A chilled, refreshing lo mein with juicy chicken, crisp veggies, and a citrusy soy dressing that tastes like takeout, but lighter.
By Matt Campbell
Lo mein is usually a steamy, just-stir-fried situation. This one is the opposite in the best way. Think cool noodles, crisp veggies, and a bright soy citrus dressing that clings to everything like it has a job.
This is the recipe I pull out when it is too warm to babysit a wok, but I still want something satisfying with real texture. It is also meal prep gold. The noodles stay springy, the chicken stays juicy, and the whole bowl wakes up the second you hit it with lime.
Fridge: Store in an airtight container for up to 3 days. For best quality and food safety, cool and refrigerate within 2 hours.
Keep it punchy: If you know you are meal prepping, hold back 1 to 2 tablespoons of the dressing and add it right before eating. Cold noodles drink flavor as they sit.
Revive before serving: Toss with a squeeze of lime or a splash of water to loosen, then taste for salt. Cold food can mute seasoning.
Not freezer friendly: The noodles and cucumber get weird after freezing. I would not do it.
Classic lo mein uses wheat noodles, often sold as fresh lo mein noodles. Depending on the brand, you may also see them labeled as chow mein noodles (look for the soft, fresh kind, not the dried crispy ones). In a pinch, spaghetti works shockingly well. Just cook it to al dente, rinse, drain well, then toss with a splash of dressing or a little sesame oil so it does not clump.
Yes. Skip the rinsing step, toss the hot noodles with the dressing, and serve right away. If you go warm, add the cucumber at the end so it stays crisp.
Rinse under cold water until fully cool, drain well, then toss right away with 2 to 3 tablespoons of dressing (or 1 teaspoon sesame oil if you prefer). Also, do not underdress. If it looks dry, add a bit more dressing. A dry noodle is a sticky noodle.
Use rice noodles (like wide pad thai noodles) and swap in tamari for soy sauce. Rice noodles are more delicate, so toss gently.
Mirin is mildly sweet with low acidity, so you want a swap that keeps the dressing balanced (not more sour). Use 1 tablespoon dry sherry (or sake) plus 1 teaspoon honey or sugar. No sherry? Use 1 tablespoon water plus 1 to 2 teaspoons honey or sugar, stirred until dissolved.
Totally in your control. Skip the chili crisp for zero heat, or start with 1 teaspoon and build from there. Cold noodles can soften spice, so taste after chilling.
Sesame is a common allergen. If you need to avoid it, skip the sesame oil and sesame seeds, use a neutral oil instead, and add a little extra lime and ginger to keep things lively.
I started making chilled noodle bowls when I realized I was basically recreating takeout at home, then immediately ruining the vibe by overheating my kitchen. This lo mein is my compromise: all the salty savory satisfaction, but with a cold, bright snap that feels like you actually planned your day. Also, it is the kind of recipe where tasting as you go is not optional, because that final lime squeeze is the difference between “pretty good” and “wait, why is this so good?”
Serving note: with a full pound of chicken and 10 to 12 ounces of noodles, this eats like a real-deal main for 4. If your crowd is more snacky, call it 5 to 6 smaller portions and add a side.
