Chicken Lo Mein is a classic takeout dish we’ve all probably enjoyed. We find, however, that it’s getting harder than ever to get a good lo mein these days! Hence the need for this recipe.
Note:
This post was originally published on November 19, 2019. We have since updated it with clearer instructions, nutrition info, and metric measurements. The recipe itself remains the same. Enjoy!
A Personal Takeout Favorite
Growing up, having Chinese takeout for dinner was an uncommon occurrence. Usually, my mom or dad would prepare dinner.
On the rare occasion that both my parents were too tired or busy to cook, however, we would order from No. 1 Chinese Restaurant. An apt name, because that particular place made some of the best takeout food I’ve ever had.
While you may think the dishes we ordered from the standard takeout menu were similar to what we were eating every night for dinner, nothing could really be further from the truth. Dishes like beef and broccoli, Singapore Mei Fun, and chicken lo mein were a rare treat.
When it came to Chinese takeout, I ALWAYS requested chicken lo mein. It’s still my go-to when I order out these days, but too often, the noodles lack taste / flavor and are soggy or overly greasy.
Which is why I decided to make it myself, with spectacular (if I may say so) results in just 30 minutes.
This is the chicken lo mein that I crave and remember from my childhood—from that hole-in-the-wall joint called No. 1!
If you’re a lo mein fan, give this recipe a try! The key to the deep color of these noodles is dark soy sauce, which you can find at any Chinese grocery store.
Best Noodles for Lo Mein
There are two main noodle options for making lo mein: uncooked lo mein noodles, and cooked lo mein noodles. Both are egg noodles, so they should be yellow in color (note, they may also be labeled “Hokkien Noodles”).
The main difference is that the uncooked noodles must be pre-boiled before stir-frying, while the cooked noodles are ready to go straight into the wok.
You may also see the term “oil noodle” on a package of fresh noodles, with the Chinese characters: 油面. This is also the correct noodle to use! They are often oiled before packaging, to keep the noodles from sticking together.
If using uncooked lo mein noodles, be sure to follow the directions on the package. Boil them until they are just cooked (al dente), dump them into a colander, give them a quick rinse in warm water, and drain thoroughly.
If you find cooked lo mein noodles (readily available today from many Chinese grocery stores), give them a quick rinse in hot water to break up the block of noodles. That’s all the prep needed!
We’ve found that people often confuse lo mein with chow mein, which simply means, “stir-fried noodles.”
Chow mein (炒面 – chǎomiàn) simply means “stir-fried noodles.” When we think of chow mein, we think of Hong Kong Style pan-fried noodles like in our Vegetable Chow Mein, though here in the U.S., many people do tend to think of a softer noodle like lo mein. Because the term “chow mein” has been used so liberally in the West, things can get confusing.
So if you’re still confused about what type of noodle to use, check out our entire post on the how to prepare different types of noodles for lo mein!
Note!
My preferred veggies for this dish include: carrots, cabbage, bean sprouts, and scallions. This is the combination I remember from my favorite lo mein growing up. I think it offers the perfect mix of textures and flavors, and adding freshness and crunch without overpowering the dish.
If you prefer, you can also add other common vegetables like red bell pepper, mushrooms, and snow peas.
Chicken Lo Mein Recipe Instructions
Determine whether your lo mein noodles are raw or pre-cooked. If raw, you will need to boil them before stir-frying. If pre-cooked, let the noodles come up to room temperature. See our post on how to prepare lo mein noodles for more detailed instructions.
In a medium bowl, combine the chicken with the cornstarch, water, oil, and oyster sauce. I prefer using boneless skinless chicken thighs in this recipe, but you can also use boneless skinless chicken breast if you prefer.
In a separate bowl, make the sauce mixture by combining the hot water, salt, and sugar until the salt and sugar are dissolved. Then add the light soy sauce, dark soy sauce, sesame oil, and white pepper.
In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok and set aside.
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry the vegetables on high heat for a minute and add the wine in a circle around the perimeter of the wok.
Add the noodles and chicken back to the wok. Add the sauce mixture you made earlier on top of the noodles, and mix well from the bottom up for about 30 seconds.
Then reduce the heat to medium and cover the wok for one minute. Remove the cover and stir-fry the noodles. If the noodles are looking dry, add 1/4 cup of water or stock and continue stir-frying until they’re loose, slippery-looking, and heated through. Add the bean sprouts and scallions.
Stir-fry for one more minute…
And serve your home-cooked Chicken Lo Mein!
For more lo mein recipes, check out our beef lo mein, vegetable lo mein, and shrimp lo mein.
Note: Nutrition information in recipe card below is for 1/6 of the recipe (1 serving). Total time to prepare the recipe does not include time to boil noodles. If using uncooked lo mein, add another 10-15 mins to your prep time. Store any leftovers in an airtight container. The best way to reheat is in the microwave.
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Recipe
Restaurant-Style Chicken Lo Mein
Ingredients
- 1 pound fresh lo mein egg noodles
- 8 oz. boneless skinless chicken thighs (or chicken breast, cut into thin strips)
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons oil (plus more for cooking)
- 1 teaspoon oyster sauce
- 2 tablespoons hot water
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon light soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 clove garlic (minced)
- 4 cups cabbage (shredded)
- 2 medium carrots (julienned—about 1 1/2 cups)
- 1 tablespoon shaoxing wine (or dry sherry cooking wine)
- 2 cups mung bean sprouts
- 2 scallions (julienned)
Instructions
- Determine whether your lo mein noodles are raw or pre-cooked. If raw, you will need to boil them before stir-frying. If pre-cooked, let the noodles come up to room temperature. See our post on how to prepare lo mein noodles for more detailed instructions.
- In a medium bowl, combine the chicken with the cornstarch, water, oil, and oyster sauce.
- In a separate bowl, make the sauce mixture by combining the hot water, salt, and sugar until the salt and sugar are dissolved. Then add the light soy sauce, dark soy sauce, sesame oil, and white pepper.
- In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
- Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
- Add the noodles and chicken back to the wok. Add the sauce mixture you made earlier on top of the noodles, and mix well from the bottom up for about 30 seconds.
- Then reduce the heat to medium and cover the wok for one minute. Remove the cover and stir-fry the noodles. If the noodles are looking dry, add 1/4 cup of water or stock and continue stir-frying until they're loose, slippery-looking, and heated through. Add the bean sprouts and scallions. Stir-fry for one more minute and serve.
Nutrition Facts
Note: This recipe was originally published on our blog on August 22, 2016. We have updated it with nutrition information, metric measurements, and clearer instructions. The recipe remains the same. Enjoy!
