This 20-minute Easy Chicken Lo Mein recipe is my version of a Chinese menu favorite. It’s loaded with veggies and noodles, tossed in a delicious sauce that’ll make you forget take-out.
Oriana’s Thoughts On The Recipe
Oh my goodness, I can’t wait to share this recipe with you—I haven’t been this excited about a dish in a long time!
Meet my take on Chicken Lo Mein, and trust me, you’re going to love it. This recipe is so easy and crazy delicious, and the best part? It cooks up in no time! Honestly, I spend more time chopping veggies than actually cooking. But that’s a good thing because once everything hits the pan, dinner comes together faster than takeout!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Noodles: You can use Lo Mein egg noodles or Ramen noodles. Substitute with spaghetti or linguine if you can’t find the lo mein or ramen noodles. Basically, you can use any noodles you want, dried or fresh. If you are allergic to eggs or intolerant, ensure the noodles are egg-free. These are my fave eggless noodles for stir-fry.
- Oil: Vegetable oil or canola oil.
- Chicken: You can substitute chicken for beef, shrimp, pork, turkey, or hard tofu.
- Veggies: I used garlic, fresh ginger, carrots, mushrooms, bell pepper, snow peas, baby bok choy, and scallions. You can use as many vegetables as you want here and even switch them up with fresh bean sprouts, broccoli florets, or thinly sliced Napa cabbage.
- Lo Mein sauce: For the sauce, you’ll need soy sauce, oyster sauce, Shaoxing Chinese wine, cornstarch, sugar, sesame oil, and ground white pepper.
Food Allergy Swaps
- Egg-Free: Traditional Lo Mein noodles are typically made with wheat flour and eggs, similar to fresh pasta. However, if you need an egg-free alternative, here are some great options: Spaghetti or Linguine – Many brands offer egg-free versions made with just wheat and water. Udon Noodles – These thick Japanese noodles are often egg-free (check the label to be sure). Rice Noodles – A great gluten-free and egg-free option, though the texture will be different. Ramen Noodles – Some brands offer egg-free versions, especially dried varieties. Soba Noodles – 100% buckwheat soba (not a mix with wheat) is egg-free and has a nutty flavor. These are the ones I use.
- Sesame-Free: Instead of sesame oil, use avocado oil, olive oil, or sunflower oil.
- Soy-Free: Instead of soy sauce and oyster sauce, use coconut aminos, tamari (gluten-free), or liquid aminos. Instead of store-bought Lo Mein noodles (which may contain soy additives), use rice noodles or egg-free wheat noodles.
- Gluten-Free: Instead of Lo Mein noodles and Shaoxing Chinese wine, use gluten-free rice noodles and dry sherry or mirin (gluten-free).
Best Noodles For Lo Mein
Traditional Lo Mein noodles are called “egg noodles” and are mostly available in Asian stores. Ramen noodles are also a good option. Substitute with spaghetti or linguine if you can’t find the lo mein or ramen noodles. Basically, you can use any noodles you want, dried or fresh. These are the ones I use.
Easy and Flavorful Lo Mein Sauce
The Lo-Mein sauce is made with soy sauce, oyster sauce, Shaoxing Chinese wine, cornstarch, sugar, sesame oil, and ground white pepper. The sauce is pretty easy to make, and it tastes delicious. Since the recipe makes 1 ½ cups of sauce, you can save the rest in the refrigerator and have it ready to use when you need it in other stir-fries.
Process Overview: How To Make Chicken Lo Mein at Home
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cook The Noodles
Cook the noodles according to the package directions. Drain and set aside.
- Prepare The Sauce
In a small bowl, whisk all the sauce ingredients together. Set aside.
- Season The Chicken u0026 Brown
Add 2 tablespoons of sauce to the chicken. Set aside. Cook the chicken until it starts to brown and is no longer pink. Transfer chicken to a plate and set aside.
- Sauté The Veggies.
Add the other 2 tablespoons of oil to the wok. Sauté the veggies.
- Stir In The Noodles
Stir in cooked noodles and cooked chicken, ½ cup of the sauce mixture, and ¼ cup of water, and gently toss to combine. Stir fry for 1 – 2 minutes. Add the scallions and cook for 1 more minute. Garnish more scallions and black sesame seeds, if desired. Serve immediately.
Recipe Tips
Measure, cut, and prepare all the ingredients before you start to cook because once you start cooking, it moves FAST!
Keep stirring for the whole time; otherwise, the vegetables will be soggy and your noodles watery.
The veggies are supposed to be crisp-tender, so do not sauté for too long.
Woks are great for stir-fries because they make the toss easier, but if you don’t have a wok, use a very large skillet, preferably one that holds heat well.
Storing & Reheating Instructions
Store leftovers in the refrigerator for up to 3 days. To reheat, add 1 tablespoon of oil to a pan or skillet on medium heat. When the oil is hot, add the noodles and toss them until they’re heated through.
Frequently Asked Questions
Traditional lo mein noodles are called “egg noodles” and are mostly available in Asian stores. Ramen noodles are also a good option. Substitute with spaghetti or linguine if you can’t find the lo mein or ramen noodles. Basically, you can use any noodles you want, dried or fresh.
The lo-mein sauce is made with soy sauce, oyster sauce, shaoxing chinese wine, cornstarch, sugar, sesame oil, and ground white pepper. The sauce is pretty easy to make, and it tastes delicious. Since the recipe makes 1 ½ cups of sauce, you can save the rest in the refrigerator and have it ready to use when you need it in other stir-fries.
