Chicken Lo Mein: Big Noodle Flavor Without the Takeout Wait

Chicken Lo Mein is one of those meals I reach for when I need something quick, filling, and deeply satisfying. The chewy noodles soak up every bit of the savory sauce, the chicken is tender, and everything comes together in one skillet. It’s the ultimate weeknight comfort dish, and after making it at home, I honestly never feel the need to order it from a restaurant anymore.

Just Enough Prep, Way More Reward

This dish looks like it has a lot going on, but it’s surprisingly simple. The chicken gets a quick marinade, the vegetables are just a few easy chops, and once the noodles hit the pan, it’s only minutes until everything is ready. The sauce is rich, salty-sweet, and clings to every strand. In less time than it takes to wait for delivery, you’ll have a piping-hot plate of Lo Mein that tastes even better than takeout.

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Ingredients for Chicken Lo Mein

Main Ingredients:

• 1 package Lo Mein noodles (16 oz)
• 1/2 small onion, sliced
• 2 cloves garlic, minced
• 3 scallions, white and green parts separated
• 1/2 cup shredded carrots
• 1 1/2 cups shredded cabbage
• 8 oz boneless chicken thighs, thinly sliced
• 1 teaspoon cornstarch
• 1 teaspoon Shaoxing wine
• 1/4 teaspoon salt

Sauce:

• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 teaspoon Shaoxing wine
• 1 tablespoon water
• 1 teaspoon cornstarch + 1 tablespoon water (slurry)
• 1 teaspoon sesame oil (optional)

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How to Make Chicken Lo Mein

Slice onion and mince garlic. Separate the white and green parts of the scallions.

In a bowl, combine cornstarch, Shaoxing wine, and salt. Toss chicken in the mixture and marinate for 15 minutes. In a separate bowl combine sauce ingredients.

Cook noodles according to package instructions, then drain.

Heat a pan over medium heat. Brown chicken on all sides, then remove and set aside.

In the same pan, sauté onions, garlic, and scallion whites until softened, then stir in carrots and cabbage, cooking until wilted.

Add noodles, chicken, and sauce to the pan. Toss until evenly coated. Add scallion greens, toss briefly, and serve hot.

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Tips and Variations

Try adding mushrooms, bok choy, or snap peas for extra texture. Swap Lo Mein noodles for spaghetti or udon in a pinch, and adjust the soy sauce balance to your taste.

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Why I Keep Chicken Lo Mein in Rotation

This recipe has earned a permanent spot in my dinner lineup because it’s so adaptable. I can swap in beef, tofu, or shrimp, bulk it up with extra veggies, or use whatever noodles I have. It’s also budget-friendly, great for meal prep, and reheats beautifully, making it just as good the next day.

How to Serve Chicken Lo Mein

Serve it as a standalone meal or pair it with sides like crispy spring rolls or steamed dumplings. A little chili oil or a sprinkle of sesame seeds on top adds the perfect finishing touch.

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but thighs stay juicier and more tender.

Can I make this vegetarian?

Absolutely! Swap the chicken for tofu or simply load up on more vegetables.

What’s the best way to reheat Lo Mein?

A quick toss in a hot skillet with a splash of water will bring it back to life.

Can I freeze Chicken Lo Mein?

It’s best enjoyed fresh or from the fridge, but you can freeze it if needed, just note the noodles may soften slightly.

More Recipes to Try

• Try my Beef Lo Mein for a heartier version of Lo Mein.

• Make my Garlic Butter Fried Rice for another quick, comforting meal.

• My Honey Lemon Chicken is a sweet-savory classic you can make in under 30 minutes.