When you crave takeout but want something fresher and faster, this Quick Chicken Lo Mein is your answer. It comes together in under 30 minutes with perfectly slurpable noodles, tender chicken, and a savory-sweet umami sauce. This Quick Chicken Lo Mein is a reliable, satisfying bowl of comfort for any busy night.
Nothing beats a great Quick Chicken Lo Mein. Whether you're a fan of Dinner Ideas or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Quick Chicken Lo Mein
- Genuinely quick: From chopping board to bowl in under 30 minutes.
- Versatile sauce: A simple sauce that works for stir-fries, marinades, and rice bowls.
- Fridge-cleaner friendly: Welcomes any vegetables you have on hand.
- Spot-on texture: Tender chicken, crisp-tender veggies, and springy noodles.
Ingredients & Tools
- 8 oz lo mein noodles or spaghetti
- 1 lb boneless, skinless chicken thighs, sliced into thin strips
- 2 tbsp vegetable oil, divided
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced (whites and greens separated)
- 2 cups coleslaw mix or shredded cabbage
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp rice vinegar
- 1 tsp brown sugar
- Toasted sesame seeds for garnish
Tools: A large pot for boiling noodles, a large wok or skillet, tongs, and a small bowl for mixing the sauce.
Notes: Don’t stress if you don’t have every vegetable—lo mein is flexible. Using chicken thighs instead of breasts gives a more flavorful, juicier result.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 55 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins
Before You Start: Tips & Ingredient Notes
- Prep everything first. Stir-fries move fast, so have all your ingredients chopped, your sauce mixed, and your tools within reach. This “mise en place” is the key to a stress-free and successful cook.
- What if I can’t find lo mein noodles? No problem! Spaghetti or linguine are excellent substitutes. The goal is a long, wheat-based noodle that can hold onto the sauce beautifully.
- Is oyster sauce essential? It really adds a deep, savory umami flavor that’s hard to replicate. If you’re vegetarian, look for a mushroom-based stir-fry sauce as a substitute—it will get you close.
- Don’t overcrowd the pan. If your wok looks a little too full when you add the chicken, cook it in two batches. Overcrowding steams the meat instead of searing it, and we want that nice golden color.
- Slice the chicken thinly and against the grain. This ensures every piece is tender and easy to eat. You’ll notice a huge difference in the final texture of your dish.
How to Make Quick Chicken Lo Mein
Step 1: Start by bringing a large pot of salted water to a boil for your noodles. Cook them according to the package directions until they are al dente—they should still have a little bite to them. Once cooked, drain them thoroughly and toss with just a teaspoon of the vegetable oil to prevent sticking. Set them aside while you work on the stir-fry.
Step 2: While the water is heating, mix your sauce. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and brown sugar until the sugar is dissolved. This is your flavor powerhouse—taste it and feel free to adjust. Want a little more sweetness? A touch more hoisin. More tang? Another splash of vinegar.
Step 3: Now, heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers. Add your sliced chicken in a single layer, seasoning it with a pinch of black pepper. Let it cook undisturbed for about 2 minutes to get a good sear, then stir and cook for another 3-4 minutes until it’s cooked through and no longer pink. Remove the chicken from the wok and set it aside on a plate.
Step 4: Reduce the heat to medium and add the remaining tablespoon of vegetable oil along with the fragrant sesame oil. Toss in the minced garlic, grated ginger, and the white parts of your green onions. Stir constantly for just 30-60 seconds—you’ll smell an incredible aroma, but be careful not to let the garlic burn.
Step 5: It’s veggie time! Add your shredded carrots, sliced bell pepper, and coleslaw mix to the wok. Stir-fry for about 3-4 minutes. You’re looking for the vegetables to soften slightly but still retain a pleasant crunch—this is what gives the lo mein its great texture.
Step 6: Return the cooked chicken and any accumulated juices back to the wok. Then, add your drained noodles. Pour that delicious sauce you mixed earlier over everything. Using tongs, toss everything together vigorously, making sure the sauce coats every noodle, every piece of chicken, and every vegetable. This should only take a minute or two—you’ll see the sauce thicken slightly and cling to the noodles beautifully.
