Name: Restaurant-Style Chicken Lo Mein Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
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; 2 cups mung bean sprouts; 2 scallions (julienned)

If you’re craving the warm, comforting flavors of a takeout favorite but want to make it right in your own kitchen, this Restaurant-Style Chicken Lo Mein Recipe is exactly what you need. It’s one of those dishes that feels indulgent and special but comes together surprisingly quickly. I absolutely love how this turns out every single time — the noodles are perfectly tender, the chicken juicy and flavorful, and the veggies add just the right crunch. Stick with me, and you’ll have this classic Chinese-American dish at your fingertips anytime!

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Why You’ll Love This Recipe

Authentic Flavors: The balanced mix of soy sauces, oyster sauce, and sesame oil gives it that perfect restaurant vibe.
Quick & Easy: Ready in about 30 minutes with simple steps that even beginners can handle.
Versatile Ingredients: You can swap veggies and proteins to tailor it exactly to your taste.
Family Favorite: My family actually asks for this one regularly, which says a lot!

Two white bowls with blue patterns on the edges hold a serving of stir-fried noodles. The dish has multiple layers: a base of dark brown soy-coated noodles entwined with thin strips of orange carrots, white onions, and light green vegetables. Small pieces of cooked brown meat are scattered throughout. Both bowls are placed on a soft beige cloth on a white marbled surface. A pair of red and cream chopsticks rest near the bowls. photo taken with an iphone --ar 2:3 --v 7 - Restaurant-Style Chicken Lo Mein, Chicken Lo Mein recipe, Chinese chicken noodles, homemade lo mein, easy Chinese stir-fry

Ingredients You’ll Need

Each ingredient in this Restaurant-Style Chicken Lo Mein Recipe plays an important role in delivering that authentic flavor and texture. From the tender chicken thighs to the fresh crunchy veggies, you’ll see how everything works beautifully together. Quick tip: try to use fresh lo mein noodles if you can find them — it really makes a difference.

Flat lay of fresh lo mein egg noodles coiled loosely, raw boneless skinless chicken thighs cut into thin strips, a small mound of cornstarch powder in a white ceramic bowl, a small white bowl of water, a small white bowl with clear cooking oil, a small white bowl of dark oyster sauce, a small white bowl of hot water, a few loose grains of salt and sugar beside a small white bowl of light soy sauce, a small white bowl of dark soy sauce, a small white bowl holding sesame oil, a white bowl with finely ground white pepper, one peeled garlic clove, finely minced garlic pile, shredded fresh cabbage heap, two medium carrots julienned, a small white bowl with Shaoxing wine, a pile of fresh mung bean sprouts, two scallions julienned with bright green and white parts visible, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Restaurant-Style Chicken Lo Mein, Chicken Lo Mein recipe, Chinese chicken noodles, homemade lo mein, easy Chinese stir-fry

Fresh lo mein egg noodles: Look for them in the refrigerated section or Asian markets for best texture.
Boneless skinless chicken thighs: Thighs stay juicy and tender; breast works if you prefer leaner meat.
Cornstarch: Helps give the chicken a velvety coating when marinated.
Oyster sauce: Adds depth and umami – don’t skip this!
Light soy sauce: Salty and savory, it’s the backbone of the sauce.
Dark soy sauce: For color and richer flavor.
Sesame oil: Infuses the dish with a nutty aroma that’s unmistakable.
Garlic: Freshly minced is best for punchy flavor.
Cabbage: Shredded cabbage adds crunch and sweetness.
Carrots: Julienned carrots give color and texture.
Shaoxing wine: A Chinese cooking wine that elevates the flavor beautifully; a splash goes a long way.
Mung bean sprouts: Adds freshness and crisp bite right at the end.
Scallions: Julienned scallions finish the dish with a mild onion flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Restaurant-Style Chicken Lo Mein Recipe is how adaptable it is. I’ve tried it with all sorts of tweaks based on what’s in my fridge or how I’m feeling that day. Feel free to make it your own!

Swap the Protein: I’ve made this with shrimp, beef, or even tofu — the cooking times just vary a bit, but the sauce remains amazing.
Use Different Veggies: Bell peppers, snap peas, or baby corn add colorful crunch. My kids love it with broccoli florets.
Spicy Kick: Add a teaspoon of chili garlic sauce or fresh sliced chilies for some heat — it wakes up the whole dish!
Gluten-Free Option: Substitute tamari for soy sauce and check your noodles to keep it gluten-free.

How to Make Restaurant-Style Chicken Lo Mein Recipe

Step 1: Prep Your Noodles and Chicken

The first key to nailing this restaurant-style chicken lo mein recipe is proper noodle prep. If your lo mein noodles are raw, boil them just until tender—don’t overcook because they’ll finish cooking in the wok. If they’re pre-cooked, let them come to room temperature so they stir-fry evenly. Meanwhile, toss the chicken strips with cornstarch, water, oil, and oyster sauce to get that velvety coating that locks in juiciness.

