Chicken Lo Mein
Chewy egg noodles tossed with tender strips of chicken and crisp vegetables in a savory, glossy sauce. This takeout classic comes together in one wok in under 30 minutes, making it the perfect quick weeknight dinner.
For 4 servings
- prep · ~1 min
Mix the stir-fry sauce.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and sugar until the sugar dissolves. Set aside.
- boil · ~6 min
Cook the lo mein noodles.
Bring a large pot of water to a boil. Add a pinch of salt and the noodles. Cook according to package directions until al dente, about 3–4 minutes for fresh noodles or 5–6 minutes for dried. Drain and rinse under cold water to stop the cooking. Set aside.
- fry · ~4 min
Sear the chicken strips.
Season the chicken strips with a pinch of salt. Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering. Add the chicken in a single layer and sear without moving for 1 minute. Stir-fry until golden and cooked through, about 2–3 minutes. Transfer to a plate.
TIPDon't crowd the wok — cook the chicken in a single layer for the best sear. - saute · ~3 min
Stir-fry the vegetables.
Add the remaining 1 tablespoon oil to the wok. Add garlic and ginger, and stir for 15 seconds until fragrant. Add carrot and bell pepper, and stir-fry for 1 minute. Add the cabbage and cook for another minute until the vegetables are crisp-tender.
TIPKeep the heat high and keep the vegetables moving — they should stay bright and slightly crisp. - mix · ~2 min
Combine noodles, chicken, and sauce.
Return the chicken to the wok. Add the cooked noodles and pour the stir-fry sauce over everything. Toss well using tongs for 1–2 minutes until everything is evenly coated and heated through.
- garnish · ~1 min
Finish with green onions and serve.
Turn off the heat, add the green onion pieces, and give a final toss. Divide among plates and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the noodles just until al dente; they will finish cooking in the wok and stay chewy.
- 2Rinse the cooked noodles under cold water to remove excess starch and prevent clumping.
- 3Pat the chicken strips dry before stir-frying for a better golden sear.
- 4Prep all vegetables and sauce before you start cooking — the stir-fry moves fast.
- 5Use high heat throughout to mimic a wok's sear and keep vegetables crisp-tender.
- 6To reheat leftovers, toss in a hot wok with a splash of water to refresh the sauce.
- 7If using dried noodles, soak them in hot water after boiling to keep them loose.
Adapt it for your goals.
Vegetarian
Replace chicken with 300g firm tofu or seitan, and use vegetarian oyster sauce (often labeled 'mushroom stir-fry sauce') to keep the same savory depth.
spicySpicy
Add 1-2 teaspoons of chili garlic sauce or a drizzle of chili oil in step 1 or step 5 for heat without overpowering the classic flavor.
low sodiumLow-sodium
Swap regular soy sauce for low-sodium soy sauce and reduce oyster sauce by half — add a splash of water or mushroom stock to maintain sauce volume.
protein swapProtein swap
Substitute chicken with peeled shrimp or thinly sliced beef flank steak — adjust cook time to 2–3 minutes per side for shrimp, or 1–2 minutes for beef.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle maintenance and keeps you feeling full.
Rich in Vitamin C
Bell peppers and cabbage contribute a significant amount of vitamin C, which supports immune health and collagen production.
Good Source of Fiber
Cabbage and carrots add dietary fiber to aid digestion and promote a healthy gut.
Frequently asked questions
Yes, but the texture will be different. Use fresh or dried Chinese egg noodles if possible; if using spaghetti, cook it very al dente and toss with a little sesame oil to mimic the chewiness.
