Description

This Restaurant-Style Chicken Lo Mein recipe is a flavorful and easy stir-fry dish featuring tender chicken strips, fresh lo mein noodles, crisp vegetables, and a savory soy-based sauce. Perfectly balanced with hints of sesame and Shaoxing wine, this homemade version rivals any takeout favorite with delicious results in just 30 minutes.

Ingredients

Scale

Noodles and Chicken

1 pound fresh lo mein egg noodles
8 oz. boneless skinless chicken thighs or chicken breast, cut into thin strips
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons oil, plus more for cooking
1 teaspoon oyster sauce

Sauce

2 tablespoons hot water
1/8 teaspoon salt
1/8 teaspoon sugar
1 tablespoon light soy sauce
4 teaspoons dark soy sauce
1 teaspoon sesame oil
1/8 teaspoon white pepper

Vegetables and Aromatics

1 clove garlic, minced
4 cups shredded cabbage
2 medium carrots, julienned (about 1 1/2 cups)
1 tablespoon Shaoxing wine
2 cups mung bean sprouts
2 scallions, julienned

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Noodles: Determine whether your lo mein noodles are raw or pre-cooked. If raw, boil them according to package instructions until tender, then drain and set aside. If pre-cooked, let the noodles come up to room temperature to ensure even cooking during stir-frying.
Marinate the Chicken: In a medium bowl, combine the chicken strips with cornstarch, water, 2 teaspoons oil, and oyster sauce. Mix well to coat the chicken evenly which will help achieve a tender and flavorful bite during cooking.
Make the Sauce: In a separate bowl, dissolve salt and sugar in 2 tablespoons of hot water. Then add the light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir to combine thoroughly and set aside for later use.
Cook the Chicken: Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and sear the marinated chicken for a couple of minutes until browned and cooked through. Remove the chicken from the wok and set aside.
Stir-Fry Vegetables: Add a couple more tablespoons of oil to the wok. Add the minced garlic and sauté for about 10 seconds until fragrant. Then add shredded cabbage and julienned carrots. Stir-fry on high heat for about one minute. Pour Shaoxing wine around the edges of the wok and let it cook off quickly to add a subtle depth of flavor.
Combine Noodles and Chicken: Return the cooked chicken and prepared noodles to the wok. Pour the prepared sauce over the noodles and chicken. Toss and mix well from the bottom up for about 30 seconds to evenly distribute the sauce and ingredients.
Steam and Finish Cooking: Reduce heat to medium, cover the wok with a lid, and let the noodles steam for one minute. Remove the lid and stir-fry the noodles again. If the noodles appear dry, add up to 1/4 cup of water or broth and continue stir-frying until noodles are loose, slippery, and heated through.
Add Final Vegetables and Serve: Stir in mung bean sprouts and julienned scallions. Continue stir-frying for one more minute to combine all flavors and retain a slight crunch in the sprouts and scallions. Serve hot immediately.

Notes

This chicken lo mein recipe is surprisingly easy to make at home and tastes better than most Chinese takeout.
Use fresh egg noodles for best texture, but pre-cooked noodles can also be used by warming them to room temperature.
You can substitute chicken thighs with chicken breast if preferred.
Adjust soy sauce quantities to taste, keeping in mind sodium levels.
ShaoXing wine adds authentic flavor but can be omitted or replaced with dry sherry if unavailable.

Nutrition

Serving Size: 1 serving
Calories: 306 kcal
Sugar: 4 g
Sodium: 502 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 58 mg