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If you’re anything like me, chicken lo mein is a staple when it comes to carry-out. And if you’ve never attempted to make it at home you’re missing out. Don’t worry: there aren’t any weird or complicated ingredients or methods.

This is one of the simplest take-out meals to mimic at home, and the flavors will pop even more with hand-picked fresh ingredients that go straight from your pan to your plate.

Chicken lo mein noodles in red and black bowls with chop sticks.

Ingredients

Chicken Marinade:

  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 1 ½ teaspoons cornstarch
  • 1 pound chicken breasts – chopped

For the Sauce:

  • 3 ½ tablespoons soy sauce
  • 3 tablespoons teriyaki sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons fresh ginger – grated
  • 1 teaspoon garlic – minced

For the Stir Fry:

  • 1/2 pound Chinese egg noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 1/2 onion – sliced
  • 2 cups cabbage – shredded
  • 1 red bell pepper – sliced
  • 1 cup mushrooms – sliced

To Serve:

  • 1/2 cup scallions – chopped (to garnish)
  • sesame seeds – to garnish

There’s a good chance that you already have most of what you’ll need for this recipe on hand. It features egg noodles and chicken breast, with a whole host of bright and flavorful veggies.

The rich teriyaki sauce is so simple- it has just five ingredients and comes together in one pot within a few minutes.

Chicken lo mein noodles in a bowl with chop sticks on the side.

How to Make it

  1. Marinate the chicken. Place the marinade ingredients in a medium bowl and whisk together until the cornstarch dissolves. Add the chicken pieces. Mix the chicken with the marinade to coat. Let it marinate for 30 minutes.
  2. Make the sauce. Whisk together all sauce ingredients in a small saucepan. Heat over medium heat until it starts to bubble (a few minutes). Take it off the heat and set aside.
  3. Cook the noodles. Cook the egg noodles according to package instructions. Drain and toss with 1 teaspoon sesame oil so that they don’t stick. Set aside.
  4. Fry. In a deep skillet or wok, heat the vegetable oil to medium-high heat. Fry the chicken pieces in the wok until browned and cooked through – reserve. Add the vegetables to the wok and sauté for about 5 minutes – so they are tender but crispy.
  5. Toss together. Return the chicken to the wok. Add the noodles and sauce – toss to combine.
  6. Serve. Serve garnished with sesame seeds and sliced scallions.
Chicken lo mein noodles in black and red bowl with chop sticks.

Tweaks

Remember, this whole dish can be ready in no time, and even the kiddos will want to dig into it, making it a perfect weeknight dinner. And the best part about this dish is the versatility.

If you don’t want chicken or don’t have any on hand, swap it out for steak or shrimp. And if you don’t have egg or wheat noodles, you can wing it with rice noodles.

If you want to add a little more flavor to the finishing touch, you can lightly toast your sesame seeds in a pan over medium heat before sprinkling them over your masterpiece. For a spicy kick, add some sriracha.

Storage & Reheating

  • Storage: Cover and store leftovers up to 4 days in the fridge.
  • Reheating: Reheat in the pan or microwave.
Chicken lo mein noodles in red and black bowls with chop sticks on the side.

What kinds of typical take-out food have you attempted at home? How did these chicken lo mein noodles turn out? I want to hear about your experiences in the kitchen!

Chicken lo mein noodles in red and black bowls with chop sticks.

Chicken and Vegetable Lo Mein Recipe

Joss Dyckson
This lo mein is one of the simplest take-out meals to mimic at home, and the flavors will pop even more with hand-picked fresh ingredients that go straight from your pan to your plate.
No ratings yet
Prep Time 10 minutes
Cook Time 18 minutes
Marinating Time 30 minutes
Total Time 58 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 551 kcal

Ingredients
 
 

Chicken Marinade:

  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 1 ½ teaspoons cornstarch
  • 1 pound chicken breasts - chopped

For the Sauce:

  • 3 ½ tablespoons soy sauce
  • 3 tablespoons teriyaki sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons fresh ginger - grated
  • 1 teaspoon garlic - minced

For the Stir Fry:

  • 1/2 pound Chinese egg noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 1/2 onion - sliced
  • 2 cups cabbage - shredded
  • 1 red bell pepper - sliced
  • 1 cup mushrooms - sliced

To Serve:

  • 1/2 cup scallions - chopped (to garnish)
  • sesame seeds - to garnish

Instructions
 

  • Place the marinade ingredients in a medium bowl and whisk together until the cornstarch dissolves. Add the chicken pieces. Mix the chicken with the marinade to coat. Let it marinate for 30 minutes.
  • Whisk together all sauce ingredients in a small saucepan. Heat over medium heat until it starts to bubble (a few minutes). Take it off the heat and set aside.
  • Cook the egg noodles according to package instructions. Drain and toss with 1 teaspoon sesame oil so that they don't stick. Set aside.
  • In a deep skillet or wok, heat the vegetable oil to medium-high heat.
  • Fry the chicken pieces in the wok until browned and cooked through – reserve.
  • Add the vegetables to the wok and sauté for about 5 minutes – so they are tender but crispy.
  • Return the chicken to the wok. Add the noodles and sauce – toss to combine.
  • Serve garnished with sesame seeds and sliced scallions.

Equipment

Wok or frying pan
Colander

Notes

  • Storage: Up to 4 days in the fridge.
  • Reheating: Reheat in the pan or microwave.

Nutrition

Calories: 551kcalCarbohydrates: 52gProtein: 37gFat: 22gSaturated Fat: 9gCholesterol: 120mgSodium: 1509mgPotassium: 874mgFiber: 4gSugar: 7gVitamin A: 1160IUVitamin C: 56mgCalcium: 57mgIron: 3mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword chicken breast, egg noodles, noodles
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