Chicken lo mein noodles are a classic takeout style dish you can cook at home in one wok or large skillet, with tender noodles, shredded chicken, crisp vegetables, and a glossy savory sauce.
The sauce is only soy sauce, oyster sauce, and a little sesame oil, so cooking is mostly about timing. Boil the noodles, stir fry the vegetables, and toss everything together while the pan is hot. Leftover or rotisserie chicken makes it faster than ordering delivery.
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Why This Chicken Lo Mein Noodles Recipe Works
A hot, wide pan is the key. High heat sears the vegetables so they stay crisp and slightly charred, while the noodles pick up the sauce without steaming into mush.
Three sauce ingredients do all the work. Soy sauce brings salt, oyster sauce adds sweetness and body, and toasted sesame oil finishes with a nutty aroma. Because the sauce is so concentrated, a little goes a long way.
Using cooked chicken means the dish comes together in minutes. Shredded chicken warms in the sauce and soaks up flavor, so no marinade is needed.
Ingredients for Chicken Lo Mein Noodles
- 8 oz lo mein noodles
- 2 cups cooked chicken, shredded
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 2 cups mixed vegetables, such as sliced bell peppers, shredded carrots, and snow peas
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 3 green onions, sliced
Lo mein noodles. Fresh egg noodles cook in 3 to 4 minutes, and dry noodles or spaghetti are fine substitutes.
Cooked chicken. Rotisserie chicken, leftover roast chicken, or poached breasts all work.
Mixed vegetables. Choose quick cooking vegetables like peppers, carrots, snow peas, and cabbage.
Soy and oyster sauces. Low sodium soy keeps the salt in check while oyster sauce adds depth.
Sesame oil. A small amount at the end gives the noodles their signature aroma.
How to Make Chicken Lo Mein Noodles
1. Boil the noodles Bring a large pot of water to a boil and cook the noodles for 3 to 4 minutes, or according to the package, until just tender. Drain, rinse briefly with warm water, and set aside.
2. Heat the pan Warm the canola oil in a large skillet or wok over medium high heat until it shimmers.
3. Cook the garlic Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
4. Stir fry the vegetables Add the vegetables and cook for 3 to 4 minutes, tossing often, until crisp tender.
5. Add the chicken Stir in the chicken and cook for 2 minutes, until it is hot throughout and reaches 165 degrees F.
6. Add the sauce Pour in the soy sauce, oyster sauce, and sesame oil and stir to coat the chicken and vegetables.
7. Toss with noodles Add the noodles and toss with tongs for 1 to 2 minutes, until every strand is glossy. Top with the green onions and serve hot.
How to Serve Chicken Lo Mein Noodles
Serve the noodles straight from the pan while they are hot, with chopsticks or forks. A cool creamy Asian cucumber salad or garlic sesame cucumber salad gives a crisp contrast. For a bigger spread, add hoisin cauliflower fried rice and a bowl of crunchy Asian ramen noodle salad.
How to Store and Reheat Chicken Lo Mein Noodles
Cool the noodles and store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce, tossing until the noodles are steaming and the chicken reaches 165 degrees F. You can freeze the cooled noodles for up to 3 months, though the vegetables will soften after thawing.
Tips and Variations for Chicken Lo Mein Noodles
Do not overcook the noodles. They finish cooking in the pan, so pull them while still slightly firm.
Rinse briefly. A quick rinse stops the cooking and keeps the strands from clumping.
Prep before heating. Stir frying moves fast, so chop everything and measure the sauce first.
Cook in a wide pan. A crowded pan steams the vegetables, so use a skillet with plenty of surface.
Swap the protein. Shrimp, thinly sliced beef, or pressed tofu work in the same amount, and raw meat should be cooked fully before adding the vegetables.
Gluten free option. Use rice noodles, tamari, and a gluten free oyster sauce.
Flag the allergens. The dish contains wheat, soy, shellfish from the oyster sauce, and sesame, so label it for guests.
Store safely. Chill leftovers within 2 hours of cooking. The University of Wisconsin Extension leftovers guidance has practical storage tips.
Frequently Asked Questions About Chicken Lo Mein Noodles
What noodles work for chicken lo mein noodles?
Fresh lo mein egg noodles are ideal, but dried Chinese egg noodles, linguine, or spaghetti work if you cook them just until tender.
How do I keep chicken lo mein noodles from getting soggy?
Drain the noodles well, use high heat, and toss for only a minute or two so the sauce coats them without steaming.
Can I make chicken lo mein noodles with raw chicken?
Yes. Slice 1 pound of chicken breast thinly, stir fry it in the oil for 4 to 5 minutes until it reaches 165 degrees F, then add the garlic and vegetables.
What is the difference between lo mein and chow mein?
Lo mein noodles are boiled and tossed in sauce, while chow mein noodles are fried until crisp.
Can I add more sauce?
Yes. Add 1 tablespoon of soy sauce and 1 teaspoon of oyster sauce for a saucier dish, then taste and adjust.
Chicken Lo Mein
Equipment
- Large pot
- Large skillet or wok
- Tongs
Ingredients
Main Ingredients
- 8 oz lo mein noodles
- 2 cup cooked chicken shredded
- 1 tbsp canola oil
- 3 cloves garlic minced
- 2 cup mixed vegetables bell peppers, carrots, and snow peas
- 2 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 3 green onions sliced
Instructions
Cooking
- Boil. Cook the noodles for 3 to 4 minutes, drain, and rinse briefly.
- Stir fry. Cook the garlic in hot oil for 30 seconds, then the vegetables for 3 to 4 minutes.
- Add the chicken. Stir in the chicken for 2 minutes until it reaches 165 degrees F.
- Sauce. Add the soy sauce, oyster sauce, and sesame oil.
- Toss. Add the noodles, toss for 1 to 2 minutes, and top with green onions.
