This Chicken Lo Mein Noodles Recipe is everything a weeknight dinner should be — ready in 30 minutes, packed with juicy marinated chicken, crisp colorful vegetables, and springy noodles drenched in a bold, glossy soy sauce. The moment those noodles hit the sizzling pan, your kitchen smells like your favorite Asian restaurant. I make this at least twice a month and my family never gets tired of it.
Try More Easy Dinner Recipes:
- Ina Garten Chicken Marsala Recipe
- Ina Garten Chicken Piccata Recipe
- Joanna Gaines Chicken Florentine Recipe
- Pioneer Woman Spicy Stir Fry Recipe
- Joanna Gaines Chicken Enchilada Soup
Recipe by ikosun_kitchen
Jump to RecipeWhy You Will Love This Chicken Lo Mein Noodles Recipe
- 30 Minutes Start to Finish: This is your answer to “what is for dinner tonight?” One pan, minimal cleanup, and a meal that tastes like you spent hours in the kitchen. Even on the busiest evenings, this comes together fast.
- The Marinade Does All the Work: Coating the chicken in cornstarch, soy sauce, and garlic powder before cooking is the real secret here. You get golden, slightly crispy edges with a deeply seasoned interior — that is restaurant-quality chicken from a home kitchen.
- Crispy Vegetables, Not Soggy Ones: I add all the vegetables at once and keep the heat high. That is what gives you those beautifully bright, slightly crisp leeks, carrots, and cabbage instead of a limp, overcooked pile. Texture makes all the difference.
- That Sauce Though: Dark soy sauce, regular soy sauce, a touch of oyster sauce, and a pinch of sugar — together they create the most deeply savory, glossy sauce that coats every single noodle. You will want to lick the pan.
- Completely Customizable: No leek? Use green onions. No cabbage? Use bok choy or spinach. Want it spicy? Add a drizzle of chili oil at the end. This recipe is forgiving and flexible in the best possible way.
Chicken Lo Mein Noodles Recipe Ingredients
Here is everything you need, and why each ingredient matters:
For the Chicken Marinade:
- 2 chicken breast fillets — sliced into small bite-sized pieces so they cook fast and stay juicy
- 1 tablespoon cornstarch — the secret to that silky, golden sear on the chicken
- 2 tablespoons soy sauce — for deep, savory flavor from the inside out
- 2 tablespoons oil — helps the marinade coat the chicken evenly
- Salt, pepper, and garlic powder — simple but essential seasoning
For the Noodles and Vegetables:
- 400g Asian noodles — lo mein, egg noodles, or ramen noodles all work beautifully
- 1 leek, finely sliced — mild, slightly sweet, and gorgeous in a stir fry
- 1 large carrot, finely sliced — adds color, crunch, and natural sweetness
- White cabbage, thinly sliced — gives body and a lovely crisp bite
- Bean sprouts — added at the very end for that fresh, delicate crunch
For the Sauce:
- 2 tablespoons dark soy sauce — thicker, richer, and gives the noodles that beautiful deep color
- 4 tablespoons regular soy sauce — the backbone of the whole dish
- 1 tablespoon oyster sauce (optional) — adds a subtle sweetness and depth; leave it out for a vegetarian version
- 1 teaspoon sugar — just enough to balance all that savory saltiness
How To Make Chicken Lo Mein Noodles — Step by Step
Step 1 Marinate the Chicken: Cut the chicken breasts into small, even bite-sized pieces. In a bowl, combine the chicken with cornstarch, soy sauce, oil, salt, pepper, and garlic powder. Toss everything together until every piece is well coated. Let it marinate for 30 minutes — this is the step most people skip and they should never skip it. The cornstarch tenderizes the meat and creates that golden crust when it hits the pan.
Step 2 Prepare the Noodles: Place the noodles in a large bowl and pour boiling hot water over them. Let them soak for about 5 minutes until just tender. You do not want them fully soft here — they will continue cooking in the pan. Drain and set aside.
Step 3 Prep the Vegetables: Slice the leek, carrot, and cabbage into thin, even strips. Having everything ready before you start cooking is essential — once the pan is hot, this dish moves fast.
Step 4 Mix the Sauce: In a small bowl, whisk together the dark soy sauce, regular soy sauce, oyster sauce, and sugar until the sugar dissolves completely. Set aside. Having the sauce ready before cooking means you can move quickly at the stove.
Step 5 Sear the Chicken: Heat a generous drizzle of oil in a large wok or pan over high heat until it is very hot. Add the marinated chicken and let it sit without touching for 2 to 3 minutes — that is what builds the golden crust. Toss and cook for another 2 minutes until cooked through. Remove from the pan and set aside.
Step 6 Stir Fry the Vegetables: In the same pan with the leftover flavorful oil, add all your sliced vegetables at once. Stir fry constantly over high heat for about 5 minutes. I love keeping the heat high here — it gives you slightly charred, crisp vegetables instead of steamed, soggy ones. Season lightly with salt and pepper.
Step 7 Bring It All Together: Add the cooked noodles and chicken back into the pan. Pour the sauce over everything and toss vigorously until every noodle is coated in that glossy, dark sauce. Stir fry for 2 to 3 more minutes so everything is piping hot. Fold in the bean sprouts at the very last second — 30 seconds of heat is all they need.
Step 8 Serve: Transfer to bowls and sprinkle with sesame seeds. Serve immediately while those noodles are hot, glossy, and absolutely irresistible.
Recipe Tips for the Best Chicken Lo Mein Noodles
- Do Not Skip the 30-Minute Marinade: I know it feels like an extra step but it is what separates this recipe from average noodle dishes. The cornstarch creates a protective coating on the chicken that locks in juices and gives you that beautiful sear. Even 15 minutes makes a difference if you are short on time.
