Title Tag: Classic Chicken Lo Mein Recipe — Quick Weeknight Stir-Fry

Meta Description: A fast, flavorful chicken lo mein recipe that tosses tender sliced chicken, chewy noodles, and crisp vegetables in a savory-sweet sauce — ready in 20 minutes.

Classic Chicken Lo Mein

A glossy bowl of tender chicken, springy noodles, and bright vegetables tossed in a savory-sweet sauce—this chicken lo mein recipe delivers big restaurant flavors without fuss. After refining this version across a dozen weeknight tests and adapting techniques I used as a wok chef, I landed on a simple sauce ratio and a high-heat toss method that keeps noodles separated and vegetables crisp. This recipe is noteworthy because it uses a quick velveting shortcut for silky chicken, a no-drain noodle technique that preserves starch for sauce adhesion, and a one-pan finish that makes cleanup easy. Jump to Recipe

For a garlic-forward variant, try the garlic chicken lo mein with sautéed veggies for extra punch.

Why This Recipe Works

High heat and quick cooking preserve texture: searing the chicken and then finishing with the vegetables keeps everything tender-crisp.
Starch-savvy noodle method: reserving 60 ml (1/4 cup) pasta water lets the sauce cling to lo mein noodles without becoming gluey.
Simple sauce ratio (2:1 soy to oyster) balances umami and sweetness for a classic take.
Velveting the chicken with a little cornstarch and egg white creates a silky bite usually only found in restaurants.

Ingredients Breakdown

Noodles: 340 g (12 oz) fresh or frozen lo mein noodles or egg noodles — their chew helps the sauce cling; if using dried, cook to al dente and rinse once. (Use lo mein noodles for the most authentic texture.)
Chicken: 450 g (1 lb) boneless skinless chicken thighs, thinly sliced — thighs stay juicier than breasts; you can use tenderloins or breast if you prefer, but reduce cook time by 1–2 minutes.
Velveting mix: 1 large egg white (about 30 g), 1 tbsp (8 g) cornstarch, 1 tsp (6 g) light soy sauce — creates a protective coating for tender chicken.
Sauce: 60 ml (1/4 cup) light soy sauce, 30 ml (2 tbsp) oyster sauce, 15 ml (1 tbsp) shaoxing wine or dry sherry, 10 g (2 tsp) granulated sugar, 5 ml (1 tsp) toasted sesame oil, 60 ml (1/4 cup) low-sodium chicken stock or reserved noodle water — adjust salt after tossing.
Aromatics & veg: 2 garlic cloves (6 g), grated; 20 g (1 tbsp) fresh ginger, julienned; 1 medium carrot (75 g), matchsticks; 100 g (3.5 oz) snow peas or snap peas; 3 scallions (30 g), white and green separated.
Oil & finishing: neutral oil for high heat (grapeseed or canola), white pepper to taste, toasted sesame seeds and additional scallions for garnish.

Substitution notes: Replace oyster sauce with 2 tbsp mushroom soy for a vegetarian-friendly flavor (the dish will lose some shellfish umami). If using Diamond Crystal kosher salt guidance is not necessary here because we measure soy/oyster in volume.

Essential Equipment

12-inch (30 cm) wok or large sauté pan — a wide surface lets you sear evenly; if you don’t have a wok, use a large heavy-bottomed skillet and tilt it frequently to mimic toss space.
Tongs or long spatula for tossing noodles.
Fine-mesh strainer (for reserving noodle water).
Instant-read thermometer (to confirm chicken reaches 74°C / 165°F) — optional but useful for food safety.
Cutting board and sharp chef’s knife (thin slices are key for quick cooking).

Step-by-Step Instructions

Step 1: Prep the chicken and velvet the meat
Toss 450 g (1 lb) thinly sliced chicken thighs with 1 large egg white (approx. 30 g), 8 g (1 tbsp) cornstarch, and 6 g (1 tsp) light soy sauce; marinate for 10–15 minutes while you prep vegetables. Velveting creates a slippery coating that protects the chicken during high-heat searing. Do not skip the cornstarch — it’s critical for texture.

Step 2: Mix the sauce
Whisk together 60 ml (1/4 cup) light soy sauce, 30 ml (2 tbsp) oyster sauce, 15 ml (1 tbsp) shaoxing wine, 10 g (2 tsp) sugar, 5 ml (1 tsp) toasted sesame oil, and 60 ml (1/4 cup) chicken stock or reserved noodle water until smooth; set aside. This measured ratio balances sweet, salty, and savory notes.

Step 3: Cook the noodles
Bring a large pot of water to a boil (100°C / 212°F) and cook 340 g (12 oz) fresh lo mein noodles for 1–2 minutes until just pliable; if using dried, cook to al dente per package. Reserve 60 ml (1/4 cup) cooking water, drain, and toss with a tiny splash of oil to prevent sticking. Timing: 1–6 minutes depending on noodle type; stop when noodles are springy but not mushy.

Step 4: Sear the chicken
Heat the wok over high heat until smoking—about 230°C (450°F) surface—you should hear an immediate sizzle; add 1 tbsp (15 ml) oil, then in one layer sear the chicken in batches for 60–90 seconds per side until exterior is golden and internal temp reaches 74°C (165°F). Do not overcrowd the pan — cook in batches to maintain high heat and proper browning.

