I make this Takeout Style Chicken Lo Mein when I want glossy, saucy noodles loaded with juicy chicken and crisp veggies that rival my favorite takeout spot. It’s fast, satisfying, and always disappears faster than I expect.
I’m obsessed with this Super Easy Chicken Lo Mein because it hits that takeout craving without the sad delivery wait. I love the slippery, chewy Chinese egg noodles tangled with juicy chicken and crisp bits of veggie in a glossy, savory sauce that clings to every bite.
And honestly, I want dinner that feels fast, loud, and satisfying, not fussy. This is the kind of noodle bowl I keep stealing extra forkfuls from straight out of the pan.
But the best part? It tastes like my favorite corner spot, only fresher, saucier, and exactly how I like it.
Total weeknight noodle fix.
Ingredients
- Lo mein noodles make it cozy, chewy, and way better than sad takeout.
- Chicken brings the protein, so it actually feels like a real dinner.
- Vegetable oil helps everything sizzle fast without getting heavy or greasy.
- Garlic and ginger wake up the pan with that classic noodle-shop smell.
- Bell pepper adds color, crunch, and a little sweet bite.
- Carrot keeps things fresh, slightly sweet, and honestly pretty healthy.
- Bean sprouts give that crisp snap you’ll miss if they’re gone.
- Green onions add freshness at the end.
Simple, but they matter.
- Soy sauce and oyster sauce make it savory, glossy, and totally craveable.
- Plus, sesame oil adds that nutty finish that makes it taste legit.
Ingredient Quantities
- 12 ounces Chinese egg noodles or lo mein noodles
- 1 pound boneless skinless chicken breasts, thinly sliced across the grain
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 small red or green bell pepper, thinly sliced
- 1 medium carrot, julienned or cut into thin matchsticks
- 1 cup bean sprouts, rinsed and drained
- 3 green onions, sliced on the diagonal
- 3 tablespoons soy sauce (reduced sodium preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry, optional
- 1 teaspoon sesame oil
- 1/4 cup chicken broth or water
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Salt and freshly ground black pepper, to taste
- Sesame seeds, for garnish (optional)
How to Make this
1. Cook 12 ounces Chinese egg noodles according to package directions until al dente, drain, toss with a little oil to prevent sticking, and set aside.
2. Whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine or dry sherry if using, 1 teaspoon sesame oil, 1/4 cup chicken broth or water, 1 teaspoon granulated sugar, and the cornstarch slurry; set the sauce aside.
3. Season 1 pound thinly sliced boneless skinless chicken breasts with salt and pepper.
4. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium high heat until shimmering.
5. Add the chicken in a single layer and stir fry until just cooked through and lightly browned, about 3 to 5 minutes; remove the chicken and set aside.
6. Add a bit more oil if needed, then stir fry 2 cloves minced garlic and 1 teaspoon minced fresh ginger for about 30 seconds until fragrant.
7. Add 1 small thinly sliced bell pepper and 1 medium julienned carrot and stir fry 2 to 3 minutes until crisp tender.
8. Return the chicken to the wok along with the cooked noodles, 1 cup rinsed bean sprouts, and 3 sliced green onions; pour the prepared sauce over everything.
9. Toss constantly until the sauce thickens and coats the noodles and ingredients, about 1 to 2 minutes; adjust seasoning with salt and pepper to taste.
10. Drizzle a little extra sesame oil if desired, garnish with sesame seeds, and serve immediately.
Equipment Needed
1. Large pot for boiling noodles
2. Colander or sieve for draining noodles
3. Large wok or heavy skillet for stir frying
4. Cutting board
5. Sharp chef knife
6. Measuring spoons and measuring cups
7. Large mixing bowl and a whisk or fork for the sauce
8. Tongs or long-handled spatula for tossing and serving
FAQ
Super Easy Chicken Lo Mein Recipe Substitutions and Variations
- Chinese egg noodles: substitute with fresh or dried spaghetti, udon noodles, or thin rice noodles for a gluten free option.
- Boneless chicken breasts: substitute with thinly sliced pork, peeled shrimp, or firm tofu for a vegetarian version.
- Soy sauce: substitute with tamari for gluten free, coconut aminos for lower sodium and soy free, or light soy plus a pinch of salt.
