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 salty sauce that’ll make you forget take-out.
Oh, my goodness. I don’t think I’ve been this excited to tell you about a recipe in a long time. But first, let me tell you how this Easy Chicken Lo Mein recipe was born.
Most Sundays nights, my husband and I rent a movie and order takeout from our local Chinese restaurant. It’s kind of a tradition. I love Asian food, my husband not so much but he likes to make me happy (I am a lucky girl) so he doesn’t complain. Unfortunately, in the past few weeks, the food has not been very good. We almost have to look for vegetables and protein with a magnifying glass. Plus, the food looks like it was made many hours ago. No fresh at all. So I decided to make my own take-out food at home. After all, homemade is always BEST.
Next step, I headed out to my local Asian store. I love shopping there. They have so many different types of foods, fresh produce, and hundreds of types of noodles. I got everything I needed, including some frozen spring rolls to serve with the lo mein, and still spend less than we usually pay at the restaurant. Win Win.
I love that this Easy Chicken Lo Mein recipe is deliciously simple and everything is cooked super quick. Actually, I spend more time prepping than actually cooking.
The veggies I used in this recipe were shiitake mushrooms, matchstick carrots (from the store to save me time), red peppers, chopped baby bok choy and snow peas. 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. I am trying this combination next time.
The sauce recipe I used is from Nagi – Recipe Tin Eats! It’s pretty easy to make and it tastes delicious. Since the recipe makes 1 ½ cup of sauce you can save the rest in the refrigerator and have it ready to use when need it in other stir-fry.
This Easy Chicken Lo Mein is full of fresh, crispy, colorful veggies. It can be made with chicken, shrimp, beef, or meatless if you prefer. It’s totally satisfying and absolutely tasty.????x better than take-out.
Easy Chicken Lo Mein
- 16 ounces Lo Mein egg noodles (see notes)
- 3 tablespoons vegetable oil
- 8 oz boneless skinless chicken breast, cut into thin strips
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 1/2 cup matchstick carrots (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 water
- 2 scallions, sliced
- Cook the noodles according to package directions (be sure not to over-cook). Drain and set aside.
- While noodles are cooking, prepare the sauce: In a small bowl whisk all the sauce ingredients together. 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 medium 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. Add the garlic, ginger, carrots, mushrooms, and red pepper; cook for a 2 - 4 minutes, until tender, while tossing around. Stir in snow peas and bok choy and cook until the bok choy has wilted, about 2-3 minutes.
- Stir in cooked egg noodles, ½ cup soy 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.
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
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