- Your Pan Must Be Screaming Hot: This is the single biggest mistake people make with stir fry. A lukewarm pan steams your ingredients instead of frying them. You want to hear a loud sizzle the moment anything hits the pan. Do not be afraid of the heat.
- Cook the Noodles al Dente: Slightly undercooked noodles are perfect here because they finish cooking in the pan with the sauce. Fully cooked noodles will turn mushy by the time they are done tossing.
- Taste Before Adding More Salt: Both the marinade and the sauce already contain a significant amount of soy sauce. Always taste the dish before adding any extra salt.
- Bean Sprouts Go in Last: This is non-negotiable. Bean sprouts go from perfectly fresh and crisp to completely soggy in under a minute. Add them, toss once or twice, and serve immediately.
What To Serve With Chicken Lo Mein Noodles
This dish is a complete, satisfying meal on its own — but if you are building a bigger spread, it pairs wonderfully with a light egg drop soup (try Joanna Gaines Egg Drop Soup Recipe), a fresh green salad, or simple steamed edamame with sea salt. For a heartier spread, crispy spring rolls or a bowl of Ina Garten Chicken Noodle Soup alongside makes it feel like a full restaurant-style meal at home.
How To Store Chicken Lo Mein Noodles
Refrigerator: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. I do not recommend freezing this dish — the noodles and vegetables lose their texture after thawing and it is never quite the same.
How To Reheat Chicken Lo Mein Noodles
Stovetop (best method): Add the leftovers to a hot pan with a small splash of soy sauce or water. Toss over medium-high heat for 2 to 3 minutes until piping hot and glossy again. The noodles come back to life beautifully this way.
Microwave: Place in a microwave-safe bowl, add a tiny splash of water, cover loosely, and heat in 1-minute intervals stirring in between. It works fine but the stovetop method always gives better results.
FAQs
Can I use a different protein instead of chicken?
Absolutely. This recipe works beautifully with thinly sliced beef, shrimp, or tofu. Shrimp and beef cook much faster than chicken so adjust your timing accordingly — shrimp only needs about 2 minutes total in the pan.
What type of noodles work best?
Lo mein noodles or egg noodles are the most authentic choice. Ramen noodles also work wonderfully. In a pinch, spaghetti or linguine give surprisingly good results — the sauce does not care, it coats everything the same way.
Is oyster sauce necessary?
Not at all. I marked it as optional because the dark and regular soy sauce combination already delivers a deeply flavorful sauce on its own. For a vegetarian version, simply leave the oyster sauce out or use a vegetarian oyster sauce substitute.
Can I make this gluten free?
Yes. Use tamari instead of regular soy sauce, rice noodles instead of Asian wheat noodles, and check that your oyster sauce is gluten free. Everything else in the recipe is naturally gluten free.
Why do my noodles always stick together?
This happens when noodles sit in the colander after draining. After draining, toss them immediately with a tiny drizzle of oil to keep them separate and prevent clumping before they go into the pan.
My vegetables always come out soggy — what am I doing wrong?
The pan is not hot enough. High heat is absolutely essential for a proper stir fry. Also, do not overcrowd the pan — if your pan is small, cook the vegetables in two batches so they fry instead of steam.
Nutrition Facts
Per serving, serves 4
- Calories: ~480 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 1,120mg
- Total Carbohydrates: 58g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 32g
Chicken Lo Mein Noodles Recipe
Course: Chicken, Dinner, Lunch, MainCuisine: American, AsianDifficulty: Easy4
servings35
minutes15
minutes480
kcal55
minutesThis Chicken Lo Mein Noodles Recipe is everything a weeknight dinner should be — ready in 30 minutes, packed with juicy marinated chicken, crisp colorful vegetables, and springy noodles drenched in a bold, glossy soy sauce. The moment those noodles hit the sizzling pan, your kitchen smells like your favorite Asian restaurant. I make this at least twice a month and my family never gets tired of it.
Ingredients
- For the Chicken Marinade:
2 chicken breast fillets, cut into small pieces
1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons oil
Salt, pepper, and garlic powder to taste
- For the Noodles and Vegetables:
400g Asian noodles
1 leek, finely sliced
1 large carrot, finely sliced
White cabbage, thinly sliced (a few handfuls)
Bean sprouts (a generous handful)
- For the Sauce:
2 tablespoons dark soy sauce
4 tablespoons regular soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sugar
Directions
- Marinate the chicken: Mix chicken pieces with cornstarch, soy sauce, oil, salt, pepper, and garlic powder. Let marinate for 30 minutes.
- Prepare noodles: Soak in boiling water for 5 minutes until just tender. Drain and toss with a drop of oil to prevent sticking.
- Slice vegetables: Finely slice leek, carrot, and cabbage. Mix sauce ingredients in a small bowl.
- Sear chicken: Heat oil in a large wok over high heat. Fry chicken until golden, about 4 to 5 minutes total. Remove and set aside.
- Stir fry vegetables: In the same pan, stir fry all vegetables over high heat for 5 minutes. Season with salt and pepper.
- Combine: Add noodles and chicken back to the pan. Pour sauce over everything and toss well for 2 to 3 minutes until glossy and hot.
- Finish: Fold in bean sprouts, toss once, and serve immediately with sesame seeds.
Notes
- Do not skip the marinade — even 15 minutes makes a real difference
High heat is essential — a lukewarm pan will steam instead of fry
Bean sprouts always go in last to keep their crunch
Noodles keep in the fridge for up to 3 days — reheat in a hot pan with a splash of soy sauce
