QUICK AND EASY CHICKEN LO MEIN
Quick, easy, and kid-approved! This Chicken Lo Mein comes together with minimal ingredients—and you can mix in your favorite veggies to make it your own. It’s a fast, flexible, and flavorful dish—great for using up whatever’s in your fridge!
Lo mein is a popular Chinese dish made with soft egg noodles, typically tossed with a savory soy-based sauce, vegetables, and protein like chicken, beef, shrimp, or tofu.
Why This Chicken Lo Mein is So Versatile
This recipe is a weeknight lifesaver because it’s incredibly easy to customize:
Swap the protein: Use chicken, shrimp, beef, tofu, or even leftover rotisserie chicken—whatever you have on hand.
Add your favorite veggies: Bell peppers, carrots, broccoli, mushrooms, snap peas… the options are endless. It’s perfect for using up fridge leftovers.
Choose your noodles: Traditional lo mein noodles are great, but spaghetti, ramen, or rice noodles work too in a pinch.
Adjust the flavor: Like it spicy? Add chili flakes or sriracha. Need it gluten-free? Use tamari and rice noodles.
Whether you’re cooking for picky eaters or cleaning out the fridge, this recipe fits your needs—and still tastes amazing every time.
Quick Stir-Fry Tips for Success
Prep Everything First
Stir-frying is fast! Have all your ingredients chopped, measured, and ready before you turn on the heat.
High Heat is Key
Use medium-high to high heat to get that classic stir-fry sear and flavor. A wok is great, but a large skillet works too.
Don’t Overcrowd the Pan
Stir-fry in batches if needed. Too many ingredients at once will steam instead of sear.
Cook Protein First, Then Veggies
Sear your chicken (or other protein), then remove it and cook your veggies. Add everything back at the end with the sauce.
Add Sauce Last
Toss the sauce in at the end so it coats everything evenly without overcooking or burning.
Keep it Moving
Stir constantly to prevent burning and ensure even cooking.
Why Homemade Stir-Fries Are Lighter & Healthier
- You control the oil
Restaurants often use more oil (or even MSG) for flavor. At home, you can use just a small amount of healthy oil like avocado or olive oil. - Less sodium
Store-bought sauces and takeout dishes can be loaded with salt. Making your own sauce lets you reduce sodium or use low-sodium soy sauce or tamari. - More veggies, your way
You can load up on fresh vegetables and adjust portions to fit your taste or dietary goals—something you don’t always get in takeout. - No added sugar or preservatives
Many commercial sauces contain hidden sugars or additives. Homemade versions are cleaner and fresher. - Leaner proteins
Choose skinless chicken breast, tofu, or shrimp—whatever fits your needs—with no deep frying or mystery cuts.
Some common questions about lo mein
What is lo mein sauce made of?
Lo mein sauce typically contains a combination of soy sauce, oyster sauce, sesame oil, and sometimes a touch of sugar and ginger. It can also include dark soy sauce for color and a thickening agent like cornstarch. Some recipes may also include hoisin sauce or even a touch of Sriracha for a bit of heat.
What kind of noodles are best for lo mein?
You want to buy an egg noodle. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. I used the Kame brand of Lo mein noodles. These can be found at Walmart.
Can I use regular spaghetti noodles for lo mein?
Yes, you can use regular spaghetti noodles for lo mein. While traditionally lo mein is made with egg noodles, spaghetti is a common and acceptable substitute. The key is to cook the spaghetti properly (al dente) and then chill it to prevent it from becoming too soft during stir-frying. You can also add baking soda to the cooking water to mimic the texture of traditional lo mein noodles.
QUICK AND EASY CHICKEN LO MEIN
Ingredients
- 1 lb. chicken breast, cut into small cubes (about 5 chicken thighs, 535 grams )
- 1 8oz pack of lo mein noodles, prepared per package instructions (I used Kame brand )
- 2 cups Asian salad mix-blend of cut kale, carrots, cabbage (add veggies of choice)
- 3 tbsp. oil
- 3 garlic cloves, minced finely
- 1inch piece of ginger, minced finely
FOR THE SAUCE
- 3 tbsp. dark sauce
- 3 tbsp. light low-sodium soy sauce
- 1 tbsp. hoisin sauce
- 2 tsp. sugar
- 1 tbsp. corn starch
Instructions
PREPARE THE SAUCE
- In a small bowl. Mix all ingredients under sauce, keep aside.
- Cut the chicken into small pieces. Add about 1-2 tablespoons of the sauce to the chicken, mix and let this marinate for 30-40 minutes.
- Boil the noodles according to package instructions.
- Heat the oil in a large skillet or wok on medium high flame. Add the chicken and cook until seared, about 1-2 minutes.
- Add the ginger and garlic. Stir-fry about 30-40 seconds. Add the veggies and continue stir-frying another 2-3 minutes, until chicken is cooked.
- Add the drained noodles and the sauce. Turn flame down to low. Toss well to coat and mix everything together.
