Name: Easy Chicken Lo Mein Recipe
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 16 oz fresh Chinese egg noodles; 1 lb chicken breast or thigh, cut to bite-size pieces; 1 tablespoon vegetable oil; 2 ½ cups stir fry vegetables (carrots, red bell pepper, onions, shiitake mushrooms, snow peas), sliced ¼ inch thick; 1 stalk scallion, chopped; 2 teaspoons toasted white sesame seeds, for garnish; ½ cup chicken stock; 2 tablespoons oyster sauce; 1 ½ tablespoons dark soy sauce; 1 ½ tablespoons low sodium soy sauce; 1 teaspoon cornstarch; 1 teaspoon toasted sesame oil; 1 teaspoon brown sugar; 1 teaspoon grated ginger; 3 cloves garlic, minced; 1 teaspoon chili garlic sauce; 1 teaspoon Lao Gan Ma Spicy Chili Crisp; 1 teaspoon Thai chili pepper flakes

There’s something about a good noodle dish that just feels like comfort food with an Asian twist. This Easy Chicken Lo Mein Recipe hits all the right notes—savory, a little sweet, a bit garlicky, with tender chicken and crisp veggies wrapped up in slippery noodles. Honestly, it’s one of those meals that come together faster than you think and tastes way better than takeout.

A close-up of a white bowl filled with stir-fried noodles that are golden brown and shiny. The noodles are mixed with green snap peas, red bell pepper slices, thin orange carrot strips, and pieces of light brown cooked chicken. There are also some green onion stalks visible in the bowl. White sesame seeds are sprinkled on top of the noodles. Woman's hand holding black and copper tongs lifts a serving of noodles with vegetables from the bowl. The background has a white marbled texture. 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 Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Easy Chicken Lo Mein Recipe has saved my weekday dinners. It’s quick, flexible, and deeply satisfying—and the kind of meal that invites you to get creative without any fuss.

Speedy and Simple: Ready in under 20 minutes, perfect for busy nights.
Customizable Flavor: Easily adjust the sauce or veggies to suit your mood or pantry.
Great for Leftovers: Holds up well in the fridge, making it even better the next day.
Restaurant Quality at Home: Delivers that glossy, saucy texture we all love from takeout but healthier and fresher.

Ingredients & Why They Work

Each ingredient in this Easy Chicken Lo Mein Recipe plays a role, balancing taste, texture, and aroma. Picking the right noodles and fresh veggies makes all the difference, while the sauce ties it all together with complex umami flavors.

Flat lay of fresh uncooked lo mein egg noodles arranged in loose nests, bite-sized raw chicken breast pieces, a handful of sliced stir fry vegetables including bright orange carrot slices, red bell pepper strips, white onion slices, dark brown shiitake mushrooms, and vibrant green snow peas, one whole uncracked brown scallion stalk, a small white ceramic bowl of golden vegetable oil, a small white bowl with toasted white sesame seeds, another small white bowl containing finely grated fresh ginger, a small white bowl holding peeled garlic cloves whole and minced garlic, and a medium white ceramic bowl with mixed dark soy sauce, low sodium soy sauce, oyster sauce, chicken stock, brown sugar, cornstarch, and toasted sesame oil mixed into a glossy dark sauce, all placed 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

Chinese egg noodles: Fresh is best for texture, but dried or similar pasta like spaghetti works in a pinch.
Chicken breast or thigh: Thigh gives a juicier bite, but breast is leaner—both soak up the sauce beautifully.
Vegetable oil: Neutral and ideal for stir-frying without overpowering flavors.
Stir fry vegetables: I love a mix of carrots, bell peppers, snow peas, onions, and shiitake mushrooms—adds color and crunch.
Scallion: Gives that hit of freshness and mild onion flavor right at the finish.
Toasted white sesame seeds: Adds a gentle nuttiness and a nice sprinkle of texture.
Chicken stock: The base for the sauce, adding depth far richer than water alone.
Oyster sauce: A powerhouse umami ingredient that makes this dish irresistible.
Dark and low sodium soy sauce: Combine for complex saltiness without overwhelming from salt.
Cornstarch: Thickens the sauce perfectly for that shiny coating on every noodle.
Toasted sesame oil: Small splash brings that classic Lo Mein aroma and flavor.
Brown sugar: Balances savory and adds subtle caramel notes.
Fresh ginger and garlic: Essential aromatics that give the sauce its zingy warmth.
Spicy add-ins (optional): Chili garlic sauce or chili flakes are perfect if you like a little heat—but sparingly, since some can be salty.

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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 tweaking this Easy Chicken Lo Mein Recipe depending on what’s in my fridge and how much time I have. Don’t hesitate to swap veggies, or try different proteins like shrimp or tofu—this dish is wonderfully forgiving.

Variation: One time, I swapped out the chicken for sliced steak and it was just as delicious—so feel free to experiment with your favorite proteins.
Veggie swaps: Snow peas and shiitake are my go-tos, but broccoli, snap peas, or baby corn work great too.
Spicy twist: Add chili garlic sauce cautiously; it brings heat and extra umami but can be salty if you overdo it.

