Chicken Lo Mein 

Let’s make Chicken Lo Mein! I love noodle anything, so this savory chicken dish is one of my favorites. It has a delicious salty-sweet, umami flavor, and the dark soy sauce makes it glossy brown. It’s like the (way more) fun cousin of a classic stir-fry, perfect for busy weeknights like Tuesdays, game days, or family dinners in.

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My Chicken Lo Mein recipe is easy to make with easy-to-get ingredients. It starts with noodles and chicken. Then, I add soy sauce and a splash of sesame oil for a nutty, savory kick. Garnished with a sprinkle of scallions, it’s such a satisfying takeout fake-out.

Why You’ll Love This Recipe

Fast comfort: Dinner hits the table quickly after a long day.

Saucy noodles: Every strand gets coated in a glossy savory sauce.

Better than takeout: Fresh ingredients give cleaner flavor at home.

One pan style: Fewer dishes make cleanup easier later.

Flexible veggies: You can adjust vegetables based on what you have.

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Ingredients

For the Sauce

• 2 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon hoisin sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon ground black pepper

For the Stir Fry

• 1 pound chicken breasts skinless and boneless, cut into small pieces
• 16 ounce lo mein noodles
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 large onion, chopped
• 2 cups shiitake mushrooms, sliced
• 1 cup carrots, julienned
• 1 cup Chinese cabbage, shredded
• 3 green onions, chopped

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Step by Step Instructions

1. Cook the Noodles

Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook until just tender with a slight bite. Drain them well and toss lightly with a small splash of oil to keep them from sticking. Set the noodles aside while you prepare the rest of the dish.

2. Mix the Sauce

In a small bowl, stir together soy sauce, dark soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and black pepper. Stir until the sugar dissolves fully and the sauce looks smooth and glossy. Keep this mixture close to the stove so it is ready to pour in later.

3. Cook the Chicken

Heat olive oil in a large pan over medium high heat. Add the chicken pieces in a single layer and let them cook without moving for a minute so they brown slightly. Stir and continue cooking until the chicken looks cooked through and lightly golden. Transfer the chicken to a plate and set aside.

4. Sauté the Aromatics

Using the same pan, add a little more olive oil if needed. Drop in the garlic and ginger, then stir constantly for about thirty seconds. The smell should turn fragrant without burning. Add the chopped onion and cook until it softens and turns lightly translucent.

5. Add the Vegetables

Slide the mushrooms, carrots, and Chinese cabbage into the pan. Stir well so everything cooks evenly. Let the vegetables soften while keeping a slight crunch. This step builds texture and keeps the dish feeling fresh instead of heavy.

6. Combine Everything

Return the cooked chicken to the pan with the vegetables. Add the cooked noodles next, gently tossing everything together so the ingredients mix evenly. Pour the sauce over the top and toss again until the noodles soak up all that savory flavor.

7. Finish and Serve

Let the noodles cook for another minute so the sauce thickens slightly and coats everything well. Sprinkle chopped green onions over the top, give one final toss, and remove from heat. Serve hot while the noodles stay glossy and tender.

Tips and Variations

• Double the sauce ingredients for a saucier bowl.
• Broccoli and bell peppers work nicely too.
• Add red pepper flakes for gentle heat.
• Shrimp works well using the same steps.
• Prep the sauce and vegetables earlier to save time.

Serving Suggestions

Chicken Lo Mein tastes great on its own, yet it pairs well with simple sides. Serve it with a light cucumber salad for contrast or steamed dumplings for a fuller meal. A sprinkle of extra green onions on top adds freshness and color.

When I cook this for family dinners, I bring the pan straight to the table. Everyone grabs a bowl and serves themselves, which keeps the meal casual and fun. The noodles stay warm and saucy until the last bite.

Frequently Asked Questions

Can I use spaghetti instead of lo mein noodles?

Yes, spaghetti works well when cooked until just tender.

How do I keep the noodles from sticking?

Toss them lightly with oil after draining.

Can I make this ahead of time?

Yes, store it in the fridge and reheat gently in a pan.

Is this recipe salty?

The sauce balances savory and sweet when measured properly.

Can I add more vegetables?

Absolutely, just keep the pan hot so they cook evenly.

Final Thoughts

Chicken Lo Mein brings comfort and speed together in one pan. The noodles stay glossy, the chicken stays tender, and the sauce ties everything together without feeling heavy. It feels like takeout made fresh in your own kitchen.