25-Min Chicken Lo Mein Recipe

Chicken Lo Mein is rich, savory, and one of the most popular Chinese takeout dishes — and now you can make it at home without the wait or delivery fee. In just 25 minutes, I’ll show you how to make juicy marinated chicken, springy noodles, and a glossy, flavor-packed sauce that rivals your favorite restaurant. Stick around for the simple tricks that take it to the next level — let’s get started!

Chicken Lo Mein Recipe

Serving: 4 to 6
Prep time: 15 minutes
Cook time: 10 minutes

For the chicken and marinade:
¾ pound chicken breast, sliced against the grain
Pinch of salt
Pinch of white pepper
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 egg white
1 tablespoon cornstarch
3 tablespoons oil, separated
2 cloves garlic, minced

For the stir-fry sauce:
1 tablespoon soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
¾ cup chicken stock or water

For the stir-fry:
1 package (16 oz) lo mein noodles
2 tablespoons oil, separated
1 large onion, sliced
1 medium carrot, shredded
1 cup cabbage
1 cup bean sprouts
3 stalks scallions, cut into 2-inch pieces

Chicken Lo Mein Instructions

1. Marinate the chicken:

• Slice chicken breast against the grain into ¼-inch slices.
• Place sliced chicken in a mixing bowl. Add salt and mix until the chicken turns slightly tacky.
• Add white pepper, soy sauce, dark soy sauce, Shaoxing wine, egg white, cornstarch, and 1 tablespoon oil. Mix thoroughly until evenly coated.
• Let marinate while prepping other ingredients.

2. Prepare the vegetables and sauce:

• Slice onion, shred carrot, chop cabbage, cut scallions, and mince garlic.
• In a bowl, whisk together soy sauce, dark soy sauce, oyster sauce, and chicken stock to make the stir-fry sauce. Set aside.

3. Boil the noodles:

• Bring a pot of water to a boil. Add fresh lo mein noodles and cook for about 3 minutes until just al dente.
• Drain and rinse under cold water to stop the cooking and prevent sticking.

4. Stir-fry the chicken:

• In a wok over high heat, add 2 tablespoons of oil.
• Add marinated chicken and stir-fry for about 3 minutes until just cooked through.
• Add garlic and stir-fry for 10 seconds until fragrant. Remove from the wok and set aside.

5. Stir-fry the vegetables:

• Add 1 tablespoon oil to the wok. Stir-fry onion, carrot, and cabbage for about 1 minute until slightly softened. Remove and set aside.

6. Combine and finish the chicken lo mein:

• Add 1 tablespoon oil to the wok. Add the noodles and stir-fry until aromatic, about 30 seconds.
• Return the chicken and vegetables to the wok. Pour in the sauce and stir-fry for about 1 minute until everything is evenly coated and heated through.
• Add in the bean sprouts and scallions, stir to combine, and serve hot.

Tips & notes

• Prep ahead: Slice the chicken and marinate it up to 24 hours in advance. You can also pre-cut all the vegetables and refrigerate them in airtight containers.
• Slicing tip: Cutting chicken against the grain ensures a tender bite every time.
• Fresh lo mein noodles: These have the best texture, but you can substitute with ramen, udon, or even spaghetti.
• Prevent sticky noodles: A cold rinse after boiling stops the cooking and keeps noodles springy.
• Vegetable swap: Add mushrooms, bell peppers, or snow peas depending on what you have on hand.