If you’ve ever craved takeout but wanted to whip up something delicious right at home, this Easy Restaurant-Style Chicken Lo Mein Recipe is your new best friend. I absolutely love how quickly it comes together and how the flavors hit just like your favorite Chinese spot, but fresher and more wholesome. Stick around—I’ll walk you through every step so by the time you’re done, you’ll feel like a pro at making this classic noodle dish.
Why You’ll Love This Recipe
- Super Quick to Make: You’ll have dinner on the table in about 30 minutes, perfect for busy weeknights.
- Authentic Flavor: This recipe nails the sweet-savory balance you expect from restaurant lo mein with fresh ingredients.
- Customizable: You can swap chicken thighs for breast or add extra veggies to suit your taste.
- No Takeout Needed: It’s healthier and way more satisfying than delivery—and you’ll impress anyone you serve it to.
Ingredients You’ll Need
Each ingredient in this Easy Restaurant-Style Chicken Lo Mein Recipe plays its part in building that amazing taste and perfect texture. When picking your noodles, fresh lo mein egg noodles are a game-changer because they stay tender without getting mushy. Plus, the blend of light and dark soy sauce creates that deep, rich color and flavor you expect.
- Fresh lo mein egg noodles: Fresh noodles cook faster and soak up sauce beautifully.
- Boneless skinless chicken thighs: Thighs stay tender and juicy, but chicken breast works too.
- Cornstarch: Creates a light coating on the chicken so it browns nicely and stays moist.
- Oyster sauce: Adds savory depth and a hint of sweetness.
- Light soy sauce: For saltiness and base flavor in the sauce.
- Dark soy sauce: Gives that signature dark color and subtle caramel notes.
- Sesame oil: A little goes a long way in giving that nutty aroma.
- White pepper: Provides a gentle heat without overpowering.
- Garlic: Fresh minced garlic brings a punch of flavor to the stir-fry.
- Cabbage and carrots: Classic crunchy veggies that add texture and sweetness.
- Shaoxing wine: This Chinese cooking wine amps up the flavor and tenderizes chicken beautifully.
- Mung bean sprouts and scallions: Added at the end for that fresh, crisp finish.
Variations
I love making this Easy Restaurant-Style Chicken Lo Mein Recipe my own by playing around with the veggies or protein depending on what I have available. Feel free to swap or add what you like—this dish is super forgiving!
- Vegetarian version: I tried it with tofu instead of chicken once, and it was just as satisfying—use firm tofu and marinate it a bit for best results.
- Extra veggies: Bell peppers, snap peas, or mushrooms make great additions if you want some extra crunch and color.
- Spicy kick: Adding a teaspoon of chili garlic sauce or fresh sliced chili peppers can transform this into a spicy, fiery meal.
- Gluten-free: You can swap the noodles for rice noodles and use tamari instead of soy sauce to keep this dish gluten-conscious.
How to Make Easy Restaurant-Style Chicken Lo Mein Recipe
Step 1: Prep the Noodles and Chicken Marinade
The first time I made lo mein at home, I learned that knowing if your noodles are fresh or pre-cooked really matters. Fresh lo mein noodles only need a quick boil and then a rinse under cold water so they don’t stick. If yours are pre-cooked, just bring them to room temperature. Meanwhile, toss your sliced chicken thighs in cornstarch, water, a dash of oil, and oyster sauce—this gives the chicken that beautiful silky texture when it cooks.
Step 2: Make the Sauce
While your chicken marinates, mix together your sauce ingredients in a bowl: hot water, salt, sugar, both soy sauces, sesame oil, and white pepper. The warm water helps dissolve the salt and sugar so the sauce is perfectly balanced and smooth—trust me, skipping this step can leave you with grainy sauce.
Step 3: Cook the Chicken
Heat your wok over high heat and swirl in a couple tablespoons of oil. Because chicken thighs have a bit of fat, they brown beautifully. Cook the chicken strips until golden on all sides—about 2-3 minutes max—then remove them to rest. Getting a quick sear locks in juices and builds flavor, so don’t skip this.