Step 7: Finally, turn off the heat and stir in the green parts of your green onions. Give it one final toss, then dish it up immediately. Garnish generously with toasted sesame seeds for a nutty finish and a bit of visual flair.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer before bagging; noodles soften upon thawing.
- Reviving: Reheat in a skillet with a splash of water or broth to refresh.
Serving Suggestions
Complementary Dishes
- Simple Cucumber Salad — The cool, crisp, and slightly tangy flavor of a quick-pickled cucumber salad provides a refreshing contrast to the rich, savory noodles.
- Steamed Edamame — A bowl of lightly salted steamed edamame is a classic, easy starter that everyone can nibble on while you put the finishing touches on the lo mein.
- Egg Drop Soup — Start the meal with a light, comforting bowl of egg drop soup; its silky texture and gentle flavor won’t overpower the main event.
Drinks
- Jasmine Green Tea — Its delicate floral notes help cleanse the palate between bites, making each mouthful of lo mein taste fresh and new.
- Light Lager or Pilsner — A crisp, cold beer cuts through the richness of the sauce perfectly and is just so satisfying with this kind of meal.
- Gewürztraminer — This slightly sweet and aromatic white wine has hints of lychee that pair surprisingly well with the umami and spice in the dish.
Something Sweet
- Fortune Cookies and Orange Slices — Keep it simple and thematic. The bright, citrusy burst of a fresh orange is the perfect, light finish after a savory meal.
- Mango Sorbet — This is a no-fuss, dairy-free option that’s intensely fruity and refreshing, washing away any lingering savory notes on the palate.
- Almond Cookies — Their crumbly, nutty, and not-too-sweet profile is a classic ending that feels authentic and satisfying without being heavy.
Top Mistakes to Avoid
- Overcooking the noodles. Mushy noodles will ruin the texture of the entire dish. Remember, they will cook a little more when you toss them in the wok with the sauce, so al dente from the pot is crucial.
- Using low-heat. A stir-fry needs high, consistent heat to properly sear the meat and quickly cook the vegetables while keeping them crisp. If your pan isn’t hot enough, you’ll end up steaming everything.
- Drowning it in sauce. The quantities given are designed to coat everything nicely, not to create a soup. Adding more liquid will make the noodles soggy and dilute the flavors. A little sauce goes a long way.
- Adding the sauce too early. If you add the sauce when the vegetables are still raw and releasing water, you’ll end up with a watery final dish. Cook your veggies first, then add the sauce at the very end to combine.
Expert Tips
- Tip: For an extra layer of flavor, marinate your sliced chicken in a tablespoon of the sauce for 10-15 minutes before cooking. It adds a deeper savoriness right from the start.
- Tip: If you like a little heat, add a teaspoon of chili-garlic sauce or a pinch of red pepper flakes to your sauce mixture. It gives the lo mein a gentle, warming kick that’s really addictive.
- Tip: To get that authentic “wok hei” or breath of the wok flavor at home, let your wok get screaming hot before you add the oil. You should see a slight wisp of smoke—this initial high heat is what creates those complex, smoky notes.
- Tip: For a glossy, restaurant-quality finish, add a final teaspoon of sesame oil and a pat of butter right at the end, off the heat. The butter emulsifies with the sauce, making it cling to the noodles in the most luxurious way.
FAQs
Can I make this vegetarian?
Absolutely! It’s an easy swap. Simply replace the chicken with a plant-based protein like cubed firm tofu or tempeh, or just load up on more vegetables like broccoli, snap peas, and mushrooms. For the sauce, use a vegetarian stir-fry sauce instead of oyster sauce to keep it fully plant-based. The cooking method remains exactly the same—just sear your tofu or veggies until they’re nicely browned.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The best way to reheat is in a skillet over medium heat with a tiny splash of water or broth. This will re-warm the noodles without making them rubbery or drying them out. The microwave can work in a pinch, but it often steams the noodles and makes them soft.
