Chicken Lo Mein is a classic takeout dish we’ve all probably enjoyed. We find, however, that it’s getting harder than ever to get a good lo mein these days! Hence the need for this recipe.
A Personal Takeout Favorite
Growing up, having Chinese takeout for dinner was an uncommon occurrence. Usually, my mom or dad would prepare dinner.
On the rare occasion that both my parents were too tired or busy to cook, however, we would order from No. 1 Chinese Restaurant. An apt name, because that particular place made some of the best takeout food I’ve ever had.
While you may think the dishes we ordered from the standard takeout menu were similar to what we were eating every night for dinner, nothing could really be further from the truth. Dishes like beef and broccoli, Singapore Mei Fun, and chicken lo mein were a rare treat.
When it came to Chinese takeout, I ALWAYS requested chicken lo mein. It’s still my go-to when I order out these days, but too often, the noodles lack flavor and are soggy or overly greasy.
Which is why I decided to make it myself, with spectacular (if I may say so) results in just 30 minutes. If you’re a lo mein fan, give this recipe a try! The key to the deep color of these noodles is dark soy sauce, which you can find at any Chinese grocery store.
Best Noodles for Lo Mein
There are two main noodle options for making lo mein: uncooked lo mein noodles, and cooked lo mein noodles. Both contain egg, so they should be yellow in color (note, they may also be labeled “Hokkien Noodles”). The main difference is that the uncooked noodles must be pre-boiled before stir-frying, while the cooked noodles are ready to go straight into the wok.
If using uncooked lo mein noodles, be sure to follow the directions on the package. Boil them until they are just cooked (al dente), dump them into a colander, give them a quick rinse in warm water, and drain thoroughly.
If you’re lucky enough to find them, get the cooked lo mein noodles readily available today from Chinese grocery stores. Give them a quick rinse in hot water to break up the block of noodles, but that’s all the prep needed!
Chicken Lo Mein Recipe Instructions
In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok and set aside.
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren’t coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions.
Stir-fry for one more minute…
And serve your home cooked Chicken lo Mein!
Restaurant-Style Chicken Lo Mein
Ingredients
- 8 oz. boneless skinless chicken thighs (225g, cut into thin strips)
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons oil (plus more for cooking)
- 1 clove garlic (minced)
- 4 cups cabbage (shredded)
- 2 medium carrots (julienned)
- 1 tablespoon shaoxing wine (or dry sherry cooking wine)
- 16 oz. fresh lo mein egg noodles (450g)
- 1 tablespoon soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 2 cups mung bean sprouts
- 2 scallions (julienned)
Instructions
- In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
- Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
- Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
- Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.
Nutrition
Note: This recipe was originally published on our blog on August 22, 2016. We have updated it with nutrition information, metric measurements, and clearer instructions. The recipe remains the same. Enjoy!
Fredrik says
Thanks I must try this
Sarah says
Hope you like it, Fredrik!
Taylor says
I had to do a lot of improvising with what I had yet it still turned out great. For the noodles I used some high quality dried ramen noodles from my asian grocery (6.6 ounces dry amounted to about 1 pound cooked). Added some ginger. For veggies I used what was in the fridge and freezer. Half a slices white onion, the scallions, a carrot, half a red bell pepper, and I steamed some frozen broccoli and added that in towards the end. The sauce was great and very few of my noodles broke for once (LOL! Usually everything sticks to my wok :o). I have an electric burner so the veggies def took an extra two minutes but thats okay! It really reminded me of the takeout lo mein I know and love. As a kid the only things I used to eat at the Chinese restaurants were wonton soup, general tso’s chicken, spare ribs, and plain lo mein. Now I know how to make 3 out of 4 of those, just need to find a day to make some wontons! Thank you so much for this great recipe!!
Sarah says
Hi Taylor, so glad to hear everything went well even with the substitutions!
ken says
Hello had a question, if it is 306 calories does that mean per serving or for the full 6 servings? Surely it isn’t 1800 calories total but just double checking to make sure.
Sarah says
Hi Ken, it’s 306 calories for 1 serving. The oiled lo mein noodles are pretty high calorie :(
Min Yee says
Thank you so much for this recipe. I have made this more than 10 times. Don’t have fresh lo mein, used spaghetti instead. Just boil them a mins or two prior to their al-dente. Twice the sauce each time. For protein, I used whatever I’ve got, minced meat to even spiced tofu. I am a follower of your website since I found you guys 2 years ago. I believe even my mom will be impressed with my cooking!
