Have you ever craved restaurant-quality Chinese noodles but wanted to avoid the high sodium and mystery ingredients? Making your own chicken lo mein recipe at home gives you complete control over freshness, flavor, and nutrition—plus it's surprisingly quick and budget-friendly. This classic stir-fried noodle dish combines tender chicken, crisp vegetables, and savory sauce in one satisfying bowl. 

Ingredients List

    • 12 oz lo mein noodles or spaghetti
    • 1 lb boneless, skinless chicken breast, thinly sliced
    • 2 tablespoons vegetable oil, divided
    • 3 cloves garlic, minced
    • 1 cup shredded carrots
    • 1 cup sliced bell peppers
    • 2 cups cabbage or bok choy, chopped
    • 3 green onions, sliced
    • 1 teaspoon sesame seeds (optional garnish)

For the Sauce:

    • 3 tablespoons soy sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoon hoisin sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon sugar
    • 1/2 teaspoon ground ginger
    • Optional: 1/4 teaspoon red pepper flakes for heat

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

This recipe is faster than most delivery times and perfect for those hectic evenings when you need dinner on the table quickly. You can prep ingredients the night before to cut active cooking time in half.

Step-by-Step Instructions

Step 1: Cook the Noodles Bring a large pot of water to boil and cook lo mein noodles according to package directions, usually 3-4 minutes. Drain and rinse with cold water to stop cooking and prevent sticking. Toss with a drizzle of sesame oil. Pro tip: Slightly undercook the noodles by 1 minute since they'll continue cooking in the wok.

Step 2: Prepare the Sauce In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and ginger until well combined. Having your sauce ready ensures smooth cooking without burning anything while searching for ingredients.

Step 3: Cook the Chicken Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add sliced chicken in a single layer and cook 3-4 minutes per side until golden and cooked through. Remove to a plate. Cooking in batches prevents steaming and ensures that beautiful sear.

Step 4: Stir-Fry the Vegetables Add remaining oil to the wok. Toss in garlic, carrots, and bell peppers. Stir-fry for 2 minutes, keeping everything moving constantly. Add cabbage and cook another 2 minutes until vegetables are crisp-tender. The key to this chicken lo mein recipe is maintaining high heat for that signature wok flavor.

Step 5: Combine Everything Return chicken to the wok along with cooked noodles. Pour sauce over everything and toss vigorously for 2-3 minutes until noodles are evenly coated and heated through. Add green onions in the last 30 seconds. Use tongs or two spatulas for best tossing control.

Step 6: Serve and Garnish Transfer to serving bowls and sprinkle with sesame seeds if desired. Serve immediately while piping hot for best texture and flavor.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 485
    • Protein: 32g
    • Carbohydrates: 58g
    • Fat: 13g
    • Fiber: 4g
    • Vitamin C: 45% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Protein Swaps: Replace chicken with shrimp, beef, tofu, or keep it vegetarian with extra mushrooms and edamame.

Gluten-Free Option: Use tamari instead of soy sauce and rice noodles instead of wheat-based lo mein noodles.

Vegetable Flexibility: Swap in snap peas, broccoli, mushrooms, bean sprouts, or whatever vegetables you have on hand.

Meal Prep Friendly: Cook components separately and store in airtight containers. Combine and reheat in a wok for fresh-tasting leftovers.

Spice It Up: Add sriracha, chili garlic sauce, or fresh ginger for an extra kick.

Low-Sodium Version: Use reduced-sodium soy sauce and skip the oyster sauce, replacing it with extra hoisin or a splash of vegetable broth.

Common Mistakes to Avoid

Overcooking the Noodles: Mushy noodles ruin the dish. Always cook slightly al dente and rinse immediately to stop the cooking process.

Crowding the Pan: Too many ingredients at once lower the temperature, causing steaming instead of stir-frying. Cook in batches if necessary.

Low Heat: Lo mein needs high, consistent heat for that restaurant-quality char and flavor. Don't be afraid to crank up the burner.

Adding Sauce Too Early: Pour sauce only after everything is nearly done to prevent burning the sugars and creating bitter flavors.

Wet Vegetables: Pat vegetables dry before cooking to achieve proper caramelization instead of soggy, steamed results.

Not Prepping Ahead: Have all ingredients chopped and measured before you start cooking—stir-frying moves fast and there's no time to chop mid-recipe.

Storage / Leftovers Tips

Store leftover chicken lo mein in an airtight container in the refrigerator for up to 4 days. The noodles may absorb some sauce and dry out slightly, so add a splash of soy sauce or water when reheating. For best results, reheat in a wok or large skillet over medium-high heat, tossing constantly for 3-4 minutes until heated through. You can also microwave in 1-minute intervals, stirring between each.

This best chicken lo mein recipe freezes reasonably well for up to 2 months, though the vegetables may lose some crispness. Freeze in portion-sized containers and thaw overnight in the refrigerator before reheating. Add fresh vegetables when reheating to restore texture and color. For meal prep, consider storing the noodles, protein, and vegetables separately for maximum freshness, then combine and heat together when ready to eat.