Step 4: Stir-Fry the Veggies
Add another splash of oil to the hot wok, then toss in the minced garlic—only about 10 seconds here to avoid burning. Then add your shredded cabbage and julienned carrots. Stir-fry on high heat for a minute, then pour in the Shaoxing wine around the edge of the wok to deglaze and bring out more flavor. This trick adds a subtle depth that makes the veggies sing.
Step 5: Combine Everything
Return the noodles and chicken to the wok, pour the sauce over them, and toss everything together. When I first made this, I didn’t mix from the bottom well, and some noodles ended up dry—so be sure to lift and stir everything evenly. Cover the wok and let it steam on medium heat for a minute; this helps the noodles soak up the sauce beautifully.
Step 6: Final Touches
After uncovering, stir-fry again and if things look a bit dry, splash in ¼ cup of water or stock—this keeps the noodles slippery and perfectly coated. Lastly, add mung bean sprouts and scallions for freshness. Stir-fry for about 1 more minute and it’s ready. This final step with sprouts and scallions adds that bright crunch I absolutely crave.
Pro Tips for Making Easy Restaurant-Style Chicken Lo Mein Recipe
- Use Fresh Lo Mein Noodles: They hold up better during stir-frying and give you that soft-chewy texture.
- Don’t Overcrowd the Wok: Stir-fry in batches if needed to get a good sear and vibrant veggies.
- Balance Your Sauces: Adjust light and dark soy sauce ratios to control saltiness and color to your preference.
- Add Water Gradually: If noodles stick together, splash water little by little instead of all at once to keep the texture perfect.
How to Serve Easy Restaurant-Style Chicken Lo Mein Recipe
Garnishes
I like to sprinkle some toasted sesame seeds on top for a little crunch and nuttiness—it really brings out the sesame oil flavor. Sometimes I’ll add a few thinly sliced fresh chili peppers for color and a mild kick. Scallions on top freshen it up beautifully, so don’t skip those!
Side Dishes
Pairing this chicken lo mein with simple sides like steamed dumplings, a crisp cucumber salad, or even a light miso soup makes for a full, balanced Asian-inspired meal your family will devour. I’ve also enjoyed serving it with quick stir-fried broccoli for extra greens.
Creative Ways to Present
For dinner parties, I like to serve lo mein in individual bowls topped with extra scallions and a drizzle of chili oil—it looks fancy but takes no extra effort. You can also wrap it up in lettuce cups for a fun finger-food twist that’s always a hit with kids.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken lo mein in an airtight container in the fridge, and it usually stays fresh for 3-4 days. If you refrigerate it promptly, the noodles won’t get too sticky or dry.
Freezing
While I don’t often freeze lo mein because fresh noodles lose some texture, it’s definitely doable. Freeze in airtight containers and thaw overnight in the fridge before reheating. Just know the noodles may become a little softer.
Reheating
I reheat leftovers in a hot skillet or wok with a splash of water or broth to loosen up the noodles and prevent drying out. Microwaving works in a pinch, but stirring halfway through helps it heat evenly without losing texture.
FAQs
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Can I use chicken breast instead of thighs in this recipe?
Absolutely! Chicken breast works fine, especially if you prefer leaner meat. Just be sure to slice it thinly and avoid overcooking to keep it tender and juicy.
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Do I have to use Shaoxing wine? What can I substitute?
Shaoxing wine adds authentic flavor but if you don’t have it, dry sherry or a splash of mirin works well as substitutes. You could also just skip it—though the dish might miss a little depth.
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How can I make this dish vegetarian?
Simply swap chicken for firm tofu or your favorite plant-based protein. Marinate tofu similarly to chicken for great texture and toss in extra vegetables for heartiness.
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Can I prepare this recipe in advance?
