This easy chicken lo mein recipe takes only 30 minutes and whatever ingredients you have on hand – this is a super versatile “kitchen sink” kind of recipe! The flavorful sauce tossed with stir-fried noodles, veggies, and tender chicken is absolutely delicious. Plus, it tastes even better the next day!
Why You’ll Love This Easy Lo Mein Recipe
This super easy chicken lo mein recipe is an ideal weeknight meal! It takes only 30 minutes and you can just use whatever you have on hand. No special trip to the grocery store for this dish!
Do you get a stomach ache after Chinese takeout like my family does? We adore the food, but our stomachs aren’t on the same page! I’ve been trying to learn about these dishes and recreate them at home to satisfy our cravings without feeling sick after.
This lo mein is SO simple because you can use whatever noodles, veggies, and protein you want. Just whip up the sauce, grab the ingredients you want to add to the stir fry, and you’ve got a mouthwatering dish that pleases the whole family!
Chicken Lo Mein Ingredients
I fondly refer to this recipe as a “kitchen sink” recipe for a reason – you can throw just about anything in it! As long as you have the noodles and sauce, whatever you stir fry it with will be amazing. You can substitute the chicken for scallops, steak, or shrimp, or omit the protein altogether. Also, use whatever veggies you have on hand! I often use a frozen blend of vegetables, but I throw in whatever I have in the fridge too. Enjoy getting creative with this recipe!
Stir Fry
- Chicken breast – boneless and skinless
- Spaghetti
- Vegetable oil – or alternative high-heat oil
- Garlic
- Ginger
- Stir fry vegetables – whatever blend you like, thawed and drained
Lo Mein Sauce
- Soy sauce
- Rice vinegar
- Honey – or regular sugar
- Sesame Oil
- Pepper
How to Make Chicken Lo Mein at Home
Step 1: Cook Noodles
Grab whatever noodles you’re using in your lo mein and cook them according to the package directions.
Step 2: Mix Lo Mein Sauce
While the pasta is cooking, whisk together the soy sauce, vinegar, honey, sesame oil, and pepper in a small bowl. Set the sauce aside.
Note: It’s important to have all of your ingredients prepared before you begin cooking the stir-fry. Make sure your frozen (thawed and drained) veggies are ready, or if you’re using fresh veggies, make sure they’re washed, chopped, and ready to go. Slice your chicken into chunks for the stir-fry as well.
Step 3: Stir Fry
Heat your oil in a very large skillet – or wok – over medium-high heat. When the oil starts to ripple, add your chicken and lightly season it with salt and pepper. Cook the chicken for 3-5 minutes, or until it’s cooked through and no longer pink. Move the chicken to the outside of the pan creating a large circle. In the middle of the circle/pan, add the veggies, garlic, and ginger. Cook until they’re tender and crisp, which should take about 3-5 minutes.
Step 4: Add Noodles and Sauce
Stir in the drained noodles and soy sauce mixture. Toss to combine and then remove the pan from heat. Serve and enjoy!
FAQs
Both lo mein and chow mein are noodle and vegetable (and sometimes protein) stir-fries, but they diverge when it comes to their noodles and sauces. While lo mein is a little more saucy and has chewier noodles, chow mein is dryer and has harder noodles.
The base of le mein sauce is generally soy sauce, sesame oil, ginger, and a little bit of sugar. You can also add things like garlic or rice vinegar to enhance the flavor like I did!
Traditionally, lo mein is made with egg noodles, but the versatility of this dish means you can swap it in for mostly whatever noodles you have on hand. I used spaghetti today because it’s the noodle most commonly found in my pantry, but you can also use vermicelli, udon, ramen, etc.
Allow your lo mein to cool and then store it in an airtight container in the refrigerator for 3-5 days. Reheat it in the microwave or on the stovetop until it’s warmed through. Enjoy!
More Asian-Inspired Recipes You’ll Love
- Chinese Lemon Chicken
- Slow Cooker Asian Chicken Noodle Soup
- Easy Orange Chicken
- Asian Chicken Salad
- Easy Shrimp Ramen Soup
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Chicken Lo Mein
Ingredients
- 2 large skinless boneless chicken breast sliced into thin strips
- 1 16 oz pkg spaghetti
- 1/4 cup soy sauce
- 2 tablespoon rice vinegar
- 4 teaspoon honey
- 2 teaspoon sesame oil
- pepper
- 2 tablespoon vegetable oil or any oil that can handle high heat
- 2 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 16 oz pkg stir fry vegetables (feel free to use what ever blend you like) thawed and drained
Instructions
- Cook pasta according to package directions.
- While the pasta is cooking, whisk together the soy sauce, vinegar, honey, sesame oil and pepper in a small bowl and set aside. (it is very important to have all of your ingredients ready to go before you start cooking)
- Heat oil in a very large skillet or wok over medium high heat. When oil starts to ripple add in the chicken and lightly season with salt and pepper. Cook for 3-5 minutes or until cooked through and no longer pink. Move the chicken to the outside of the pan creating a large circle. The middle of the pan should be empty. Add in the veggies, garlic and ginger to the middle of the pan and cook until tender crisp, about 3-5 minutes.
- Stir in drained noodles and soy sauce mixture. Toss to combine then remove from heat.
Sounds great! Thanks for stopping by Felicia!
I definitely know what you mean about that “extra junk”; it’s always a great idea to make your take-out favorites fresh at home so you know exactly what’s in them! I’m a vegetarian, so I think I’ll try this recipe soon with grilled Asian tofu!