There’s something wonderfully comforting about a warm plate of Chicken Lo Mein: savory noodles tossed with tender slices of chicken, bright seasonal vegetables, and a sauce that clings to every strand. This homemade Chicken Lo Mein is worth trying because it’s fast enough for a weeknight yet cozy enough for a chilly evening when you crave something from-scratch and satisfying. The seasonal appeal comes from swapping in crisp autumn vegetables like roasted carrots and broccoli or spring’s tender snap peas and bell peppers. If you love cozy chicken dishes, you might also enjoy our game-day dip favorite—they both celebrate simple comfort with big flavors.
Ingredients & Equipment
Ingredients
- 8 oz thick noodles (lo mein, egg noodles, or thick wheat noodles)
- 1 lb chicken breast, sliced thinly against the grain
- 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
- 2 cloves garlic, minced
- 1 inch ginger, minced (about 1 tsp when minced)
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Notes:
- For a gluten-free version, use tamari instead of soy sauce and a gluten-free oyster sauce or additional tamari.
- You can substitute thin spaghetti or udon if lo mein noodles aren’t available.
- Adjust soy and oyster sauce to taste—start with less and add more if you like a saltier finish.
Equipment (helpful tools)
- Large skillet or wok (preferably wok for high-heat tossing)
- Large pot for boiling noodles
- Colander for draining
- Cutting board and sharp chef’s knife
- Tongs or chopsticks for tossing noodles
- Measuring spoons
- Optional but helpful: kitchen thermometer (to check chicken doneness), baking tray (if you want to roast vegetables instead of stir-frying), blender or small whisk for emulsifying a sauce.
If you enjoy slow-cooked chicken comfort foods for prep-night inspiration, check out this cheesy crock pot recipe for another easy, make-ahead option.
Step-by-Step Instructions (with tips)
Cook the thick noodles according to package instructions. Drain and set aside.
- Tip: Cook noodles until just al dente; they’ll finish cooking in the skillet. Rinse briefly under warm water to stop cooking and prevent sticking, but don’t over-rinse or you’ll lose starch that helps the sauce cling.
In a large skillet or wok, heat sesame oil over medium-high heat.
- Tip: If your sesame oil is strong toasted sesame oil, use half for cooking and reserve half for finishing for a bright sesame aroma.
Add garlic and ginger, sautéing for 1–2 minutes until fragrant.
- Tip: Keep the heat lively but not burning. Garlic and ginger become bitter if charred.
Add the sliced chicken and cook until browned and cooked through, about 5–7 minutes.
- Tip: Don’t overcrowd the pan—or the chicken will steam instead of sear. Cook in batches if needed. A thin pat of cornstarch and a drizzle of soy sauce on the chicken before searing helps it get a silky exterior.
Stir in the mixed vegetables and sauté until they are tender, about 3–4 minutes.
- Variation: If you prefer roasted vegetables, toss the vegetables with a teaspoon of oil and roast at 425°F (220°C) for 12–15 minutes until caramelized, then add them at the end for a smoky note.
- Tip: Add denser vegetables (carrots, broccoli) first and quicker-cooking ones (bell peppers, snow peas) last for even texture.
Add the cooked noodles, soy sauce, and oyster sauce to the skillet, tossing to combine everything evenly.
- Flavor suggestion: If the pan seems dry, add 1–2 tablespoons of chicken stock or water to help the sauce distribute. For a glossy finish, mix a teaspoon of cornstarch with 1 tablespoon water and stir in at this point; cook 1 minute until slightly thickened.
Season with salt and pepper to taste.
- Tip: Taste before adding more salt—both soy and oyster sauce can add significant saltiness. Finish with a splash of rice vinegar or a squeeze of lime if you want brightness.
Serve hot, garnished with chopped green onions.
- Tip: For extra crunch, sprinkle toasted sesame seeds or crushed peanuts on top. A drizzle of chili oil or a few drops of sriracha adds heat for spice lovers.
Variations and Kitchen Tips
- Protein swaps: Use thinly sliced beef, shrimp, or tofu. Marinate tofu in a little soy and cornstarch to get a crisp exterior.
- Noodle options: If you can’t find lo mein noodles, thick egg noodles, udon, or even spaghetti can work in a pinch.
- Sauce customization: Add a teaspoon of sugar or honey for balance, or a splash of Shaoxing wine for depth.
- High heat is your friend: Stir-frying on high heat helps you get that restaurant-style sear and quick-cooked vegetables.
- Make it vegetarian: Omit the chicken and add extra mushrooms, tofu, or tempeh; swap oyster sauce for vegetarian stir-fry sauce or mushroom sauce.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerate: Place cooled Chicken Lo Mein in an airtight container and refrigerate up to 3–4 days. To help noodles retain texture, add a drizzle of sesame oil before sealing to reduce sticking.
