Chicken Lo Mein

Why You’ll Love This Recipe

I enjoy this recipe because it is fast, simple, and packed with flavor. The noodles turn out perfectly coated in a rich sauce, while the chicken stays tender thanks to a quick marinade. I also like how customizable it is since I can swap in different vegetables or adjust the seasoning to my taste. It is perfect for busy days when I still want something homemade and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• 8 ounces skinless boneless chicken breast, cut into thin strips
• 1 tablespoon water
• 1 teaspoon Shaoxing rice wine (optional)
• ¼ teaspoon kosher salt
• ⅛ teaspoon baking soda
• 2 teaspoons cornstarch
• 1 teaspoon neutral oil

For the lo mein sauce:

• 3 tablespoons oyster sauce
• 3 tablespoons low sodium soy sauce
• 1½ tablespoons granulated sugar
• 1 tablespoon dark soy sauce

For the chicken lo mein:

• 16 ounces lo mein noodles (fresh egg noodles)
• ½ small yellow onion, sliced
• ½ large carrot, julienned
• 4 ounces napa cabbage, sliced
• 1 rib celery, julienned
• 2 stalks green onion, cut into 1-inch pieces (separate whites and greens)
• 1 tablespoon garlic, minced
• 1 tablespoon Shaoxing rice wine (optional)
• 2 teaspoon sesame oil
• 2 tablespoons neutral oil for cooking

Directions

I start by marinating the chicken. I mix the chicken strips with water, Shaoxing rice wine, salt, and baking soda until the liquid is absorbed. Then I add cornstarch and oil, mixing everything well, and let it sit for 5 to 10 minutes.

While that rests, I prepare the sauce by combining oyster sauce, soy sauce, sugar, and dark soy sauce in a bowl until the sugar dissolves.

Next, I bring a pot of water to a boil and reduce it to a high simmer. I add the marinated chicken, stirring immediately to separate the pieces. I cook it for about 30 seconds to 1 minute until just done, then remove it with a strainer.

In the same pot, I cook the lo mein noodles according to the package instructions. During the last 30 seconds of cooking, I add the vegetables like cabbage, onion, carrot, celery, and the white parts of the green onions. Once done, I drain everything and set it aside.

Then I heat oil in a wok over medium-high heat and sauté the garlic until fragrant. I add the noodles, vegetables, and cooked chicken, tossing everything together.

I drizzle in the Shaoxing rice wine and stir-fry briefly until the aroma develops. Then I pour in the sauce and toss until the noodles are evenly coated.

To finish, I add the green parts of the onions and drizzle sesame oil over everything, giving it one final toss before serving it hot.

Servings and timing

This recipe makes 3 servings.

The prep time is 10 minutes, the cook time is 10 minutes, and the total time is 20 minutes.

Variations

I like changing up the vegetables depending on what I have at home. Sometimes I add bell peppers, mushrooms, or bean sprouts for extra texture. I can also swap chicken for shrimp or beef when I want a different protein.

If I want a lighter version, I reduce the amount of oil slightly. For a richer flavor, I sometimes add a bit more oyster sauce or a splash of dark soy sauce.

storage/reheating

I store any leftovers in an airtight container in the refrigerator. The noodles may absorb some of the sauce, but they still taste great the next day.

When reheating, I use a pan on the stove and add a small splash of water to loosen the noodles. This helps bring back the texture and prevents them from drying out.

FAQs

Can I use dried noodles instead of fresh lo mein noodles?

Yes, I can use dried noodles if fresh ones are not available. I just cook them according to the package instructions before using them.

Why is baking soda used in the chicken marinade?

I use baking soda because it helps tenderize the chicken, making it softer and more like restaurant-style texture.

Can I skip the Shaoxing rice wine?

Yes, I can skip it or replace it with a small amount of cooking wine or broth if needed.

How do I prevent the noodles from sticking together?

I make sure not to overcook them and toss them quickly with oil and sauce once they are drained.

Can I make this dish vegetarian?

Yes, I can skip the chicken and add more vegetables or tofu, and adjust the sauce if needed.

Conclusion

I really enjoy how quick and flavorful this chicken lo mein is. It gives me that classic takeout taste with fresh ingredients and simple steps. Whether I make it for a quick lunch or dinner, it always turns out satisfying and easy to customize.

Chicken Lo Mein

Print Recipe

The best chicken lo mein made in just minutes with juicy chicken, flavorful sauce, and perfectly stir-fried noodles.

• Author: CookingByNess
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 3 servings
• Category: Stir-Fry
• Method: Stir-Fry
• Cuisine: Chinese

Ingredients

For the Chicken:

8 oz skinless boneless chicken breast (thinly sliced)
1 tablespoon water
1 teaspoon Shaoxing rice wine (optional)
¼ teaspoon kosher salt
⅛ teaspoon baking soda
2 teaspoons cornstarch
1 teaspoon oil

For the Lo Mein Sauce:

3 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1½ tablespoons granulated sugar
1 tablespoon dark soy sauce

For the Chicken Lo Mein:

16 oz lo mein noodles (fresh egg noodles)
½ small yellow onion (sliced)
½ large carrot (julienned)
4 oz napa cabbage (sliced)
1 rib celery (julienned)
2 stalks green onions (cut into 1-inch pieces, whites & greens separated)
1 tablespoon garlic (minced)
1 tablespoon Shaoxing rice wine (optional)
2 teaspoons sesame oil
2 tablespoons oil (for cooking)

Instructions

Marinate the chicken:
Combine chicken with water, rice wine, salt, and baking soda. Mix until absorbed.
Add cornstarch, mix well, then add oil. Let marinate for 5–10 minutes.
Prepare the sauce:
In a bowl, mix oyster sauce, soy sauce, sugar, and dark soy sauce until dissolved. Set aside.
Cook the chicken:
Bring a pot of water to a simmer. Add chicken, stir to separate, and cook for 30–60 seconds until just done. Remove and set aside.
Cook noodles & vegetables:
In the same pot, cook lo mein noodles according to package instructions (3–5 minutes).
In the last 30 seconds, add cabbage, onion, carrots, celery, and green onion whites. Drain and set aside.
Stir-fry:
Heat oil in a wok over medium-high heat. Add garlic and sauté for 15–30 seconds until fragrant.
Add noodles, vegetables, and chicken. Toss well.
Add flavor:
Drizzle Shaoxing wine around the wok and stir-fry briefly.
Pour in sauce and toss until evenly coated.
Finish:
Add green onion tops and sesame oil. Toss briefly and serve hot.

Notes

Customize vegetables based on preference (bell peppers, bean sprouts, mushrooms).
Do not overcook vegetables—keep them slightly crisp.
Baking soda helps tenderize the chicken for a restaurant-style texture.
Best served immediately for optimal taste and texture.