Authentic Chicken Lo Mein (VIDEO)
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An authentic, restaurant quality Chicken Lo Mein is so much easier to make at home than you think! You’re going to love the combination of crisp vegetables, tender chicken, bouncy noodles, and savory sauce – and it comes together in 30 minutes!
Watch the Chicken Lo Mein Recipe Video Below!
A Note from CJ
Make restaurant quality Chicken Lo Mein at home!
You’re going to absolutely love my authentic Chicken Lo Mein recipe! I’ve made it for friends and family many times and it’s always everyone’s favorite! (If you prefer shrimp or beef, make Shrimp Lo Mein or Beef Lo Mein!)
I love showing how you can make restaurant quality Chinese food at home with recipes like my Beef and Broccoli, Honey Walnut Shrimp, Egg Fried Rice, Din Tai Fung Cucumber Salad, and Beef Chow Fun!
Delicious! If you follow his recipe you will not be disappointed! Restaurant quality & flavor right in your own kitchen. 15/10
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- noodles – I use fresh lo mein noodles (not cooked) by the brand “Twin Marquis”, which can be found in the refrigerated section at my local Asian grocery (see photo below for packaging.) I recommend using fresh noodles so they can cook in the pan or wok with the rest of the ingredients – this is how you’ll get the best tasting lo mein. If you can’t find fresh lo mein noodles, you can use another thick long noodle of your choice (even spaghetti has worked for me in a pinch)!
- chicken breast – I used chicken breast because this is what restaurants usually use but you can also use chicken thighs.
- shaoxing wine – this is a staple in Chinese cooking and I recommend having a bottle in your pantry; if you don’t have it, you can substitute with sherry, mirin, or even chicken stock.
- avocado oil – this is my favorite neutral oil but you can also use canola or vegetable oil. Avoid olive oil.
- vegetables – I used carrots, cabbage, white onion; you can customize this to your preference!
- oyster sauce – my favorite oyster sauce is by Lee Kum Kee, with the lady on the label (use this over the one with the panda on the label).
- msg – I use MSG in moderation as a flavor enhancer; this is optional.
How to Make Chicken Lo Mein
Prepare the Chicken, Vegetables, Sauce, and Lo Mein Noodles: My authentic chicken lo mein recipe starts by marinating thinly sliced chicken breast in salt, white pepper, soy sauce, Shaoxing wine, cornstarch, and neutral oil. While the chicken marinates, prep your garlic, ginger, and vegetables, separating the scallion whites and greens. Whisk together the savory lo mein sauce by combining soy sauce, oyster sauce, dark soy sauce, sesame oil, white pepper, sugar, water, cornstarch, and msg. Boil the lo mein noodles a minute less than package directions, as they will continue to cook when stir frying. Rinse, drain, and toss the lo mein noodles with sesame oil to keep them from sticking.
Cook the Chicken Lo Mein: Sear the marinated chicken over high heat in a wok with oil until golden and cooked through. Remove the chicken, then in the same pan, sauté garlic, ginger, and scallion whites before adding your vegetables for a quick stir-fry. Toss in the noodles, chicken, and sauce, mixing well and cooking over high heat until everything is evenly coated and the sauce is glossy. Finish by folding in scallion greens until wilted and your chicken lo mein is ready to serve!
Key Tip
CJ’s Recipe & Storage Tips
Vegetable Tips – Cut the into similar sizes – I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference! Customize to your liking – One of my favorite things about this recipe is that you can sub in (or remove) any vegetables of your choice.
Noodle Tips – Undercook the noodles – I always cook my lo mein noodles 1-2 min less than the package instructions, as they’ll continue to cook when added into the pan with the rest of the ingredients. Rinse the noodles and toss them in sesame oil – After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking.
Avoid Cvercrowding – Crowding can lead to your Chicken Lo Mein not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan/wok OR cook in batches.
Storage and Reheating – Store any leftover Chicken Lo Mein in an airtight container in the refrigerator for up to 3-4 days. The noodles will soften as they sit – this is normal (but a reason why I don’t prefer making this ahead of time). Reheat until warmed through in the microwave.