My lo mein turned out a bit dry. What happened?
This usually happens if the noodles were overcooked and absorbed too much sauce, or if the wok was too hot and the sauce reduced too quickly. Next time, make sure your noodles are just al dente and have your sauce mixed and ready to go so you can add it at the very end, tossing quickly to coat everything evenly.
Can I use different vegetables?
Of course! That’s one of the best things about this recipe. Think of it as a formula: noodles + protein + crunchy veggies + sauce. Bok choy, broccoli florets, snow peas, water chestnuts, or bean sprouts would all be fantastic additions. Just adjust the stir-frying time based on how long each vegetable takes to become tender-crisp.
Is this recipe freezer-friendly?
You can freeze it, but the texture of the noodles will change upon thawing, becoming a bit softer and less springy. If you must freeze it, do so in a single layer on a baking sheet before transferring to a bag to prevent a solid block. Thaw in the fridge overnight and reheat gently in a skillet, adding a little extra sauce or oil to refresh it.
Quick Chicken Lo Mein
Make better-than-takeout Quick Chicken Lo Mein in under 30 minutes! Tender chicken, springy noodles & savory sauce. Get the easy recipe now!
Ingredients
For the Noodles & Protein
-
8 oz lo mein noodles or spaghetti
-
1 lb boneless, skinless chicken thighs (sliced into thin strips)
For the Oils & Aromatics
-
2 tbsp vegetable oil (divided)
-
1 tbsp sesame oil
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
For the Vegetables
-
1 cup shredded carrots
-
1 red bell pepper (thinly sliced)
-
4 green onions (sliced (whites and greens separated))
-
2 cups coleslaw mix or shredded cabbage
For the Sauce
-
1/4 cup soy sauce (or tamari for gluten-free)
-
2 tbsp oyster sauce
-
1 tbsp hoisin sauce
-
1 tsp rice vinegar
-
1 tsp brown sugar
For Garnish
-
Toasted sesame seeds (for garnish)
Instructions
-
Start by bringing a large pot of salted water to a boil for your noodles. Cook them according to the package directions until they are al dente—they should still have a little bite to them. Once cooked, drain them thoroughly and toss with just a teaspoon of the vegetable oil to prevent sticking. Set them aside while you work on the stir-fry.01
-
While the water is heating, mix your sauce. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and brown sugar until the sugar is dissolved. This is your flavor powerhouse—taste it and feel free to adjust. Want a little more sweetness? A touch more hoisin. More tang? Another splash of vinegar.02
-
Now, heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers. Add your sliced chicken in a single layer, seasoning it with a pinch of black pepper. Let it cook undisturbed for about 2 minutes to get a good sear, then stir and cook for another 3-4 minutes until it’s cooked through and no longer pink. Remove the chicken from the wok and set it aside on a plate.03
-
Reduce the heat to medium and add the remaining tablespoon of vegetable oil along with the fragrant sesame oil. Toss in the minced garlic, grated ginger, and the white parts of your green onions. Stir constantly for just 30-60 seconds—you’ll smell an incredible aroma, but be careful not to let the garlic burn.04
-
It’s veggie time! Add your shredded carrots, sliced bell pepper, and coleslaw mix to the wok. Stir-fry for about 3-4 minutes. You’re looking for the vegetables to soften slightly but still retain a pleasant crunch—this is what gives the lo mein its great texture.05
-
Return the cooked chicken and any accumulated juices back to the wok. Then, add your drained noodles. Pour that delicious sauce you mixed earlier over everything. Using tongs, toss everything together vigorously, making sure the sauce coats every noodle, every piece of chicken, and every vegetable. This should only take a minute or two—you’ll see the sauce thicken slightly and cling to the noodles beautifully.06
-
Finally, turn off the heat and stir in the green parts of your green onions. Give it one final toss, then dish it up immediately. Garnish generously with toasted sesame seeds for a nutty finish and a bit of visual flair.07
Not what you're looking for?