Step 2: Whip Up That Incredible Sauce

While the chicken marinates, mix your sauce. Combine hot water, salt, and sugar first to dissolve the solids—that little trick makes the sauce smoother and keeps all the flavors bright. Then stir in your light soy sauce, dark soy sauce, fragrant sesame oil, and a pinch of white pepper. This sauce is where all the magic lives!

Step 3: Sear Chicken and Sauté the Veggies

Heat the wok on high and add oil. Sear the chicken strips quickly until they get a nice browned edge but are still juicy inside, then set them aside. Use fresh oil to start cooking the garlic—just a quick 10 seconds until fragrant—then toss in your shredded cabbage and julienned carrots. Stir-fry on high heat to keep that snap, and add the Shaoxing wine around the edges to lift the flavors and deglaze the pan.

Step 4: Bring It All Together

Throw the chicken and noodles back into the wok. Pour your sauce over the top, then mix everything thoroughly from the bottom up to make sure every bit gets coated and heated evenly. Cover the wok at medium heat for just one minute to let everything meld. If your noodles start to look dry, add a splash of water or stock and keep stir-frying until they’re perfectly slippery and heated through. Finish with fresh mung bean sprouts and scallions for that final fresh crunch before serving!

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Pro Tips for Making Restaurant-Style Chicken Lo Mein Recipe

Noodle Timing: Don’t overboil the noodles—al dente is perfect because they keep cooking in the wok.
High Heat Stir-Fry: Keep your wok screaming hot for that signature sear and wok hei flavor.
Layer Flavors: Marinate the chicken separately and add fresh garlic last minute so it doesn’t burn.
Sauce Balance: Taste and adjust; a little more soy or sugar can tweak it perfectly to your liking.

How to Serve Restaurant-Style Chicken Lo Mein Recipe

A bowl of noodles sits on a white marbled surface, filled with thick, orange-brown noodles mixed with thin white and light tan vegetables, all coated in a shiny sauce. A woman's hand is holding red chopsticks lifting a tangled cluster of noodles with bits of vegetables and darker brown mushroom-like pieces peeking through. In the background, another bowl filled with the same noodle dish is slightly blurred. The bowls are white with a blue speckled pattern on the outside, and a wooden cutting board with some green onion is faintly seen behind them. photo taken with an iphone --ar 2:3 --v 7 - Restaurant-Style Chicken Lo Mein, Chicken Lo Mein recipe, Chinese chicken noodles, homemade lo mein, easy Chinese stir-fry

Garnishes

I love sprinkling chopped scallions or even a handful of toasted sesame seeds right before serving — it adds a fresh, toasty flavor that rounds out the dish beautifully. A drizzle of extra sesame oil or a squeeze of lime can also add nice brightness if you’re feeling adventurous.

Side Dishes

For sides, steamed dumplings or hot and sour soup go perfectly with this lo mein. Sometimes I like to serve it alongside a simple cucumber salad with rice vinegar and chili flakes to add a refreshing contrast.

Creative Ways to Present

For dinner parties, I’ve served this chicken lo mein in individual bowls topped with crispy fried shallots and tiny herb sprigs—it looks impressive but is super simple. Or try layering the noodles in a big family-style platter with colorful vegetable garnishes for an inviting centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover chicken lo mein keeps well in an airtight container in the fridge for up to 3 days. I always separate any extra sauce and add it when reheating to keep the noodles from drying out.

Freezing

I personally don’t recommend freezing lo mein because the noodles can get mushy upon thawing, but if you must, freeze in a shallow container and thaw overnight in the fridge before reheating gently.

Reheating

To reheat, I like to warm the lo mein in a skillet over medium heat with a splash of water or broth to help loosen the noodles. Avoid microwaving whenever possible — stir-frying revives the texture best!

FAQs

Can I use chicken breast instead of thighs in this recipe?

Absolutely! Chicken breast works well too, but thighs tend to stay juicier and more tender during the high-heat cooking process. If you use breast meat, thinly slice it and don’t overcook to keep it moist.
What if I can’t find fresh lo mein noodles?

No worries — you can use dried egg noodles or spaghetti as a substitute. Just follow package instructions for boiling, but be careful not to overcook because they’ll stir-fry further.
How spicy is this recipe? Can I add heat?

This recipe is mild by default, focusing on savory and slightly sweet flavors. If you want to add heat, mixing in chili garlic sauce, crushed red pepper, or fresh chilies during stir-frying works great.
Can I make this recipe vegetarian?

Yes! Swap the chicken for firm tofu or extra mushrooms, and use vegetarian oyster sauce or hoisin sauce instead. Just stir-fry your protein and veggies as usual.
How do I avoid soggy noodles?

Don’t overboil the noodles initially and make sure your wok is hot when stir-frying. Also, adding a splash of water gradually to loosen the noodles prevents them from becoming mushy.

Final Thoughts

This Restaurant-Style Chicken Lo Mein Recipe is a game changer for those nights when you want homemade comfort food without fuss. I love the way the flavors come together so beautifully, and it’s become my go-to when I want that perfect blend of tender chicken, savory sauce, and fresh veggies all in one bowl. Give this recipe a try—you’ll find it’s easier and tastier than you ever thought possible. Trust me, once you make it, you’ll want to keep it in your regular lineup!