If you’re craving takeout but want to whip up something just as delicious right in your kitchen, you’re going to love this Easy Restaurant-Style Chicken Lo Mein Recipe. Trust me, it’s packed with flavor, comes together faster than you’d expect, and hits that perfect balance of savory, saucy noodles and tender chicken. When I first tried making lo mein at home, I was worried it wouldn’t match up to my favorite Chinese restaurant, but this recipe totally surprised me—and my family practically devoured it in minutes. Keep reading, and I’ll walk you through every step so you can nail it too!
Why You’ll Love This Recipe
- Quick and Easy: It takes just about 30 minutes from prep to plate, perfect for busy weeknights.
- Authentic Flavor: Uses a harmony of light and dark soy sauce with oyster sauce for that genuine restaurant taste.
- Customizable: You can easily swap veggies or protein based on what you have on hand or prefer.
- Family Favorite: My kids and husband go crazy for this one, and I bet yours will too!
Ingredients You’ll Need
The magic of this Easy Restaurant-Style Chicken Lo Mein Recipe is in how simple, fresh ingredients come together in perfect harmony. I always recommend using fresh lo mein noodles if you can find them—they just have a better chew and soak up the sauce beautifully. When it comes to the veggies and chicken, lean towards fresh and crisp for maximum flavor and texture.
- Lo mein egg noodles: Fresh ones work best, but if you use dried, just make sure to boil them properly before stir-frying.
- Boneless skinless chicken thighs: I prefer thighs because they stay juicy and tender, but chicken breast works just fine too.
- Cornstarch: Coats the chicken to create a silky texture and helps thicken the sauce slightly.
- Oyster sauce: Adds that rich umami punch—don’t skip it!
- Light and dark soy sauces: Both are important—the light gives saltiness, while the dark adds color and depth.
- Sesame oil and white pepper: For that signature aroma and subtle heat.
- Vegetables like cabbage, carrots, mung bean sprouts, and scallions: They bring freshness, crunch, and sweetness to balance the savory sauce.
- Shaoxing wine: This little secret adds a fantastic depth and complexity; if you can’t find it, dry sherry is a good substitute.
- Garlic: Essential for that fragrant base—mince it finely!
Variations
One of the things I love most about this Easy Restaurant-Style Chicken Lo Mein Recipe is how easy it is to customize. Whether you want to make it vegetarian or add a bit more crunch, you can tweak it without losing that classic flavor you’re after.
- Veggie-Only Lo Mein: I’ve swapped chicken for firm tofu or extra mushrooms on busy weeks, and it still tastes amazing.
- Spicy Lo Mein: Add a teaspoon of chili garlic sauce or some red pepper flakes to the sauce for a kick—my husband adores this version.
- Seafood Lo Mein: Shrimp or scallops work beautifully if you want to mix things up for a special occasion.
- Gluten-Free: Use rice noodles and gluten-free soy sauce to accommodate gluten sensitivities.
How to Make Easy Restaurant-Style Chicken Lo Mein Recipe
Step 1: Prep Your Noodles and Chicken
First things first—check if your lo mein noodles are fresh or dried. If they’re dried, you’ll need to boil them according to package instructions until just tender, then drain and set aside. If fresh, simply let them come to room temperature so they separate easily. Next, mix the chicken strips with cornstarch, water, oil, and oyster sauce in a bowl. This step ensures the chicken gets a silky coat and stays juicy once cooked—trust me, it makes all the difference!
Step 2: Whip Up the Sauce
In a separate bowl, combine hot water, salt, and sugar, stirring until dissolved—that’s your base to balance flavors perfectly. Then add in the light and dark soy sauces, sesame oil, and white pepper. I like to prepare this ahead of time so it’s ready when you start stir-frying.
Step 3: Cook the Chicken
Heat 2 tablespoons of oil in your wok over high heat until it’s shimmering. Add the chicken and sear quickly for a couple of minutes until it’s browned but not fully cooked through. Remove and set aside—don’t overcrowd the wok, or the chicken will steam instead of sear.
