Oh my goodness. I don’t think I’ve been this excited to tell you about a recipe in a long time. Meet my take on Easy Chicken Lo Mein recipe.
Easy Chicken Lo Mein is deliciously simple, and everything is cooked super quick. Actually, I spend more time prepping than actually cooking. Way better than takeout.
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.
CHICKEN LO MEIN INGREDIENTS:
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.
You’ll need:
- Lo Mein egg noodles (read below)
- Vegetable oil
- Chicken breast
- Garlic, minced
- Fresh ginger
- Carrots
- Mushrooms
- Bell pepper
- Snow peas
- Baby bok choy
- Scallions
- Lo Mein sauce (continue reading below for more details about the sauce)
WHAT KIND OF NOODLES ARE USED IN LO MEIN?
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.
WHAT IS LO MEIN SAUCE MADE OF?
The sauce is pretty easy to make, and it taste 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 fries.
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You’ll need:
- Soy sauce (all-purpose)
- Oyster sauce
- Shaoxing Chinese wine (see notes)
- Cornstarch
- Sugar
- Sesame oil
- Ground white pepper (see notes)
HOW TO MAKE CHICKEN LO MEIN
- Cook the noodles according to package directions. Drain and set aside.
- In a small bowl, whisk all the sauce ingredients together. Set aside.
- Add 2 tablespoons of sauce to the chicken. Set aside.
- Cook the chicken or until it 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. Sauté the veggies.
- Stir in cooked noodles and cooked chicken, ½ cup of 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.
LOOKING FOR MORE TAKE-OUT RECIPES?
- Easy Instant Pot Beef and Broccoli [Video]
- Easy Instant Pot Mongolian Beef
- Easy Instant Pot Teriyaki Chicken
- Easy Instant Pot Orange Chicken
- Easy Kung Pao Pork Chops
- Orange Ginger Chicken Breasts
- Instant Pot Korean Kimchi Chicken
Easy Chicken Lo Mein
Ingredients
- 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)
- 1/2 cup soy sauce (all-purpose)
- ½ cup oyster sauce
- ¼ cup Shaoxing Chinese wine (see notes)
- ¼ cup cornstarch
- 1 tablespoon sugar
- 2 tablespoons sesame oil
- ½ - 1 teaspoon ground pepper (see notes)
Instructions
- 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.
Nutrition
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- Stir-Fry Pan
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- Kitchen Tongs
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- Dark Soy Sauce
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- Chef Knife
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Originally posted March 2017, photos replaced in March 2020 and post content edited to add more helpful information, no change to the recipe.
