Easy Chicken Lo Mein Recipe – Takeout-Style in 30 Minutes

Easy Chicken Lo Mein – Slurpable noodles, tender chicken, and a glossy savory sauce, all made fast with pantry staples.

Weeknights have a way of turning “What’s for dinner?” into a full-on puzzle. You want something cozy, satisfying, and fast, but you also want it to feel like a treat. That’s exactly where this easy chicken lo mein lands. It’s the kind of dinner that smells like your favorite takeout spot, but comes together in one pan with ingredients you can actually find at a regular grocery store.

Lo mein is a Chinese American restaurant classic: soft noodles tossed with vegetables, protein, and a sauce that’s savory, slightly sweet, and deeply comforting. Home versions don’t need a wok, fancy noodles, or mystery packets. This recipe uses spaghetti or lo mein noodles, a quick chicken stir-fry, and a simple sauce you whisk in a bowl. Then everything gets tossed together until the noodles turn glossy and clingy in the best way.

What I love most is how practical it is. It’s flexible enough for whatever’s in your crisper drawer, and it’s forgiving if you’re still learning stir-fry timing. You can make it mild for kids, add heat for spice lovers, or stretch it with extra veg when you want to feel extra virtuous without losing the “takeout night” vibe. If you’ve ever had noodles turn gummy, chicken turn dry, or sauce disappear into the pan, don’t worry, this method fixes all three with a few small moves.

Why you’ll love it

• Fast: dinner on the table in about 30 minutes.
• One-pan friendly: minimal dishes, maximum payoff.
• Budget-smart: uses pantry sauces and simple vegetables.
• Better-than-takeout control: adjust salt, sweetness, and spice to taste.
• Meal-prep friendly: reheats beautifully for lunch.

Ingredients

Noodles

• 8 oz lo mein noodles or spaghetti (225 g)

Chicken and vegetables

• 1 lb boneless skinless chicken breast or thighs, thinly sliced (450 g)
• 1 tbsp cornstarch (8 g)
• 2 tbsp neutral oil, divided (30 ml), like canola or avocado
• 3 cups shredded cabbage or coleslaw mix (about 200 g)
• 1 medium carrot, julienned or thinly sliced (about 100 g)
• 1 bell pepper, thinly sliced (about 150 g)
• 4 scallions, sliced, whites and greens separated
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated (optional)

Lo mein sauce

• 1/4 cup low-sodium soy sauce (60 ml)
• 1 tbsp oyster sauce (15 ml)
• 1 tbsp hoisin sauce (15 ml)
• 1 tbsp brown sugar or honey (12–15 g)
• 1 1/2 tbsp toasted sesame oil (22 ml)
• 2 tbsp water (30 ml)
• 1 tsp rice vinegar (5 ml) (optional, brightens)
• 1/4 tsp white pepper or black pepper (optional)
• 1–2 tsp chili garlic sauce or sriracha (optional)

To finish

• Sesame seeds (optional)
• Extra scallion greens (optional)

💡 Shopping tip: Grab a bag of coleslaw mix for an instant veggie shortcut. It’s already shredded and stir-fries in minutes.

Step-by-Step Instructions

1. Boil the noodles (8–10 min). Bring a large pot of salted water to a boil. Cook noodles until just tender. Drain and rinse quickly with cool water so they don’t overcook, then toss with 1 tsp oil to prevent sticking.
2. Velvet the chicken (2 min). In a bowl, toss sliced chicken with cornstarch and a pinch of pepper until lightly coated. This helps it stay tender and gives the sauce something to cling to.
3. Mix the sauce (1 min). Whisk soy sauce, oyster sauce, hoisin, brown sugar, sesame oil, water, and optional vinegar and chili sauce. Set beside the stove.
4. Sear chicken (5–6 min). Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until mostly cooked through and lightly golden, about 3 minutes per side. Transfer to a plate.
5. Stir-fry the vegetables (4–5 min). Add remaining 1 tbsp oil. Add scallion whites, garlic, and optional ginger; stir 20–30 seconds until fragrant. Add cabbage, carrot, and bell pepper. Stir-fry until crisp-tender and bright, about 4 minutes.
6. Toss it all together (2–3 min). Return chicken to the pan. Add noodles and pour the sauce over everything. Toss continuously until noodles look glossy and the sauce coats every strand, 2–3 minutes.
7. Finish and serve (1 min). Taste and adjust: a splash of water loosens, a drizzle of soy adds salt, a little extra sugar balances. Top with scallion greens and sesame seeds.

💡 Tip: If your noodles look dry, add 1–2 tbsp (15–30 ml) water and toss over heat for 30 seconds. The sauce “re-melts” and turns glossy again.

Variations & Substitutions

• Gluten-free swap: Use rice noodles or GF spaghetti plus tamari instead of soy sauce. Skip oyster sauce or use a GF “stir-fry sauce” alternative.
• Pantry and protein swap: Swap chicken for shrimp (cook 1–2 minutes per side) or firm tofu (press, cube, and sear until crisp).

Make-Ahead, Storage & Reheating

• Make-ahead: Slice chicken and mix sauce up to 2 days ahead. Store separately in the fridge.
• Storage: Refrigerate leftovers up to 4 days in an airtight container.
• Freezing: Not ideal (noodles can soften), but it works in a pinch for up to 2 months. Thaw overnight in the fridge.
• Reheat: Skillet over medium heat with 1–2 tbsp water, tossing 3–5 minutes. Or microwave covered in 60-second bursts, stirring between.

Nutritional Info (Estimated, per serving)

• Calories: ~520
• Protein: ~35 g
• Carbs: ~55 g
• Fat: ~18 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Steamed or sautéed bok choy or broccoli
• Cucumber salad with rice vinegar and sesame
• A side of egg drop soup or simple miso soup
• Garnish with crushed peanuts, extra sesame, or chili crisp
• Serve with extra soy sauce, sriracha, or a squeeze of lime for brightness

Recipe FAQs

Can I freeze chicken lo mein?

Yes, but noodles soften after thawing. Freeze in single portions up to 2 months, then reheat in a skillet with a splash of water.

What noodles are best for lo mein?

Traditional lo mein noodles are great, but spaghetti works surprisingly well. Aim for a noodle that stays springy and doesn’t break easily.

Do I need a wok?

Nope. A large skillet works отлично. Just preheat it well and cook in batches if it feels crowded.

How do I make it spicier?

Add chili garlic sauce to the sauce, top with chili crisp, or toss in thinly sliced fresh chilies with the garlic.

My sauce disappeared. What happened?

High heat plus dry noodles can soak it up fast. Add 1–3 tbsp water and toss over heat to bring back the glossy coating.

Final Notes

This easy chicken lo mein is my favorite kind of “fakeout takeout” because it hits that comforting, savory noodle craving without requiring a special trip to an Asian market or an hour of prep. Once you make it once, you’ll start seeing how endlessly adaptable it is: swap the veggies based on what’s on sale, use leftover rotisserie chicken in a pinch, or double the sauce if you love extra glossy noodles.

If you try it, I’d love to know what you tossed in. Did you go heavy on cabbage? Add mushrooms? Make it spicy? Drop your tweaks in the comments so everyone can steal your best ideas. And if this recipe saved your weeknight, share it with a friend who’s always tempted by takeout menus. Cozy noodles for all.