This takeout-style chicken lo mein is everything I love about the classic noodle dish—tender chicken, colorful veggies, and chewy noodles tossed in a savory, slightly sweet sauce. It’s quick, delicious, and comes together in one pan. Making it at home means I get to control the ingredients, adjust the flavors, and skip the takeout wait.
Why You’ll Love This Recipe
I love this recipe because it’s simple, satisfying, and better than most takeout. The sauce hits the perfect balance of salty, slightly sweet, and garlicky, while the noodles soak up all that flavor beautifully. It’s a one-pan meal I can customize with whatever veggies or protein I have on hand, and it’s ready in under 30 minutes—faster than delivery.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the sauce:
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Soy sauce
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Oyster sauce
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Dark soy sauce (for color, optional)
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Sesame oil
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Brown sugar
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Garlic, minced
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Fresh ginger, grated
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Water or chicken broth
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Cornstarch (to thicken)
For the lo mein:
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Lo mein noodles or spaghetti
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Boneless, skinless chicken breast or thighs, thinly sliced
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Carrots, julienned
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Bell peppers, sliced
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Cabbage or bok choy, shredded
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Green onions, sliced
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Oil for cooking (vegetable or sesame)
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Salt and pepper to taste
Directions
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I start by mixing the sauce ingredients in a small bowl and setting it aside.
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I cook the noodles according to the package instructions, then drain and set them aside.
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In a large skillet or wok, I heat oil over medium-high heat and cook the chicken until golden and fully cooked. I season lightly with salt and pepper, then transfer it to a plate.
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In the same pan, I add a bit more oil and stir-fry the carrots, bell peppers, and cabbage until tender-crisp.
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I return the chicken to the pan, add the cooked noodles, and pour in the sauce.
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I toss everything together over medium heat until the noodles are coated and the sauce thickens slightly.
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I finish with sliced green onions and a drizzle of sesame oil if I want extra flavor.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Sometimes I swap the chicken for shrimp, beef, or tofu. I’ve also used different veggies like snow peas, mushrooms, or broccoli depending on what’s in my fridge. If I want it spicier, I add chili garlic sauce or red pepper flakes to the sauce. For a low-carb version, I’ve even made this with zucchini noodles or shirataki noodles.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss the noodles in a skillet with a splash of water or broth to bring back the moisture and keep the texture nice. Microwaving works too, but I stir halfway through so it heats evenly.
FAQs
What noodles should I use for lo mein?
I usually use lo mein noodles or fresh egg noodles, but spaghetti or linguine works great in a pinch—they’re similar in shape and texture.
Can I make this vegetarian?
Yes, I leave out the chicken and add tofu or extra vegetables. I also use vegetable broth instead of chicken broth in the sauce.
Is this dish gluten-free?
It can be—just use gluten-free tamari instead of soy sauce and check that your oyster sauce and noodles are also gluten-free.
How do I keep the noodles from sticking?
I toss them with a little sesame oil after cooking and make sure to add them to the hot sauce right before serving so they stay slick and flavorful.
Can I double the recipe?
Absolutely. I just make sure to use a large pan or wok so everything has space to stir-fry without steaming.
Conclusion
Takeout-style chicken lo mein at home is one of my favorite quick dinners. It’s flavorful, fast, and endlessly customizable with whatever I have on hand. Whether I’m craving noodles or just need a satisfying weeknight meal, this dish always delivers with bold flavor and comforting textures—no takeout menu required.
Print
Takeout-Style Chicken Lo Mein at Home
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Halal
Description
This takeout-style chicken lo mein is a quick, one-pan noodle dish with tender chicken, colorful vegetables, and a savory-sweet garlic sauce. It’s fast, customizable, and better than takeout.
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (optional)
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup water or chicken broth
- 1 teaspoon cornstarch
- 8 oz lo mein noodles or spaghetti
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1 carrot, julienned
- 1 bell pepper, sliced
- 1 cup cabbage or bok choy, shredded
- 2 green onions, sliced
- 2 tablespoons oil for cooking (vegetable or sesame)
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), sesame oil, brown sugar, garlic, ginger, water or broth, and cornstarch. Set aside.
- Cook the noodles according to package instructions. Drain and set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken, season lightly with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- Add another tablespoon of oil to the same pan. Stir-fry the carrots, bell pepper, and cabbage until just tender.
- Return the cooked chicken to the pan, add the noodles, and pour in the prepared sauce.
- Toss everything together over medium heat until the noodles are well coated and the sauce thickens slightly.
- Top with sliced green onions and an optional drizzle of sesame oil before serving.
Notes
- Use spaghetti or linguine if lo mein noodles aren’t available.
- Swap chicken for shrimp, beef, tofu, or extra veggies.
- For a spicier version, add chili garlic sauce or red pepper flakes.
- To make it gluten-free, use tamari and ensure all sauces and noodles are gluten-free.
- Store leftovers in the fridge up to 3 days; reheat in skillet with splash of water or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