Yes, traditional Lo Mein noodles are typically made with wheat flour and eggs, similar to fresh pasta. However, if you need an egg-free alternative, here are some great options: Spaghetti or Linguine – Many brands offer egg-free versions made with just wheat and water. Udon Noodles – These thick Japanese noodles are often egg-free (check the label to be sure). Rice Noodles – A great gluten-free and egg-free option, though the texture will be different. Ramen Noodles – Some brands offer egg-free versions, especially dried varieties. Soba Noodles – 100% buckwheat soba (not a mix with wheat) is egg-free and has a nutty flavor.
More Take-Out Recipes You’ll Love!
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- Easy Instant Pot Mongolian Beef
- Easy Instant Pot Teriyaki Chicken
- Easy Instant Pot Orange Chicken
- Easy Kung Pao Pork Chops
- Orange Ginger Chicken Breasts
- Easy Moroccan Chicken
- Instant Pot Korean Kimchi Chicken
Recipe Card
Easy Chicken Lo Mein
Equipment
Ingredients
- 16 ounces (450 g) Lo Mein noodles (see notes)
- 3 tablespoons (45 ml) vegetable oil
- 8 oz (250 g) boneless skinless chicken breast, cut into thin strips (about 2-3 chicken breasts)
- 3 garlic cloves, finely chopped
- 1 teaspoon fresh ginger, minced
- 1 1/2 cup matchstick carrots (I used pre-cut from store)
- 2 cups mushrooms, sliced
- 1 red bell pepper, julienned
- 1 cup snow peas
- 2 cups baby bok choy, chopped
- ¼ cup (60 ml) water
- 2 scallions, sliced
Sauce (make 1 ½ cup)
- 1/2 cup (120 ml) soy sauce (all-purpose)
- ½ cup (120 ml) oyster sauce
- ¼ cup (60 ml) Shaoxing Chinese wine (see notes)
- ¼ cup (30 g) cornstarch
- 1 tablespoon granulated sugar
- 2 tablespoons (30 ml) sesame oil
- ½ – 1 teaspoon ground pepper (see notes)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Cook the noodles according to package directions (be sure not to over-cook). Drain and set aside.
- While the noodles are cooking, prepare the sauce: Whisk all the sauce ingredients together in a small bowl. Set aside.
- Add 2 tablespoons of sauce to the chicken. Set aside.
- Heat the 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken and cook for about 5 minutes, or until the chicken starts to brown and is no longer pink. Transfer chicken to a plate and set aside.
- Add the other 2 tablespoons of oil to the wok or skillet. Add the garlic, ginger, carrots, mushrooms, and red pepper; cook for 2 – 4 minutes, until tender, while constantly tossing around. Stir in snow peas and bok choy and cook until the bok choy has wilted, about 2-3 minutes.
- Stir in cooked noodles and cooked chicken. Add ½ cup of sauce mixture and ¼ cup of water, and gently toss to combine. Stir fry for 1 – 2 minutes. Add the scallions and cook for 1 more minute.
- Garnish more scallions and black sesame seed, if desired. Serve immediately.
- Egg-Free: Traditional Lo Mein noodles are typically made with wheat flour and eggs, similar to fresh pasta. However, if you need an egg-free alternative, here are some great options: Spaghetti or Linguine – Many brands offer egg-free versions made with just wheat and water. Udon Noodles – These thick Japanese noodles are often egg-free (check the label to be sure). Rice Noodles – A great gluten-free and egg-free option, though the texture will be different. Ramen Noodles – Some brands offer egg-free versions, especially dried varieties. Soba Noodles – 100% buckwheat soba (not a mix with wheat) is egg-free and has a nutty flavor. These are the ones I use.
- Sesame-Free: Instead of sesame oil, use avocado oil, olive oil, or sunflower oil.
- Soy-Free: Instead of soy sauce and oyster sauce, use coconut aminos, tamari (gluten-free), or liquid aminos. Instead of store-bought Lo Mein noodles (which may contain soy additives), use rice noodles or egg-free wheat noodles.
- Gluten-Free: Instead of Lo Mein noodles and Shaoxing Chinese wine, use gluten-free rice noodles and dry sherry or mirin (gluten-free).
- Measure, cut, and prepare all the ingredients before you start to cook because once you start cooking, it moves FAST!
- Keep stirring for the whole time otherwise, the vegetables will be soggy and your noodles watery.
- The veggies are supposed to be crisp-tender, so do not sauté for too long.
- Woks are great for stir-fries because they make the toss easier, but if you don’t have a wok, just use a very large skillet, preferably one that holds heat well.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in March 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2025 to make it as helpful as possible!
OMG… best lo mein ever! Thank for recipe.
Thanks Monica!! I’m SO GLAD you enjoyed it. ?
I am making this and I have a question. In the ingredient list you state 1 teaspoon of fresh minced ginger but nowhere in the recipe could I find where that goes
Hello Lynda! Thanks so much for letting me know about the missing ingredients. I updated the recipe. ?
Fabulous recipe. So yummy and so quick and easy. Thanks!
Hello Kumar! I am so happy you like my recipe. Thank you for taking the time to come back and let me know!
Wow that looks delicious, thanks for the recipe.