Easy & Authentic Homemade Chicken Lo Mein: Your Go-To Restaurant-Quality Recipe at Home

There’s a special joy in recreating your favorite restaurant dishes right in your own kitchen. As a chef, this passion intensified during the unique circumstances of Covid-19 lockdowns. It became a personal mission to perfect beloved takeout staples, and this Lo Mein recipe quickly rose to the top of my list. Through countless experiments and a few insightful orders from local restaurants, I’ve honed this recipe to near perfection. It has since become a consistent hit in my home, earning unanimous approval from my family and securing a permanent spot in our meal rotation. And honestly? I couldn’t be happier about it! Forget the waiting and the delivery fees; prepare to master a truly fantastic homemade Lo Mein that rivals anything you’d get from your favorite Chinese eatery.

Demystifying Lo Mein: The Key Differences from Chow Mein

Before we dive into crafting the perfect homemade Lo Mein, let’s clear up a common culinary confusion: the distinction between Chow Mein and Lo Mein. While both are iconic Chinese noodle dishes, their preparation and texture differ significantly, making each unique and delicious in its own right.

At its core, the most fundamental difference lies in how the noodles are treated after boiling. Chow Mein, which literally translates to “fried noodles,” involves stir-frying the pre-boiled noodles in a hot, oiled wok until they develop a slightly crispy exterior. The sauce is then often poured over these crisp noodles or stir-fried with them briefly, resulting in a dish where the noodles are a prominent textural element – often crunchy on the outside and tender within. Typical Chow Mein recipes might feature a lighter sauce and a greater emphasis on the stir-fried components.

On the other hand, Lo Mein, meaning “tossed noodles,” embraces a softer, chewier noodle texture. The noodles are boiled until perfectly al dente, then added at the very end of the cooking process to a rich, savory sauce that has already been combined with cooked vegetables and/or meat. The noodles are then gently tossed in this sauce, absorbing its flavors and becoming coated but not fried. This method ensures the noodles remain soft, pliable, and wonderfully coated in a vibrant, often thicker, sauce. Understanding this distinction is the first step to truly appreciating and replicating authentic Lo Mein at home.

Crafting Restaurant-Quality Lo Mein in Your Kitchen

Bringing the authentic flavors of restaurant-style Lo Mein into your home kitchen is a surprisingly straightforward process, especially once you master a few key elements. The journey begins with selecting the right foundation: the noodles.

The Quest for Perfect Noodles

My quest for the ideal Lo Mein noodle was more involved than I initially anticipated. Many generic “Asian style noodles” simply don’t deliver the desired texture. What you’re looking for are fresh or dried wheat-flour noodles, specifically labeled as “Lo Mein noodles” or “Asian egg noodles.” These noodles are typically thicker and chewier than spaghetti, offering that satisfying springy bite characteristic of authentic Lo Mein. After some dedicated searching, I discovered a brand I absolutely adore. My family enthusiastically agrees that the noodles I use make our homemade version not just as good, but arguably even better, than our usual takeout order.

These are THE NOODLES, click here to get them!

However, if finding specific Asian egg noodles proves challenging in your local grocery store, don’t despair! In a pinch, regular spaghetti noodles can serve as a decent substitute. Just be sure not to overcook them; they should be cooked al dente, firm to the bite, to prevent them from becoming mushy when tossed with the sauce.

The Art of Customizing Your Vegetables

One of the greatest joys of cooking Lo Mein at home is the freedom to customize your dinner to your exact preferences. While classic Lo Mein often features a standard mix, you can truly make this dish your own by incorporating your favorite Asian-inspired vegetables. Beyond the traditional carrots, bell peppers, and cabbage, consider adding vibrant snap peas for a crisp bite, tender broccoli florets for extra greens, or even swapping out green onions for fresh cilantro to alter the aromatic profile. Mushrooms, bok choy, water chestnuts, and bamboo shoots are also fantastic additions that bring different textures and flavors to the mix.

For an interesting twist reminiscent of Pad Thai, I’ve occasionally added a sprinkle of peanuts, introducing a delightful crunch and nutty flavor. But there’s one vegetable I consider non-negotiable for Lo Mein: bean sprouts. Their delicate crunch and fresh, earthy flavor are, for me, absolutely essential every single time! They add a light, refreshing contrast to the richness of the sauce and other ingredients, truly elevating the dish.

The Stir-Fry Method: Wok It Up!

The cooking process for Lo Mein is surprisingly swift and straightforward, making it an ideal choice for a quick weeknight meal. The key is proper preparation – having all your ingredients chopped, measured, and ready to go before you even turn on the heat. This technique, known as “mise en place,” is crucial for stir-fries due to their rapid cooking times.

Setting the Stage: Wok or Skillet?

While a traditional wok is fantastic for stir-frying due to its high sides and even heat distribution, a large skillet or Dutch oven will work perfectly well for this recipe. Just ensure it’s spacious enough to allow for easy tossing of all your ingredients without overcrowding, which can lead to steaming rather than searing.

Building Layers of Flavor

Our cooking journey begins with the protein. First, heat your wok or skillet with a tablespoon of vegetable oil. Once it shimmers or lightly smokes, add your chicken. For Lo Mein, I recommend pounding chicken breasts thinly and slicing them into bite-sized strips. This ensures quick and even cooking, keeping the chicken tender and preventing it from drying out. Season lightly with kosher salt and white pepper. Cook the chicken until it’s beautifully browned and cooked through, then remove it from the pan and set it aside. This step is crucial for developing a rich, savory base flavor.