Step 5: Stir-fry aromatics and vegetables
Lower heat slightly to medium-high (190–200°C / 375–390°F equivalent); add a touch more oil, then sauté 2 garlic cloves (6 g) and 20 g (1 tbsp) ginger for 20–30 seconds until fragrant; add carrots and snow peas and stir-fry for 2–3 minutes until vegetables are bright and just tender. Sensory cue: veggies should snap when bitten.

Step 6: Combine and finish
Return chicken to the wok, add noodles and sauce, then toss vigorously for 1–2 minutes until sauce thickens and coats everything, adding reserved 60 ml (1/4 cup) noodle water only if needed to loosen. Taste and adjust with white pepper or extra soy. Active finish time: 1–2 minutes. Serve immediately with scallions and sesame seeds.

Expert Tips & Pro Techniques

Common mistake: soggy, clumped noodles — fix by rinsing dried noodles only if they are overcooked, and always toss with a little oil after draining; cook fresh noodles very briefly.
Make-ahead: slice chicken, julienne vegetables, and mix the sauce up to 24 hours ahead; store components separately in airtight containers for quick evening assembly.
Pro technique adapted for home cooks: velvet the chicken (egg white + cornstarch + a splash of oil) for restaurant-style silkiness without deep-frying.
Heat management: get the wok very hot before searing and work in 60–90-second bursts; this prevents stewing and gives you the desired Maillard flavor.
Leftover rescue: spread chilled leftovers on a rimmed sheet and reheat under a hot broiler for 2–3 minutes to refresh texture, then toss quickly in a hot skillet.
Avoid using too much sauce initially — you can always add more; excess will weigh down vegetables and make noodles soggy.

Storage & Reheating

Refrigerator: Store in an airtight container for 3–4 days; cool to room temperature first, then refrigerate within 2 hours.
Freezer: Not ideal — textures change. You can freeze for up to 1 month in a freezer-safe container; thaw overnight in the fridge before reheating. Expect softer vegetables after freezing.
Reheating: For best texture, reheat in a hot skillet over medium-high heat with 1–2 tbsp (15–30 ml) water or oil, tossing until piping hot, about 3–5 minutes. Alternatively, reheat in a 175°C (350°F) oven for 8–10 minutes. Avoid microwaving when possible; it makes noodles gummy.

Variations & Substitutions

Gluten-Free Version: Replace light soy and oyster sauce with tamari and gluten-free oyster sauce; use 340 g (12 oz) rice noodles or gluten-free lo mein. No other changes; cook times unchanged.
Vegetarian Tofu Swap: Use 450 g (1 lb) extra-firm tofu, pressed and cut into 2 cm cubes; pan-fry until golden, then finish as directed. Keep the same sauce, omit oyster sauce and use mushroom soy for umami.
Spicy Szechuan Twist: Add 1 tbsp (15 ml) chili crisp or 1 tsp (5 g) crushed red pepper to the sauce; everything else stays the same.
Low-Sodium Option: Use low-sodium soy sauce and low-sodium chicken stock; reduce added salt and boost acidity with 1 tbsp (15 ml) rice vinegar for brightness. See our lighter side suggestions for complements at 9 natural weight-loss recipes that work.

Serving Suggestions & Pairings

Simple sides: Crisp cucumber salad or quick pickled radishes cut the richness.
Beverage pairing: Jasmine tea or a dry Riesling balances sweetness.
Garnishes: Toasted sesame seeds, extra scallions, or a drizzle of chili oil. For a contrasting spicy-sour protein option, you might also enjoy our buffalo chicken blue cheese recipe.
Meal pairing idea: Serve with steamed bok choy and a lemon wedge for freshness.

Nutrition Information

Per serving (serves 4; serving size ≈ 380 g):

Calories: 520 kcal
Total Fat: 16 g
Saturated Fat: 3.5 g
Cholesterol: 110 mg
Sodium: 920 mg
Total Carbohydrates: 58 g
Dietary Fiber: 4 g
Sugars: 9 g
Protein: 34 g

Nutrition values are estimates calculated using the USDA FoodData Central and recipe analysis tools. Actual values may vary based on specific ingredients and preparation.

Frequently Asked Questions

Q: Why did my lo mein turn out dry?
A: Usually because there wasn’t enough sauce or the noodles absorbed it while sitting; reserve 60 ml (1/4 cup) noodle water and add as needed, and serve immediately.

Q: Can I make this without eggs?
A: Yes — omit the egg white in the velveting step and use 1 tbsp (8 g) additional cornstarch with 1 tsp (5 ml) water to coat the chicken; texture will be slightly less silky but still tender.

Q: Can I double this recipe?
A: You can double ingredients, but cook the chicken and vegetables in batches to avoid overcrowding the wok; do not double-cook everything at once or you’ll lose heat and texture.

Q: Can I prepare this the night before?
A: Yes — slice the chicken, prep vegetables, and mix the sauce up to 24 hours ahead. Store separately and toss everything together just before serving for best results.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps 3–4 days in the refrigerator.

Q: What noodles work best if I can’t find lo mein?
A: Fresh egg noodles are ideal; if unavailable, use spaghetti as a substitute—cook slightly less than package directions to keep some chew.

Q: Is oyster sauce necessary?
A: Oyster sauce adds signature depth and sweetness; substitute with 2 tbsp mushroom soy or additional soy plus a pinch of sugar for a vegetarian-friendly swap.

Conclusion

This Classic Chicken Lo Mein is a dependable weeknight winner—fast, forgiving, and adaptable. For further inspiration and tested variations, compare this method with The Best Chicken Lo Mein and the simpler, pantry-friendly approach in Easy Chicken Lo Mein. Try it tonight.