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Chicken Lo Mein

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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:

Three Cup Chicken Noodles Recipe
Chicken and Thai Basil Stir-fry with Noodles Recipe
Filipino Stir-fried Noodles and Chicken Recipe
Cheat’s Chicken Laksa Recipe
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

Tried this recipe?

Let us know how it was!
Course chicken, quick and easy
Cuisine Chinese-inspired

  1. 5 stars
    Almost went and got Chinese takeaway tonight then realised I had everything to make this recipe and so glad I did, was definitely more delicious than any takeaway would have been and so quick and easy! Thank you 🙏

    • Hi Kylie, good on you for taking the fakeaway option instead! 👏🏻 I am thrilled this was a success for you! Thanks for the rating too. ❤️ Nic x

  2. 5 stars
    My family loved this recipe ! Thank you for sharing such delicious meal ideas that make our week nights so much easier

    • Hi Deborah, thank you for this beautiful feedback! So happy you are having success with the recipes. Thanks so much for the rating, too. Nic x

  3. 5 stars
    I cooked it for the second time in two weeks this evening and it’s really is better than takeaway. Another really flexible recipe where you can use up some of the older looking Asian style veggies in the fridge for the win.

    • So happy you enjoyed this recipe, Deborah and that you think it’s BETTER than takeaway! Wow! Love to hear that you found it flexible. Thanks also for the rating, Nic x

  4. Hi Nicole
    Can you leave the sesame oil out completely or would have have to substitute it for something else?

    • Hi Nicole, absolutely fine to omit the sesame oil and you don’t need a sub. Nic x

  5. 5 stars
    This is so delicious and easy, and has become one of my favourite dinners. Better than takeaways in terms of flavour and nutrition! It’s part of my family meal plan every 2-3 weeks. Velveting the chicken is a total game changer.

    • Thanks for your lovely comments, Brittany! I am thrilled you are enjoying the recipe … and, yes, velveting makes ALL the difference! Thanks for the rating, Nic x

  6. 4 stars
    Yummy noodles although I chose to use 3tbsp of oyster sauce and a tad less soy sauce because I find Western made Asian recipes over salty and im glad I did reduce, but other than that very yummy

    • Hi Prim, thanks for sharing your feedback! Nic x

  7. This has become a new staple in our house! I’m trying to prep before the next baby comes, could the chicken be marinated then frozen?

    • Hi Chloe, so happy you enjoy this! Yep, you can freeze the raw marinated chicken, but without the bicarb (baking soda). Defrost the chicken, then add the bicarb 15 minutes before cooking and then cook as per the recipe. You’ll be happy to know there is a big article on freezing coming up on my website, so stay tuned. If you like recipes that will freeze well, check out the freezer friendly section of the website. Nic x

  8. 5 stars
    This was delicious, I omitted the Mirrin because I didn’t have any and did a fridge cleanout of whatever veg I had and it was still perfect. The chicken was so tender my kids loved it, I will be making this again!

    • Hi Marija, this is what I love to hear … using whatever veg you have on hand! Really happy that you all enjoyed it … thanks also for the rating! Nic x

  9. 5 stars
    Yum, yum, yum. Another delicious recipe. Thank you

    • So happy to hear this, Deb! Thanks for the rating. Nic x

  10. 5 stars
    Omg! This was beautiful. EXACTLY like Chinese takeaway. 4yo and 2yo smashed it! A whole family favourite. This will definitely be in our weekly rotation!

    • Thanks for this fabulous feedback, Alana! I’m so happy you all enjoyed it … even the little eaters! Thanks also for the rating! Nic x

  11. 5 stars
    Omg so delicious the chicken is amazing, so tender.

    • Thanks for the beautiful feedback, Tallie! So happy you enjoyed it. Thanks also for the rating, Nic x

  12. Just made this and it was a big hit with the fam! Really good 😋 Sorry I don’t have pictures – didn’t get time!

    • We have been trying to get out of our “Same food every week” rut, My family of 5 tried this tonight and it was incredible! Thankyou! We will definitely be having this again!

      • Hi Jade, I know what you mean about “same food”. I try to provide easy recipes to help people get out of that rut, so I am thrilled with your feedback! Thanks also for the rating. Nic x

    • So glad you enjoyed this, Elaine! Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.