Homemade Chicken Lo Mein: Your Easy Guide to Flavorful Takeout-Style Noodles
Craving the rich, savory taste of your favorite Chinese takeout but want a healthier, fresher option? Look no further! This homemade Chicken Lo Mein recipe is a game-changer, proving that you can recreate those beloved flavors right in your own kitchen with surprising ease. Bursting with vibrant vegetables, succulent chicken, and perfectly cooked noodles all coated in an irresistible umami sauce, this dish is guaranteed to become a family favorite. Say goodbye to greasy takeout and hello to a satisfying, customizable meal that’s ready faster than delivery!
Why This Homemade Chicken Lo Mein Recipe Works
There are numerous reasons why this Chicken Lo Mein recipe stands out as a culinary champion for weeknight dinners and special occasions alike. First and foremost, its **simplicity** is unmatched. Despite delivering complex, restaurant-quality flavors, the preparation is incredibly straightforward, making it accessible even for novice cooks. You’ll spend less time in the kitchen and more time enjoying your delicious creation.
One of the highlights of this recipe is its **abundance of fresh, colorful vegetables**. We’re talking crisp onions, vibrant cabbage, sweet bell peppers, crunchy snap peas, and earthy carrots. This medley not only adds a beautiful visual appeal to your plate but also contributes a fantastic array of textures – from the tender-crisp snap peas to the slightly soft onions – ensuring every bite is exciting. Beyond aesthetics and texture, these fresh ingredients pack a nutritional punch, making this homemade version a far healthier alternative to many takeout options.
The **heart of any great lo mein is its sauce**, and ours is nothing short of spectacular. Infused with aromatic ginger and pungent garlic, the savory umami sauce perfectly binds all the ingredients together, creating a harmonious symphony of flavors. This balanced sauce hits all the right notes: salty, sweet, and deeply satisfying, without being overly heavy or greasy.
Moreover, this lo mein recipe is incredibly **versatile and forgiving**. It’s an ideal candidate for a ‘clean out the fridge’ meal. Have some extra mushrooms, broccoli florets, or even leftover bok choy? Toss them in! The beauty of stir-fries is their adaptability. You can easily adjust the vegetable lineup based on what’s in season, what you have on hand, or simply what you prefer. This adaptability extends to the protein as well. While chicken is featured here, you can effortlessly **swap it out** for thinly sliced beef to create a delicious beef lo mein, juicy shrimp, or even tofu for a vegetarian twist. For a completely plant-based meal, skip the protein altogether and load it up with even more vegetables for a hearty vegetable lo mein. This level of customization makes it a perfect recipe for diverse dietary needs and preferences, proving that a truly versatile recipe is always a winner.
Ingredients You Will Need for Authentic Lo Mein
Gathering your ingredients is the first step to creating this delectable Chicken Lo Mein. Below is a list of everything you’ll need, along with detailed information and smart substitution ideas to make sure you’re always ready to cook. You can find all exact measurements, ingredients, and instructions in the printable recipe card at the end of this post.
Ingredient Info and Smart Substitution Suggestions
Let’s dive a little deeper into the key components that make this Chicken Lo Mein truly shine, along with some helpful substitution suggestions to ensure you can always whip up this dish, no matter what’s in your pantry.
Noodles: The Foundation of Lo Mein
The choice of noodles is crucial for authentic lo mein texture. We recommend using **lo mein noodles** or **Cantonese egg noodles**. These are typically thicker, chewier, and absorb sauce wonderfully. You’ll usually find them in the international or Asian aisle of larger grocery stores, sometimes fresh in the refrigerated section, or dried alongside other pasta.
- **Important Note on Noodle Preparation:** Pay close attention to the package instructions. Some lo mein noodles are **precooked** and simply need to be refreshed in hot water, while others are **uncooked** and require boiling. Always check the back of the package to avoid over or undercooking. To prevent stickiness after cooking, you can rinse the noodles with cool water and toss them with a tiny bit of sesame oil or vegetable oil.
- **Substitution Suggestions for Noodles:** If lo mein or Cantonese egg noodles are hard to find, don’t despair!
- **Chow Mein Noodles:** While traditionally stir-fried to be crispier, the softer varieties can work.
