Easy Chicken Lo Mein (30 Minute Recipe)

This easy 30 minute better than take-out easy chicken lo mein recipe will be your go-to staple for when you are hungry for some Chinese food. These saucy noodles tossed with chicken and lots of veggies will 100% satisfy your take-out cravings.

I love all the noods—soup noodles, saucy noodles, stir fry noodles, skinny noodles, thick noodles. I do not discriminate. This means I take noodle eating very seriously. When it comes to Chinese food, I ALWAYS have to order a side of chicken lo-mein. It is the ultimate comfort food that makes me do a little happy dance every time.

This easy chicken lo mein recipe is even better than take-out and is packed with tons of vegetables making it a healthier option. These noodles are slathered with a delicious soy-based sauce and tossed with marinated chicken, carrots, mushrooms, cabbage, red pepper, and peas. If you love noodles, be sure to check out my Mi Xao Gion (Crispy Noodle Stir Fry) or Bun Thit Nuong (Vietnamese Grilled Pork Noodles) as well!

🍽 Kitchen Tool Essentials

• Large Wok: With any stir fry dish, you will always need a reliable large wok. The high sloped edges of the wok allows you to easily toss the food around the surface without spilling it over the sides while cooking the food evenly. I use a 13 inch wok that you can find online or at any Asian grocery store.
• Wooden Spoons: using two wooden spoons to toss the vegetables and noodles make stir frying a breeze and allows you to evenly coat everything together.

🛒 Ingredients

The ingredients for this easy chicken lo mein recipe can all be found at your local Asian grocery market or online. For the stir fry ingredients, feel free to mix and match your proteins and vegetables based on your preference!

Sauce Ingredients

• Cornstarch: the cornstarch is used to thicken up the sauce and allows the sauce to stick to and coat the noodles and vegetables.
• Dark soy sauce: dark soy sauce has a more intensity in flavor and is sweeter than light soy sauce. My go-to is Lee Kum Kee's dark soy sauce. In my opinion, it has the best flavor. You can find dark soy sauce online or at your local Asian grocery store.
• Light soy sauce: Light soy sauce is thinner and lighter in color and adds a gentle saltiness to the dish. My go-to is Lee Kum Kee's premium soy sauce. You can find light soy sauce online or at your local Asian grocery store.
• Oyster Sauce: is made from caramelized oysters and adds an extra savory umami component to the char siu. You can buy Oyster sauce online or at your local Asian grocery market.
• Shaoxing Wine: is a traditional rice cooking wine used in Chinese cooking. You can buy Shaoxing wine online or at your local Asian grocery market.
• Brown sugar: the brown sugar brings in a little sweetness that softens the sodium level of the dish.
• Toasted Sesame Oil: sesame oil brings a nutty aromatic flavor. A little goes a long way. You can buy sesame oil online or at your local Asian grocery store.
• Salt: balances out the sweetness from the sugar
• White pepper: adds a hint of pepper that is less overwhelming than black pepper. If you don't have white pepper black pepper will work as a good substitute.

Stir Fry Ingredients

• Chicken: You can substitute the chicken with beef, pork, shrimp or tofu.
• Vegetable Oil: or any neutral oil
• Garlic: use fresh garlic for best results
• Yellow Onion: adds a delicious savory flavoring to the stir-fry
• Carrot, Bell Pepper, Shiitake Mushrooms, Snow Peas, Napa Cabbage: you can mix and match the vegetables based on your preference. You can add broccoli, cauliflower, any mushrooms of your choice, green beans etc. This is your stir fry go-nuts!
• Green Onions: are used for garnish
• Lo Mein: Opt for a pre-cooked egg lo mein noodle for the best taste. You can find in the refrigerated aisle of a Chinese or Asian grocery store. I like a thicker noodle so I opted for that one. You can always use dried noodles or spaghetti noodles as well. To cook, simply follow the instructions on the package.

📝 How To Make

This 30-minute chicken lo mein recipe is incredibly easy to make and is so delicious. All you will need to do is make the sauce, prepare the ingredients, and toss everything together in a wok!

1. Make the sauce. In a small mixing bowl, mix together the cornstarch and dark soy sauce until lump free. Then mix in the light soy sauce, oyster sauce, shaoxing wine, brown sugar, toasted sesame oil, salt and white pepper.

2. Season the chicken. Cut the chicken into ½ inch slices. In a medium sized mixing bowl, toss the chicken with 1 tablespoon of the sauce to marinate for about 30 minutes. Set aside.

3. Prepare the noodles. Cook the noodles in boiling water according to the instructions on the package. If using fresh noodles, cook for about 30 seconds- 1 minute.

4. Stir fry the onion and garlic. Heat a 1-2 tablespoons of vegetable oil in a wok or large heavy based skillet over high heat until hot. Add the onion and garlic and stir fry until lightly browned and translucent.

5. Add in the marinated chicken for about 2 minutes until lightly cooked. Toss the chicken using two wooden spoons until the chicken is white on the outside.

6. Toss in the vegetables. Next toss in the carrot and bell peppers and stir fry for about 2 minutes. Then add in the mushrooms and snow peas and toss for an additional 1 minute. Lastly toss in the napa cabbage and toss until wilted another 2 minutes.

