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Up close of noodles being lifted from a bowl of lo mein

Easy Chicken Lo Mein (30-Minute Recipe)

5 from 2 votes
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.
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Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 3 -4 servings
Author: Takes Two Eggs



  • 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


  • green onion thinly sliced
  • sesame seeds


  • 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.


  • 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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    Serving: 1g | Calories: 599kcal | Carbohydrates: 49g | Protein: 38g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Cholesterol: 157mg | Sodium: 1378mg | Fiber: 5g | Sugar: 9g
    Calories: 599kcal
    Course: Lunch & Dinner Recipes
    Cuisine: Chinese