- **Ramen Noodles:** Discard the seasoning packet and cook the noodles according to package directions. Their wavy texture can be a good fit.
- **Spaghetti or Linguine:** As a last resort, regular pasta can mimic the long strands. Cook them al dente, drain, and rinse.
- **Udon Noodles:** These thick, chewy wheat noodles can offer a different but equally delicious texture.
Protein: Tender Chicken Breasts
Our recipe features **boneless, skinless chicken breasts**, cubed for even cooking and easy integration with the noodles and vegetables. The cornstarch coating is key here, creating a thin, protective layer that keeps the chicken incredibly tender and juicy during stir-frying, while also helping the sauce cling beautifully.
- **Substitution Suggestions for Protein:**
- **Chicken Thighs:** For even juicier results, boneless, skinless chicken thighs can be used. They tend to be more forgiving if slightly overcooked.
- **Beef:** Thinly sliced flank steak or sirloin makes a fantastic beef lo mein. Marinate briefly for extra tenderness.
- **Shrimp:** Add peeled and deveined shrimp towards the end of cooking as they cook very quickly.
- **Tofu:** For a vegetarian option, press extra-firm tofu to remove excess water, then cube and pan-fry until golden before adding to the stir-fry.
Veggies: A Colorful Crunch
The combination of **onion, cabbage, red bell pepper, snap peas, green onions, and julienned carrots** provides a wonderful balance of sweetness, crunch, and fresh flavor. These vegetables cook quickly, maintaining a pleasant tender-crisp texture.
- **Substitution Suggestions for Vegetables:** Feel free to get creative with your vegetable selection!
- **Mushrooms:** Sliced cremini or shiitake mushrooms add an earthy depth.
- **Broccoli:** Small florets blanch well and add a great crunch.
- **Mini Sweet Peppers:** A colorful and sweet alternative to red bell pepper.
- **Bok Choy or Napa Cabbage:** Can replace or supplement regular cabbage.
- **Snow Peas:** Can be used interchangeably with snap peas.
- **Water Chestnuts or Bamboo Shoots:** For an extra layer of crunch.
- **Baby Corn:** Adds a sweet and slightly chewy element.
Lo Mein Sauce: The Flavor Powerhouse
The sauce is where the magic happens, bringing together the dish with its signature umami flavor.
- **Soy Sauce:** Provides the essential salty, savory base. Use low-sodium if preferred.
- **Sesame Oil:** Adds a distinct nutty aroma and flavor. A little goes a long way!
- **Oyster Sauce:** This is a secret weapon for authentic Chinese flavor, adding a rich, slightly sweet, and deeply savory dimension. If you don’t have it or prefer a vegetarian option, you can use a vegetarian oyster sauce (made from mushrooms) or add a bit more soy sauce and a pinch of sugar.
- **Granulated Sugar:** Balances the savory and salty notes.
- **Cornstarch (divided):** Used twice – a small amount in the sauce to thicken it to a perfect consistency, and the rest to coat the chicken, ensuring it cooks up tender and juicy.
How to Make Chicken Lo Mein From Scratch
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- **Prepare the Savory Sauce:** In a medium-sized bowl, combine all the sauce ingredients: soy sauce, sesame oil, oyster sauce, granulated sugar, and 2 teaspoons of the cornstarch. Whisk these together until smooth and well combined. The cornstarch is essential here as it will help to thicken the sauce later, giving your lo mein that glossy, clingy consistency. Set this flavorful mixture aside.
- **Season and Coat the Chicken:** Take your cubed boneless, skinless chicken breasts and place them in a large bowl. Season them generously with garlic salt and black pepper. Now, sprinkle the remaining 3 teaspoons of cornstarch over the chicken. Using gloved hands (or clean bare hands), toss the chicken thoroughly, ensuring each piece is evenly coated. This cornstarch coating isn’t just for seasoning; it’s a critical step for tenderizing the chicken and creating a velvety texture that holds the sauce beautifully.
