Recipe

Easy Chicken Lo Mein

Glossy noodles, crisp veggies, and tender chicken in a fast, punchy sauce you can pull off on a weeknight.

By Matt Campbell

•

4.8

A large skillet filled with glossy lo mein noodles tossed with chicken, bell peppers, and scallions, ready to serve

Lo mein is my favorite kind of “relaxed chaos” dinner. You boil noodles, you stir-fry whatever is lurking in your fridge, then you hit it all with a sauce that’s salty, a little sweet, and just glossy enough to make you feel like you did something impressive. Nobody needs a wok or a mystery ingredient stash for this. You just need a hot pan, a little confidence, and permission to taste as you go.

This version is built for real life: chewy lo mein-style noodles (or spaghetti in a pinch), quick-cooking chicken, and vegetables that stay crisp at the edges. The sauce is the whole game here. It clings, it shines, it makes leftovers you actually look forward to.

Small bowls of soy sauce, oyster sauce, sesame oil, brown sugar, and cornstarch arranged on a kitchen counter next to minced garlic and grated ginger

Why It Works

Fast, glossy sauce: A simple soy and oyster sauce base with a tiny bit of cornstarch so it coats the noodles instead of pooling at the bottom.
Crisp edges, not steamed veggies: We cook chicken first, then vegetables quickly over high heat so everything stays bright and snappy.
Flexible noodles: Lo mein noodles are great, but this recipe still works with spaghetti, ramen noodles (without seasoning), or linguine (use 8 oz dry for any swap).
One-pan finish: The noodles toss in the skillet with the sauce, so the sauce clings and the flavor stays put.

Pairs Well With

Storage Tips

Refrigerator: Store lo mein in an airtight container for up to 3 to 4 days.

Best reheating method: Warm it in a skillet over medium heat with a splash of water or chicken broth. Toss until the noodles loosen and turn glossy again.

Microwave method: Add a teaspoon or two of water, cover loosely, and heat in 30-second bursts, stirring each time.

Freezing: You can freeze it, but the noodles soften more than I like. If you do freeze, cool completely first and freeze up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Common Questions

What are lo mein noodles, exactly?

Lo mein noodles are typically wheat flour and egg noodles that cook up springy and slightly chewy. They are similar to fresh Chinese egg noodles and are made to be tossed with sauce. The name comes from a term meaning “tossed” noodles.

Can I use spaghetti instead of lo mein noodles?

Yes. Spaghetti is the most reliable pantry swap. Use the same amount: 8 oz dry. Cook it just shy of al dente, then finish it in the skillet with the sauce so it absorbs flavor.

Do I need a wok?

Nope. A large skillet works great. The key is giving ingredients room and using higher heat so you stir-fry instead of steam.

Why are my lo mein noodles clumpy?

Usually one of three things: the noodles sat too long after draining, you did not toss them with a tiny bit of oil, or the pan was not hot enough. Drain well, toss with a teaspoon of oil, and get them into the skillet fairly soon. If they are already sticking hard (or seem extra starchy), a quick rinse can help, just drain extremely well before oiling so you do not water down the sauce.

Can I make it vegetarian?

Absolutely. Swap chicken for mushrooms, tofu, or extra vegetables. Use a vegetarian “oyster” sauce (often mushroom-based) or extra soy sauce plus a touch more brown sugar.

How do I make it spicier?

Add chili garlic sauce, sambal oelek, crushed red pepper, or a drizzle of chili oil at the end. Start small and taste.

Any tips for keeping the salt level in check?

Start with low-sodium soy sauce and taste before adding extra soy at the end. Different brands of oyster and hoisin sauces vary a lot in salt, so treat the final seasoning step like a choose-your-own-adventure.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch) or wok
Medium pot for boiling noodles
Colander
Small bowl and whisk (for the sauce)
Tongs or two wooden spoons for tossing noodles
Cutting board and chef’s knife

Lo mein is the meal I make when I want “takeout energy” without the takeout wait. I love how it rewards a little messy confidence: the pan is hot, the sauce is ready, and you are basically racing the clock in a fun way. The first time I made it at home, I used spaghetti and whatever vegetables were left in the crisper drawer, and it still tasted like a win. Now it’s one of my go-to dinners when I want cozy carbs, crisp edges, and a sauce that makes you pause mid-bite and go, “Okay, wow.”

Easy Chicken Lo Mein

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

Noodles and stir-fry

8 oz lo mein noodles (or spaghetti, linguine, or ramen noodles without seasoning, same 8 oz dry)
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 tbsp cornstarch (for chicken)
1 tbsp neutral oil (canola, avocado, or vegetable), plus more as needed
2 cups shredded green cabbage
1 medium carrot, cut into matchsticks
1 bell pepper, thinly sliced
3 scallions, sliced (whites and greens separated)
2 tsp minced garlic (about 2 to 3 cloves)
1 tsp grated fresh ginger (optional but recommended)

Prepped lo mein vegetables including shredded cabbage, matchstick carrots, sliced bell pepper, and sliced scallions arranged in piles on a cutting board

Sauce

1/4 cup low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce (optional, for a little sweetness and depth)
1 tbsp brown sugar (light or dark)
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp cornstarch
1/3 cup water or chicken broth
Black pepper, to taste

Optional finishing touches: sesame seeds, chili crisp, chili garlic sauce, lime wedge (yes, it’s a little chaotic, but it works).

Instructions

Cook the noodles. Bring a pot of salted water to a boil. Cook lo mein noodles according to package directions (or spaghetti until just shy of al dente). Drain well. Toss with a small drizzle of oil to prevent sticking.
Mix the sauce. In a small bowl, whisk soy sauce, oyster sauce, hoisin (if using), brown sugar, rice vinegar, sesame oil, cornstarch, and water or broth. Set it next to the stove so you can grab it quickly.
Prep the chicken. Pat chicken dry, then toss with 1 tablespoon cornstarch and a few cracks of black pepper. This helps it brown and keeps it tender.
Sear the chicken. Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil. Add chicken in an even layer and cook 2 to 3 minutes, then stir and cook another 2 to 3 minutes until just cooked through. Transfer to a plate. If your skillet is crowded, cook the chicken in two batches so it sears instead of steaming.
Stir-fry the vegetables. Add a touch more oil if the pan looks dry. Add cabbage, carrot, bell pepper, and scallion whites. Stir-fry 2 to 3 minutes until crisp-tender. Add garlic and ginger and cook 30 seconds, just until fragrant.
Toss it all together. Add drained noodles and the cooked chicken back to the skillet. Pour in the sauce and toss continuously for 1 to 2 minutes until the sauce thickens and clings to everything. If it looks too tight, splash in a tablespoon of water and keep tossing.
Finish and serve. Turn off the heat. Add scallion greens. Taste and adjust with more soy sauce for salt, rice vinegar for brightness, or a little brown sugar if you want it sweeter. Serve hot with chili crisp or sesame seeds if you like.