Chicken lo mein sears sliced chicken, stir-fries vegetables in the same pan, then tosses everything with cooked noodles and a soy-oyster-hoisin sauce, ready in about 25 minutes. Cooking the chicken and vegetables in stages in the same pan, rather than all at once, lets each develop proper browning instead of steaming together in a crowded pan.
Chicken Lo Mein
Ingredients
- 8 oz lo mein noodles or spaghetti
- 1 lb chicken breast, thinly sliced
- 1 tbsp vegetable oil
- **Sauce:**
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp brown sugar
- 2 tbsp water
- **Veggies:**
- 1 cup shredded carrots
- 1 cup snow peas or bell pepper strips
- 1/2 cup sliced mushrooms
- 3 green onions, sliced
- Sesame seeds and extra green onions for garnish (optional)
Instructions
- Cook lo mein noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5–6 minutes. Remove from skillet and set aside.
- In the same skillet, add carrots, snow peas, mushrooms, and green onions. Stir-fry for 3–4 minutes until crisp-tender.
- Return chicken to skillet, add cooked noodles, and pour in the sauce. Toss everything together and cook for 2–3 minutes until heated through and coated.
- Garnish with sesame seeds and more green onions if desired. Serve hot.
Recipe Notes
- • Swap chicken for shrimp or tofu for variety.
- • Add sriracha or chili garlic sauce for a spicy version.
- • Leftovers store well for up to 3 days in the fridge.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 460
- Sugar
- 6g
- Sodium
- 780mg
- Fat
- 14g
- Saturated Fat
- 2g
- Unsaturated Fat
- 10g
- Trans Fat
- 0g
- Carbohydrates
- 48g
- Fiber
- 3g
- Protein
- 32g
- Cholesterol
- 80mg
Why you'll love this
- Whisking the sauce ingredients together before they're needed, as the instructions describe, means it can be poured in and tossed quickly at the end without pausing to measure ingredients into a hot pan.
- Stir-frying the vegetables only until crisp-tender, as the instructions specify, keeps them distinct in texture against the soft noodles rather than turning uniformly soft.
Tips for the best result
- Cook the noodles according to package instructions and have them ready before starting the stir-fry, since the sauce and noodle-tossing stage moves quickly once the pan is hot.
- Stir-fry the vegetables only 3-4 minutes, as the instructions specify, so they stay crisp-tender rather than overcooking.
Troubleshooting
The noodles clumped together.
Toss them with a little oil right after draining if there's a delay before adding them to the sauce, since noodles left sitting plain tend to stick together.
The vegetables turned mushy.
Reduce the stir-fry time slightly next time, checking for crisp-tender rather than fully soft, since the vegetables will continue cooking briefly once combined with the hot noodles and sauce.
Lo mein turns out too dry.
a quick fix is adding a tablespoon of chicken broth or water while reheating.
The recipe's own notes say leftovers store well for up to 3 days in the fridge.
The recipe's own notes suggest sriracha or chili garlic sauce for a spicy version, garnished with sesame seeds and green onions.
Frequently asked questions
Can I make Chicken Lo Mein ahead of time?
Yes! Prepare all components separately and refrigerate. When ready to serve, quickly stir-fry everything together with a splash of fresh sauce for that just-made taste.
What’s the difference between lo mein and chow mein?
Lo mein noodles are tossed with sauce after cooking, while chow mein noodles are fried until crispy. Chicken Lo Mein has a softer, more sauce-coated texture.
Can I make this vegetarian?
Absolutely! Replace chicken with tofu or double the vegetables. Use vegetable broth instead of chicken broth in the sauce for a delicious plant-based alternative.
How do I prevent my noodles from sticking together?
Rinse cooked noodles in cold water, then toss with a teaspoon of sesame oil. Keep them separate until the last minute of cooking.
What vegetables work best in Chicken Lo Mein?
Quick-cooking vegetables like bell peppers, snow peas, carrots, and bean sprouts are traditional. Add leafy greens like spinach or bok choy at the very end.
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