Master the Art of Chicken Lo Mein with this Homemade takeout style Recipe

Chicken Lo Mein is one of those iconic Chinese-American dishes that instantly brings comfort. With its silky noodles, tender chicken, and savory sauce, it’s no surprise this takeout favorite has become a staple on dinner tables across the U.S. But here’s the thing—you don’t need to order out to enjoy it.

Making Chicken Lo Mein at home is surprisingly fast, budget-friendly, and healthier than most restaurant versions. In less than 30 minutes, you can whip up a flavorful, veggie-packed dish that rivals your favorite takeout spot.

In this post, I’ll walk you through everything you need to know to make a quick and easy Chicken Lo Mein that’s rich, satisfying, and endlessly customizable. You’ll learn what ingredients to use, time-saving swaps, how to prep like a pro, and get answers to the most frequently asked questions. Let’s dive in—dinner will be ready before you know it!

What is Chicken Lo Mein?

Lo Mein literally means “tossed noodles” in Cantonese, and that’s exactly what you get: stir-fried egg noodles tossed in a savory sauce with meat and vegetables. It’s a close cousin of Chow Mein, but there’s a key difference—Lo Mein uses soft, boiled noodles, while Chow Mein often involves crisping the noodles in a pan.

Traditional Chicken Lo Mein features tender slices of marinated chicken, colorful vegetables like bell peppers and carrots, and a deeply flavorful sauce made with soy sauce, oyster sauce, and sesame oil. Everything comes together in a wok or large skillet in just minutes.

It’s a beautifully balanced dish—salty, slightly sweet, umami-rich, and loaded with texture. And while you can absolutely get it from your local takeout joint, making it at home gives you full control over the ingredients, salt content, and freshness.

Why You’ll Love This Quick Version

This quick and easy Chicken Lo Mein recipe is tailor-made for busy weeknights. You’ll only need one pan, a handful of pantry staples, and about 25–30 minutes from start to finish.

It’s a perfect way to clear out the fridge—toss in leftover veggies, cooked chicken, or even frozen stir-fry blends. The sauce is simple but bold, and the noodles soak it up beautifully, delivering a satisfying bite in every forkful (or chopstick-ful!).

If you’re into meal prep, you’ll love how well it stores and reheats. It even tastes better the next day as the flavors deepen.

And did I mention it’s flexible? Whether you’re feeding picky eaters or spicing it up for adults, this dish adapts. Once you make it once, it’ll become one of those go-to meals you rely on again and again.

Ingredients Breakdown & Substitutions

Here’s a breakdown of the core ingredients in Chicken Lo Mein and easy swaps if you don’t have everything on hand:

• Egg noodles: Traditional Lo Mein uses Chinese-style egg noodles, which are soft and chewy. Don’t have any? Sub with spaghetti, linguine, or even ramen noodles (just skip the seasoning packet).

• Chicken: Boneless, skinless chicken breast or thighs work great. Slice thinly against the grain for quick cooking. You can also use rotisserie chicken to save time.

• Vegetables: Bell peppers, carrots, cabbage, and snow peas are popular. Feel free to mix and match based on what’s in your fridge. Mushrooms, baby corn, and bean sprouts are fantastic add-ins.

• Sauce: A mix of soy sauce, oyster sauce, sesame oil, garlic, and a touch of sugar creates that signature Lo Mein flavor. Tamari works well if you’re gluten-free.

• Aromatics: Fresh garlic and green onions add that “takeout” flavor you crave.

Optional extras: A splash of rice vinegar for brightness, sriracha for heat, or a drizzle of chili oil to finish things off.

Pro tip: Have everything chopped and ready to go before you start cooking—this dish comes together fast.

Best Noodles for Lo Mein

The best noodles for Lo Mein are fresh Chinese egg noodles, typically found in the refrigerated section of Asian grocery stores. They’re soft, springy, and perfect for soaking up sauce.

Can’t find them? No worries. Dried Lo Mein noodles or even Italian spaghetti make excellent substitutes. Just be sure to cook them until just tender (al dente) and rinse briefly under cold water to stop the cooking.

If you’re shopping online, look for brands like Twin Marquis or Fortune. And if you’re lucky enough to live near an Asian market, grab a couple of packs and freeze extras for later.

The Sauce: Flavorful and Easy

Lo Mein sauce is what ties the whole dish together—it’s savory, slightly sweet, and umami-packed. Here’s a simple formula:

• Soy sauce for saltiness

• Oyster sauce for depth

• Sesame oil for nuttiness

• Garlic for aroma

• A bit of sugar to balance flavors

Want to kick it up a notch? Add a dash of sriracha, red pepper flakes, or even hoisin sauce for a sweeter twist.

Mix the sauce in a small bowl before cooking so you can quickly toss it in when it’s time to finish the dish.

Protein Choices and How to Prep Chicken

For classic Chicken Lo Mein, go with boneless, skinless chicken breasts or thighs. The key is to slice the chicken thinly—about 1/4-inch thick—so it cooks in just a couple of minutes. Cut against the grain for the most tender texture.

If you have a few extra minutes, marinate the chicken in a splash of soy sauce and sesame oil for added flavor. Totally optional, but worth it if you’re not in a rush.

