Description

This Restaurant-Style Chicken Lo Mein recipe delivers a flavorful and satisfying Asian-inspired dish that’s easy to prepare at home. Featuring tender chicken thigh strips stir-fried with fresh vegetables and egg noodles in a savory soy-based sauce, this lo mein is packed with vibrant flavors and a perfect balance of textures. Ideal for a quick weeknight dinner, it rivals takeout with homemade freshness and control over ingredients.

Ingredients

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Noodles

1 pound fresh lo mein egg noodles

Chicken Marinade

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

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

Vegetables & Aromatics

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)

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Instructions

Prepare the Noodles: Determine whether your lo mein noodles are raw or pre-cooked. If raw, boil them according to package instructions until al dente, then drain and set aside to cool. If pre-cooked, bring them to room temperature before stir-frying for best texture.
Marinate the Chicken: In a medium bowl, combine the chicken strips with cornstarch, water, oil, and oyster sauce. Mix well to coat the chicken evenly and let it marinate for a few minutes to tenderize and flavor the meat.
Make the Sauce: In a separate bowl, dissolve salt and sugar in hot water. Once dissolved, add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir well to combine all the flavors into a smooth, savory sauce.
Sear the Chicken: Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken and sear for 2-3 minutes until browned and cooked through. Remove the chicken from the wok and set aside.
Stir-Fry Vegetables and Aromatics: Add another 2 tablespoons of oil to the wok. Add minced garlic and stir for 10 seconds to release aroma. Then add shredded cabbage and julienned carrots. Stir-fry on high heat for about 1 minute. Pour shaoxing wine around the perimeter of the wok to deglaze and add depth.
Combine Noodles, Chicken, and Sauce: Return the noodles and chicken to the wok. Pour the sauce mixture evenly over the noodles. Mix thoroughly from the bottom up for about 30 seconds to coat everything evenly in the sauce.
Steam the Lo Mein: Reduce heat to medium and cover the wok for 1 minute to let the ingredients steam and flavors meld together.
Finish Stir-Frying: Remove the lid and continue to stir-fry. If the noodles look dry, add 1/4 cup of water or stock and continue stir-frying until noodles are loose, slippery, and thoroughly heated.
Add Bean Sprouts and Scallions: Stir in mung bean sprouts and julienned scallions. Stir-fry for an additional minute to combine and warm through.
Serve: Transfer the chicken lo mein to plates or a serving platter and serve immediately while hot and flavorful.

Notes

This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.
Using fresh lo mein noodles provides the best texture, but dried noodles can be substituted with appropriate boiling and cooking adjustments.
Shaoxing wine can be replaced with dry sherry or omitted if unavailable.
For a spicier version, add chili oil or crushed red pepper flakes during stir-frying.
Feel free to substitute chicken thighs with chicken breasts or tofu for variation.

Nutrition

Serving Size: 1 serving
Calories: 306 kcal
Sugar: 4 g
Sodium: 502 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 58 mg