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!
Michelle Wassink says
Absolutely delicious! I prepped my ingredients first, then it was straight to the cooking. My family loved it.
Sarah says
Awesome, Michelle! So glad everyone enjoyed it!
Chickadee says
This recipe is the best chicken lo mein I’ve ever had! When you order it in a restaurant, you don’t get alot of chicken or vegetables and there’s not much flavor. This was easy to make because I used store chopped cabbage and carrot mixed. This was also a big hit with my family also. Will definitely be making this in the future! Thank you for this recipe!
Sarah says
You’re welcome! So glad you and the fam enjoyed it. :)
Robert says
If I wanted to make Roast Pork Lo Mein (your char Sui recipe is a staple in our house) would I just add the strips at the step where the chicken is added back in (step 3)? Is there a better master recipe on the site for roast pork lo mein? Thanks in advance.
Bill says
Hi Robert, yes, you can try that and I bet it will work. Roast pork is a delicious ingredient to work with as a protein for many dishes. Roast pork lo mein is on our list!
Suzanne Miller says
I love roast pork too !! I can’t wait to try it at home
Thank you Sarah I made the shrimp in lobster sauce it’s my new favorite recipe! Love love love
Sarah says
Awesome, Suzanne!
Helen says
This is another winner, guys! I couldn’t find Twin Marquis precooked noodles locally, so I cooked 8 ounces of Ka-Me wide lo mein noodles and it worked out very well! Working my way through your website recipe-by-recipe. :-)
Sarah says
Awesome! Glad you were able to find noodles that worked, and so happy to have you cooking with us!
Laura Jean Holt says
I *really* like your blog. In fact it’s the only food blog I do like and enjoy reading the stories. Not too long, not too corny, no foul language. And I REALLY like your recipes. Thanks for making Chinese food accessible and fun.
Sarah says
Thank you so much for your kind comment, Laura!
Margaret says
I really enjoy your site especially as after living in Hong Kong for a few years and wanting to cook real Chinese food when I moved to France, your recipes are my top ‘go to’ place. Do you have a gluten-free version? Sorry, lab tests are in, and it is real for me. No gluten. Can I make this with rice noodles, buckwheat noodles or other?
Nancy Y says
How about gluten free spaghetti ? Hopefully France carries the Braille brand.
Nancy Y says
Oops…typo error. Should be Barilla
https://www.barilla.com/en-us/product-results/pasta/shape/long?sort=alphahttps://www.barilla.com/en-us/product-results/pasta/shape/long?sort=alpha
Margaret says
Yes my supermarket carries Barilla. Thanks for the tip!
Carol hoyt says
I’m pescatarian. Can this be made with seafood? Or tofu? If tofu , furn , extra firm , soft, etc…,
Sarah says
Yes, definitely! Check out our Shrimp Lo Mein Recipe: https://thewoksoflife.com/shrimp-lo-mein/
George Gale says
Going to make this. Have the pre-cooked noodles (thank you H-Mart!).
But what are the red strips in a couple of the pix? they look like strips of sweet red bell pepper…
Sarah says
Hey George, it may have been a trick of the light or the dark soy sauce darkening the color, but those are actually the carrots, not red bell peppers!
Gomathy says
I overcooked the noodles but the flavor was just like takeout. I had been trying and failing for so long. My family including my picky eater loved it. Thank you!!
Bill says
Hi Gomathy, remember that you can also buy the precooked lo mein noodles as well, which make the dish even easier to make ;-)
MCrowther says
This was amazing. I’ve made it several times. It comes together really quickly and I appreciate that. It’s a perfect fast meal for busy weeknights, and everyone loves it. And it’s easy to scale up when I’m feeding more people than I expect.
Bill says
Hi MCrowther, thanks so much for commenting. It really is a quick-to-make and delicious meal!