Step 4: Stir-Fry the Veggies
Add a little more oil to the wok, toss in the minced garlic, and after about 10 seconds, add shredded cabbage and julienned carrots. Keep it moving—the high heat cooks them quickly but keeps their crunch. Pour the Shaoxing wine around the wok’s edge, letting it bubble and “flambé” slightly; this little trick layers in amazing flavor.
Step 5: Bring Everything Together
Return the noodles and chicken to the wok, pour your sauce mixture over the top, and toss everything together from the bottom up. After about 30 seconds, lower the heat to medium and cover the wok for one minute—this helps noodles absorb the sauce fully. Remove the lid, stir again, and if the noodles seem dry, splash in a bit of water or stock to loosen them up until they’re slippery and delicious.
Step 6: Finish with Bean Sprouts and Scallions
Cook in the bean sprouts and scallions for just one minute more to keep that fresh snap, then serve piping hot. You’ll notice the layers of texture and flavor coming together beautifully here—every bite feels like you’re right at your favorite Chinese spot.
Pro Tips for Making Easy Restaurant-Style Chicken Lo Mein Recipe
- Don’t Overcook the Chicken: Sear it just until browned; it will finish cooking when tossed with noodles, keeping it tender.
- High Heat Is Key: Stir-frying quickly on high heat prevents soggy veggies and noodles, giving you that classic takeout texture.
- Prep Ingredients Ahead: You’ll move fast once cooking begins, so have everything chopped and sauce mixed beforehand.
- Use a Good Wok or Large Pan: This helps ingredients cook evenly without steaming and keeps things from sticking.
How to Serve Easy Restaurant-Style Chicken Lo Mein Recipe
Garnishes
I like to sprinkle a few toasted sesame seeds or extra chopped scallions on top—adds a lovely aroma and brightens the dish visually. A drizzle of extra sesame oil right before serving is another favorite touch to bring out that nutty flavor.
Side Dishes
This lo mein pairs wonderfully with simple sides like steamed dumplings, hot and sour soup, or a crisp Asian cucumber salad. When I have more time, I add a plate of crispy spring rolls, and my family thinks it’s a restaurant feast at home.
Creative Ways to Present
For special occasions, I like serving this lo mein family-style in a big, colorful bowl right on the table with chopsticks and small dipping sauces like chili oil and soy sauce. It instantly elevates the experience and encourages everyone to dig in.
Make Ahead and Storage
Storing Leftovers
After cooking, I let the lo mein cool to room temperature then transfer it to an airtight container. Stored in the fridge, it keeps well for up to 3 days. The flavors actually deepen overnight, though the noodles can soak up sauce and feel a bit softer.
Freezing
I’ve found freezing lo mein a bit tricky—the noodles can get mushy after thawing. If you want to freeze it, try separating the noodles and chicken veggies, freezing individually, then reheating together for better texture.
Reheating
To reheat, I prefer warming it gently in a wok or large skillet with a splash of water or stock over medium heat, tossing frequently to revive that fresh-tossed texture. Microwave works in a pinch but can make noodles clump.
FAQs
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Can I use chicken breast instead of thighs for this recipe?
Absolutely! Chicken breast works fine if you prefer leaner meat, but be careful not to overcook it as it tends to dry out faster than thighs. Cutting the breast into thin strips helps it cook quickly and stay tender.
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What if I can’t find fresh lo mein noodles?
No worries! Dried lo mein or spaghetti noodles can be substituted. Just boil them until al dente, rinse with cold water to stop cooking and prevent sticking, then stir-fry as usual. The texture won’t be quite the same but still delicious.
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How do I make this recipe vegetarian or vegan?
