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Chicken Lo Mein

Chicken lo mein with silky noodles tossed in a glossy savory-sweet sauce, plus tender chicken and tender-crisp vegetables. Cook in one pan in under 30 minutes with a quick high-heat stir-fry and a sesame finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner
Cuisine: Chinese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Noodles & Protein
  • 12 oz lo mein noodles
  • 1 lb boneless skinless chicken breast thinly sliced
  • 2 tbsp vegetable oil divided
Vegetables
  • 1 cup shredded green cabbage
  • 1 carrot medium, julienned
  • 1 red bell pepper thinly sliced
  • 3 green onions cut into 1-inch pieces
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
Sauce
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • 1 tsp cornstarch
  • 2 tbsp water
Garnish
  • 0.5 sesame seeds
  • 1 extra green onions extra sliced green onions

Equipment

  • 1 cast iron skillet

Method
 

Cook noodles and make sauce
  1. Cook the lo mein noodles according to package directions until just al dente, then drain and rinse with cold water. Toss immediately with a drizzle of sesame oil to prevent sticking and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, cornstarch, and water until smooth. Set the sauce aside.
Sear chicken
  1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken in a single layer, season with a pinch of salt and pepper, and sear without stirring for 2 minutes.
  2. Toss the chicken and cook another 1–2 minutes over high heat until golden and cooked through. Remove the chicken to a plate and set aside.
Stir-fry vegetables and combine
  1. Add the remaining 1 tbsp vegetable oil to the same pan and heat over high until shimmering. Stir in garlic and ginger and cook, stirring constantly, for 30 seconds until fragrant.
  2. Add carrot, red bell pepper, and cabbage to the pan. Stir-fry over high heat for 2–3 minutes until tender-crisp and beginning to caramelize at the edges.
  3. Return the chicken to the pan, add the cooked noodles, and pour the sauce over everything. Toss with tongs for 1–2 minutes until the sauce coats every noodle and turns glossy.
  4. Add the green onions and toss once more to combine. Taste and adjust with extra soy sauce or sesame oil as needed.
Serve
  1. Serve immediately, garnished with sesame seeds and extra sliced green onions.

Notes

Pro tip: rinse the noodles with cold water so they stop cooking and don’t turn mushy when tossed in the sauce. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium heat with a splash of water to loosen the sauce. Freezing isn’t recommended for best noodle texture. For a gluten-free option, use gluten-free soy sauce and ensure your noodles are labeled gluten-free.