Chicken Lo Mein

Thick noodles tossed in a savory sauce with tender chicken, vegetables and aromatics. This quick and easy chicken lo mein is ready in 30 minutes. A great main or meal that's restaurant quality. Fantastic for the whole family, parties or potlucks!

My chicken lo mein features yellow egg noodles stir fried with chicken, carrots, bell peppers, green cabbage, green onions, mung bean sprouts and garlic. The bouncy noodles are coated in a tasty light brown sauce.

This popular Chinese dish originates from Guangdong, China. It's commonly served at many Chinese restaurants with other popular dishes, such as Szechuan Chicken, Sweet and Sour Chicken, and more!

There are other variations of lo mein, like Beef Lo Mein, Vegetable Lo Mein, and Spicy Lo Mein. My husband and I love this dish because the vegetables and proteins can be swapped for ones that we're craving, making it customizable!

I love this Asian noodle dish because it's packed with flavors and different textures. It's also great for large families or large gatherings. My recipe is a crowd pleaser and you won't be able to stop slurping those noodles!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

• Fresh Lo Mein Noodles: these are pre-cooked thick yellow egg noodles sold at the Asian grocery store in the refrigerated section (see image below in FAQ section). Or substitute with udon noodles, spaghetti, fresh chow mein noodles, or yaki soba prepared to package instructions. If you're gluten-free: substitute with cooked gluten-free spaghetti.
• Skinless Boneless Chicken Breast: or substitute with skinless boneless chicken thighs, beef like flank or sirloin steak, pork shoulder, or shrimp. If you're vegetarian, substitute with fried tofu balls or extra-firm tofu and omit the marinade.
• Green Cabbage: or substitute with napa cabbage, Chinese cabbage, savoy cabbage, red cabbage, bok choy (pak choy), yu choy sum or baby gai lan.
• Red Bell Pepper: or substitute with green, yellow or orange bell peppers.
• Carrots: or substitute with celery, snap peas, snow peas or more bell peppers.
• Mung Bean Sprouts: or substitute with soy bean sprouts.
• Green Onions: or substitute with yellow or white onions.
• Neutral Oil: like avocado oil, sunflower oil, peanut oil, grapeseed oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil.

Chicken Marinade

• Shaoxing Wine: a Chinese rice cooking wine sold at many Asian grocery stores. Or substitute with Dry Sherry or dry white wine. For a non-alcoholic or gluten-free version, substitute with chicken broth.
• Cornstarch (aka Corn flour): or substitute with potato starch, tapioca starch or arrowroot starch.
• Sesame Oil: or substitute with a neutral oil (as listed above) if you're allergic to sesame.
• Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce. If you're gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
• Baking Soda: do not skip as it tenderizes the chicken breast and since it's a small amount, you won't be able to taste it.

Noodle Sauce

• Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce. If you're gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
• Dark Soy Sauce: this is thicker and darker than regular soy sauce. Or substitute with mushroom soy sauce. If you're gluten-free, substitute with a gluten-free dark soy sauce.
• Oyster Sauce: a thick brown sauce made of oysters with umami flavor. Or substitute with vegetarian stir-fry sauce. If you're gluten-free, substitute with a gluten-free version.
• White Granulated Sugar: or substitute with cane sugar.
• Shaoxing Wine: a Chinese rice cooking wine sold at many Asian grocery stores. Or substitute with Dry Sherry or dry white wine. For a non-alcoholic or gluten-free version, substitute with chicken broth.
• Cornstarch (aka Corn flour): or substitute with potato starch, tapioca starch or arrowroot starch.
• Chicken Stock: ideally low-sodium chicken stock or substitute with cold water.
• Garlic Cloves: or substitute with ½ teaspoon garlic powder. If you're allergic to garlic, omit it.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon. 

Instructions

Below are step-by-step instructions on how to make chicken lo mein:

1. In a medium sized bowl with sliced chicken breast, add marinade ingredients as listed above and mix well. Set aside and marinate for 15 minutes at room temperature.

2. In a small bowl or measuring cup, combine the noodle sauce ingredients as listed above and set aside.

3. In a large pan or wok filled two-thirds of the way with water, bring to a boil on high heat. Blanch lo mein noodles for 45 seconds or until loosened. Strain the noodles in a colander and set aside.

4. Heat 1 tablespoon or 15 ml of vegetable oil or any neutral oil in a large pan on medium heat. Fry marinated chicken until cooked through, about 2 minutes. Remove chicken from the pan and set aside.

5. Add in remaining oil and sauté carrots, red bell pepper, and green cabbage for 60 seconds or until crisp and slightly tender.

6. Add the noodles to the pan. Give the noodle sauce another mix and pour it around the noodles. Toss everything together. Toss in the cooked chicken, green onions and bean sprouts and mix with noodles for 20 seconds. Transfer noodles to a large serving plate and enjoy!

Storage & Reheating

• Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat with a few tablespoons of water to loosen the noodles.
• Freezer friendly? I don't recommend freezing chicken lo mein because the noodles and vegetables will become soggy.

FAQ

More Like This

• Panda Express Chow Mein
• Chicken Chow Mein
• Crispy Chow Mein Noodles