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 facts
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!
I just made this – good start! I added green and yellow squash that I blanched and an onion quartered. There’s something about those cooked noodles that make them on the gummy side that I don’t care for. They’re the exact same ones you show in your pix. Just a weird “tooth” if you know what i mean. I’d love to figure out the restaurant’s secret!
After adding some white pepper, some dried chili pieces, and some additional soy sauce it turned out fantastic. Thanks!
It’s possible that they weren’t cooked long enough! Or perhaps too long?
I absolutely love this recipe.
I also LOVE the story that goes with it – that is what brings the recipe to life.
I eat 90 plants so thus recipe was part of my 10 not plants.
I read the China study – so Thanks to your ancestors I am focused on the GOOD life – living well and HEALTHY – because healthy us HOT
Thank you so much Wilma!
Hi! This recipe looks fantastic, however I’m afraid I got mixed up at the Asian market I went to and picked up wheat noodles instead of egg ones, could they work as well? Thanks in advance!!
Hi Emilia, depends on the type of wheat noodles and whether they’re hardy enough to be stir-fried. They may also need pre-cooking. We used fresh wheat noodles in our vegetable lo mein: https://thewoksoflife.com/vegetable-lo-mein/.