Weeknight Chicken Lo Mein

Jennifer Miller

Chicken lo mein is a quick stir-fry of springy egg noodles, sliced chicken, and vegetables tossed in a savory sauce of soy, oyster sauce, and sesame oil with a hint of white pepper. Everything cooks in a single wok or skillet and comes together in under 30 minutes. It delivers the flavors of takeout using straightforward pantry staples.

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Prep Time 15

Cook Time 12

Total Time 27

Course Main Course

Cuisine East / Southeast Asian

Servings bowls

Calories 629 kcal

Equipment

12- to 14-inch wok or large heavy skillet
Large pot for boiling noodles
Colander
Tongs or wok spatula
Chefs Knife
Cutting board
Measuring cups and spoons
Small whisk
Mixing bowls
Instant-read thermometer (optional)
Spider strainer (optional)

Ingredients

For the Sauce:

3 tbsp low-sodium soy sauce Pearl River Bridge or Kikkoman recommended
1 tbsp dark soy sauce adds color and depth; optional but recommended
1 tbsp oyster sauce Lee Kum Kee preferred for classic flavor
1 tbsp Shaoxing wine or dry sherry
½ cup low-sodium chicken broth homemade or quality boxed
2 tsp toasted sesame oil for nuttiness; don’t substitute plain sesame oil
2 tsp cornstarch thickens sauce to a glossy cling
1 tsp granulated sugar balances salinity
½ tsp ground white pepper classic dim sum warmth

For the Chicken:

1 lb boneless skinless chicken thighs thinly sliced against the grain
1 tbsp low-sodium soy sauce for quick marinade
1 tsp cornstarch velvets the chicken
1 tsp neutral oil canola or peanut; for marinade

For the Noodles & Stir-Fry:

12 oz fresh egg lo mein noodles or 10 oz dried wheat noodles if unavailable
1 tsp neutral oil to toss cooked noodles; optional
2 tbsp neutral oil, divided for stir-frying
1 tbsp fresh ginger, finely minced about a 1-inch knob
1 tbsp garlic, minced about 3 cloves
1 cup yellow onion, thinly sliced from 1 small onion
1 cup carrots, julienned from 1 medium carrot
2 cups green cabbage, shredded or Napa cabbage
1 cup red bell pepper, thinly sliced for sweetness and color
1 cup sugar snap peas strings removed
4 pieces scallions (green onions) whites and greens separated; cut into 2-inch batons
1-2 tsp chili oil or chili crisp for drizzling; optional
1 tsp toasted sesame seeds for garnish

Instructions

Set Up & Boil Water (2 minutes active): Fill a large pot with water and bring to a rolling boil (100 C / 212 F). Place your wok or skillet on the stove so it’s ready to preheat.
Make the Sauce (3 minutes): In a small bowl, whisk together soy sauces, oyster sauce, Shaoxing wine, chicken broth, toasted sesame oil, cornstarch, sugar, and white pepper until smooth. The sauce should smell nutty-savoury with a subtle peppery warmth and no cornstarch lumps.
Marinate the Chicken (10 minutes, passive): In a mixing bowl, toss sliced chicken with soy sauce, cornstarch, and 1 tsp neutral oil until coated. Let stand 10 minutes at room temperature to velvet. Tip: Partially freeze the thighs for 10 minutes beforehand for cleaner, thinner slicing.
Cook the Noodles (2–8 minutes): Add noodles to the boiling water. Fresh lo mein cooks in 2–3 minutes; dried noodles in 6–8 minutes. Drain in a colander and shake off excess water. Toss with 1 tsp neutral oil to prevent sticking. Noodles should be just-tender and bouncy.
Preheat the Wok (2–3 minutes): Heat a dry wok over high until it’s lightly smoking and a drop of water skitters on contact (about 450–500 F / 232–260 C). If using stainless or cast iron, let it get ripping hot before adding oil.
Sear the Chicken (3–4 minutes): Add 1 tbsp oil, swirl to coat, and immediately add chicken in a single layer. Sear undisturbed for 2 minutes to develop color, then stir-fry 1–2 minutes until just cooked through (165 F / 74 C). Transfer to a plate to avoid overcooking.
Aromatics & Vegetables (3–4 minutes): Add remaining 1 tbsp oil. Stir in ginger and garlic for 15 seconds until fragrant. Add onion and carrots; toss 1 minute until edges turn lightly golden. Add cabbage, bell pepper, snap peas, and scallion whites; stir-fry 2 minutes until crisp-tender with a few charred spots. Vegetables should be bright with a slight crunch.
Toss Noodles and Sauce (1–2 minutes): Return chicken and add drained noodles. Give the sauce a quick whisk, then pour it around the edges of the wok. Stir-fry vigorously until the sauce turns glossy and clings to the noodles. If it thickens too fast, splash in 1–2 tbsp broth or water.
Finish & Serve (30 seconds): Fold in scallion greens. Taste and adjust with a pinch of sugar or a dash of soy. Plate high, drizzle with chili oil if using, and sprinkle with toasted sesame seeds. Serve immediately while steaming and aromatic.

Notes

Jen’s Tips:

Wok Heat Matters: Preheat until lightly smoking for that elusive wok hei aroma. Overcrowding cools the pan—cook chicken in one layer.
Noodles, Not Mush: Undercook by 30–60 seconds; they’ll finish in the wok.
Color Control: A teaspoon of dark soy deepens color without extra salt.
Velveting Shortcut: Cornstarch + oil marinade keeps chicken tender without deep-frying.
Vegetarian Swap: Use extra-firm tofu (pressed, 14 oz) or mixed mushrooms. Choose vegetarian “oyster” sauce (mushroom-based) and vegetable broth.
Gluten-Free Path: Use tamari, GF oyster-style sauce, and rice noodles; stir gently to prevent breaking.

Serving Suggestions:

Twirl a tall mound in a warm bowl, letting glossy noodles cascade. Top with a tuft of scallion greens and sesame seeds.
Add a side of quick smashed cucumber salad or blanched gai lan.
Pair with jasmine tea or a crisp lager; aromatic steam and nutty sesame should waft up at the table.

Optional Advanced Prep:

Slice vegetables and chicken up to 24 hours ahead; store separately and pat chicken dry before marinating.
Whisk the sauce 2 days ahead; refrigerate and re-whisk before using.
Parboil noodles 1–2 minutes shy, toss with 1 tsp oil, and chill; reheat directly in the wok with the sauce.

Timing:

Prep Time: 0 hr 15 min
Cook Time: 0 hr 12 min
Total Time: 0 hr 27 min

Nutrition

Calories: 629kcalCarbohydrates: 80gProtein: 35gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 108mgSodium: 1352mgPotassium: 741mgFiber: 6gSugar: 8gVitamin A: 6851IUVitamin C: 81mgCalcium: 76mgIron: 2mg

Keyword 30-minute dinner, chicken lo mein, lo mein recipe, stir-fry noodles, takeout at home

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