Easy Chicken Lo Mein Recipe

Craving takeout, but not the wait? This Easy Chicken Lo Mein is the five-step shortcut to a saucy, slurpy win. It’s quick, flexible, and bold where it counts.

Juicy chicken, crisp veggies, springy noodles—then that glossy, garlicky soy sauce that wraps it all together. Dinner in 25 minutes, and yes, it tastes like your favorite spot.

What Makes This Lo Mein “Easy,” Really?

Short prep, fast cook, and a sauce you whisk in one bowl—no fuss. Everything happens in one pan after the noodles are boiled, which feels like a gift on busy nights.

It’s also forgiving—swap the veggies, switch the noodles if needed, and adjust the heat. The core technique stays the same, and the results stay delicious.

Ingredients Needed for the Recipe (use list and use of them)

These are the players; each one earns its keep. Keep it simple, but don’t skimp on flavor.

For the sauce:

• Low-sodium soy sauce (3 Tbsp): Salt, umami, and depth—your savory backbone.
• Hoisin sauce (3 Tbsp): Sweet-savory richness that clings to every noodle.
• Sesame oil (1 tsp): Nutty aroma; a little goes far, so don’t overdo it.

For the lo mein:

• Lo mein noodles (8 oz): Thick, chewy strands that hug the sauce; spaghetti or linguine also work.
• Olive oil (2 tsp): Helps the stir-fry glide and sear without sticking.
• Sesame oil (1 tsp): Reinforces that toasty, unmistakable finish.
• Minced garlic (1 1/2 Tbsp): Fragrant punch—cook it fast, keep it golden, not brown.
• Chicken breasts (2, thinly sliced): Tender strips that cook quickly and soak up flavor.
• Shredded carrots (1 cup): Sweet crunch and bright color.
• Snow peas (1 cup): Snappy, fresh, and lightly sweet.
• Fresh spinach (3 cups): Wilts into silky greens that balance the sauce.

Optional but awesome: a pinch of chili flakes or a drizzle of sriracha for gentle heat. Fresh scallions to finish—always welcome.

Can I Use Different Noodles or Veggies?

Absolutely. If lo mein noodles are elusive, spaghetti or linguine hold up beautifully. Cook them to al dente, so they don’t go limp in the pan.

Veggies are a playground: bell peppers, broccoli florets, mushrooms, cabbage, or water chestnuts. Choose crisp-tender vegetables that can handle a quick stir-fry.

How to make Easy Chicken Lo Mein?

Make the Sauce

In a small bowl, whisk soy sauce, hoisin, and sesame oil. That’s your glossy magic—set it aside. No cornstarch needed; hoisin gives cling and sheen.

Taste a drop; if you love it now, you’ll love it more on the noodles. Want extra heat? Add chili flakes straight into the sauce.

Cook the Noodles

Boil lo mein (or spaghetti) in salted water until just al dente. Drain well. If they sit, toss with a teaspoon of oil so they don’t clump.

Keep them close by—stir-fry moves fast. The noodles should be ready the moment your pan is hot.

Sear the Chicken

Heat a large skillet or wok over medium to medium-high. Add olive oil and the second teaspoon of sesame oil, then garlic—30 seconds is plenty.

Add chicken, spread it out, and let it sear before stirring. Cook until just done, then remove to a plate to keep it juicy.

Stir-Fry the Veggies

In the same pan, add carrots and snow peas. Stir constantly until they soften slightly but still crunch—about 3 minutes.

The pan should stay lively, not crowded. If it feels dry, a splash of oil is fine, but keep it light.

Bring It Together

Add spinach, cooked noodles, chicken, and the sauce. Toss until the spinach wilts and everything glistens evenly, 1–2 minutes.

Turn off the heat. Taste and adjust—more soy for salt, hoisin for sweet, chili for heat. Serve immediately, steamy and shining.

What If I Don’t Have a Wok?

No problem. A wide skillet gives you the space you need for even heat and quick searing. The trick is surface area, not pan shape.

Work in batches if the chicken threatens to steam. Browning equals flavor—give it room to breathe.

