Chicken Lo Mein: Fast and Simple Recipe You’ll Love!

Chicken Lo Mein is one of those dishes you always crave after a long day — quick, tasty, and endlessly customizable. But, let’s be real for a second, restaurant takeout gets expensive and a little sketchy with the delivery times, right? You want something you can whip up in your own kitchen, without needing a cartload of weird ingredients or eight hours of free time. Maybe that’s why you ended up here (relatable!). If you like easy, quick wins like I do, you might also want to check out these time-savers like zesty lemon garlic chicken bites or find out exactly how many calories are in a chicken bacon ranch melt. Anyway, today we’re getting into the real deal: how to make the best Chicken Lo Mein at home, step-by-step.

Best Noodles for Lo Mein

Let’s chat about noodles for a hot second. Picking the right noodle is half the battle, and honestly, it can be a mess if you grab whatever’s cheapest on the shelf. The truth? Egg noodles are your best friend here. Go with fresh lo mein noodles if your store’s got them. They’re yellowish, squishy, and usually found in the refrigerated section. Could you use dried spaghetti or linguine in a pinch? Well, sure — I’ve done it, and hey, it worked out better than expected, but the real deal is always softer and soaks up the sauce in a way Italian noodles just… don’t.

Now, if you’re feeling adventurous, I once tried soba noodles (because I accidentally bought them). Taste was new, texture was… “interesting” (I mean, not the worst), but not traditional. Oh, if you’re interested in are soba noodles healthy for weight loss then you might want to peek there too.

So, in short: grab fresh egg noodles if you can. Dried lo mein noodles also good. Spaghetti works in emergencies. Don’t stress too much — it’s dinner, not a TV show finale.

How to Make Chicken Lo Mein

Alright, buckle up. Here’s how I roll when I make Chicken Lo Mein at home. First, the chicken. I go with boneless, skinless chicken breast because that’s what’s always hanging around. You could go cheaper with thighs if you like, honestly.

Slice that chicken thin. Not “paper-thin” because who even has those knife skills, but bite-sized strips. Toss them in a bowl with a bit of soy sauce and cornstarch (makes ‘em juicy). Set ‘em aside for, like, ten minutes — I usually do this while getting the veggies ready.

Veggies? Sky’s the limit. I default to carrots, bell peppers, snow peas, and sometimes mushrooms if I’m feeling fancy (usually not). Slice ‘em thin so they cook fast.

Cook your noodles according to the package directions, then drain ‘em and give ‘em a quick rinse if you want to avoid sticky mess syndrome.

Now comes the fun part. Heat oil in a big pan or wok, toss in the chicken, and stir-fry until it’s just cooked. Scoop it out. Add the veggies, stir-fry quickly (they should be tender yet still snappy). Return the chicken to the pan, add your drained noodles, and pour in a sauce made from soy sauce, oyster sauce, a touch of sugar, and a bit of sesame oil. Toss, toss, toss. That’s it. (Actually, don’t forget to taste — I’ve made that mistake so many times.)

“I never thought I could get that classic Chicken Lo Mein flavor at home, but this walk-through made it straight-up foolproof! Even my picky husband went for seconds. Total weeknight winner.” — Lani from Phoenix

Pro Tips for Perfect Lo Mein

If you really want to nail it (like five-star restaurant at home kinda thing), I’ve got a few secrets. First off, super high heat is good, but don’t burn the noodles. I mean, burnt noodles? Sounds like college food, not lo mein. Use a big pan or wok so you’ve got enough room to toss things around.

Sauce hack: Taste before serving. My taste buds totally change depending on the day (weird but true). Sometimes I want saltier, sometimes sweeter. Go with your gut.

Veggie tip? Don’t overcook them. Soggy veggies = sad dinner.

Noodle situation: Don’t let the noodles cook in the sauce too long or things get mushy. I found that out the hard way when I left it simmering while cleaning up. Oops.

And, honestly, don’t sweat the fancy ingredients. If you don’t have oyster sauce, double up a bit on soy with some brown sugar. It’s not exactly the same, but it still tastes awesome. Variety is the spice of life — or at least lo mein.

Craving a twist? Check out bacon brown sugar chicken tenders if you want another dinner that’s stupid easy and a major crowd-pleaser.

Storage Instructions for Leftovers

So, what if you made too much? Actually, I do this on purpose (leftovers are future-you happiness in a container). Here’s the best way to handle it:

• Let your leftover Chicken Lo Mein cool to room temp before storing. Don’t be like me and throw hot noodles in the fridge.
• Pop it into a tight-sealing container to keep it fresh. Don’t use a loose lid; you’ll regret it the next day.
• Store in the fridge for up to 3 days. After that, honestly, I probably wouldn’t trust it.
• When reheating, splash a tablespoon of water on it and use a pan over medium heat. Microwaves make it dry and sad, unless you cover and nuke carefully.

If you’re making a giant batch for lunchboxes, do yourself a favor. Pack the noodles and veggies together but keep extra sauce on the side if you can — makes leftovers way less boring.

Lo Mein Vs. Chow Mein

Speak of confusion! Everyone mixes these two up (including me for, like, years). Here’s the lowdown.

Lo mein means “tossed noodles” — they’re soft, slippery, and bathed in savory sauce. The secret is that the noodles are boiled nice and soft, then tossed with the sauce at the end. That’s why they squiggle around your fork so easily.

Chow mein, though? That’s stir-fried noodles. They’re crispier, sometimes even a little crunchy or chewy. The noodles get cooked in the pan with oil so they sort of fry. It’s a whole other vibe.

So, if you want cozy, saucy comfort? Chicken Lo Mein is your best pal. If you want crisp, golden snacks? Go chow mein. (Try both before picking favorites. It’s an impossible decision.)

Common Questions

Can I use shrimp or beef instead of chicken in this recipe?
Absolutely. Just swap the chicken for thinly sliced beef or peeled shrimp. Cooking times change a little, but the process is pretty much the same.

Do I need a wok to make Chicken Lo Mein?
Nope! Any big, deep frying pan works. Woks are nice, but don’t let a lack of one stop you.

What other veggies can I add?
Try broccoli, snap peas, cabbage, or even spinach. Clean-out-the-fridge veggies all work great in Chicken Lo Mein.

My noodles always stick together. Help?
Make sure to rinse cooked noodles with cold water and toss with a few drops of oil if they start clumping.

Can I freeze Chicken Lo Mein?
It’s not my favorite frozen meal (noodle texture gets odd), but technically, yes. Use airtight containers and don’t keep longer than a month.

You’ll Be Making This on Repeat… Trust Me

Chicken Lo Mein is seriously a weeknight hero — fast to cook, easy on the wallet, and cozy in all the right ways. Remember, the right noodles make a difference, but don’t stress about perfection. If you’re looking for more noodle goodness or ideas to switch it up, take a peek at Chicken Lo Mein: 30-Min Authentic Takeout Recipe! – The Woks of Life for another tried-and-true take, or consider tossing in ideas from your favorite recipes. Before you go, don’t miss out on making your own chicken alfredo casserole recipe for another cheesy night-in option. Go on, get cooking, and hey, feel free to drop your best tips — I’m always looking for new tricks!

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