If you tried this Chicken Lo Mein or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Authentic Chicken Lo Mein (VIDEO)
Equipment
Ingredients
Chicken
- 1/2 lb chicken breast, sliced into 1/4" strips, against the grain
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tbsp cornstarch
- 1/2 tbsp avocado oil
Vegetables
- 1 medium carrot, sliced into 1/2 inch matchsticks
- 3 cups cabbage, thinly sliced into ribbons
- 1/4 white onion, sliced into 1/2 inch strips
- 5 scallions, chopped into 2 inch pieces, greens and whites separated
- 1 tbsp ginger, minced
- 5 cloves garlic, minced
Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/2 tbsp sugar
- 1 tbsp water
- 1/2 tbsp cornstarch
- 1/4 tsp msg, optional
Noodles
- 1 lb lo mein noodles, fresh; if using dried noodles, use 1/2 lb of dried noodles and cook to package directions
Oils
- 3 tbsp neutral oil, I used avocado oil
- 1/2 tsp sesame oil
Instructions
- Slice the chicken breast into 1/4" strips against the grain and place in a bowl. Marinate with salt, white pepper, light soy sauce, shaoxing wine, corn starch and avocado oil. Let marinate for 15-20 minutes while you prepare the rest of your ingredients.
- On a tray, add the vegetables, garlic, and ginger and set aside, separating your scallion whites and greens.
- Premix the stir fry sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg if using. Add to the tray of vegetables
- Bring a large pot of water to a boil. Add the lo mein noodles and cook about 2 minutes less than package directions (or until al dente), drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
- In a wok over high heat, add the oil and heat until just smoking. Add the marinated chicken and saute for 2-3 minutes or until cooked through and set aside.
- In the remaining oil, sauté thegarlic and ginger for 15 seconds, followed by the scallion whites and vegetables (carrots, onions, and cabbage). Sauté for 3 to 4 minutes until slightly wilted and charred. Add the lo mein noodles, chicken, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until sauce has thickened and is evenly coated. Add scallion greens, mix, and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in December 2023, and updated in October 2025.
I have tried many lo mein noodles and this is my favorite. I followed the recipe as written except I did double all the stir fry ingredients and tripled the sauce. It was perfect!
Thank you so much Colleen!
Hi! I can’t have oyster sauce (seafood allergy). Should I double the wine or is there something else I can substitute with?
Hi Tiffany – have you tried vegetarian or vegan oyster sauce? I know they sell them in asian grocery stores. Let me know!
Headed there today, thanks for the tip!
Thank you so much for this, I always wondered how do Chinese restaurants make lo mein bc it’s my favorite, thank you😭
I’m so glad you loved it, Amely!
CJ.You recommended,Twin Marquis noodles,they are kind of pricey?I am going to use a different brand.I will post a comment and picture for you to see.Thank You for the recipie,I just love noodle,chicken,and all the vegetables.
Let me know how it works out, Ann! I’ve tried a lot of fresh noodles and Twin Marquis is my favorite.
Easy to make and delicious. Will be saving this one.
Thanks Holly! I’m glad you love it!
We enjoyed this recipe very much, even my picky preteen said it was yummy (had 2 bowls) I just wrote it down to add to the recipe box
I’m so glad you enjoyed it!
Amazing!. Realmente easy a full of flavor
Thank you!
Loving your recipes.You give really good instructions too.I prefer avocado oil myself for many uses.And i like the fact you offer substitutions as sometimes you just don’t have item handy.Thanks , :)))
Thank you so much Charlene! Avocado oil is the best!
Haven’t made it yet. Can you use regular soy sauce if you don’t have light soy sauce? And why do you add cornstarch to the chicken if the sauce already has corn starch in it?
Hi Liana – the cornstarch in the chicken helps tenderize the chicken when cooking in oil, a process called velveting. The cornstarch in the sauce is used as a thickener which gives it that glossy, restaurant style sheen! I hope that helps!
Turned out really good! Didn’t have lo mein noodles so I used spaghetti and it still turned out delicious!
Best low mein I’ve mastered so far thank you
Thank you so much Cindy!
you forgot to master the name