Name: Easy Chicken Lo Mein Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound fresh lo mein egg noodles; 8 oz boneless skinless chicken thighs or chicken breast, cut into thin strips; 2 teaspoons cornstarch; 2 teaspoons water; 2 teaspoons oil (plus more for cooking); 1 teaspoon oyster sauce; 2 tablespoons hot water; 1/8 teaspoon salt; 1/8 teaspoon sugar; 1 tablespoon light soy sauce; 4 teaspoons dark soy sauce; 1 teaspoon sesame oil; 1/8 teaspoon white pepper; 1 clove garlic, minced; 4 cups cabbage, shredded; 2 medium carrots, julienned (about 1 1/2 cups); 1 tablespoon shaoxing wine or dry sherry cooking wine; 2 cups mung bean sprouts; 2 scallions, julienned

There’s something so comforting about a warm plate of noodles, especially when it’s loaded with tender chicken and crisp veggies. This Easy Chicken Lo Mein Recipe comes together quickly and delivers those classic savory and slightly sweet flavors that make every bite satisfying. Trust me, it’s one of those dishes you’ll want in your weekly rotation.

Two white bowls with blue patterns around the edges are filled with stir-fried noodles. The noodles have a shiny dark orange color and are mixed with thin strips of light orange carrot, pale bean sprouts, and pieces of cooked meat with a light brown coating. The bowls are placed on a beige cloth, which rests on a white marbled surface. Red chopsticks with light beige tips lie beside the bowls. The scene is lit softly, highlighting the textures and colors of the food. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Lo Mein Recipe
Top Tip
How to Serve Easy Chicken Lo Mein Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Lo Mein Noodles Recipe

Why You'll Love This Recipe

What really makes this Easy Chicken Lo Mein Recipe stand out for me is how straightforward it is, yet it tastes restaurant-worthy. You don’t need a fancy wok or rare ingredients to pull it off. Plus, it’s totally customizable, which means you can make it your own every time.

Simple Techniques: The stir-fry method is quick and super forgiving, so you’ll get impressive results even if you’re not a pro chef.
Versatile Ingredients: You can swap veggies or use chicken breast instead of thighs without losing any flavor or texture.
Big Flavor in Little Time: The sauce strikes a perfect balance of savory, sweet, and umami, which makes this dish so addictive.
Great for Leftovers: This recipe reheats beautifully and even tastes better the day after, making it perfect for meal prep.

Ingredients & Why They Work

Each ingredient in this Easy Chicken Lo Mein Recipe plays a key role in balancing texture and flavor. The noodles soak up the sauce, the chicken stays juicy thanks to a light cornstarch coating, and the fresh vegetables add a satisfying crunch. Here’s a little about why I trust these staples in the kitchen:

Flat lay of a small bundle of fresh lo mein egg noodles, thin strips of raw boneless skinless chicken thighs, a few bright orange julienned carrot sticks, a handful of shredded pale green cabbage, a small pile of fresh white mung bean sprouts, two fresh green scallions cut into thin strips, one whole uncracked brown egg, a small white ceramic bowl with minced garlic, a small white ceramic bowl holding a clear light golden sesame oil, a small white ceramic bowl with dark glossy soy sauce, a small white ceramic bowl with light amber oyster sauce, a small white ceramic bowl of cornstarch powder, a small white ceramic bowl of clear hot water, a small white ceramic bowl containing paleShaoxing wine, and a small white ceramic bowl with granulated white sugar - all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lo mein egg noodles: They have the perfect chew and absorb the sauce without turning mushy—fresh is best, but dried works with some care.
Chicken thighs: I prefer thighs for juiciness and flavor, but breasts are a lean alternative if you want. The thin strips cook evenly and fast.
Cornstarch: Helps the chicken stay tender and gives the sauce a nice silky texture when it’s mixed in.
Oyster sauce: Adds deep umami notes that give the sauce richness without overpowering the other flavors.
Light and dark soy sauce: They create a beautiful depth and color contrast—light soy adds saltiness, dark soy brings sweetness and color.
Sesame oil: Just a little for that toasty aroma that instantly says “Asian comfort food.”
Shredded cabbage and julienned carrots: These give fresh crunch and sweetness that balances the savory chicken and noodles.
Mung bean sprouts and scallions: Added at the end for brightness and an extra burst of texture.
Shaoxing wine (or dry sherry): A splash adds subtle complexity and lifts the dish.
Garlic: Essential for fragrant depth, sautéed briefly so it doesn’t burn but releases its flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Easy Chicken Lo Mein Recipe my own by swapping in whatever veggies I have on hand. It’s so flexible—you can jazz it up with extra protein or keep it light and veggie-packed. Give yourself permission to play around with it!