Next, it’s time for the aromatics and heartier vegetables. Add a teaspoon of sesame oil to the hot pan, then introduce ingredients like shredded carrots, julienned bell peppers, and grated fresh ginger. These vegetables take slightly longer to cook and form a delicious base. Sauté them for 2-3 minutes until they begin to soften and become fragrant. Cooking ginger and garlic at this early stage is essential; their incredible aroma will permeate the entire dish, creating that unmistakable takeout scent that makes your whole house smell amazing!

Bringing It All Together: Vegetables, Sauce, and Noodles

With the initial vegetables softened, it’s time to add the grated garlic, shredded cabbage, and those essential mung bean sprouts. Pour in the oyster sauce and about half of your chosen soyaki or teriyaki sauce (Trader Joe’s Soyaki or Veri Veri Teriyaki are excellent choices, offering a balance of sweet and savory). Toss everything vigorously to ensure the vegetables are thoroughly coated in the rich, glossy sauce. Now, return the cooked chicken to the pan and toss again, allowing it to mingle with the vegetables and absorb the delicious sauce.

This is where you truly make this Lo Mein YOUR Lo Mein. If you prefer your noodles extra saucy, now is the time to add a bit more of the remaining Soyaki/teriyaki sauce. Craving more vegetables? Toss in another handful of bean sprouts or sliced green onions. Once the chicken and vegetables are perfectly cooked and glistening in the sauce, turn off the heat and add your freshly cooked noodles. Drizzle with a tablespoon of soy sauce and a dash of sriracha for a touch of heat, if desired. With tongs, gently work the noodles into the mixture, ensuring they are thoroughly coated in the flavorful sauce and that the chicken and vegetables are evenly dispersed throughout the dish. This gentle tossing motion is what gives Lo Mein its signature texture.

And just like that, your delectable homemade Lo Mein is ready! This dinner truly comes together in approximately 5 minutes once your chicken and vegetables are prepped. The secret to its speed and success lies in the meticulous preparation of all your ingredients beforehand. Once everything is chopped and ready, the actual cooking is a dazzling, quick stir-fry show.

I love serving this flavorful dish over a bed of fresh, crisp bean sprouts, enhancing the textural contrast, and finishing it with a generous sprinkle of fresh, chopped cilantro. The bright herbaceousness of the cilantro adds a beautiful final touch that complements the rich, savory flavors perfectly. Feel free to offer extra Sriracha on the side for those who crave an extra spicy kick!

Explore More Asian-Inspired Culinary Delights

If you’ve enjoyed perfecting this homemade Lo Mein, you’ll love exploring other Asian-inspired recipes that bring vibrant flavors and exciting textures to your table. Expand your culinary repertoire with these delicious dishes:

• Ahi Tuna Tower
• General Tso Chicken
• Crack Slaw
• Asian Chicken Salad
• Leftover Turkey Ramen

📖 Recipe

Yield: 6

Easy Lo Mein at Home

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

This is my version of a quick and easy at-home Lo Mein. It takes a few minutes to prep the veggies and the chicken, but once you have this ready to go dinner is ready in about 10 minutes or less.

Ingredients

• 1 tablespoon Vegetable Oil
• 2, 6oz Chicken Breasts, pounded and sliced
• Kosher Salt
• White Pepper
• 1 teaspoon Sesame Oil
• 1 lg Carrot, shredded
• 1 Red Bell Pepper, julienned
• 1 inch Ginger, grated
• 2 cloves Garlic, grated
• ¼ head Cabbage, shredded
• 1 bag Mung Bean Sprouts
• ¼ cup Oyster Sauce
• ½ -¾ cup Soyaki Sauce, from Trader Joe’s, or Veri Veri Teriyaki
• Asian Egg Noodles, or spaghetti
• 1 tablespoon Soy Sauce
• Sriracha Sauce, as needed
• Cilantro, chopped

Instructions

Set a pot of water on the stove and bring it to a boil.

Prepare all of the aromatics and vegetables and set them up on a platter. Using a meat mallet or tenderizer, pound out the chicken and slice it very thin. Slice and season with a light sprinkle of kosher salt and white pepper. Set aside. Once you start cooking this dish comes together super fast, having every prepared and ready is key!

Heat a wok or large skillet over medium heat. Add the vegetable oil to the pan, and when it begins to smoke, gently add the sliced and seasoned chicken. Cook the chicken until slightly browned and cooked through, 4-5 minutes. Remove the chicken from the pan and reserve for later use.

Add the sesame oil to the hot pan, along with the carrots, bell peppers, and ginger. Cook 2-3 minutes until warm and cooked through.

Place the garlic, cabbage, and bean sprouts in the pan along with the oyster sauce and half the Soyaki sauce. Toss everything together and coat evenly in the sauce. Return the chicken to the pan and toss until it is well coated in the sauce. Add more sauce at this time if you like it saucy.

Cook the noodles, if using Asian noodles they cook in about 2-3 minutes, I do this just before I add the chicken to the pan.

When the chicken and veggies are all cooked and saucy, turn off the heat and add the noodles to the pan with the soy sauce, and sriracha. Toss to coat.

Serve with cilantro on top and extra bean sprouts. And extra Sriracha on the side for those who like it spicy!

Notes

If you can’t find the Asian-style noodles you can swap them for spaghetti noodles in a pinch.

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