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Takeout-level delicious, minus the wait time!

Let’s talk about takeout cravings. You know that moment when you’re “this” close to ordering delivery, but then common sense kicks in and you remember: (1) It’s overpriced, (2) It takes way too long, and (3) You’ve already got a meal plan in place and have everything you need to make something better at home? Well that’s when you make Chicken Lo Mein.

Chicken Lo Mein noodles plated in a bowl with chopsticks.
This recipe = weeknight survival mode activated. It’s fast, foolproof and loaded with veggies, so you can feel good about inhaling an entire bowl in under 5 minutes.

This dish is quick, easy and ridiculously delicious. Juicy, tender chicken? Check. Slurp-worthy noodles? Check. A glossy, umami-packed sauce that makes everything taste like magic? Big check. The chicken is made melt-in-the-mouth tender through the process of “velveting”, which basically just involves adding some bicarbonate of soda (baking soda) to the marinade – genius! If you’ve ever wondered how your local Chinese restaurant gets their meat so tender, well now you know!

You can whip this up in less time than it takes for your food delivery app to tell you your order is “on the way” (but still mysteriously 40 minutes away). Plus, it’s loaded with veggies, so perfect for using up whatever you have in the crisper. And, as it’s a full meal in a bowl, there are no sides required – and you can even make it up to 3 days ahead.

Side view of Chicken Lo Mein in a pan.
That glossy, umami-packed sauce? It’s doing the heavy lifting here. Savoury, a little sweet and ridiculously addictive, it clings to every noodle like it knows its job depends on it.

Can I use a different protein?

Absolutely! Swap the chicken for beef, prawns (shrimp), or even tofu or mushrooms if you’re going meat-free.

What’s the best way to cook the noodles to stop them turning mushy?

Make sure to cook them just until al dente – just pliable. (They’ll finish cooking in the pan with the sauce.) Rinse the noodles in cold water to stop them cooking and sticking together. You can also drizzle the noodles with a little sesame oil or olive oil to help stop them sticking.

Overhead shot of plated Chicken Lo Mein with chopsticks.
Don’t fear dry chicken ever again. The bicarbonate of soda (baking soda) in the marinade is a game-changer, keeping every bite tender and juicy, no matter how much you think you’ve overcooked it. (You haven’t, thanks to science.)

Can I make this without oyster sauce?

Yes! While oyster sauce gives that signature depth of flavour, you can swap it for hoisin sauce or even a mix of extra soy sauce and a dash of fish sauce for a similar effect.

What veggies can I use?

This recipe is super flexible! Try using sliced capsicum (bell peppers), snow peas (mangetout), bean sprouts or bok choy – whatever you have in the fridge that needs using up.

Overhead shot of Chicken Lo Mein in a pan.
One pan, one sauce and one very good reason to cancel takeout. This lo mein is faster than delivery, with velvety, juicy chicken and slurp-worthy noodles that’ll have you questioning why you ever paid $20 for it.

Watch how to make Chicken Lo Mein

If you enjoyed Chicken Lo Mein, I think you’ll love:

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Chicken and Thai Basil Stir-fry with Noodles Recipe
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Quick Chicken Chow Mein Recipe

Chicken Lo Mein noodles plated in a bowl with chopsticks.

Chicken Lo Mein

Author: Nicole
4.9 from 10 votes
“Omg! This was beautiful. EXACTLY like Chinese takeaway.”
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This Chicken Lo Mein recipe is fast, flavour-packed and better than takeout! Juicy chicken, tender noodles and a rich savoury sauce come together in one pan for a fuss-free weeknight dinner. Ready in under 30 minutes and packed with veggies, it’s a recipe you’ll be making on repeat!
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Servings: 4

Ingredients

CHICKEN
  • 500 g (1 lb) boneless, skinless chicken breast, cut into 5 mm (¼ inch) slices
  • ½ tsp sea salt flakes
  • 1 tbsp cornflour (cornstarch)
  • ½ tsp bicarbonate of soda (baking soda)
  • 2 tbsp water
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
LO MEIN SAUCE
  • 4 tbsp oyster sauce (see note 1)
  • 1 tbsp brown sugar
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp Chinese cooking wine (can be substituted with mirin)
STIR-FRY
  • 2 tbsp cooking oil (extra-virgin, avocado oil or oil of choice)
  • 1 brown onion, sliced
  • 1 tbsp freshly minced garlic
  • 300 g (4 cups) finely sliced wombok (napa) cabbage
  • 1 carrot, julienned
  • 3 spring onions (scallions), cut into 2 cm (¾ inch) batons
  • 300 g (10½ oz) dried thin egg noodles, prepared as per the packet instructions (see note 2)

Instructions

  • Prepare the chicken – To a large bowl, add the chicken, salt, cornflour, bicarbonate of soda, water, light soy sauce and sesame oil. Mix thoroughly until well coated. Set aside for 10–15 minutes while you prepare the remaining ingredients.
  • Combine the sauce ingredients – Add all ingredients for the sauce to a bowl and whisk to combine.
  • Stir-fry – Heat the oil in a large, deep, heavy-based pan over high heat. Once hot, add the chicken and cook for 3–4 minutes, tossing until the chicken has changed from pink to white (it will still be raw in the centre).
  • Add the onion and garlic to the pan and cook, stirring, for 1 minute.
  • Add the cabbage and cook for a further 1–2 minutes until slightly softened.
  • Add the carrot, spring onion, egg noodles and the lo mein sauce. Toss using tongs until well combined and coated in the sauce.
  • Serve – Divide among four bowls and serve immediately.

Nutrition information

Nutrition Facts
Chicken Lo Mein
Amount per Serving
Calories
665
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
10
g
Cholesterol
 
143
mg
48
%
Sodium
 
2641
mg
115
%
Potassium
 
1023
mg
29
%
Carbohydrates
 
73
g
24
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
42
g
84
%
Vitamin A
 
2961
IU
59
%
Vitamin C
 
27
mg
33
%
Calcium
 
130
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – While oyster sauce gives that signature depth of flavour, you can swap it for hoisin sauce or even a mix of extra soy sauce and a dash of fish sauce for a similar effect.
Note 2 – Any thick or thin egg noodles are great in this recipe, if you are using fresh egg noodles, increase the quantity to 400–500 g (14 oz–1 lb). Make sure you prepare the noodles according to the packet instructions, minus 2 minutes, before adding them to the stir-fry. Cook the noodles until they are just pliable and so they don’t overcook in the stir-fry.

Make Ahead

Chicken – The chicken can be sliced, marinated and stored in an airtight container in the fridge for up to 24 hours before cooking.
Sauce – Mix the lo mein sauce ahead of time and store it in the fridge in an airtight container for up to 1 week. Give it a quick shake or whisk before using.
Veggies – Slice all your veggies in advance and store them in an airtight container in the fridge for up to 3 days. See my article on fruit and veg storage tips for more information.
To make the entire dish ahead – Cook everything as instructed, let it cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat as per the leftovers instructions below.

Leftovers

Fridge – Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat – Add a splash of water to loosen the noodles and reheat in a pan over medium heat for 2–3 minutes, tossing frequently. Alternatively, microwave in 30-second bursts, stirring in between bursts, for 2–3 minutes or until heated through.
Freezing – While fresh is best, you can freeze leftovers. Store in an airtight container for up to 1 month. Thaw overnight in the fridge and reheat as above.

Equipment

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Course chicken, quick and easy
Cuisine Chinese-inspired