Sarah says
You’re welcome!! So glad to have you cooking with us. :)
Craig says
Great recipe! I like using dark soy sauce instead of hoisin, as many others do. I used more sesame oil, and also added some fish sauce and crushed red pepper because we like heat. I found this technique of “velvetting” the chicken, which really gets you closer to restaurant quality. Marinated the sliced chicken in egg whites, corn starch, and water or rice vinegar for 30 minutes. When you stir fry it, comes out great. My kids loved it too, better than the last recipe I used. Great work!
Sarah says
Hi Craig––you’re right that dark soy sauce and hoisin are very different. This recipe definitely needs dark soy for the signature color. Thanks for sharing your experience!
Patrick says
Such a great recipe, I’m looking to finalize the last bits of technique….I find that when I fry my velveted chicken I get a ton of brown crusty residue that sticks to both my wok and to my spatula. I need to scrape both clean a couple of times during the cooking process.
I have a 20,000 BTU burner on high and I’m heating the wok until smoking. The chicken is at room temperature before I add to the wok. My wok is well-seasoned and I don’t have sticking problems anywhere else in this meal prep. Any thoughts? Thanks!
Craig says
Probably too hot. The cornstarch is burning. I get it too at a lower temp, I just periodically scrape it out or “deglace” it.
Sarah says
Hi Patrick, are you adding the oil before or after the oil is smoking? Try adding the oil AFTER the wok is up to temp! You shouldn’t see sticking! Read my mom’s explanation for why here: https://thewoksoflife.com/keep-food-from-sticking-wok-pan/
Patrick says
Hi Sarah, yes I am heating the wok to smoking before adding oil, and I’m following the steps in the link you attached.
I’m using a clean carbon steel wok that’s been seasoned properly, heating to the smoke point, adding avocado oil, then adding the velveted chicken (which has been sitting out and isn’t cold). Initially there is no sticking, but as the chicken begins to brown the spatula and the wok begin to develop a coating of brown scale, which I need to scrape clean multiple times. It gets worse as the cooking continues, and is so bad that once the chicken is done I need to clean the wok and re-season before continuing with the rest of the dish. I don’t have any sticking issues anywhere else, either here or in any other recipe I make in the wok.
Sarah says
Hi Patrick, I would say, when searing the chicken, be sure to swirl the avocado oil around the perimeter of the wok, so it’s thoroughly oiled. Then add the chicken in one layer and let it sit on the hot surface of the wok for at least 30 seconds. This will allow the chicken to sear and brown, sealing in the juices and the marinade. Then, flip the chicken over in patches, and allow the other side to sear. I’m thinking that the marinated chicken hitting the wok is cooling the surface too quickly (this can make wok cooking hard at home––our stoves are unable to heat the wok fast enough). Then, when you start stir-frying the chicken, you’re doing so on a cooled wok surface which is causing the sticking to occur.
By giving the chicken a chance to sear, and the wok a chance to reheat, I think you can fix the issue! Allowing the chicken to marinate at room temperature call also help to ensure it’s not too cold when it hits the wok.
Patrick says
Hi Sarah, I made this again this week with much better results. Followed your dad’s recipe for velveting chicken and allowed it to sit and sear as both of you recommended. Previously I was adding the chicken and stirring immediately, and my guess is that I was stripping the coating off the chicken and then it was burning and sticking to my wok and spatula. This time around I had just the smallest amount of residue and it didn’t interfere with the dish.
Thanks again for your help!
Sarah says
You’re welcome, Patrick! Glad we solved that mystery!
Kat says
Great recipe! I’ve made a few ingredient substitutions but always was able to follow the sauce ingredients as written. Will definitely be going into our rotation. Thank you!
Sarah says
You’re welcome, Kat!
Rico says
Hi. If I’m using dry, uncooked noodles, how many grams should I use? I assume your recipe is for cooked noodles. Thanks!
Sarah says
Hi Rico, yes the recipe calls for cooked/fresh noodles. You could try 250g dried noodles.
Rico says
Thank you! Sounds about right!