Introduction

Remember those Friday nights when you’d crave that comforting, savory chicken lo mein from your favorite takeout spot? That delightful mix of tender chicken, crisp veggies, and perfectly coated noodles always hit the spot. Well, get ready to recreate that magic right in your own kitchen! This takeout-style Chicken Lo Mein recipe is so incredibly easy and surprisingly quick, you’ll wonder why you ever waited for delivery. It’s the kind of meal that fills your home with an irresistible aroma and brings smiles to everyone’s faces. Let’s get cooking!

Why You’ll Love This Recipe

Fast: You can have this delicious meal on your table in under 30 minutes, perfect for busy weeknights.
Easy: Simple steps and readily available ingredients make this recipe a breeze, even for beginner cooks.
Giftable: While not exactly a baked good, this lo mein is so crowd-pleasing, it’s the perfect dish to bring to a potluck or a friend’s house for dinner.
Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores the classic flavors of chicken lo mein.

Ingredients

Gathering your ingredients is the first step to lo mein success! Here’s what you’ll need:

1 lb fresh lo mein noodles (or spaghetti): Fresh noodles have the best texture, but regular spaghetti works in a pinch!
8 oz boneless, skinless chicken thighs or breast, thinly sliced: Thighs tend to stay more tender, but breast is great too! Slice them nice and thin for quick cooking.
2 tsp cornstarch: This little secret weapon helps tenderize the chicken and creates a lovely sauce base.
2 tsp water: To mix with the cornstarch for our chicken marinade.
2 tsp oil, plus extra for cooking: Your favorite cooking oil will do – canola, vegetable, or even peanut oil.
1 tsp oyster sauce (optional, or substitute with 1 tsp soy sauce + ¼ tsp sugar): Oyster sauce adds that signature umami depth. If you don’t have it, no worries!
2 tbsp hot water: To help dissolve the sauces and create our flavor-packed sauce.
⅛ tsp salt: Just a pinch to enhance all those lovely flavors.
⅛ tsp sugar: A touch of sweetness balances the savory notes.
1 tbsp light soy sauce: For that classic salty, savory base.
4 tsp dark soy sauce: This is key for that beautiful rich color and deeper flavor.
1 tsp sesame oil: A drizzle of this adds a wonderful nutty aroma and flavor.
⅛ tsp ground white pepper: A subtle warmth that’s classic in Asian cooking.
1 garlic clove, finely minced: Fresh garlic is a must for that fragrant punch!
4 cups shredded cabbage: Adds a lovely crunch and freshness.
2 medium carrots, julienned (about 1½ cups): For a pop of color and a touch of sweetness.
2 cups mung bean sprouts: These add a delightful crisp texture.
2 scallions, cut into thin strips: For a fresh, oniony garnish right at the end.
¼ cup chicken broth or water (optional, for loosening noodles): Sometimes noodles can get a bit clingy, and this is your savior!

How to Make It

Let’s get this party started! It’s easier than you think:

