Chicken Lo Mein

If there’s one dish you can always make better than takeout, it’s Lo Mein. Sorry, cardboard takeout box… you never stood a chance. It’s that cozy, slurpy, takeout-style comfort bowl I always crave when the day gets too busy or when I’m trying to clean out my veggie drawer.

It’s fast, it’s satisfying, and it’s one of those recipes that always makes me think, “Why do I ever order takeout when I can do this at home?”

If you’ve already cruised around GypsyPlate, you know I’ve shared my other noodle-obsessions like our vibrant Japchae (those chewy Korean glass noodles bursting with veggies and beef), and our quick, flavor-packed Yakisoba (Japanese street-food style wheat noodles with whatever protein and veg you have on hand).

But today it’s all about a true weeknight winner in our home: Chicken Lo Mein. It’s quick, flavorful, and so fun to toss together.

What is Lo Mein?

Lo Mein is a classic Chinese noodle dish made with soft, springy egg noodles that are tossed in a savory sauce along with vegetables and protein. The name comes from the Cantonese words meaning “stirred noodles,” which describes the technique perfectly. The noodles are cooked first, then tossed with the sauce and stir-fried ingredients at the end, giving them that glossy, saucy finish we all love.

Lo Mein has its roots in Cantonese cooking, where wheat noodles have been enjoyed for centuries. As Chinese immigrants settled around the world, especially in the United States, Lo Mein evolved into the comforting takeout staple many people know today. But authentic Lo Mein is lighter, fresher, and far less oily than the Americanized version. It focuses on balance: chewy noodles, crisp-tender vegetables, and a sauce that coats without drowning.

Ingredients Needed

I have included exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need to make my version of lo mein:

• Lo Mein noodles – Lo Mein noodles are soft, springy Chinese egg noodles made from wheat flour and eggs. If you want that true takeout-style chew, look for fresh yellow egg noodles in the refrigerated section of your local Asian grocery store. They’re often labeled “stir fry noodles” or “egg noodles.” Dried Asian egg noodles are the next best option and work beautifully too. They soften nicely and hold onto the sauce well. Vacuum-sealed “fresh” noodles also cook quickly and are easy to keep on hand. You can absolutely make this dish with ramen noodles, rice noodles, udon, or even spaghetti if that’s what you have.
• Chicken (or any protein) – I use thinly sliced chicken breasts or thighs, marinated briefly so they stay tender and velvety. But Lo Mein is incredibly forgiving! Shrimp, beef, pork – anything works.
• Cornstarch – This helps the chicken turn silky once it hits the wok. It’s the same velvety texture you get in restaurant dishes.
• Baking soda – Just a pinch tenderizes the meat. This is a classic Chinese technique I love using in quick marinades.
• Vegetables – I use a mix of cabbage, carrot, bell pepper, mushrooms, snap peas, and bok choy, aiming for about 5 packed cups total. But Lo Mein is honestly the ultimate “clean out the fridge” stir fry, so feel free to add whatever veggies you have on hand. The only things I always include are scallions and garlic, because they give you that classic, unmistakable Lo Mein flavor base.
• Regular soy sauce – This seasons the dish without darkening it. Either a standard or “light” soy sauce works.
• Dark soy sauce – This is what gives your noodles that beautiful deep color you see in restaurant Lo Mein. It has a richer, slightly sweeter flavor than regular soy sauce.
• Oyster sauce – This adds body and that savory, slightly sweet richness that makes the sauce cling to the noodles.
• Shaoxing wine – This is the secret to getting the restaurant flavor right. If you don’t cook with it often, it’s worth having in your pantry. If not, dry sherry, mirin, or cooking sake work great.
  Chicken broth – This thins the sauce just enough while still keeping flavor strong.
• Sesame oil – Just a teaspoon gives the dish that unmistakable nutty aroma.
• Sugar – Balances all the salty, savory flavors in the sauce.

