t have the same texture or flavor. If you’re having an issue finding them, you could substitute with more cabbage or thinly sliced Bok choi. Hope that helps.

  11. Tried for the first time tonight I did not use the bell pepper or sesame oil. It was good for something different and will make again using the sesame oil. Thumbs up from my family.

  12. Chinese food never tastes the same homemade but even the take-out isn’t so great now. This recipe was outstanding. It’s take-out but it’s the best take-out. Next time I want to try it without the cornstarch which is what I’m used to. Yummy!!!! Thank you!!!

  13. Hi Sabrina, this looks lovely so will be making it for dinner tonight. Just wondered whether you ever velvet your chicken. I simply slice it thinly then add a couple of tablespoons of cornflour (corn starch for the US peeps). Just leave it in the fridge for 30 minutes and the chicken will be the so tender, I do it every time I cook Chinese and it makes such a difference.

  14. Delicious! I made it without any meat (I’m a vegetarian) pretty much as written – but used hoisin sauce instead of oyster sauce. My husband added some thin slices of grilled pork to his. Several times he said “this is REALLY good!” The recipe is so easy, so versatile and so tasty we will make permutations and combinations of it many times in the future, experimenting with different veggies, tofu and other different proteins. Thank you . . .

  15. This was delicious!! I added some brown sugar to it just to give it a little more sweetness but the recipe is still good as is! Thank you so much for posting this recipe!

  16. This came together pretty quickly. I used coleslaw mix from a bag (I didn’t have time to run for a cabbage leaf from the garden, which was my original plan), julienned carrots and green onions sliced on bias. I had made fresh lo mein noodles which I froze a couple of months ago. The sauce… seemed to be missing something… and I can’t imagine what because I have never even had lo mein before. Lol. I thought maybe a little more salt… Or maybe some sugar/hoisin? Pepper flakes? I will make again. It was a very pretty dish.

  17. This was delicious.Thank you! A bit of prep, because this cooks up fast. Topped with some toasted peanuts for a little extra crunch. 🙂

  18. Wow, tastes just like take out! This is an excellent recipe! We subbed out for coconut aminos instead of soy sauce just to cut down on salt and added mushrooms. Fantastic!

    1. I used wheat spaghetti noodles and add mushrooms but followed the rest of the recipe….I add extra soy sauce to my bowl but absolutely love this recipe!!! Thank you!!!

  19. One question: when are you getting your own app? I would love an easier way to navigate this website on a table when not connected to the WiFi( when I go camping)

  20. My husband loves Chinese food but I’m not the greatest at cooking it at home. This recipe seemed doable even for a clumsy cook like me, with a cuisine I’m not skilled at mastering!

    So it turned out great; the only reason I gave it 4 stars is because next time I’ll double up on the veggies. I ended up using the entire package I had of bean sprouts and that was great, so I realized using more veggies would make it even better.

    My husband doesn’t like bell pepper or oyster flavors so I left them out. I ended up using a tbsp of sesame oil to mix with the noodles.

    By the way, using those noodles really made a difference in the overall dish; thank you for using them in this recipe.

    My husband asked for just a little more soy sauce flavor (added it himself) so I’ll do that with the recipe next time. It came together MUCH faster than I thought it would as well.

    Thank you again for sharing it; it’s great to know I can recreate something he loves here at home!

  21. Oh God Sabrina! Do you know how long I’ve been looking for you? I love you, and I don’t even know you!..haha…. Do you know all the gazillion places I had to look to find all I wanted and needed in one website!? All your recipes look amazing! I love the combinations of different ethnic groups! Indian, Mexican, Thai (among my very favorite..surely must have been Thai in another life!) and the copycat stuff….wow! Where were you in my 6 years in Mexico where I missed home food! All ingredients are non-boring and reading them just makes my mouth salivate! I can almost taste the finished product! You have NOOOOO idea how happy I am to find you! Wow! THANK YOU! YES! Weeeehooooo! I think I just spent 2 hours of a busy day stuck on your website…what the matter with me?!