Simply swap the chicken for tofu or extra veggies like mushrooms and bell peppers, and replace oyster sauce with vegetarian oyster sauce or mushroom soy sauce. The flavor will still be rich and satisfying.
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Can I prepare this dish ahead of time for meal prep?
You can prepare ingredients ahead and store them, but I recommend cooking and assembling the lo mein fresh if possible for the best texture and flavor. Leftovers keep well for a few days but don’t reheat too many times.
Final Thoughts
I absolutely love how this Easy Restaurant-Style Chicken Lo Mein Recipe turns out every time—it feels like a little celebration in a bowl. It’s got that perfect balance of savory, fresh, and comforting textures that remind me why homemade beats takeout any day. I highly recommend giving it a try—you’ll enjoy how straightforward it is and how happy it makes your taste buds. Once you nail this one, I bet it’ll become a regular in your dinner rotation just like it is in mine!
Print
Easy Restaurant-Style Chicken Lo Mein Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Restaurant-Style Chicken Lo Mein recipe is a flavorful and authentic takeout classic, featuring tender chicken thighs stir-fried with fresh lo mein egg noodles and crisp vegetables in a savory, aromatic sauce. Easy to make at home, it delivers a perfect balance of textures and bold Asian-inspired flavors that rival your favorite Chinese takeout.
Ingredients
Noodles
- 1 pound fresh lo mein egg noodles
Chicken Marinade
- 8 oz. boneless skinless chicken thighs or chicken breast, cut into thin strips
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons oil (plus more for cooking)
- 1 teaspoon oyster sauce
Sauce
- 2 tablespoons hot water
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon light soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
Vegetables and Aromatics
- 1 clove garlic, minced
- 4 cups cabbage, shredded
- 2 medium carrots, julienned (about 1 1/2 cups)
- 1 tablespoon shaoxing wine
- 2 cups mung bean sprouts
- 2 scallions, julienned
Instructions
- Prepare Noodles: Determine if your lo mein noodles are raw or pre-cooked. If raw, boil them according to package instructions until tender then drain. If pre-cooked, bring them to room temperature to ensure even stir-frying.
- Marinate Chicken: In a medium bowl, combine the chicken strips with cornstarch, water, oil, and oyster sauce. Mix well and let sit briefly to marinate.
- Make Sauce Mixture: In a separate bowl, dissolve salt and sugar in hot water. Add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir until combined for a flavorful sauce.
- Cook Chicken: Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken strips and sear for a few minutes until browned and cooked through. Remove the chicken from the wok and set aside.
- Stir-Fry Vegetables and Aromatics: Add a couple more tablespoons of oil to the wok. Add the minced garlic and cook for about 10 seconds until fragrant. Toss in the shredded cabbage and julienned carrots and stir-fry on high heat for about 1 minute. Add the shaoxing wine around the edge of the wok and stir to incorporate.
- Combine Noodles and Chicken: Return the noodles and cooked chicken to the wok. Pour the sauce mixture over the noodles and toss thoroughly from the bottom up for about 30 seconds to coat everything evenly.
- Steam and Finish Stir-Fry: Reduce heat to medium and cover the wok for 1 minute to allow flavors to meld and noodles to heat through. Remove the lid and stir-fry again. If noodles appear dry, add 1/4 cup of water or stock and continue stir-frying until noodles are loose, slippery, and hot.
- Add Final Vegetables and Serve: Stir in mung bean sprouts and julienned scallions. Stir-fry for an additional minute and then remove from heat. Serve immediately for best flavor and texture.
Notes
- This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.
- You can substitute chicken thighs with chicken breast or tofu for a variation.
- Adjust soy sauces and seasoning to personal preference for saltiness and depth of flavor.
- Shaoxing wine adds authentic aroma but can be omitted or replaced with dry sherry if unavailable.
- Be careful not to overcook the noodles during boiling if using raw noodles to avoid mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 306 kcal
- Sugar: 4 g
- Sodium: 502 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 58 mg