- **Stir-Fry the Chicken:** Heat 2 tablespoons of vegetable oil in a wok or a large, heavy-bottomed skillet over medium-high heat until it’s shimmering. The key to good stir-frying is high heat to get a quick sear. Carefully add the coated chicken pieces to the hot oil. Stir-fry constantly, breaking up any clumps, until the chicken is no longer pink and is lightly browned on all sides. This usually takes only a few minutes. Once cooked, remove the chicken from the pan and set it aside, leaving any residual oil in the wok.
- **Sauté the Vegetables:** To the same wok with the remaining oil, add the minced garlic, minced ginger, sliced onion, sliced cabbage, sliced red bell pepper, snow peas (or snap peas), the white parts of the green onions, and julienned carrots. Stir-fry these vibrant vegetables for 3-4 minutes. You’re aiming for a “tender-crisp” texture, where they are cooked through but still retain a slight bite. Avoid overcooking, as this will result in soggy vegetables.
- **Combine Chicken and Sauce:** Return the cooked chicken pieces to the pan with the tender-crisp vegetables. Give your prepared sauce one last quick whisk (as the cornstarch might have settled) and pour it over the chicken and vegetables. Stir-fry everything together for another 2-3 minutes, allowing the ingredients to heat through and absorb the delicious sauce. As the sauce gently bubbles, the cornstarch will activate, thickening it to a perfect, glossy consistency that beautifully coats every morsel.
- **Add Noodles and Serve:** Finally, add your pre-cooked lo mein noodles to the pan. Using tongs or two large spatulas, toss everything together until the noodles, chicken, and vegetables are thoroughly coated in the rich, savory sauce. Serve immediately and enjoy your incredibly flavorful homemade Chicken Lo Mein!
Frequently Asked Questions & Expert Tips for Perfect Lo Mein
Mastering homemade lo mein is easier than you think, and knowing a few tricks can elevate your dish even further. Here are some frequently asked questions and expert tips to help you along the way.
Leftover Chicken Lo Mein is a real treat, and it stores beautifully. Simply transfer any cooled leftovers into an **airtight container** and keep it in the refrigerator for **2-3 days**. For the best texture and flavor, we recommend reheating it gently. To do so, place the lo mein in a skillet over medium-low heat with a small dash of oil (or a tablespoon of water/chicken broth to prevent drying out). Stir occasionally until thoroughly heated through. This method helps the noodles regain their tender texture and prevents them from becoming too dry or sticky in the microwave.
This is a common question, and while both chow mein and lo mein are classic Chinese noodle dishes made with wheat flour noodles, their preparation and resulting textures are quite distinct. **Lo Mein** (撈麵), which translates to “tossed noodles,” focuses on soft, chewy noodles that are tossed with the sauce and other ingredients after the noodles are cooked. The noodles are the star, absorbing the rich flavors of the sauce. **Chow Mein** (炒麵), meaning “fried noodles,” typically involves stir-frying the noodles until they are slightly crispy, often after boiling them. While some chow mein versions can be soft, the defining characteristic is usually a crisper, drier texture from the pan-frying. In short, lo mein is generally softer and saucier, while chow mein emphasizes a crispier noodle.
While lo mein is best enjoyed fresh off the wok, you can certainly do some **meal prep** to speed up cooking time. Prepare the sauce in advance and store it in an airtight container in the refrigerator for up to 3-4 days. You can also chop all your vegetables a day or two before and keep them in separate containers. Cook your chicken ahead of time if you wish. When it’s time to eat, simply cook your noodles and quickly stir-fry the prepped ingredients with the sauce!
A good **wok** is ideal for stir-frying because of its high heat retention and unique shape, which allows for quick, even cooking and easy tossing. Carbon steel woks are traditional and excellent for developing flavor. However, if you don’t own a wok, a **large, heavy-bottomed skillet** or a **Dutch oven** can work as a suitable alternative. Just ensure it’s spacious enough to comfortably stir all your ingredients without overcrowding, which can lead to steaming instead of stir-frying.
Serving Suggestions for Your Lo Mein Feast
This incredible Homemade Chicken Lo Mein is a complete meal in itself, offering a satisfying blend of protein, vegetables, and carbohydrates. However, if you’re looking to elevate your dining experience or create a more elaborate feast, there are several delicious serving suggestions to consider.
- **As a Standalone Meal:** For a quick and easy weeknight dinner, simply serve generous portions of this chicken lo mein straight from the wok. Its balanced flavors and textures make it perfectly enjoyable on its own.
