Chicken Lo Mein Noodles – the best & most authentic easy restaurant quality dish ready under 30 minutes! Perfect for busy weeknights and way better and healthier than takeout! Plus weekly meal prep and step-by-step video!
Chicken Lo Mein is one of our favorite takeout dishes. My dad actually used to make the best lo mein noodles for us when we were growing up. He was an awesome chef and knew how to make all of our favorite Chinese restaurant dishes.
It’s seriously the best dish to curb any of your takeout cravings! What’s amazing is that now our kids choose this chicken lo mein as their favorite over heading out to that greasy restaurant down the street.
Plus, this easy Chicken Lo Mein takes less than 30 minutes to make. And with a few secret ingredients, it tastes way better than any takeout! How can you go wrong with just 345 calories per generous serving!
And if you’ve got any leftovers left, these lo mein noodles make the perfect lunch for work or school the next day!
HOW TO MAKE CHICKEN LO MEIN:
My favorite thing about making any kind of noodle dish at home is how easy it is to customize. You can swap out the chicken for and make shrimp lo mein or beef lo mein instead. Or leave it out entirely for a vegetable lo mein.
For this recipe, I used garlic, ginger, bell peppers, carrots, bok choy and snow peas.
Don’t like bok choy or snow peas? No problem – leave them out or swap them for snap peas and spinach instead.
This recipe is very forgiving so you can use up any leftover vegetables in your fridge!
And if you can’t find fresh (Asian market) or dry lo mein noodles (usually in the International section of Target, Walmart or large chain grocery store), you can swap in spaghetti, angel hair or even linguine.
Also, if you like extra saucy noodles, feel free to double the sauce recipe.
You’re seriously going to love how flavorful this is! Just grab your fork or chopsticks and enjoy!
- For the noodles – 2 and a half cups of fresh lo mein or 6 ounces dried lo mein (egg noodles) like this one OR this one would be fine. Dried pasta (spaghetti or linguine) would also work if that’s what you have on hand. Just be sure whatever you use, measures out to about 6 ounces dried.
- Swap out the chicken for your favorite protein – beef, pork and fried tofu work great in here.
- Use your favorite vegetables – I’ve made this with bok choy, broccoli and snap peas with great results
- Make this in a large saute pan or wok for even cooking
- Add sriracha sauce or some crushed red pepper flakes to spice things up.
WEEKLY MEAL PREP TIPS
- Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
- For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before.
- Pack with your favorite side – Jasmine rice, brown rice, cauliflower rice or spiralized vegetables – zoodles – I use this lunch container
More lunch bowls:
- 6 ounces dry lo mein noodles can also use dry spaghetti, angel hair or linguine noodles
- 1 medium skinless boneless chicken breast cut into 1" chunks
- 3 Tablespoons cooking oil divided
- 2 garlic cloves minced
- 1/2 teaspoon minced fresh ginger
- 1 red bell pepper cut into thin strips
- 1/3 cup shredded carrots
- 1/2 cup snow peas snap peas and/or bok choy)
- salt and black pepper to taste
- 1/3 cup low sodium soy sauce can also use gluten free tamari or coconut aminos for paleo
- 3 Tablespoons oyster sauce if allergic - leave out and use more soy sauce or hoisin sauce can be used but the flavor won't be quite the same since it's sweeter
- 1 tablespoon rice wine Mirin or dry sherry
- 2 teaspoons honey or brown sugar
- 2 teaspoons sesame oil
- 2 Tablespoons corn starch
- 2/3 cup water plus more as needed to thin out sauce
- 1 teaspoon fish sauce optional but if you already have it in your pantry, give it a try - it adds that extra rich umami flavor
- 1/2 teaspoon dark soy sauce optional & only if you have it in your pantry - it adds extra richness and darker color. See notes for substitution
- 1-2 teaspoons chili garlic paste red pepper chili flakes or Sriracha sauce - optional or to taste
- Cook noodles according to package directions. Drain and set aside.
- While the noodles are cooking, whisk together all the ingredients for the sauce. Set aside.
- Heat 1 tablespoon oil in a large non-stick wok or skillet on medium-high heat. Add chicken and cook until browned on both sides, about 5-6 minutes. Transfer chicken to plate and set aside.
- Add remaining oil to the same skillet, add garlic and ginger and cook for 30 seconds, until fragrant. Add red peppers, carrots, snow peas (bok choy) and cook for 1-2 minutes, until tender crisp.
- Add drained noodles and cooked chicken breasts back into the same pan. Pour the sauce over noodles, toss and coat well, using tongs. Turn the heat high to allow the sauce to bubble and thicken and add more water if the sauce is too thick. Season with salt and black pepper. Toss again and serve immediately and sprinkle with green onions and sesame seeds if desired.
- For meal prep, divide the noodles into separate lunch containers.
- Replace dark soy sauce with the same amount with 1 teaspoon soy sauce plus 1/2 teaspoon dark brown sugar
- Double the sauce recipe for extra saucy noodles
Source: Life Made Sweeter
Looking for more easy 30 minute meals?
We’ve gathered more new recipes for you to check out this month!
Honey Garlic Salmon and Vegetables Sheet Pan Dinner by Kristine’s Kitchen
African Peanut Stew with Chicken and Sweet Potatoes by Floating Kitchen
Easy Cream of Mushroom Soup by Pumpkin ‘N Spice
30 Minute Lighter Stovetop Turkey Tetrazzini by Savory Nothings
Maple Ginger Cashew Stir Fry by Sweet Peas & Saffron
30-Minute Pork Chops with Creamy Bourbon Mushroom Sauce by Flavor the Moments
Pizza Polenta Bowls by She Likes Food
Gnocchi with Turkey and White Beans by My Kitchen Craze
Pumpkin Sausage Alfredo Penne by Whole and Heavenly Oven
Pizza Pitas by The Recipe Rebel
Easy Beef and Broccoli by Bake. Eat. Repeat.
Disclosure: This post contains some affiliate links.
Products I used in this recipe:
Interest in other Asian Recipes? Check out this Slow Cooker Teriyaki Chicken