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How to Make Chicken Lo Mein

1. Marinate the chicken: Toss the chicken strips with cornstarch, baking soda, Shaoxing wine, and soy sauce until everything is evenly coated. Let it sit 10–15 minutes while you prep the rest of the ingredients. This quick velvet-style marinade keeps the chicken tender and silky.

2. Make the stir-fry sauce: In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, chicken broth, Shaoxing wine, sesame oil, and sugar. Keep it within reach — things move fast once the wok heats up.

3. Prep the vegetables: Slice the cabbage, julienne the carrot, slice the bell pepper and mushrooms, trim the snap peas, halve the baby bok choy, slice the scallions (keep greens aside), and finely chop the garlic. Have everything ready before the wok goes on.

4. Cook the noodles: Boil your lo mein noodles just until barely tender. Drain and set aside. Slightly undercooked is ideal because they finish perfectly in the wok.

5. Sear the chicken: Heat a wok over high heat until very hot. Add a little oil and stir fry the marinated chicken in a single layer for 4-5 minutes, just until cooked through. Remove to a plate.

6. Stir-fry the vegetables: Add a little more oil if needed, then add cabbage, carrot, bell pepper, mushrooms, snap peas and the scallion whites. Stir fry 4-5 minutes until everything begins to soften but still stays crisp. Add the baby bok choy and cook another minute or so. You want the stems to stay crisp and the leaves just starting to wilt.

7. Bloom the garlic & add the noodles: Add in the garlic for about 20–30 seconds until fragrant. Add the cooked noodles on top and toss well so they absorb all those flavors before any sauce goes in.

8. Add sauce & chicken back in: Return the chicken to the wok and pour in the stir-fry sauce. Toss enthusiastically (two wooden spoons help!) until the noodles are glossy and everything is evenly coated. If it looks a little tight, splash in a tablespoon or two of broth.

9. Finish & serve: Scatter in the scallion greens, give everything one last lively toss, and serve immediately while the noodles are springy and the veggies stay crisp-tender.

Alpana’s Tips

• Prep everything before you turn on the wok. This is a fast stir fry. Once the heat hits, there’s no time to chop or measure. Have sauces mixed, veggies sliced, noodles drained, chicken marinated — all ready to go.
• Velvet the chicken. The quick marinade with cornstarch, baking soda, Shaoxing wine, and soy sauce creates that tender, restaurant-style chicken that stays juicy in a hot wok.
• Use high heat. Lo Mein needs quick cooking. A very hot wok keeps the vegetables crisp-tender, gives the chicken color, and prevents anything from steaming.
• Keep everything moving. Continuous tossing prevents soggy veggies and keeps the noodles bouncy and separated. Lo Mein should feel lively in the pan.
• Add noodles before sauce. This is one of the biggest pro tips. Adding noodles first lets them absorb all the wok flavors and oil before the sauce hits. It makes them extra glossy and prevents clumping.
• A wok is great, but a large heavy skillet works too. What matters most is high heat and space to toss.

Variations

• Change the protein: This recipe works with just about anything. Try shrimp, beef, pork, leftover turkey, rotisserie chicken, or tofu.
• Swap the veggies: Broccoli, zucchini, bean sprouts, snow peas, baby corn, spinach, or even leftover roasted veggies all work here. As long as you stay close to about 5 cups total, the recipe stays balanced.
• Make it spicy: Add chili crisp, sriracha, fresh red chilies, or a pinch of red chili flakes to the sauce. I love a spoon of chili oil at the end for extra flavor.
• Use whatever noodles you have: Fresh egg noodles are ideal, but dried egg noodles, ramen, rice noodles, udon, soba, spaghetti, or linguine all make delicious Lo Mein. It’s a flexible dish.

Storage & Leftovers

Lo Mein stores beautifully, which makes it perfect for meal prep or easy next-day lunches. Once everything cools, I simply transfer it to an airtight container and keep it in the fridge for up to three days. When it’s time to reheat, a quick toss in a skillet with a splash of chicken broth or water loosens the noodles and brings the sauce right back to life.