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

The image shows a large white plate full of stir-fried noodles mixed with colorful vegetables and pieces of cooked chicken. The bottom layer consists of thick, golden-brown noodles twisted around each other. Scattered on top are bright green snap peas, thin red and orange carrot strips, and green onion pieces, plus small chunks of cooked chicken with a light brown color. The dish is sprinkled with white sesame seeds and chopped green onions. Around the plate, there are fresh mushrooms, garlic bulbs, garlic cloves, and green onions on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Sauce

I start by mixing the sauce ingredients in a medium bowl—chicken stock, oyster sauce, dark and low sodium soy sauce, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic. Stir it well until the sugar dissolves. This sauce is the heart of the dish and makes all the difference.

Step 2: Marinate the Chicken

While I prep the vegetables, I toss the bite-sized chicken pieces with a tablespoon of the sauce. This little marinade infuses the chicken with flavor and keeps it juicy as it cooks.

Step 3: Get Those Noodles Ready

I boil the noodles until just shy of al dente, usually a minute or two less than the package says. Then, a quick rinse under cold water stops them from cooking further. Drizzle on a touch of oil so they don’t stick together—this is key for perfect texture later.

Step 4: Stir Fry Chicken and Veggies

Heat the oil in a wok or large pan over medium-high heat. I cook the chicken first until it’s no longer pink, then set it aside. Next up are the veggies—stir-fry them for just a few minutes until tender-crisp. They should still have a bit of snap to add texture contrast.

Step 5: Toss It All Together

Now, in go the noodles and the rest of the sauce. I toss everything together, stirring well as the sauce thickens and glossy coats the noodles. Then I add the chicken back in to warm through with everything combined.

Finish with a sprinkle of chopped scallions and toasted white sesame seeds—just like you’d get at your favorite takeout spot.

Top Tip

From countless attempts in my own kitchen, I’ve learned some little tricks that make this Easy Chicken Lo Mein Recipe shine every time.

Proper noodle prep: Don’t skip the rinse and little oil toss on your noodles after boiling—they won’t clump when you stir-fry.
Don’t overcrowd the pan: Cook chicken and veggies in batches if needed. Crowding traps steam and muddies the texture.
Use cornstarch wisely: Make sure the cornstarch in the sauce dissolves fully before adding to heat to avoid lumps.
High heat cook: Stir-frying should be quick and hot—that's key to keeping the chicken tender and veggies crisp.

How to Serve Easy Chicken Lo Mein Recipe

Garnishes

I always top this lo mein with fresh scallions and a sprinkle of toasted sesame seeds. The scallions add brightness, and the seeds bring a subtle nuttiness and texture that just feel right with the slick noodles.

Side Dishes

A simple cucumber salad or steamed bok choy pairs beautifully, balancing the rich, savory flavors. Sometimes I even serve it alongside hot and sour soup for a full Asian-inspired feast.

Creative Ways to Present

For a special occasion, I like serving Asian-themed appetizers alongside in little bamboo steamers or on decorative plates, creating a fun, festive vibe. Garnishing with tiny edible flowers or fresh herbs adds a wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep great for about 3 days. The noodles soak up the sauce even more, so it tastes rich and comforting the next day.

Freezing

While I don’t often freeze this lo mein because it’s usually eaten fresh, it can be frozen in airtight containers. Just be aware the texture of fresh noodles may soften after thawing, so reheating gently is best.

Reheating

Reheating in a wok or skillet over medium heat with a splash of water or broth helps revive the noodles and stop them from drying out. Microwave works too but add a damp paper towel over the container to keep moisture in.

Frequently Asked Questions:

Can I use other types of noodles instead of Chinese egg noodles?

Absolutely! Fresh Chinese egg noodles are ideal for authenticity and texture, but dried lo mein noodles, spaghetti, linguine, or even fettuccine work well too. Just adjust cooking time to avoid overcooking.

How do I prevent the noodles from sticking together?

Rinse your noodles under cold water right after boiling to stop the cooking process, then toss with a little vegetable oil to keep them separated. This step is crucial for perfect stir-fry results.

Can I make this dish vegetarian or vegan?

Yes! Swap the chicken stock and oyster sauce for vegetable stock and mushroom-based vegan oyster sauce. Replace chicken with tofu or tempeh and use your favorite veggies to keep all the flavor without meat.

What’s the best way to add heat to this Easy Chicken Lo Mein Recipe?

I recommend starting with just 1 teaspoon of chili garlic sauce or Thai chili flakes added to the sauce. Add it little by little since some chili condiments are salty and can overpower the dish.

Final Thoughts

This Easy Chicken Lo Mein Recipe is one of those go-to dishes that has a permanent spot in my rotation because it’s quick, delicious, and endlessly adaptable. I hope you give it a try and find it as satisfying and fun to make as I do—nothing beats twirling noodles drenched in that savory-sweet sauce, especially when served family-style at home.