8. Add the noodles, sauce and green onion. Toss in the noodles, sauce, water and continue tossing together for an additional minute. Add the green onions and toss.

⭐️ Tips For This Recipe

• Prep all the ingredients before stir-frying them. While the chicken is marinating in the sauce, you should chop and prepare all of your vegetables in advanced before you start throwing it together on the wok. This will make the stir fry process move seamlessly.
• Use a wok and two wooden spoons to toss. Using a wok is the best appliance to have for all kinds of stir fry recipes. It has the width and depth that you need to toss all the ingredients together with ease.
• You can substitute or omit different vegetables. This is your Chicken lo mein, you do not have to eat the vegetables that I like to eat you can simply change up the vegetables based on your preference.
• You can alternatively use different proteins. Instead of chicken, you can alternatively use, pork, beef, shrimp or tofu! Or you can mix and match. Like I said, this recipe is for you to enjoy and no one else.

🥡 Storage Instructions

This easy chicken lo mein is best served immediately. You can store this dish in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze these noodles in an airtight container in the freezer for up to 1 month. To re-heat, simply defrost and microwave the noodles.

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👩🏻‍🍳 Recipe

Easy Chicken Lo Mein (30-Minute Recipe)

Takes Two Eggs

This easy 30 minute better than take-out Chicken Lo Mein recipe will be your go-to staple for when you are hungry for some Chinese food. These saucy noodles tossed with chicken and lots of veggies will 100% satisfy your take-out cravings.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Lunch & Dinner Recipes

Cuisine Chinese

Servings 3 -4 servings

Calories 599 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

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Sauce

• ▢ 4 teaspoon cornstarch
• ▢ 2 teaspoon dark soy sauce
• ▢ 1 tablespoon light soy sauce
• ▢ 1 tablespoon oyster sauce
• ▢ 1 tablespoon Shaoxing wine
• ▢ 2 teaspoon brown sugar packed
• ▢ 1 teaspoon toasted sesame oil
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon white pepper

Stir Fry

• ▢ 1 pound chicken thigh or breast sliced
• ▢ 1 ½ tablespoon vegetable oil
• ▢ 4 garlic cloves finely minced
• ▢ ½ white onion thinly sliced
• ▢ 1 large carrot peeled and juliened
• ▢ 1 red bell pepper thinly sliced
• ▢ ½ cup cup shiitake mushrooms sliced
• ▢ ½ cup snow peas
• ▢ 1 cup napa cabbage shredded
• ▢ 4 green onions cut into 2-inch pieces
• ▢ 1 pound Lo mein medium thick egg noodles
• ▢ ¼ cup water

Garnish

• ▢ green onion thinly sliced
• ▢ sesame seeds

Instructions

 

• Make the sauce. In a small mixing bowl, mix together the cornstarch and dark soy sauce until lump free. Then mix in the light soy sauce, oyster sauce, shaoxing wine, brown sugar, toasted sesame oil, salt and white pepper.
• Season the chicken. Cut the chicken into ½ inch slices. In a medium sized mixing bowl, toss the chicken with 1 tablespoon of the sauce to marinate for about 30 minutes. Set aside.
• Prepare the noodles. Cook the noodles in boiling water according to the instructions on the package. If using fresh noodles, cook for about 30 seconds- 1 minute.
• Stir fry the onion and garlic. Heat a 1-2 tablespoons of vegetable oil in a wok or large heavy based skillet over high heat until hot. Add the onion and garlic and stir fry until lightly browned and translucent.
• Toss in the marinated chicken for about 2 minutes until lightly cooked. Toss the chicken using two wooden spoons until the chicken is white on the outside.
• Toss in the vegetables. Next toss in the carrot and bell peppers and stir fry for about 2 minutes. Then add in the mushrooms and snow peas and toss for an additional 1 minute. Lastly toss in the napa cabbage and toss until wilted another 2 minutes.
• Add the noodles, sauce and green onion. Toss in the noodles, sauce, water and continue tossing together for an additional minute. Add the green onions and toss until the green onion is softened and the noodles are evenly coated with sauce. (Optional: for a spicy chicken lo mein, toss with chili oil or sriracha)
• Enjoy! Serve immediately.

Notes

Prep all the ingredients before stir-frying them. While the chicken is marinating in the sauce, you should chop and prepare all of your vegetables in advanced before you start throwing it together on the wok. This will make the stir fry process move seamlessly.

Use a wok and two wooden spoons to toss. Using a wok is the best appliance to have for all kinds of stir fry recipes. It has the width and depth that you need to toss all the ingredients together with ease.

You can substitute or omit different vegetables. This is your Chicken lo mein, you do not have to eat the vegetables that I like to eat you can simply change up the vegetables based on your preference.

You can alternatively use different proteins. Instead of chicken, you can alternatively use, pork, beef, shrimp or tofu! Or you can mix and match. Like I said, this recipe is for you to enjoy and no one else.

Storage Instructions

This dish is best served immediately. You can store this chicken lo mein in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze these noodles in an airtight container in the freezer for up to 1 month. To re-heat, simply defrost and microwave the noodles.

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Nutrition

Serving: 1g | Calories: 599kcal | Carbohydrates: 49g | Protein: 38g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Cholesterol: 157mg | Sodium: 1378mg | Fiber: 5g | Sugar: 9g