Back when I was a teacher, there was a little Chinese restaurant just a few blocks from the school. Every Friday, like clockwork, I’d stop by after dismissal, tuck a takeaway box of chicken lo mein under my arm, and settle into my favorite armchair at home—feet up, fork twirling noodles, and the week melting away behind me.
After retiring, I found myself missing more than the classroom. I missed those quiet comforts I used to treat myself to. So, one afternoon with my apron tied and curiosity humming, I set out to recreate that lo mein I used to love only this time, with a little more heart and a whole lot less grease.
The result? A savory, slightly sweet, veggie-packed noodle dish that rivals any takeout carton and feels a whole lot better, too. These days, I make it for my grandchildren when they visit, and they slurp it up faster than I can plate it. My daughter calls it “grandma’s healthy noodle magic.” I’ll take that.
This version is quick, balanced, and tastes like something you’d expect from a cozy family kitchen that’s seen years of tradition stir-fried into every meal.
Short Description
Tender chicken, crisp vegetables, and silky noodles tossed in a savory-sweet garlic sauce—this Chicken Lo Mein recipe is a healthy, homemade alternative to takeout, ready in under 30 minutes.
Key Ingredients
For the noodles
-
8 oz lo mein noodles (or spaghetti)
For the chicken
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
For the vegetables
- 2 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snap peas or snow peas
- 3 green onions, sliced
For the sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tsp minced garlic
- 1 tsp freshly grated ginger
- ¼ cup chicken broth (or water)
Tools Needed
- Large pot for boiling noodles
- Wok or large nonstick skillet
- Mixing bowls
- Tongs or spatula
- Whisk
- Sharp knife and cutting board
Cooking Instructions
Step 1: Cook the Noodles
Boil noodles according to package directions until just tender. Drain and rinse with cold water to stop the cooking. Set aside.
Step 2: Marinate the Chicken
In a bowl, toss sliced chicken with 2 tbsp soy sauce and cornstarch. Let sit for 10–15 minutes while prepping vegetables and sauce.
Step 3: Brown the Chicken
Heat 1 tbsp oil in a wok or large skillet over medium-high. Add chicken in a single layer and cook 4–5 minutes until browned and cooked through. Remove from pan and set aside.
Step 4: Stir-Fry the Vegetables
Add remaining 1 tbsp oil. Stir-fry bell peppers, carrots, and snap peas for 3–4 minutes until tender-crisp. Stir in green onions and cook 1 more minute.
Step 5: Make the Sauce
Whisk together soy sauce, oyster sauce, hoisin, sesame oil, brown sugar, garlic, ginger, and chicken broth in a bowl.
Step 6: Combine Everything
Return chicken to the pan. Add cooked noodles and pour in the sauce. Toss everything together for 2–3 minutes over medium-high heat until evenly coated and warmed through.
Step 7: Serve Hot
Garnish with more green onions if desired. Serve immediately.
Why You’ll Love This Recipe
Flavor-Packed: The sauce is layered with sweet, salty, garlicky notes that coat every bite.
Quick and Easy: This dish comes together in under 30 minutes and uses just one skillet.
Customizable: Swap the chicken for tofu, shrimp, or beef depending on your preferences.
Healthier Than Takeout: Less oil, less sodium, and packed with vegetables for a balanced meal.
Family-Friendly: Kids and adults alike gobble this up, especially with extra noodles.
Mistakes to Avoid & Solutions
Overcooking the noodles: They’ll get mushy when stir-fried.
Solution: Cook them al dente, then rinse with cold water.
Crowding the pan: Steams your ingredients instead of stir-frying.
Solution: Cook in batches if needed.
Skipping the cornstarch marinade: Chicken won’t brown as nicely.
Solution: Don’t skip it—it helps with texture and keeps the chicken juicy.
Using too much sauce: The noodles will get soggy.
Solution: Stick to the measurements and toss well.
Adding all vegetables at once: Some need less time.
Solution: Add green onions last so they stay fresh and bright.
Serving and Pairing Suggestions
Main Course: Serve it as a hearty one-pan meal.
With a Side: Try it with egg drop soup or steamed dumplings.
