Easy Chicken Lo Mein Recipe

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Whip up our Easy Chicken Lo Mein for a flavorful, satisfying meal perfect for any weeknight. Quick, delicious, and sure to be a hit at your table!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course, School Lunch, Side Dish

Cuisine: Chinese

Keyword: Chicken Recipes, Family Meals, Meal Prep Ideas, Noodle Dishes, Quick Meals, Stir Fry Recipes, Weeknight Dinners

Servings:

Calories: 217kcal

Author: Carole Yu

8 ounces Chinese Lo Mein Noodles (fresh or dried) or other long noodle, spaghetti, linguine, fettucine
½ teaspoon Sesame Oil

2 tablespoons oil canola or vegetable
½ tsp salt
1 slice ginger quarter size
2 cloves garlic, minced optional
1 medium Onion sliced lengthwise into thin strips
3 stalks celery sliced diagonally into 1/4" lengths
6 ounces shiitake mushrooms or other type of mushrooms of your choice
1 medium Red Pepper sliced lengthwise into thin strips
8 ounces snow or snap Peas top and tail by pinching ends and peeling string off
any additional vegetables can be used Bean Sprouts, Cabbage, Beans, Carrots, Chinese Cabbage, Napa Cabbage, or whatever vegetables are in season.

If using dried noodles, boil the noodles as per the package instructions. . Cook al dente, do not overcook. If you're using fresh lo mein noodles, boil for 1 minute, until al dente. Rinse with tap water, drain, and set aside.
MIx drained noodles with a dash of sesame oil to prevent sticking together.
Spread into a large greased serving platter.
Keep warm and uncovered in an oven, at 200℉.

Slice meat into long strips on the diagonal. How you cut meat should reflect the rest of the ingredients in the dish. Since this is a long noodle dish, the meat should be cut also into long strips.
Velvet Chicken Option: At this point, if you want to have extra juicy tender restaurant style chicken, you can velvet the chicken according to this blog post on "How to Velvet Chicken"
If NOT velveting the chicken, heat up 2 tbsp oil, add garlic, meat, and stir-fry until just done for several minutes.
Set aside in a small bowl.

Mix corn starch, both light and dark soy sauce, and oyster sauce into 1 cup of water.
Stir until the cornstarch has dissolved into the liquid.

Slice vegetables on the diagonal into long thin strips. How you cut the vegetables should reflect the rest of the ingredients in the dish. Since this is a long noodle dish, the veggies should be cut also into long strips.
Vegetable Chopping Lesson: To learn step-by-step how to cut vegetables, according to this blog post on "How to Cut Vegetables for stir-fry.
Heat 2 tablespoons canola or other cooking oil in a large skillet over medium-high heat until hot. Add the ginger, salt, and garlic (if using) and stir fry gently for 30 seconds until fragrant.
Then, add onion, celery and mushrooms. stir fry for 1 minute. Add peppers and peas.
Cook and stir-fry until the veggies just start to turn soft, another minute or so, but still crisp tender. Do not overcook.
With the heat on medium now, add the noodles and chicken you set aside previously.

Add the thickening sauce.
Toss the vegetables, meat and noodles until the liquid of the sauce thickens and coats everything. If the sauce turns too thick, add additional 3 tablespoons of water at a time, until sauce just coats everything.
Transfer to a serving plate and serve hot as a main dish.
Finish the noodles with diagonally sliced green onions and sesame seeds.
(Optional:) A little soy sauce, sesame oil, pepper, hot sauce, and salt may be added to the noodles if desired.

Tender Chicken Tips: For the juiciest chicken, consider velveting it before stir-frying. This involves marinating the chicken in a simple mix to keep it moist and tender. This technique is key to recipe quality chicken for stir-fry!! Get the recipe, video and directions here.
Vegetable options: Separate vegetables into piles in order of the length of cooking time required. Vegetables such as broccoli, celery, mushrooms, beans, and onions take longer. Cabbages, asparagus, and peapods, and bell peppers take less time.
Flexible Ingredients: No Chinese Mein Noodles? No problem. This recipe is all about adaptability, so feel free to use spaghetti, linguine or any other pasta as a substitute!
Storage Solutions: While it’s better fresh, this Lo Mein can be stored in an airtight container and reheated for a yummy lunch the next day
Vegetarian Options? Easily substitute tofu for the chicken or add more veggies for a plant-based twist.
Alternative Noodles? Spaghetti, Linguine, Gluten-free or even Zoodles from Zucchini can replace the Chow Mein noodles in this dish!
Spice it up? Add more ginger or a sprinkle of chili flakes for an extra kick. Or, I often add Spicy Chili Crunch. My favorite brands are Lao Gan Ma, or Fly By Jing.