Easy Chicken Lo Mein

5 from 27 votes

This easy Chicken and Vegetable Lo Mein recipe is inspired by the Chinese takeout dish, with a flavorful lo mein sauce, crisp veggies, chicken, and noodles!

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This easy chicken lo mein with vegetables is a delicious combination of noodles, chicken, earthy carrots, peppery cabbage, and sweet red bell pepper that is mixed with a full-bodied lo mein sauce that is sure to make your taste buds sing. If you’re a fan of Chinese takeout and have been dying to learn how to make it at home, this is a must-try recipe!

Chicken and vegetables lo mein in a large cast iron skillet with chopsticks grabbing a bite

Making chicken lo mein at home is a lot easier than you might think! This dish is inspired by traditional Chinese takeout lo mein with my own twist on it. It’s simple to make and only takes about 30 minutes from start to finish. The best part is that it’s easy to customize to your liking, and you can use whatever vegetables you have on hand. Let’s get started!

why you’ll love this easy chicken lo mein recipe

  • 30-minute meal. From prep to plate, this meal can be on your table in 30 minutes or less!
  • Customizable. Use whatever vegetables you have on hand to make this dish your own.
  • Dairy-free. This recipe is dairy-free, making it perfect for those with dietary restrictions.
  • Flavor packed. This dish is packed with flavor thanks to the lo mein sauce and fresh vegetables.

Ingredients to make chicken lo mein

The two things that I love the most about lo mein are the chewy noodles and the savory sauce. It’s such a simple dish, but it’s packed with so much flavor. To make this dish at home, you’ll need the following ingredients:

Lo Mein Noodle Base

  • Lo mein noodles: These Chinese egg noodles are what give this dish its signature chewy texture.
  • Chicken: I like to use chicken breast for this recipe, but you can also use chicken thighs if you prefer.
  • Vegetables: I used carrots, cabbage, green onions, and red bell pepper for this recipe, but feel free to mix it up and use whatever vegetables you have on hand.
  • Avocado oil: This oil has a high smoke point, making it ideal for stir-frying.
  • Garlic & Ginger: These two ingredients are essential for any good stir-fry. They add so much flavor!

Lo Mein Sauce

  • Oyster sauce: This is a thick, dark sauce that is made from oysters. It’s salty and slightly sweet and adds a lot of flavor to this dish.
  • Soy sauce: This is a staple in Chinese cooking, and adds saltiness and umami flavor to the dish.
  • Toasted Sesame oil: This oil has a nutty flavor and is commonly used in Asian cuisine.
  • Chicken broth: This adds body and depth of flavor to the sauce.
  • Cornstarch: This helps to thicken the sauce so it clings to the noodles and vegetables
Ingredients to make the recipe

How to make chicken lo mein

The first thing we need to do is make the lo mein sauce. This gives the flavors a chance to meld together while we prep the rest of the ingredients.

make the sauce

  1. Add the oyster sauce, soy sauce, sesame oil, chicken stock and cornstarch.
  2. Using a whisk, stir until well combined.
2 image collage to show how to make the sauce

cook chicken, veggies & toss with lo mein

  1. In a large skillet, heat the avocado oil over medium-high heat. Add chicken and cook, until browned. Transfer to a plate.
  2. Add remaining oil, garlic and ginger to the pan. Cook, stirring constantly, until fragrant.
  3. Add the cabbage, pepper, carrots, white parts of the green onions and cook.
  4. Combine the sauce and browned chicken with the vegetables continue cooking until the veggies are tender and the sauce has thickened.
  5. Add the noodles to the skillet.
  6. Toss to coat with the sauce.
6 image collage to show how to make the lo mein recipe in a cast iron skillet, starting with the chicken, the the garlic and ginger, the vegetables, noodles and then tossing it all together

Tips for making Chicken lo mein with vegetables

  1. Prep everything before you start. Like all stir-fry recipes, this lo mein recipe works best if you have all your ingredients measured out and ready to go before you start cooking anything. This way you’ll be able to move easily through this quick-cooking meal without worrying about getting anything ready for the next step!
  2. Choose a large pan with a heavy bottom for best results. Lo mein is traditionally cooked in a wok: a deep bottomed, high-sided pan that sits over an intense, high flame. If you (like me) don’t have a wok in your kitchen, choose a large pan with a heavy bottom that will get hold quickly and hold heat well.
  3. Preheat your skillet. Stir-fry is all about high heat and quick cooking, so make sure your pan is hot before you add any ingredients. This will help everything cook evenly and prevent the vegetables from getting mushy.
  4. Don’t overcook the noodles. Dried Lo mein noodles only need to cook for about three minutes in boiling water before they’re done. They should be tender but still have a little bite to them since they’ll continue cooking when you add them to the pan later on.
  • Use fresh lo mein. If you have access to a Chinese grocery store, you can find fresh lo mein noodles in the refrigerated section. These are ideal for this recipe, but dried lo mein noodles work just as well.
  • Make it vegetarian by substituting tofu & veggie broth for the chicken. You’ll want to use extra-firm tofu that has been pressed of excess moisture so it doesn’t fall apart in the pan. You can bake the tofu ahead of time or sear it in the pan as you would the chicken.
  • Add other vegetables. Feel free to mix up the veggies in this recipe to suit your taste or what you have on hand. Snow peas, mushrooms, broccoli, and bok choy are all good options.
  • Make it spicy. If you’re a fan of heat add in some chili sauce or Sriracha directly into the sauce.
  • Use fish sauce instead of the oyster sauce. Fish sauce is a common ingredient in Southeast Asian cuisine and it imparts a similar umami flavor to oyster sauce. If you don’t have oyster sauce on hand, give the fish sauce a try at a 1:1 ratio.
  • Swap out coconut aminos for the soy sauce. Coconut aminos is a soy-free sauce made from coconut that can be used as a one-to-one replacement for soy sauce in this recipe. It has a slightly sweeter flavor than soy sauce so just be aware that your lo mein sauce will be sweeter.

how to store & reheat chicken lo mein

Store any leftover chicken lo mein it in an airtight container in the refrigerator. To reheat, simply add it back into a pan over medium heat until warmed through.