You can prep the ingredients and noodle separately ahead of time, but I recommend stir-frying just before serving for freshest results.
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What’s the difference between lo mein and chow mein?
Great question! Lo mein uses soft boiled noodles stir-fried with sauce, while chow mein features noodles that are fried until crispy. This recipe is for classic soft-textured lo mein.
Final Thoughts
Making this Easy Restaurant-Style Chicken Lo Mein Recipe at home has honestly transformed my weeknight dinners. It feels like a special treat without all the hassle or mystery ingredients. I love how adaptable it is—whether you’re cooking for one or six, it comes together quickly and tastes amazing. Give it a try next time you want that cozy, comforting takeout flavor right in your own kitchen. I’m confident it’ll become one of your go-to dishes too!
Print
Easy Restaurant-Style Chicken Lo Mein Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This restaurant-style Chicken Lo Mein recipe offers a flavorful and satisfying stir-fried noodle dish featuring tender chicken thighs, fresh vegetables, and a savory soy-based sauce. It’s quick to prepare, easy to customize, and delivers authentic takeout taste right in your own kitchen.
Ingredients
Noodles
- 1 pound fresh lo mein egg noodles
Chicken Marinade
- 8 oz. boneless skinless chicken thighs or chicken breast, cut into thin strips
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons oil (plus more for cooking)
- 1 teaspoon oyster sauce
Sauce
- 2 tablespoons hot water
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon light soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
Vegetables & Aromatics
- 1 clove garlic, minced
- 4 cups shredded cabbage
- 2 medium carrots, julienned (about 1 1/2 cups)
- 1 tablespoon Shaoxing wine
- 2 cups mung bean sprouts
- 2 scallions, julienned
Instructions
- Prepare the noodles: Determine if your lo mein noodles are raw or pre-cooked. If raw, boil according to package instructions until al dente, then drain and set aside. If pre-cooked, bring them to room temperature for stir-frying.
- Marinate the chicken: In a medium bowl, combine the chicken strips with cornstarch, water, oil, and oyster sauce. Mix well to coat evenly and let it sit briefly to develop flavor.
- Mix the sauce: In a separate bowl, dissolve salt and sugar in hot water. Then add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir until well combined and set aside.
- Cook the chicken: Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken and sear for a couple of minutes until browned and cooked through. Remove chicken from wok and set aside.
- Stir-fry vegetables: Add another 2 tablespoons of oil to the wok. Add minced garlic and stir for about 10 seconds until fragrant. Then add shredded cabbage and julienned carrots. Stir-fry on high heat for about one minute. Pour Shaoxing wine around the edges of the wok and let it cook off.
- Combine noodles and chicken: Return the noodles and cooked chicken to the wok. Pour the sauce mixture over the noodles. Using a spatula, mix gently from the bottom up for approximately 30 seconds to evenly distribute sauce and ingredients.
- Steam noodles: Reduce heat to medium and cover the wok. Let it steam for one minute to allow flavors to meld and noodles to soften fully.
- Finish stir-frying: Remove the cover and continue stir-frying the noodles. If the noodles appear dry, add 1/4 cup of water or broth and continue stir-frying until noodles become loose, slippery, and heated through.
- Add final vegetables: Stir in mung bean sprouts and julienned scallions. Stir-fry together for one more minute to gently cook the sprouts and combine flavors.
- Serve: Remove from heat and serve the Chicken Lo Mein hot for a delicious homemade takeout experience.
Notes
- This chicken lo mein recipe is surprisingly easy to make at home and tastes better than many takeout versions.
- Use fresh lo mein noodles if possible for the best texture, but pre-cooked noodles work well too.
- You can substitute chicken breast or thighs depending on your preference.
- Add other vegetables like bell peppers, snow peas, or mushrooms to customize your dish.
- Shaoxing wine can be substituted with dry sherry or omit if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 306 kcal
- Sugar: 4 g
- Sodium: 502 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 58 mg
