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Chicken Lo Mein

Chicken lo mein with glossy soy-sesame noodles tossed with tender chicken strips, colorful vegetables, and an evenly coating sauce. This garlic-ginger stir-fry method cooks fast in one wok for an easy lo mein noodle dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Noodles and stir-fry
  • 1 lb lo mein noodles or spaghetti Use cooked noodles (or cook spaghetti to al dente, then drain).
  • 1 lb chicken breast Slice thin for quick searing.
  • 2 cup bok choy or cabbage Chopped; bok choy is the closest match to classic lo mein.
  • 1 cup shredded carrots Julienne or shred for quick stir-fry.
  • 1 cup bean sprouts Keep them crisp; add once the aromatics are fragrant.
  • 3 green onions Sliced for topping.
  • 4 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated (about 1 tbsp).
  • 2 tbsp sesame oil Divided: some for stir-fry finish and some for the sauce.
  • 2 tbsp vegetable oil For stir-frying at high heat.
Sauce
  • 0.25 cup soy sauce For the base of the glossy sauce.
  • 2 tbsp oyster sauce Adds savory depth.
  • 1 tbsp hoisin sauce For sweet-savory balance.
  • 1 tbsp brown sugar Helps the sauce cling to noodles.
  • 1 tsp sesame oil Added to the sauce for aroma.
  • 1 sesame seeds Garnish; adjust to taste.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the sauce
  1. Whisk soy sauce, oyster sauce, hoisin sauce, brown sugar, and 1 teaspoon sesame oil together in a bowl until smooth, then set aside.
Cook the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat, add sliced chicken, and cook 3–4 minutes until cooked through; remove and set aside.
Stir-fry the vegetables
  1. In the same wok, add the remaining oil and stir-fry minced garlic and grated ginger for 30 seconds until fragrant.
  2. Add bok choy or cabbage, shredded carrots, and bean sprouts, then cook for 3 minutes until crisp-tender.
Toss noodles and finish
  1. Return the chicken to the wok, add the cooked noodles, and pour the sauce over everything.
  2. Toss over high heat for 2 minutes until noodles are evenly coated and heated through.
  3. Drizzle with the remaining sesame oil, top with green onions and sesame seeds, and serve immediately.

Notes

Pro tip: cook noodles to al dente and keep them hot, so they absorb sauce quickly without getting soft. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet with a splash of water until warmed through. Freezing is not recommended for best noodle texture. For a lighter option, use skinless chicken breast and reduce sesame oil to 1 tablespoon total while keeping the sauce ratio the same.