Get the Cornstarch Ready: In a small bowl, whisk together the cornstarch and 2 tsp of water until it forms a smooth slurry. Set this aside.
Mix Your Magic Sauce: In another small bowl, whisk together the oyster sauce (if you’re using it), 2 tbsp of hot water, salt, sugar, light soy sauce, dark soy sauce, sesame oil, and white pepper. This is your flavor powerhouse!
Marinate the Chicken: Pop your thinly sliced chicken into a bowl. Pour the cornstarch mixture over the chicken and give it a good toss to coat every piece. This helps make it tender and gives the sauce something to cling to.
Sear That Chicken: Heat about 2 tsp of oil in your wok or a large skillet over high heat. You want it nice and hot, shimmering. Add the chicken and stir-fry it until it’s nicely browned and cooked all the way through, which should only take about 3-4 minutes. Once cooked, scoop the chicken out and set it aside.
Fragrant Garlic Time: Add a tiny bit more oil to the wok if it looks dry. Toss in your minced garlic and stir-fry for just about 30 seconds until you can smell that amazing aroma. Don’t let it burn!
Veggie Power: Now add the shredded cabbage and julienned carrots to the wok. Stir-fry them for 2-3 minutes. You want them to be tender-crisp – still with a little bite!
Sprout Surprise: Toss in the mung bean sprouts and stir-fry for just 1 minute. They cook super fast!
Noodle Time! Add your cooked noodles (we’ll get to that in a sec!) to the wok with the veggies. Pour that delicious sauce mixture you made earlier all over everything.
Bring It All Together: Add the cooked chicken back into the wok. Now, toss, toss, toss! Make sure everything is beautifully coated with the sauce and the noodles are separated. If your noodles are being a bit stubborn and sticking together, now’s the time to add that ¼ cup of chicken broth or water to help loosen them up.
Final Sizzle: Stir-fry for another 1-2 minutes. You want the noodles to be heated through and the sauce to thicken up just a little bit, coating everything in glorious flavor.
Green Goodness: Stir in those fresh scallion strips right at the end. They add a lovely pop of color and a fresh, oniony bite.
Serve and Enjoy! Dish it up immediately while it’s hot and steamy. Your amazing homemade lo mein is ready to be devoured!

Quick Tip for Noodles:

If you’re using fresh lo mein noodles, cook them according to package directions until al dente. If you’re using spaghetti, cook it a minute less than usual so it doesn’t get mushy in the wok.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a great canvas for your creativity! Here are some ideas:

Protein Swaps: Don’t eat chicken? No problem! Thinly sliced pork loin, beef sirloin, or even shrimp would be delicious. For a vegetarian option, try firm tofu or tempeh, pressed and cubed.
Veggie Variety: Feel free to toss in other quick-cooking veggies like broccoli florets, snow peas, bell peppers (sliced thinly), or even some mushrooms. Just add them in with the cabbage and carrots.
Spice It Up: Love a little heat? Add a pinch of red pepper flakes to the sauce, or a drizzle of sriracha at the end.
Nutty Crunch: For a delightful textural contrast, sprinkle some toasted cashews or peanuts over the finished dish.
Gluten-Free Option: Use gluten-free noodles (like rice noodles or GF spaghetti) and ensure your soy sauce is gluten-free.

Tips for Success

A few little tricks can make your lo mein journey even smoother:

Prep Everything First: The stir-frying process is super fast, so having all your ingredients chopped, measured, and ready to go before you start cooking is essential. This is called “mise en place” and it makes a huge difference!
Don’t Crowd the Pan: If your wok or skillet isn’t big enough, cook the chicken in batches. Overcrowding will steam the chicken instead of searing it, and you won’t get that lovely browned flavor.
High Heat is Your Friend: For that authentic stir-fry texture and quick cooking, use high heat. Keep everything moving to prevent burning.
Prep Ahead: You can slice your chicken, julienne your carrots, and mince your garlic up to a day in advance and store them in airtight containers in the fridge. The sauce can also be mixed ahead of time.
Noodle Hydration: If you’re using dried noodles, a quick rinse under cool water after cooking can prevent them from clumping too much before they hit the wok.

How to Store It

Leftovers are always a good thing, especially when they’re this tasty!

Store any leftover Chicken Lo Mein in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, you can do so gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen things up. Microwaving is also an option, but be careful not to overcook the noodles!

FAQs

Can I use different vegetables? Absolutely! Feel free to add or substitute vegetables like broccoli, bell peppers, snow peas, or mushrooms. Just make sure to cut them into manageable, stir-fry-friendly sizes.
How do I get the noodles to not stick together? Make sure to cook your noodles just until al dente. Rinsing them briefly under cool water after draining can also help. Adding a little chicken broth or water to the wok when you add the sauce (as mentioned in step 9) is usually the easiest fix!
Is oyster sauce really necessary? While oyster sauce adds a wonderful depth of flavor, it’s not strictly necessary. The substitute of soy sauce and sugar, along with the other sauce ingredients, will still give you a delicious result.
Can I make this recipe vegetarian or vegan? Yes! For a vegetarian version, replace the chicken with firm tofu or tempeh. For a vegan version, use tofu or tempeh and ensure you use a vegan-friendly soy sauce and skip the oyster sauce entirely, relying on the other sauce ingredients for flavor.