- **Pair with Classic Appetizers:** To mimic a full takeout experience, consider serving your lo mein alongside some traditional Chinese appetizers. A warm bowl of egg drop soup provides a comforting start, or crunchy spring rolls or egg rolls offer a delightful textural contrast. Steamed dumplings or potstickers would also be excellent companions.
- **Add a Fresh Side:** A light side salad with an Asian-inspired dressing can add a refreshing element to cut through the richness of the lo mein. Alternatively, steamed or roasted green beans or broccoli, perhaps with a sprinkle of toasted sesame seeds, would complement the dish beautifully.
- **Garnish for Perfection:** Don’t forget the finishing touches! A sprinkle of **toasted sesame seeds** adds a lovely nutty flavor and visual appeal. For an extra pop of freshness and a subtle oniony bite, scatter some **freshly chopped green onion greens** over the top just before serving. A drizzle of chili oil can also be added for those who enjoy a bit of heat.
No matter how you choose to serve it, get ready to savor every bite of your homemade lo mein masterpiece!
More Delicious Related Recipes You’ll Love
- Chow Mein
- Beef Lo Mein
- Teriyaki Noodles
- Vegetable Lo Mein
- Szechuan Chicken
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Chicken Lo Mein
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 5 teaspoons cornstarch divided
- 12 ounces boneless skinless chicken breasts cubed
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 2 Tablespoons vegetable oil for frying
- 1 Tablespoon minced garlic
- 2 teaspoons minced ginger
- ½ cup sliced onion
- 1 cup sliced cabbage
- ½ cup sliced red bell pepper
- 1 cup snow peas or snap peas
- 5 green onions white parts only
- ½ cup julienned carrots
- 3 ½ ounces lo mein noodles cooked
Lo Mein Sauce
- ¼ cup soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons oyster sauce
- 2 teaspoons granulated sugar
Things You’ll Need
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Wok or large heavy bottomed skillet
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Whisk
Before You Begin
- *This recipe calls for lo mein noodles that are already cooked so take that into account when prepping your ingredients. After draining your cooked noodles you can rinse it with cool water to stop the cooking process, then add it back to a pot or large bowl of room temperature water until you need it. Alternatively, you can toss the cooked noodles with a small amount of olive oil. Either method will keep the noodles from sticking together while you prepare the rest of the recipe.
- Both lo mein or Cantonese egg noodles work great in this recipe. You’ll typically find them in the international or pasta aisle at the grocery store. If you can’t seem to find them, you can replace them with chow mein, ramen, or even spaghetti noodles.
- If you don’t have all the vegetables on hand, nice replacements include mushrooms, broccoli and mini sweet peppers.
Instructions
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In a medium bowl, whisk together sauce ingredients and 2 teaspoons of the cornstarch.1/4 cup soy sauce, 1 Tablespoon sesame oil, 2 Tablespoons oyster sauce, 2 teaspoons granulated sugar
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Place chicken pieces into a large bowl. Season with garlic salt, pepper, and remaining 3 teaspoons cornstarch and toss to coat with gloved hands.12 ounces boneless skinless chicken breasts, 1 teaspoon garlic salt, 1/2 teaspoon black pepper
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Heat oil in a wok over medium-high heat until shimmering. Add chicken and stir fry until no longer pink. Remove chicken from the pan.2 Tablespoons vegetable oil
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To the remaining oil, add the garlic, ginger, onion, cabbage, red bell pepper, snow/snap peas, green onion, and carrots. Stir fry for 3-4 minutes, or until vegetables are tender-crisp.1 Tablespoon minced garlic, 2 teaspoons minced ginger, 1/2 cup sliced onion, 1 cup sliced cabbage, 1/2 cup sliced red bell pepper, 1 cup snow peas, 5 green onions, 1/2 cup julienned carrots
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Add cooked chicken and sauce to the pan. Stir fry for 2-3 minutes to heat through. Allow sauce to bubble gently for a few minutes to thicken.
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Add cooked noodles to the pan stir everything together.3 1/2 ounces lo mein noodles
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat in a skillet over medium-low heat with a dash of oil.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.