Family-Style: Serve in a large platter with tongs for easy grabbing.
Beverage Pairing: Green tea, sparkling water with lime, or even a crisp white wine like Riesling.
Storage and Reheating Tips
To Store: Let it cool completely. Transfer to an airtight container and refrigerate for up to 3 days.
To Freeze: Freeze in a sealed bag or container for up to 2 months.
To Reheat: Microwave with a splash of water or reheat in a skillet over medium-low heat until hot. Stir gently to avoid breaking the noodles.
FAQs
1. Can I use another type of noodle?
Yes! Spaghetti, rice noodles, or udon all work. Just watch cooking times.
2. Can I make it vegetarian?
Absolutely. Swap chicken for tofu or tempeh and use veggie broth instead of chicken broth.
3. Is oyster sauce necessary?
It adds depth, but if unavailable, increase hoisin slightly or use mushroom stir-fry sauce.
4. Can I use pre-cooked chicken?
Yes. Just add it in with the noodles when tossing with the sauce.
5. Why does my chicken turn out dry?
Overcooking or skipping the marinade. Try thinner slices and watch your heat.
Tips & Tricks
Slice chicken against the grain for tenderness.
Use fresh ginger and garlic for the best flavor.
Prep all ingredients before starting—stir-fry moves fast!
Toss noodles with a splash of oil after cooking to prevent sticking.
Use tongs instead of a spoon for better control when mixing.
Recipe Variations
Spicy Lo Mein: Add 1 tsp chili garlic sauce or sriracha to the sauce for a kick.
Beef Lo Mein: Replace chicken with thinly sliced flank steak. Marinate in soy sauce and cornstarch as directed.
Shrimp Lo Mein: Use peeled, deveined shrimp. Cook 2–3 minutes per side, then proceed as usual.
Low-Carb Option: Replace noodles with zucchini noodles or shirataki noodles. Reduce sauce slightly so it doesn’t get watery.
Extra Veggie Lo Mein: Add mushrooms, baby corn, or broccoli. Stir-fry in stages based on tenderness.
Final Thoughts
I never thought a simple noodle dish could bring back such a vivid wave of comfort, but this one always does. Making lo mein at home reminds me of how food, at its best, connects us to the quiet moments—the soft hum of the stove, the sizzle of garlic, the warmth of a shared bowl.
It’s one of those recipes that adapts with you. Sometimes I load it up with whatever veggies I have left. Other times, I’ll swap out the protein. But the bones of it—the sauce, the noodles, the simplicity—they never let me down.
This isn’t about recreating restaurant food perfectly. It’s about capturing the feeling that good food brings. That first warm bite after a long day. That hum of satisfaction that fills the room.
So if you’ve got 30 minutes and a craving for something cozy and full of flavor, give this a try. And if you happen to make it for someone you love, I think you’ll see exactly what I mean.
Chicken Lo Mein
Print ThisIngredients
- For the noodles
- 8 oz lo mein noodles (or spaghetti)
- For the chicken
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- For the vegetables
- 2 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snap peas or snow peas
- 3 green onions, sliced
- For the sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tsp minced garlic
- 1 tsp freshly grated ginger
- ¼ cup chicken broth (or water)
Instructions
Step 1: Cook Noodles
Boil noodles until tender. Drain, rinse with cold water, and set aside.
Step 2: Marinate Chicken
Toss sliced chicken with soy sauce and cornstarch. Let rest 10–15 minutes.
Step 3: Cook Chicken
Sauté chicken in 1 tbsp oil over medium-high heat until browned. Remove from pan.
Step 4: Stir-Fry Veggies
Add 1 tbsp oil. Stir-fry bell peppers, carrots, and snap peas for 3–4 minutes. Add green onions and cook 1 minute more.
Step 5: Make Sauce
Mix soy sauce, oyster sauce, hoisin, sesame oil, brown sugar, garlic, ginger, and chicken broth.
Step 6: Combine
Return chicken to pan, add noodles and sauce. Toss everything for 2–3 minutes until heated and coated.
Step 7: Serve
Serve hot, garnished with green onions.
