Chicken Lo Mein

If your idea of a fun night is not wrestling with a wok while the smoke alarm tries to audition for a drum solo, this chicken lo mein is your new best friend. It looks impressive, eats like a restaurant meal, and takes about the time it would take you to scroll through three food influencers’ opinions on stir-fry oil. Minimal fuss, maximum flavor, and no mysterious cornstarch miracles required.

Why This Recipe Is Awesome

Because it cheats in the best possible way. We use a quick marinade to punch the chicken with flavor, pre-soak the noodles just enough so they finish perfectly in the pan, and lean on a sauce that’s salty, sweet, and a little garlicky—without needing a dozen bottles from an Asian specialty aisle. High heat finishes everything quickly, so vegetables stay bright and noodles don’t turn into a sad, sticky mess. It’s fast, reliable, and forgiving if you get distracted by a text.

Ingredients You’ll Need

• 8 oz lo mein or egg noodles (or spaghetti in a pinch)
• 1 lb boneless skinless chicken thighs, thinly sliced (more forgiving than breast)
• 2 tbsp soy sauce (regular or low-sodium if you watch salt)
• 1 tbsp oyster sauce (optional, but it’s the secret umami hug)
• 1 tbsp hoisin sauce (for sweetness and depth)
• 1 tsp sesame oil (a little goes a long way)
• 1 tbsp rice vinegar or dry sherry (brightens the sauce)
• 1 tbsp cornstarch (for the quick marinade)
• 2 tbsp vegetable oil (high smoke point for stir-frying)
• 3 cloves garlic, minced
• 1-inch piece ginger, minced or grated
• 1 medium carrot, thinly sliced or julienned
• 1 cup snap peas or snow peas, trimmed
• 3 scallions, sliced on the bias
• Sesame seeds and extra scallions for garnish (optional but pleasing)

Step-by-Step Instructions

1. Step 1

   Marinate the chicken by tossing the sliced thighs with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Let it sit for 10–15 minutes while you prep everything else; that cornstarch gives the chicken a velvety finish and helps it brown without drying out. Meanwhile, soak the noodles briefly in hot water until they loosen (follow package directions but stop just shy of fully cooked), then drain and toss with a tiny drizzle of oil so they don’t cling together.

2. Step 2

   Heat a large pan or wok over high heat and add 2 tbsp vegetable oil. Quickly sear the chicken in a single layer until browned and nearly cooked through—about 2–3 minutes per side—then remove and set aside. Stir-fry the garlic and ginger for 20 seconds, add carrots and peas and toss for another minute, then return the chicken and add the noodles. Pour over the sauce (2 tbsp soy, 1 tbsp oyster, 1 tbsp hoisin, 1 tbsp rice vinegar and 1/4 cup water mixed together), toss constantly until the sauce clings to everything and the noodles finish cooking, then fold in scallions and a final splash of sesame oil. Serve hot with sesame seeds if you’re feeling fancy.

Common Mistakes to Avoid

Overcrowding the pan is the cardinal sin—if the wok becomes a noodle soup, you’ve lost control of your life and the texture. Don’t skip the cornstarch on the chicken; it’s not a useless step, it’s the silky armor that keeps meat juicy. Also, under-seasoning the sauce early means you’ll be playing chef-made-up seasoning at the table; taste and tweak before you toss everything in. And finally, do not, under any circumstances, drown the noodles in sauce—start conservative and add more if needed.

Alternatives & Substitutions

No lo mein noodles? Use spaghetti or linguine; they soak up sauce similarly and nobody will know unless you tell them. Vegetarian? Swap the chicken for firm tofu (press it first), or use a mix of mushrooms for a meaty bite. Don’t have oyster sauce—double the hoisin and add a splash of soy and a pinch of sugar as a shortcut (it won’t be identical but still delicious). Low-sodium soy is fine, just taste the final dish and add a dash more rice vinegar or a squeeze of lime to brighten if it feels flat. Short on time? Buy pre-cut stir-fry veg and pre-minced ginger; I won’t judge. Want heat? Add a teaspoon of chili oil or sliced fresh chiles while cooking.

FAQ

Question 1?

Can I make this ahead? Yes — cook everything but don’t dress the noodles with the final sauce until reheating. Store the cooked components separately in the fridge for up to 2 days. Reheat in a hot pan and finish with the sauce so the noodles don’t turn gummy.

Question 2?

What if my noodles clump? Toss them with a teaspoon of oil right after draining and separate gently with tongs before they hit the wok. If they still clump, loosen them with a splash of warm water in the pan while you toss; heat will do the rest.

Question 3?

Can I scale this up for a crowd? Absolutely. Multiply ingredients by 1.5–2x and cook in batches so your pan stays hot. Don’t try to double everything in one go unless you own a commercial wok and a vat of confidence.

Final Thoughts

This chicken lo mein is the kind of dinner that makes people think you spent more effort than you did, which is the whole point. It’s flexible, quick, and built to forgive the occasional distracted chef. Keep the sauce simple, cook fast on high heat, and don’t be afraid to swap ingredients based on what’s in your fridge. Now go make a pan of something awesome and enjoy the applause you’ll definitely get—silently, from your own satisfied fork.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.