You may need to add a splash of water or chicken broth to loosen up the sauce as it reheats. You can also reheat individual portions in the microwave until warmed through.

how long will lo mein last in the fridge?

Cooked chicken lo mein will last in the fridge for up to four days. Beyond that, it’s best to freeze any leftovers for future meals.

can I freeze this chicken lo mein with veggies recipe?

Yes! Just make sure to let the lo mein cool completely before transferring it to a freezer-safe container. If you put it in the freezer while it’s still warm, it will hold excess moisture and may result in soggy noodles when you go to reheat it.

Frozen lo mein will last for up to three months. When you’re ready to eat, thaw the lo mein in the fridge overnight and then reheat it on the stove over medium heat until warmed through.

Frequently Asked Questions

What are the best noodles to use to make lo mein?

You want to look for noodles labeled lo mein, but they are sometimes also called Chinese noodles or Hokkien Noodles. You may find that they are either uncooked and require cooking in hot water first or cooked and can be tossed straight into the skillet/wok.

What is Lo Mein?

Lo mein is a traditional Chinese dish that is made with egg noodles. They are mixed with vegetables and usually a protein such as chicken, beef, or seafood. The dish is cooked in a soy sauce mix. Lo mein is cooked in a wok, so it’s a fast and easy dish to prepare.

What’s the difference between lo mein and chow mein?

Lo mein and chow mein are two very similar Chinese dishes that are made with egg noodles, vegetables, and protein. The main difference is that the noodles in a chow mein are stir-fried so that they are crispy, but in lo mein, they are soft.

Two bowls of Chinese inspired chicken lo mein with noodles and vegetables

I love how easy and quick it is to make this delicious Chinese-inspired recipe. Chicken Lo Mein is so easy to incorporate into your weekly meal rotation. It’s a great way to use up any veggies you have in your fridge, and it’s a hit with the whole family!

For more Asian inspired recipes

If you try this feel good Chicken Lo Mein recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Chicken Lo Mein recipe was originally published on March 8, 2017. The recipe has been slightly modified, and the post now includes new step-by-step photos for how to make the lo mein recipe.

Chicken and Vegetable Lo Mein

This easy Chicken and Vegetable Lo Mein recipe is inspired by the Chinese takeout dish, with a flavorful lo mein sauce, crisp veggies, chicken, and noodles!
5 from 27 votes
Servings 6 servings
Course Main Course
Calories 350
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients
  

  • 8 ounces lo mein noodles Chinese egg noodles
  • 4 tablespoons avocado oil divided
  • ¼ cup oyster sauce
  • 2 tablespoons soy sauce
  • 2 teaspoon toasted sesame oil
  • ½ cup Chicken stock/broth
  • 1 tablespoon cornstarch
  • 1 pound chicken breasts thinly sliced
  • 2 garlic cloves minced
  • 1 1- inch fresh ginger peeled and finely chopped
  • 2 cups green cabbage thinly sliced
  • 1 red pepper thinly sliced
  • 1 cup matchstick carrots
  • 3 green onions thinly sliced diagonally, white and dark green parts separated

Instructions

  • Cook lo mein noodles in a pot of boiling water until just cooked (they should still be very chewy). Drain and toss with 1 tablespoon vegetable oil. Keep warm.
  • In a small bowl, stir together oyster sauce, soy sauce, sesame oil, chicken stock and cornstarch until well combined to make the sauce. Set aside.
  • In a large, heavy-bottomed pan, heat 2 tablespoons avocado oil over medium-high heat. Add chicken and cook, stirring, until browned, about 2 minutes. Remove to a plate.
  • Add remaining 1 tablespoon vegetable oil, garlic and ginger to the pan. Cook, stirring constantly, until fragrant, about 1 minute. Then add cabbage, pepper, carrots, white parts of green onions and cook, stirring constantly, until cabbage is wilted, 2 minutes.
  • Add sauce and browned chicken and cook until vegetables are tender and the sauce has thickened slightly, about 2 minutes more.
  • Add noodles and toss to coat with the sauce. Sprinkle with dark sliced green onions and serve.

Notes

Storage: Store any leftover chicken lo mein in an airtight container in the fridge for up to four days.

Nutrition

Calories: 350kcal, Carbohydrates: 36g, Protein: 21g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 823mg, Potassium: 478mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4290IU, Vitamin C: 38mg, Calcium: 32mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Chicken and vegetables lo mein in a large cast iron skillet with chopsticks grabbing a bite

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Comments

  1. I love this recipe! The sauce was incredibly yummy. I’m thinking of using rice next time instead of noodles. Have you tried this??

  2. So easy! I’m not great at cooking, but all Yumna’s recipes are easy to follow and with a great outcome! This dish specifically has become my new go to!

  3. Wow! I loved this recipe for so many reasons! First of all, perfect taste, I didn’t have to add/subtract, yum yum yum! Second, it was super easy and quick. And best of all I only had to use 1 pan!!! Thanks for the recipe, keep ‘em coming!