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Easy Chicken Lo Mein | Mommy's Home Cooking

Easy Chicken Lo Mein

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.
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 539kcal


  • 16 ounces Lo Mein 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 (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 water
  • 2 scallions, sliced

Sauce (make 1 ½ cup)


  • 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 and cooked chicken. Add ½ cup 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.


Traditional Lo Mein noodles are called “egg noodles” and are mostly available in Asian stores. They are Ramen noodles are also a good option. Substitute with spaghetti/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 egg-allergic or intolerant make sure the noodles are egg-free. These are my fave eggless noodles for stir-fry.
VEGGIES: 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.
If you don't have Shaoxing Chinese wine, you could replace that with dry sherry cooking wine.
Add more or less white pepper to your liking. You can also add ½ teaspoon of Sriracha, if desired.
Store the extra sauce in the refrigerator and  shake before use.
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 539kcal | Carbohydrates: 72g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 1719mg | Potassium: 671mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7920IU | Vitamin C: 56.3mg | Calcium: 103mg | Iron: 3.1mg