Easy Takeout-Style Chicken Lo Mein

This easy and quick takeout-style Chicken Lo Mein recipe recreates the comforting flavors of your favorite Chinese restaurant dish right in your own kitchen. Perfect for busy weeknights, it features tender chicken, crisp vegetables, and perfectly coated noodles.

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Prep Time 15

Cook Time 15

Servings 4 servings

Equipment

Wok or large skillet
Small bowls for cornstarch slurry and sauce

Ingredients

Noodles

1 lb fresh lo mein noodles (or spaghetti) Fresh noodles have the best texture, but regular spaghetti works in a pinch!

Chicken & Marinade

8 oz boneless, skinless chicken thighs or breast thinly sliced
2 tsp cornstarch
2 tsp water for cornstarch slurry
2 tsp oil plus extra for cooking

Sauce

1 tsp oyster sauce optional, or substitute with 1 tsp soy sauce + ¼ tsp sugar
2 tbsp hot water
0.125 tsp salt
0.125 tsp sugar
1 tbsp light soy sauce
4 tsp dark soy sauce
1 tsp sesame oil
0.125 tsp ground white pepper

Vegetables & Aromatics

1 garlic clove finely minced
4 cups shredded cabbage
2 medium carrots julienned (about 1½ cups)
2 cups mung bean sprouts
2 scallions cut into thin strips

Optional for Loosening Noodles

0.25 cup chicken broth or water

Instructions

Get the Cornstarch Ready: In a small bowl, whisk together the cornstarch and 2 tsp of water until it forms a smooth slurry. Set this aside.
Mix Your Magic Sauce: In another small bowl, whisk together the oyster sauce (if you're using it), 2 tbsp of hot water, salt, sugar, light soy sauce, dark soy sauce, sesame oil, and white pepper. This is your flavor powerhouse!
Marinate the Chicken: Pop your thinly sliced chicken into a bowl. Pour the cornstarch mixture over the chicken and give it a good toss to coat every piece. This helps make it tender and gives the sauce something to cling to.
Sear That Chicken: Heat about 2 tsp of oil in your wok or a large skillet over high heat. You want it nice and hot, shimmering. Add the chicken and stir-fry it until it's nicely browned and cooked all the way through, which should only take about 3-4 minutes. Once cooked, scoop the chicken out and set it aside.
Fragrant Garlic Time: Add a tiny bit more oil to the wok if it looks dry. Toss in your minced garlic and stir-fry for just about 30 seconds until you can smell that amazing aroma. Don't let it burn!
Veggie Power: Now add the shredded cabbage and julienned carrots to the wok. Stir-fry them for 2-3 minutes. You want them to be tender-crisp – still with a little bite!
Sprout Surprise: Toss in the mung bean sprouts and stir-fry for just 1 minute. They cook super fast!
Noodle Time! Add your cooked noodles (we'll get to that in a sec!) to the wok with the veggies. Pour that delicious sauce mixture you made earlier all over everything.
Bring It All Together: Add the cooked chicken back into the wok. Now, toss, toss, toss! Make sure everything is beautifully coated with the sauce and the noodles are separated. If your noodles are being a bit stubborn and sticking together, now's the time to add that ¼ cup of chicken broth or water to help loosen them up.
Final Sizzle: Stir-fry for another 1-2 minutes. You want the noodles to be heated through and the sauce to thicken up just a little bit, coating everything in glorious flavor.
Green Goodness: Stir in those fresh scallion strips right at the end. They add a lovely pop of color and a fresh, oniony bite.
Serve and Enjoy! Dish it up immediately while it's hot and steamy. Your amazing homemade lo mein is ready to be devoured!

Notes

Prep everything before you start cooking as the stir-frying process is very fast. High heat is essential for authentic stir-fry texture. Ingredients can be prepped a day in advance. If using dried noodles, a quick rinse after cooking can prevent clumping.