I love this recipe because it’s simple, flavorful, and versatile. The combination of juicy chicken, crisp veggies, and silky noodles coated in a rich sauce makes every bite delicious. It’s a great way to use up leftover vegetables, and it’s healthier than takeout since I can control the ingredients. Plus, the aroma while it cooks is absolutely irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
10 ounces Chinese egg noodles 1 teaspoon sesame oil 2 tablespoons vegetable oil 2 chicken breasts, thinly sliced 1 red bell pepper, thinly sliced 1 teaspoon minced ginger 2 cloves garlic, minced 3/4 cup water 1/4 cup light soy sauce 2 tablespoons cornstarch 1 tablespoon oyster sauce 1 tablespoon vegetable oil 1 carrot, thinly sliced 1/2 cup onion, thinly sliced 1/2 cup shredded cabbage 1 cup bean sprouts
Directions
I cook the egg noodles one minute less than the package instructions, then drain and toss them with sesame oil to prevent sticking.
I heat vegetable oil in a large skillet or wok over medium-high heat.
I add the chicken and cook for 3–4 minutes on each side until fully cooked, then remove it from the pan.
In the same pan, I add red bell pepper, ginger, and garlic, cooking for 1–2 minutes until fragrant and slightly softened.
In a small bowl, I whisk together water, soy sauce, cornstarch, vegetable oil, and oyster sauce.
I pour this sauce mixture into the skillet and let it simmer briefly.
I add the carrot, onion, and cabbage, cooking for another 1–2 minutes.
I return the chicken and noodles to the pan, toss everything together, and add the bean sprouts.
I stir-fry for about a minute more until everything is coated evenly and heated through.
I serve it hot, right out of the pan.
Servings and Timing
This recipe makes 4 servings. Prep time is 10 minutes, cooking time is 20 minutes, for a total of 30 minutes. Each serving contains about 409 kcal.
Variations
Sometimes I swap the chicken for shrimp or tofu for variety. For extra spice, I add a drizzle of chili oil or a sprinkle of crushed red pepper flakes. I also like to include snap peas or broccoli when I have them on hand. If I want a richer flavor, I add a touch of hoisin sauce or a few drops of sesame oil right before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I toss the noodles in a skillet over medium heat with a splash of water or soy sauce until warm. They can also be microwaved, but I prefer reheating them on the stove for the best texture.
FAQs
Can I use a different type of noodles?
Yes, I sometimes use spaghetti, ramen, or rice noodles if I don’t have Chinese egg noodles.
How do I keep the noodles from getting soggy?
I cook them slightly under and add them to the pan just at the end to finish cooking.
Can I make this vegetarian?
Yes, I skip the chicken and use tofu or extra vegetables.
What if I don’t have oyster sauce?
I substitute it with hoisin sauce or soy sauce with a pinch of sugar.
Can I use pre-cooked chicken?
Yes, I add it near the end just to warm it through.
Can I meal prep this dish?
Yes, it reheats really well, so I often make extra portions for the week.
How do I make it spicier?
I add chili paste, sriracha, or crushed red pepper flakes to the sauce.
What other vegetables can I use?
I like to add mushrooms, snow peas, or baby corn for extra texture.
Can I use dark soy sauce?
Yes, but I reduce the amount slightly since it’s stronger and saltier.
How do I prevent the noodles from sticking?
I toss them in sesame oil after boiling and stir frequently while cooking.
Conclusion
Chicken Lo Mein is one of my go-to dinners because it’s quick, flavorful, and completely satisfying. The balance of tender noodles, juicy chicken, and crisp vegetables coated in that glossy, savory sauce makes it a dish I never get tired of. Whether I make it for a weeknight meal or a weekend dinner, it always feels like a delicious homemade takeout favorite.
Chicken Lo Mein is a quick and flavorful stir-fry featuring tender chicken, colorful vegetables, and chewy noodles tossed in a savory, slightly sweet sauce. It’s an easy homemade takeout-style dish that comes together in under 30 minutes.
Ingredients
10 oz Chinese egg noodles
1 tsp sesame oil
2 tbsp vegetable oil
2 chicken breasts, thinly sliced
1 red bell pepper, thinly sliced
1 tsp minced ginger
2 cloves garlic, minced
3/4 cup water
1/4 cup light soy sauce
2 tbsp cornstarch
1 tbsp oyster sauce
1 tbsp vegetable oil
1 carrot, thinly sliced
1/2 cup onion, thinly sliced
1/2 cup shredded cabbage
1 cup bean sprouts
Salt and pepper, to taste
Instructions
Cook the egg noodles one minute less than package instructions. Drain and toss with sesame oil to prevent sticking.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add sliced chicken and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
In the same pan, sauté red bell pepper, ginger, and garlic for 1–2 minutes until fragrant.
In a small bowl, whisk together water, soy sauce, cornstarch, vegetable oil, and oyster sauce.
Pour the sauce into the skillet and bring to a simmer.
Add carrot, onion, and cabbage. Cook for 1–2 minutes until slightly tender.
Return the chicken to the pan along with the noodles and toss everything together.
Add the bean sprouts and stir-fry for another minute until evenly coated and heated through.
Serve hot, garnished with extra sesame oil or scallions if desired.
Notes
Substitute shrimp or tofu for chicken for variety.
Add chili oil, sriracha, or crushed red pepper for extra spice.
Use hoisin sauce instead of oyster sauce if preferred.
Cook noodles slightly underdone to prevent sogginess.
Reheat leftovers in a skillet for the best texture.