Not a fan of chicken? Swap in shrimp, beef, pork, or tofu. Shrimp only takes 2–3 minutes to cook, while tofu should be pan-fried until golden before tossing with the noodles.

This dish is incredibly forgiving—just keep your slices small and your pan hot.

How to Make Quick and Easy Chicken Lo Mein

This recipe moves fast, so make sure everything is prepped before you turn on the stove. Here’s a step-by-step breakdown:

1. Boil the noodles
Bring a pot of water to a boil and cook your Lo Mein or substitute noodles according to package directions. Drain and rinse with cold water to stop cooking. Set aside.

2. Stir-fry the chicken
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced chicken in a single layer and sear until golden and just cooked through—about 3–4 minutes. Remove and set aside.

3. Add vegetables
In the same pan, add a bit more oil if needed. Toss in your sliced vegetables—like bell peppers, carrots, or snow peas—and stir-fry for 2–3 minutes until crisp-tender.

4. Toss with sauce
Return the chicken to the pan. Pour in your pre-mixed sauce (soy sauce, oyster sauce, sesame oil, garlic, sugar). Stir everything together so the sauce evenly coats the meat and veggies.

5. Combine and finish
Add the cooked noodles to the skillet. Toss everything thoroughly using tongs or two wooden spoons until the noodles are heated through and glossy. Drizzle with a bit more sesame oil and garnish with green onions or sesame seeds if desired.

Tips for best results:

• Use high heat to keep everything crisp, not soggy

• Avoid overcrowding—cook in batches if necessary

• Prep all ingredients ahead of time (mise en place!)

• Don’t skip rinsing the noodles—it prevents stickiness

Make-Ahead, Storage & Reheating Tips

Meal prep win: Chicken Lo Mein is just as tasty the next day.

• Storing: Store cooled leftovers in an airtight container in the fridge for up to 3–4 days.

• Reheating on stovetop: Add a splash of water or soy sauce to a skillet and warm over medium heat, stirring until heated through.

• Microwave: Reheat in 30-second bursts, stirring in between. Cover lightly with a damp paper towel to keep it from drying out.

• Freezing: You can freeze Lo Mein, but the noodles may lose their texture slightly. Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.

Pro tip: Store sauce separately if you’re planning to prep ahead. That way, you can keep everything fresh and adjust seasoning when serving.

What to Serve With Chicken Lo Mein

Chicken Lo Mein is satisfying on its own, but pairing it with a few sides makes for a complete Chinese takeout-style meal at home.

Great side dish ideas:

• Crispy egg rolls or spring rolls

• Steamed dumplings (pork, veggie, or shrimp)

• A bowl of hot and sour soup or egg drop soup

Drink pairings:

• A pot of hot jasmine or oolong tea

• Light sparkling water with lemon or lime

• Or keep it fun with a homemade bubble tea

Keep it simple or turn it into a fun Friday night dinner spread with the family.

Common Mistakes to Avoid

Even easy dishes can go sideways without a few helpful tips. Here are the most common mistakes to watch out for:

• Overcooking the noodles: They’ll become mushy and soak up too much sauce. Cook until just tender, rinse, and set aside.

• Skipping the prep: This dish moves fast! Have all your veggies sliced, chicken ready, and sauce mixed before you start.

• Using too much sauce: It can overwhelm the noodles and turn the dish salty. Stick to the measurements and taste before adding extra.

• Overcrowding the pan: You want a nice stir-fry—not steamed veggies and meat. If needed, cook the chicken and veggies in batches for best texture.

Bonus tip: A wok is ideal, but a large skillet works too—just make sure it’s wide and hot.

Tips for Success

Want Lo Mein that rivals your favorite takeout? Follow these quick tips:

• Prep everything before cooking—this is a fast dish.

• Slice chicken thinly and cook it quickly over high heat for tenderness.

• Don’t overcook the noodles—they should stay bouncy and firm.

• Use fresh vegetables or quick-frozen stir-fry blends for convenience.

• Taste before serving and adjust soy sauce, sugar, or sesame oil as needed.

• Finish with green onions or sesame seeds for that final restaurant-style touch.

Little details like this make a big difference—and soon this recipe will be one of your midweek MVPs.

Reader FAQs

Q: What is the difference between Lo Mein and Chow Mein?
A: Lo Mein uses soft, boiled noodles tossed in sauce, while Chow Mein typically involves pan-fried crispy noodles. Lo Mein is more saucy and tender, Chow Mein is more crispy and dry.

Q: Can I use spaghetti instead of Lo Mein noodles?
A: Absolutely! Spaghetti is a great substitute and easy to find. Just cook it al dente and rinse before tossing with the sauce.

Q: What vegetables go well in Chicken Lo Mein?
A: Bell peppers, carrots, cabbage, snow peas, mushrooms, and broccoli are all excellent. Use what’s in season or already in your fridge.

Q: Is Chicken Lo Mein healthy?
A: When made at home, yes! You can control the sodium, oil, and portion size. Load it up with extra veggies for a nutritious boost.

Q: Can I make Chicken Lo Mein gluten-free?
A: Yes. Use gluten-free tamari instead of soy sauce and rice noodles or gluten-free spaghetti. Just double-check your sauces to ensure they’re labeled GF.