Chicken lo mein is a takeout classic—tender noodles, juicy chicken, and crisp vegetables all tossed in a savory, umami-rich sauce. But here’s the truth: homemade lo mein is even better. Fresher, more flavorful, and ready in under 30 minutes.
This recipe delivers perfectly cooked noodles with that signature silky sauce, tender chicken, and vegetables that still have a satisfying crunch. No mystery ingredients, no delivery fees—just delicious, restaurant-quality lo mein at home.
Instructions
Marinate the Chicken
In a bowl, combine the chicken with soy sauce, cornstarch, and sesame oil. Mix well and let marinate for 15-20 minutes.
Make the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, and chicken broth. In a separate tiny bowl, prepare the cornstarch slurry.
Cook the Noodles
Cook noodles according to package directions until al dente. Drain, rinse with cold water, and drain thoroughly. Toss with 1 teaspoon of oil to prevent sticking. Set aside.
Sear the Chicken
Heat your wok or largest skillet over high heat until smoking. Add 1 tablespoon of oil and swirl to coat. Add the chicken in a single layer. Let sear for 1 minute, then stir-fry until cooked through. Transfer to a plate.
Stir-Fry Vegetables
Add remaining 1 tablespoon oil to the wok. Add garlic and ginger, stir-fry for 30 seconds. Add onion, bell pepper, carrots, and snap peas. Stir-fry for 2-3 minutes until crisp-tender.
Add Noodles and Sauce
Add the cooked noodles and chicken back to the wok. Pour the sauce around the edges. Toss everything together. Add the cornstarch slurry and continue tossing until the sauce thickens and coats everything evenly, about 1-2 minutes.
Finish and Serve
Add the green onions and toss. Transfer to a serving bowl. Garnish with sesame seeds and additional green onions. Serve immediately.
Pro-Tips for Chicken Lo Mein Perfection
- Use Fresh Noodles: Fresh lo mein noodles have the best texture. Look for them in the refrigerated section of Asian markets.
- Prep Everything First: Stir-frying moves fast—have all ingredients measured and ready.
- High Heat Is Essential: A screaming-hot wok creates sear, not steam.
- Don’t Overcook the Vegetables: They should be crisp-tender, not soft.
- Velvet the Chicken: The cornstarch marinade keeps the chicken tender.
- Sauce Consistency: Add the cornstarch slurry at the end and cook just until the sauce coats the noodles—not too thick, not too thin.
- Customize: Add mushrooms, bok choy, or water chestnuts.
This Better-Than-Takeout Chicken Lo Mein is fast, fresh, and absolutely delicious.
