Chicken Lo Mein Noodles

Chicken Lo Mein is my answer whenever I need a weeknight dinner that feels a little special but still friendly and easy. This recipe brings together tender chicken, crisp vegetables, and slurp-worthy noodles in a glossy, savory sauce that tastes just like your favorite takeout but fresher and with ingredients you trust.

My family begs for this when they spot snow peas at the market and even leftovers vanish by lunch the next day.

Ingredients

• Lo mein or spaghetti noodles: the perfect chewy base for soaking up the sauce choose firm dry noodles without cracks for best texture
• Boneless skinless chicken breasts: sliced thinly for quick cooking and tenderness buy fresh and plump pieces for juiciness
• Soy sauce: infuses the chicken and brings umami look for naturally brewed low sodium versions if desired
• Cornstarch: a touch coats the chicken and locks in moisture sticking to it like a flavor shield
• Vegetable oil: neutral high smoke point and lets the veggies shine pick a fresh oil with no off smell
• Red bell pepper: offers sweetness and vibrant color find shiny heavy peppers with tight skin
• Shredded carrots: add faint earthy crunch and pretty color look for firm and deep orange carrots
• Snap peas or snow peas: bring a sweet snap pick pods that look plump but not wrinkled
• Green onions: for a finishing fresh bite select stalks with crisp greens and white ends
• Oyster sauce: essential for depth and that signature lo mein taste go for one with few additives
• Hoisin sauce: adds a gentle tang and sweetness check that it is not overly thick for easier mixing
• Sesame oil: for a toasty aroma always use toasted sesame oil and add it at the end
• Brown sugar: a little sweetness to balance salty notes use soft and lumpfree brown sugar
• Minced garlic: fresh or jarred but fresh is best for punchy flavor avoid sprouted cloves
• Fresh ginger: brings peppery zing use firm smooth knobs scrape off skin with a spoon before grating
• Chicken broth or water: enriches and loosens up the sauce pick low sodium so the sauce is not too salty

Instructions

Cook the Noodles:

Boil a large pot of water add the noodles and stir gently cook just until al dente about 6 minutes or as package directs drain promptly and rinse under cool water to halt cooking then toss lightly with oil to prevent sticking

Marinate the Chicken:

In a bowl combine the sliced chicken with soy sauce and cornstarch toss thoroughly until each piece has a thin coating let rest at room temperature for 10 minutes so the flavors can penetrate

Brown the Chicken:

Heat a large nonstick skillet or wok on medium high add a splash of vegetable oil and wait until it shimmers spread the chicken in a single layer avoid crowding cook undisturbed for 2 minutes to sear flip and stir fry until golden and cooked through about 3 more minutes transfer to a plate

Stir Fry the Vegetables:

Add a little more oil to the hot pan then scatter in the peppers carrots and snap peas toss and stir for 2 to 3 minutes until veggies are vibrant yet still crisp tender this keeps their flavor fresh

Whisk the Sauce:

In a measuring cup combine all the sauce ingredients soy sauce oyster sauce hoisin sauce sesame oil brown sugar garlic ginger and chicken broth whisk until smooth with no lumps

Combine and Cook:

Return the chicken to the pan along with cooked noodles pour in the sauce and use tongs to toss everything together keep flipping for 1 to 2 minutes so the sauce thickens and coats every strand and bite

Serve and Garnish:

Mound the lo mein in bowls top each with a shower of sliced green onions and serve right away while piping hot

I am obsessed with the balance that toasted sesame oil brings to this dish one drizzle at the end makes the whole kitchen smell like a noodle shop. I always end up picking extra crunchy snap peas out to snack on before dinner because they are my favorite.

Storage Tips

Keep any leftovers sealed in an airtight container in the refrigerator for up to three days. If the noodles seem sticky when reheating add a splash of water or extra broth to loosen things up. Warm gently on the stovetop or microwave stirring halfway through to distribute the heat evenly.

Ingredient Substitutions

Swap chicken for sliced beef shrimp or even pressed tofu to shake things up or use rotisserie chicken for an even faster dinner. Any firm veg you love will work such as broccoli zucchini or mushrooms just adjust cook time as needed to keep everything crisp.

Serving Suggestions

Serve this lo mein as a complete meal or add a bowl of simple miso soup or a platter of crunchy egg rolls for variety. Sometimes I scatter toasted sesame seeds or a few chili flakes on top for a little extra pop.

Cultural and Historical Context

Lo mein is a Cantonese noodle classic rooted in the street food stalls and home kitchens of southern China. The name means tossed noodles which is exactly the spirit of the dish quick stir fry with noodles and sauce for that signature glossy finish. The American takeout version leans richer and saucier with more protein and veggies.

Seasonal Adaptations

Add sugar snap peas or asparagus in spring for freshness Try snow peas and bok choy in summer for light crunch Swap in cabbage shredded Brussels or mushrooms in fall or winter for heartiness

Success Stories

I have friends who never thought they could skip takeout until they made this lo mein at home now it is their favorite meal prep dish for busy weeks. My own brother times his phone calls so he can swing by the house right as this comes off the stove so he can snag a bowl while it is still steamy.

Freezer Meal Conversion

Prepare the chicken and sauce advance but hold off on cooking the noodles until ready to eat. Freeze in separate airtight containers then thaw in the fridge and finish the stir fry for maximum noodle texture.

Serve hot and savor every bite — this dish is always a favorite at our table.

Recipe FAQs

→ What type of noodles work best for this dish?

Traditional lo mein noodles are ideal, but spaghetti can be used as a substitute if needed.

→ Can I swap chicken for another protein?

Yes, you can use shrimp, beef, tofu, or pork as alternatives to chicken in this dish.

→ How do I keep the vegetables crisp?

Stir-fry vegetables over high heat and avoid overcooking to maintain their crunch and color.

→ Is it possible to prepare this meal ahead?

You can prep and chop the ingredients in advance to streamline the cooking process at mealtime.

→ What can I use if I don’t have oyster sauce?

Substitute extra soy sauce with a dash of sugar, or use hoisin sauce for a similar savory-sweet flavor.