- Reheating: Reheat gently in a skillet over medium heat with a splash of water or stock, stirring until warmed through. Microwave in 30-second bursts, stirring in between, for single portions.
Freezing:
- Freezing noodles with vegetables can change texture (veg like bell peppers might get softer). If you plan to freeze, consider freezing the cooked chicken and sauce separately from the noodles and vegetables.
- Freeze in airtight, portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Make-ahead strategies:
- Cook components: Make the sauce and precut vegetables up to 24 hours ahead. Marinate the chicken early for deeper flavor.
- Batch-cook noodles and toss with a touch of oil; store in the fridge and finish stir-frying when ready.
- Slow-cooker note: If you’re prepping a weeknight dinner with low hands-on time, recipes like this easy slow cooker pot pie can inspire batch-cooking ideas—see a similar comforting casserole approach at easy slow cooker chicken pot pie.
Portioning advice:
- A pound of chicken and 8 oz noodles makes about 3–4 generous servings.
- For meal prep, divide into 3–4 containers with veggies on one side and noodles on the other if you expect different reheating times.
How to Use / Serve This Dish
Serving ideas:
- Pair with simple sides: A light cucumber salad, pickled vegetables, or steamed edamame makes a refreshing contrast.
- Family-style: Serve hot from the wok with bowls of extra soy, chili oil, and sesame seeds so everyone can customize.
- Garnish creatively: Add cilantro, chopped peanuts, lime wedges, or a soft-boiled egg for richness.
- For a party: Turn this into a lo mein bar—offer multiple protein options (chicken, tofu, shrimp), several vegetables, and different sauces, letting guests build their bowl.
Creative variations:
- Spicy Szechuan twist: Add a teaspoon of chili paste or Szechuan peppercorn oil.
- Citrus-ginger lo mein: Add orange zest and a little orange juice to brighten the sauce.
- Cold noodle salad: Chill the cooked noodles and toss with a sesame-ginger vinaigrette for a summer version.
FAQ
Q: Can I use leftover rotisserie chicken for Chicken Lo Mein?
A: Yes—using cooked rotisserie chicken speeds things up. Add chopped leftover chicken in step 6 just long enough to heat through so it doesn’t dry out.
Q: My noodles turned soggy—what did I do wrong?
A: Soggy noodles usually mean they were overcooked or left sitting in sauce. Cook to al dente, rinse briefly to stop cooking, toss with a touch of oil, and finish in the hot pan for a minute to reheat rather than simmering.
Q: How long does homemade Chicken Lo Mein keep in the fridge?
A: Stored in an airtight container, it will keep 3–4 days. For longer storage, freeze portions for up to 2 months, preferably separating sauce from noodles/veggies for best texture.
Q: What are good vegetarian substitutes for oyster sauce?
A: Use vegetarian oyster sauce made from mushrooms, or replace with extra soy sauce plus a teaspoon of mushroom bouillon or miso for umami.
Conclusion
Homemade Chicken Lo Mein is an approachable, satisfying dish that celebrates seasonal vegetables and simple pantry staples—perfect for cozy weeknights or casual gatherings. If you want a deeper look at other classic lo mein approaches, try this Chicken Lo Mein: 30-Min Authentic Takeout Recipe! for an authentic take, or this version from Chicken Lo Mein – The Cozy Cook for comforting family-style tips. For a streamlined weeknight spin, also see Easy Chicken Lo Mein – Nicky’s Kitchen Sanctuary. I’d love to hear how your batch turns out—try it this week, tweak the vegetables for the season, and share the recipe with friends who crave a from-scratch comfort meal.
Chicken Lo Mein
Ingredients
Noodles and Protein
- 8 oz thick noodles (lo mein, egg noodles, or thick wheat noodles)
- 1 lb chicken breast, sliced thinly slice against the grain
Vegetables
- 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
- 2 cloves garlic, minced
- 1 inch ginger, minced (about 1 tsp when minced)
- green onions, chopped for garnish
Sauces and Seasoning
- 4 tablespoons soy sauce adjust to taste for saltiness
- 2 tablespoons oyster sauce adjust to taste for saltiness
- 2 tablespoons sesame oil
- salt and pepper to taste
Instructions
Preparation
- Cook the thick noodles according to package instructions. Drain and set aside.
- Tip: Cook noodles until just al dente; they’ll finish cooking in the skillet. Rinse briefly under warm water to stop cooking and prevent sticking.
Cooking
- In a large skillet or wok, heat sesame oil over medium-high heat.
- Add garlic and ginger, sautéing for 1–2 minutes until fragrant.
- Add the sliced chicken and cook until browned and cooked through, about 5–7 minutes.
- Stir in the mixed vegetables and sauté until they are tender, about 3–4 minutes.
- Add the cooked noodles, soy sauce, and oyster sauce to the skillet, tossing to combine everything evenly.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with chopped green onions.
- Tip: For extra crunch, sprinkle toasted sesame seeds or crushed peanuts on top.