- Oyster sauce: substitute with hoisin sauce for sweetness, mushroom stir fry sauce for a vegetarian umami, or a mix of soy sauce and a little brown sugar.
Pro Tips
– Par cook the noodles slightly under al dente so they finish perfectly when tossed with the hot sauce. Rinse quickly in warm water if they start sticking, then toss with a teaspoon of oil to keep them loose.
– For extra tender, silky chicken, toss the slices with a teaspoon of cornstarch and a splash of soy or rice wine about 10 minutes before cooking. It creates a thin protective coating that keeps the meat juicy when stir frying.
– Keep your wok or skillet very hot and work in batches if needed. Crowding the pan cools it down and causes steaming instead of quick browning, which robs the dish of texture and flavor.
– Add sesame oil and the cornstarch slurry at the very end. The sesame oil gives a bright aromatic lift, and the slurry thickens quickly without turning gluey if you toss constantly and remove from heat as soon as the sauce clings to the noodles.
Super Easy Chicken Lo Mein Recipe
I make this Takeout Style Chicken Lo Mein when I want glossy, saucy noodles loaded with juicy chicken and crisp veggies that rival my favorite takeout spot. It’s fast, satisfying, and always disappears faster than I expect.
4
servings
618
kcal
Equipment: 1. Large pot for boiling noodles
2. Colander or sieve for draining noodles
3. Large wok or heavy skillet for stir frying
4. Cutting board
5. Sharp chef knife
6. Measuring spoons and measuring cups
7. Large mixing bowl and a whisk or fork for the sauce
8. Tongs or long-handled spatula for tossing and serving
Ingredients
12 ounces Chinese egg noodles or lo mein noodles
1 pound boneless skinless chicken breasts, thinly sliced across the grain
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 small red or green bell pepper, thinly sliced
1 medium carrot, julienned or cut into thin matchsticks
1 cup bean sprouts, rinsed and drained
3 green onions, sliced on the diagonal
3 tablespoons soy sauce (reduced sodium preferred)
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine or dry sherry, optional
1 teaspoon sesame oil
1/4 cup chicken broth or water
1 teaspoon granulated sugar
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Salt and freshly ground black pepper, to taste
Sesame seeds, for garnish (optional)
Directions
- Cook 12 ounces Chinese egg noodles according to package directions until al dente, drain, toss with a little oil to prevent sticking, and set aside.
- Whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine or dry sherry if using, 1 teaspoon sesame oil, 1/4 cup chicken broth or water, 1 teaspoon granulated sugar, and the cornstarch slurry; set the sauce aside.
- Season 1 pound thinly sliced boneless skinless chicken breasts with salt and pepper.
- Heat 2 tablespoons vegetable oil in a large wok or skillet over medium high heat until shimmering.
- Add the chicken in a single layer and stir fry until just cooked through and lightly browned, about 3 to 5 minutes; remove the chicken and set aside.
- Add a bit more oil if needed, then stir fry 2 cloves minced garlic and 1 teaspoon minced fresh ginger for about 30 seconds until fragrant.
- Add 1 small thinly sliced bell pepper and 1 medium julienned carrot and stir fry 2 to 3 minutes until crisp tender.
- Return the chicken to the wok along with the cooked noodles, 1 cup rinsed bean sprouts, and 3 sliced green onions; pour the prepared sauce over everything.
- Toss constantly until the sauce thickens and coats the noodles and ingredients, about 1 to 2 minutes; adjust seasoning with salt and pepper to taste.
- Drizzle a little extra sesame oil if desired, garnish with sesame seeds, and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 327g
- Total number of serves: 4
- Calories: 618kcal
- Fat: 15.5g
- Saturated Fat: 3.6g
- Trans Fat: 0g
- Polyunsaturated: 5g
- Monounsaturated: 7.5g
- Cholesterol: 96.5mg
- Sodium: 683mg
- Potassium: 583mg
- Carbohydrates: 66.3g
- Fiber: 4.3g
- Sugar: 4g
- Protein: 46.3g
- Vitamin A: 3050IU
- Vitamin C: 28mg
- Calcium: 55mg
- Iron: 3.3mg