Tips

• Prep first, cook fast. Stir-fries don’t wait—slice everything before the pan turns on. It’s the difference between crisp and soggy.
• Don’t crowd the chicken. A single layer means a better sear and tender bites. Overcrowding? Cook in two rounds, then combine.
• Watch the garlic. It goes from fragrant to bitter in seconds. Add it to hot oil, stir, then immediately follow with chicken.
• Sauce timing matters. Add it at the end so it clings to noodles and doesn’t reduce too far. You want glossy, not gummy.
• Salt smart. Low-sodium soy gives you control; you can always splash more at the finish, but you can’t take it back.
• Finish with texture. A handful of sliced scallions or toasted sesame seeds brings freshness and crunch.

Can I Make It Ahead Without Losing Texture?

Yes—with a tiny tweak. Cook noodles and sauce separately, then cool and store. Keep chicken and veggies in their own container.

When ready, heat the pan, combine everything, and toss just until warmed through. The noodles stay bouncy, the veggies stay bright.

Flavor Variations That Still Feel Classic

Garlic-ginger lift: add 1 tsp grated ginger with the garlic. It brightens the sauce and adds warmth without heat.

Saucy-sweet kick: stir in a teaspoon of honey and a dash of rice vinegar to the sauce—sweetness balanced by a soft tang.

When Is the Best Time to Serve This?

Weeknights when time is thin, obviously. But it’s also the perfect “everyone’s coming over in 30 minutes” dish—easy to double, easy to customize.

Great post-game, post-errand, post-anything. It reheats well, travels well, and disappears fast. That’s a win in any kitchen.

Ingredient Substitutions You’ll Actually Like

Protein: swap chicken for shrimp, thinly sliced beef, or tofu. For tofu, press it dry and pan-sear until golden before adding sauces.

Oils: avocado oil instead of olive oil is fine for high heat; keep sesame oil for flavor, though—it’s the signature note.

Veggies: no snow peas? Try snap peas, broccoli, or thin-sliced green beans. No spinach? Napa cabbage or bok choy shreds beautifully.

Soy-free or gluten-aware: use tamari or coconut aminos and a gluten-free hoisin substitute. Flavor stays big, texture stays right.

How to Store and Reheat Without Mushy Noodles

Cool completely, then store in an airtight container 3–4 days in the fridge. For longer storage, freeze up to 3 months, removing extra air to prevent frost.

Reheat in a hot skillet with a splash of water or broth to rehydrate the noodles, tossing until warmed. Microwave works, but stir halfway so it heats evenly.

Serving and Pairing Ideas That Elevate the Plate

Go crisp on the side: quickly sautéed garlic bok choy or blistered green beans complement the saucy noodles. Fresh cucumber salad? Lovely contrast.

Garnish with sliced scallions, toasted sesame seeds, and a whisper of chili oil. For crunch, throw in crushed roasted peanuts or cashews.

Common Mistakes to Avoid

Overcooking the noodles—mushy strands won’t grab sauce. Aim for al dente; they’ll finish in the pan.

Sauce overload—more isn’t better. The goal is coating, not pooling. If you want extra, double the sauce and save half for drizzling at the table.

Leftovers That Don’t Feel Like Leftovers

Chill, then chop up leftovers into a cold noodle salad with cucumbers, scallions, extra sesame oil, and a squeeze of lime. It’s bright and new.

Or reheat and fold in a quick scrambled egg—hello, lo mein fried noodle moment. A thrifty twist that tastes intentional.

Make It Spicy (But Balanced)

Stir chili flakes into the sauce, or finish with sriracha, sambal, or chili crisp. Start small; spice blooms as it warms.

Balance with a touch of honey or an extra splash of hoisin if the heat gets ahead of you. Sweetness tames fire.

How to Scale for a Crowd Without Losing Sear

Double ingredients, but cook chicken in batches, then veggies in batches. Combine at the end with noodles and sauce.

If your pan is modest, keep batches small. Heat is the secret ingredient—protect it, and everything stays snappy.

Why This Recipe Works (and Keeps Working)

It leans on a flavor trio—soy, hoisin, sesame—that always delivers. The method is quick, so textures stay bright and lively.

And it’s endlessly adaptable: fridge-cleanout hero tonight, tailored showpiece tomorrow. That’s the heart of great weeknight cooking.

Plating Like a Pro (In 20 Seconds)

Toss once more right before serving so the sauce re-coats every strand. Twirl into shallow bowls for height and drama.

Finish with scallions on top, sesame seeds, and maybe a glisten of chili oil. Simple, but it looks restaurant-ready.