Vegetable swaps: I’ve tried adding bell peppers, snap peas, or baby corn, and each brings a fun twist. If you want something heartier, mushrooms work wonderfully too.
Protein variations: Shrimp or tofu make a great change of pace when you want to switch from chicken but still keep it quick.
Spice it up: Toss in a splash of chili oil or some fresh sliced chilies if you like a little heat; it adds a whole new dimension.
Gluten-free options: Use rice noodles or gluten-free tamari for the sauce to adapt it easily without sacrificing flavor.

Step-by-Step: How I Make Easy Chicken Lo Mein Recipe

Two white bowls filled with stir-fried noodles sit on a white marbled surface. The front bowl is full of thick, shiny noodles mixed with orange and brown sauce, thin beige strips of bean sprouts, and small pieces of light brown vegetables. A woman's hand is holding bright red chopsticks lifting a tangled bunch of noodles above the bowl, showing the glossy texture of the sauce. The second bowl is placed behind, slightly blurred but also filled with the same noodle mix. The background has a soft focus with a wooden cutting board, a white garlic, and a green onion visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Noodles

Start by figuring out if your lo mein noodles are fresh or dried. Fresh noodles just need to come to room temp, while dried noodles have to be boiled until tender but still firm. I’ve ruined batches by overcooking the noodles, so keep a close eye—they should have a little bite when drained. Run them under cold water afterwards to stop cooking and prevent sticking.

Step 2: Marinate the Chicken

Mix the thin chicken strips with cornstarch, water, oil, and oyster sauce in a bowl. The cornstarch helps seal in moisture, and that oyster sauce adds subtle umami to each bite. Let it sit for 10 minutes while you prep the veggies—it’s a small step that makes a big difference in tenderness and flavor.

Step 3: Make the Sauce

In another bowl, dissolve salt and sugar in hot water. Then stir in the light soy sauce, dark soy sauce, sesame oil, and white pepper. The combo creates that perfectly balanced glaze that coats everything just right—salty, sweet, a little smoky, and very savory.

Step 4: Cook the Chicken

Heat your wok or large skillet over high heat and add a couple tablespoons of oil. When it’s hot, toss in the marinated chicken strips, spreading them out so they sear instead of steam. Cook for 2-3 minutes until they’re nicely browned but not fully cooked through, then scoop them out and set aside.

Step 5: Stir-Fry the Veggies and Aromatics

Add a bit more oil to the pan and toss in the minced garlic. After about 10 seconds—just as the garlic gets fragrant—add the cabbage and carrots. Stir-fry on high heat for about a minute, then pour the shaoxing wine around the edges of the wok. The alcohol evaporates quickly, leaving a subtle layer of flavor that lifts the whole dish.

Step 6: Combine Everything

Return the chicken and noodles to the wok, then drizzle the sauce over the top. Use a spatula or tongs to carefully mix everything from the bottom up, making sure noodles get coated. Then turn the heat down to medium and cover the wok for about a minute. This steaming step helps the noodles soak up the sauce without drying out.