  22. Why can’t I print this. I am old and need to make big print to read. I hit print button but it does not work.

    1. I just checked the print button on this recipe and it’s working. If you’re still not able to get it to work, you can print from the browser as well.

    1. They make a vegetarian mushroom oyster sauce. I buy Wan Ja Shan brand. Amazon sells it, Chinese grocery stores sell it, and probably more.

  23. This was a great meal! I used the vegies I had in the fridge and didn’t end up needing the additional vegetable oil. My husband doesn’t like “noodles” but had 2 helpings of this!

  24. Very good. The only issue I ran into was step 6 when I dumped the cornstarch directly into the pot and it immediately clumped up. If I’d thought about it for a second, I would have made a slurry with it and the water. In the end it was still really good though, and my super picky family all went back for seconds.

  25. I liked this however I felt that all the veggies should have been added at the same time and the garlic and ginger should have been added after the veggies were softened to avoid them burning. The onion was a bit underdone and I feel if it was added at the beginning it would have been more to my liking. I ended up adding some chili garlic sauce and a pinch of 5 spice to add a little more flavor. I also added a splash of chicken stock since the sauce was a bit thick. It helped stretch it to coat the noodles. Overall it is a good recipe and fun to personalize it to your liking. Thanks!!

  26. My local chain grocery no longer carries fresh bean sprouts because o reports of bacterial contamination. I refuse to use the canned ones…they’re HORRIBLE. I LOVE bean sprouts—-what do I do?

    1. Oh no!! That’s a bummer. Do you have a sprouts around you or possible a farmers market? Good luck on your search.

  27. We made this Lo Mein, we couldn’t find the bean sprouts anywhere, but we added broccoli and some spicy Szechuan sauce at the end. It was SUPER good and had a little kick to it!

  28. The lo mein noodles shown on pic is different (Coarser) than from the hyperlink Lo mein noddles sold on amazon, can i get clarification on this?

    1. You can use whatever you prefer. I was just trying to offer a link to those who might have an issue finding them. I hope you enjoy it!

  29. I snapped the Instructions on my phone and didn’t look at the ingredients or amounts. My store didn’t have these noodles, so I substituted with normal wide egg noodles. I cut some chicken thighs into small pieces and marinaded in Teriyaki sauce. Also added some salt and pepper. After the chicken was cooked and set aside, I stir-fried some broccoli and mushrooms for a few minutes. Then I added the red bell peppers, ginger and garlic. I more than doubled the oyster sauce because it needs the sweetness. I left out the bean sprouts and green onions because it was too many vegetables. Once everything is done, mixing it all together is important, as I’m sure someone tried to eat those noodles covered in sesame oil. lol. All-in-all, I give this 5 stars, even if I did modify it into a Teriyaki Stir-Fry Chicken Lo Mein.

  30. This is delicious. My only complaint is that it didn’t specify to salt the chicken before cooking, and the sauce isn’t enough to flavor it alone. But otherwise, fantastic. I added two tablespoons of oyster sauce and it’s wonderful!

  31. This is my favorite noodle recipe/guide! While I often adjust what veggies go into it, (usually based on what’s available), this is always my starting point. Thank u for sharing!

  32. The pictures look like there are both green onion and white onion, but unclear on if white onion. Is the 1/2 cup onions green onion? Or are there white onion too?

    1. You could, but it would be nowhere near the same. Meaning they are not an equal swap. Oyster says is rich and sweet, a thick syrupy sauce. Fish sauce is like water and has the taste and aroma of fish. They would not be relatable. You could add fish sauce, but it would not be a substitute.

  33. This looks so easy and delish! The pic makes it look like there are both large, thicker noodles and skinny ramen-like noodles. Is there both, or are the skinnier ones just the bean sprout tails?