I don’t recommend freezing this dish, though, egg noodles tend to soften too much once thawed, so this one is best enjoyed fresh or as refrigerated leftovers.

This Chicken Lo Mein is one of those dishes that reminds me how comforting a simple stir fry can be. Every bite has that irresistible mix of textures — springy noodles, crisp veggies, and tender chicken — all tied together with a glossy, savory sauce. And the best part? It’s fast.

Whether you’re craving a takeout-style bowl or just want something quick and colorful for dinner, this Lo Mein always delivers. Keep the noodles warm, the wok hot, and enjoy this easy, delicious staple in your own kitchen.

Chicken Lo Mein, on our Gypsy Plate… enjoy!

More Asian Noodle Recipes:
Dan Dan Noodles
Filipino Spaghetti
Drunken Noodles
Miso Ramen
Pancit Bihon
Spicy Noodles
Mie Goreng

Chicken Lo Mein

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Skip the takeout tonight! This fast and flavorful Chicken Lo Mein brings springy noodles, crisp veggies, and a glossy savory sauce together in one delicious weeknight stir fry.

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Ingredients

Chicken Marinade

• 12oz boneless chicken breasts, cut into thin strips
• 2 teaspoons cornstarch
• ½ teaspoon baking soda
• 1.5 teaspoon Shaoxing wine (or dry sherry cooking wine)
• 1 teaspoon soy sauce

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 teaspoons dark soy sauce
• 2 tablespoons oyster sauce
• ¼ cup chicken broth
• 2 tablespoons Shaoxing wine
• 1 teaspoon sesame oil
• 1 teaspoon sugar

Lo Mein Stir Fry

• 10oz lo mein noodles
• 2 tablespoons cooking oil
• ½ small cabbage, sliced or cubed
• 1 carrot, peeled and julienned
• 1 small red bell pepper, cut into strips
• 6oz mushrooms, sliced
• 4oz snap peas
• 3-4 baby bok choy, halved
• 3 scallions, sliced (white parts and green parts separated)
• 2 cloves garlic, finely chopped

Instructions

1. In a bowl, mix chicken with cornstarch, baking soda, Shaoxing wine, and soy sauce. Toss well and let it marinate while you prep the veggies.
2. Whisk together soy sauce, dark soy sauce, oyster sauce, chicken broth, Shaoxing wine, sesame oil, and sugar. Set aside.
3. Bring a pot of water to a boil and cook your lo mein noodles according to package directions. Drain and set aside.
4. Heat a large wok with oil over high heat. Add the chicken and stir fry until just cooked through. Remove to a plate.
5. Add a little oil if needed, then stir fry cabbage, carrot, bell pepper, mushrooms, and snap peas until they begin to soften. Add the bok choy and continue cooking until the greens start to wilt and the stems still have bite.
6. Add the white parts of the scallions and garlic. Stir fry until fragrant. Add the cooked noodles into the wok and toss well with the veggies.
7. Return the chicken to the wok, pour in the stir fry sauce, and toss until everything is coated and heated through. Finish with the green parts of the scallions and give it a final toss before serving hot.

Notes

• Prep everything before you turn on the wok. This is a
  fast stir fry. Once the heat hits, there’s no time to chop or measure. Have sauces mixed, veggies sliced, noodles drained, chicken marinated — all ready to go.
• A wok is great, but a large heavy skillet works too. What matters most is high heat and space to toss.
• This recipe works with just about any protein. Try shrimp, beef, pork, leftover turkey, rotisserie chicken, or tofu.
• Lo Mein stores beautifully, which makes it perfect for meal prep or easy
  next-day lunches. Once everything cools, I simply transfer it to an
  airtight container and keep it in the fridge for up to three days. When
  it’s time to reheat, a quick toss in a skillet with a splash of chicken
  broth or water loosens the noodles and brings the sauce right back to
  life.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 494Total Fat 23gSaturated Fat 4gUnsaturated Fat 19gCholesterol 93mgSodium 360mgCarbohydrates 36gFiber 5gSugar 7gProtein 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.