Step 7: Finish It Off

Remove the cover and continue stir-frying. If the noodles look a little dry or stuck together, splash in about ¼ cup of water or chicken stock. Keep tossing until the noodles are loose, shiny, and heated through. Finally, add in the mung bean sprouts and scallions, stir for one more minute, and it’s ready to serve.

Top Tip

After making this Easy Chicken Lo Mein Recipe several times, I’ve found that timing and heat are the biggest keys to success. Here are some insider hints that have kept my stir-fries tasting fresh and restaurant-worthy every time.

Hot wok or pan: Always get your pan screaming hot before adding ingredients. That first sear locks in texture and flavor instantly.
Quick stirring: Don’t overcrowd the pan—stir fast and keep things moving so veggies stay crisp and noodles don’t clump.
Control moisture: If your noodles start drying out, don’t hesitate to splash a little water or stock. It keeps everything glossy and tender.
Prep everything before cooking: Stir-frying goes fast; having all ingredients ready saves you from scrambling.

How to Serve Easy Chicken Lo Mein Recipe

Garnishes

I like to finish this dish with a sprinkle of toasted sesame seeds and sometimes a pinch of fresh chopped cilantro. The sesame seeds add a wonderful nutty crunch, while cilantro brings a bright, herbal note that contrasts beautifully with the savory sauce. A wedge of lime on the side also adds a fresh pop if you want a little zing.

Side Dishes

I often pair my Easy Chicken Lo Mein Recipe with simple sides like steamed dumplings or an easy cucumber salad dressed with rice vinegar and a touch of honey. For a heartier meal, some quick garlic green beans or sautéed bok choy work perfectly to round things out without overpowering the noodles.

Creative Ways to Present

For special dinners, I’ve served this lo mein in individual small bowls topped with a fried egg or crispy shallots for added texture and richness. Another time, I turned it into lettuce cups for a fun handheld option. It’s a dish flexible enough to dress up or keep casual, depending on your mood.

Make Ahead and Storage

Storing Leftovers

When I have leftovers of this Easy Chicken Lo Mein Recipe, I let it cool completely and then store it in an airtight container in the fridge. It keeps well for up to 3 days without losing flavor or texture if stored properly.

Freezing

I don’t usually freeze lo mein because the noodles can get mushy upon thawing, but if you do decide to freeze, I recommend undercooking the noodles slightly and freezing the chicken and sauce separately. Then thaw slowly in the fridge before reheating.

Reheating

Reheat leftovers in a hot skillet or wok with a splash of water or stock to loosen up the noodles. Microwaving works in a pinch, but I find stovetop reheating keeps the right texture and prevents sogginess.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this Easy Chicken Lo Mein Recipe?

Yes! Chicken breast works just fine if you slice it thinly and don’t overcook it. Thighs tend to stay juicier, but using breast will still give you delicious results.

How do I prevent the noodles from sticking together?

To keep noodles from sticking, make sure to rinse them after boiling and toss them lightly in a bit of oil if you’re not cooking them immediately. Stir-frying quickly in plenty of oil and mixing gently also helps to keep them loose.

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with firm tofu or extra vegetables like mushrooms and broccoli. Use vegetarian oyster sauce or more soy sauce to maintain that rich umami flavor.

What kind of noodles work best?

Fresh lo mein egg noodles are ideal because they cook quickly and soak up sauce well. If you can’t find fresh, dried egg noodles or even spaghetti pasta can substitute in a pinch, just be attentive while cooking to avoid over-softening.

Final Thoughts

This Easy Chicken Lo Mein Recipe holds a special spot on my weeknight dinner list because it’s fast, forgiving, and just so satisfying. I’ve shared it with friends who never believed something so simple could taste so authentic. Give it a try, and I’m sure it’ll become a dependable favorite in your kitchen, too. Plus, nothing beats the smell of garlic and soy sauce filling your home in under 30 minutes!