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!
Another fabulous recipe from Woks of Life. I haven’t gone wrong yet, and I’m a beginner at Chinese cooking.
One thing I would recommend on your wok buying guide: definitely recommend a round bottom wok vs. a flat bottomed one. I think it would make it much easier to prevent foods from sticking.
One last comment: I don’t know how much trouble it would be, but a “shopping list” with each recipe might be a good idea. Take a look at the NY Times cooking site.
Just a few thoughts from a grateful new cook and major fan. Thanks for the site!
Thanks for sharing your experience and suggestions, Thom!
Loved this recipe!!! It was absolute perfection and just what we were in the mood for!
Thank you so much Kunjan! So glad to hear that!
I left this off my other comment.
Didn’t have cooking sherry nor the Shaoxing wine and no other dry wine choice. I don’t like dry wine, and never ever use cooking sherry. I will use top quality port sherry or sipping/dessert sherry. If a recipe calls for a wine or cooking sherry and I really want to make it as close as possible – then with the help of a local Chinese restaurant or a top notch wine/liquor store, I find the sherry that matches as close to the one in the recipe versus using “dry cooking sherry” as a sub. I don’t buy something that I don’t like to drink and won’t use later. But I use to almost always have Takara plum on hand so used it for this recipe. It is a sweet with a pinch of tart (like a plum). This isn’t a dry wine so the flavor and effect will be a little different but worked fine for me – might not for you. And I have made plenty of recipes without any wine or liquor called for – in this case it’s only a tablespoon. For example a lot of french cream type recipes call for wine but I don’t like the combo of cream and wine so I leave it out altogether.
To drink, I serve Takara (a Japanese sweet) well chilled, with a squeeze of lime and rim the glass just with the lime wedge (no salt) before dropping it in the wine glass or hanging in the side—It cuts the sweetness just right. You can do lots of things with plum and sweet sake wine from drinking straight, adding to cocktails, using in cooking, over ice cream, etc. Here is the link of the Takara Sake USA company and a photo of the plum wine I use. They have other plum wines and sakes but I haven’t tried them yet. A couple sound absolutely luscious for use in cocktails or even in fruit compotes or baked desserts for a bit of complexity. https://www.takarasake.com/products/plum/takara
Thanks for sharing, Rose. If you’re going to do more Chinese cooking, I would recommend buying Shaoxing wine though!
I really like this and prepared more veggies….fresh asparagus, blistered fresh string beans and broccoli. Deleted mung bean sprouts just don’t like them. Maybe adding fresh raw alfalfa sprouts but not cooked might be good and add crunch. I like these added to my egg salad sandwiches. Hmmmm. I cooked these extra veggies separate in the same sauce etc and served with or you can mix in at the end. I did this because I didn’t want to throw off seasoning and chicken proportions in the original recipe.
All that said — roast pork lo mein is my favorite over chicken lo mein. I will have to check the website for a recipe. I have trouble getting the pork to taste like the restaurant’s roast pork and I like (in ordering) a number of roast pork…. dishes like the simple well known roast pork fried rice but there are plenty including roast pork spare ribs. The Chinese really know how to tenderize meats and how to stretch a little meat to go a long way.
Hi Rose, have you tried our Chinese roast pork recipe? Here’s the link: https://thewoksoflife.com/chinese-bbq-pork-cha-siu/
Excellent blend of flavours, thank you
You’re welcome, Joe! Glad you enjoyed it!
This was really great! We added a white onion after searing the chicken, because we like onion!
Nice! Definitely change it up to suit your family’s preferences!
I made this with cooked lo mein noodles, which I had never before used. Good recipe, with a nice balance of ingredients; the fresh noodles absorbed the seasoning perfectly. I did miss the special flavor that comes from using a well-seasoned wok over really high heat, neither of which I have access to for the moment. It would be world-changing f you could figure out a magic way to replicate wok hei with an ordinary stove.
Hi Susan, cooking in smaller batches can definitely help! A wok will also help—the thinner metal heats up more quickly than a regular pan!
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/.