Easy Lo Mein Noodles with Chicken is a quick, easy weeknight dinner made with tender chicken, fresh vegetables, and savory lo mein sauce, tossed with noodles in a wok.
This homemade chicken lo mein recipe is better than takeout and perfect for busy nights.
Chicken Lo Mein
This meal is finished in under thirty (30) minutes from start to finish. No cap!
What’s in it? Well, for starters, there is tender chicken marinated in teriyaki sauce.
Lots of vegetables keep things colorful and nutritious! That’s a win-win!
And we are keeping it zesty with the one-two combo of hoisin sauce, soy sauce, and a few spices.
It has lots of flavors and is quick and easy to prepare. Can’t anybody tell me this recipe isn’t a keeper?
What You Need To Make Our Easy Lo Mein
Pasta Spaghetti Or Lo Mein Noodles. The secret is out; you can make good lo mein noodles without lo mein noodles by using pasta. Yes, that pasta. I prefer thin or thick spaghetti; it tastes so good you may forget you are eating pasta!
Chicken. I love chicken in this recipe, but other proteins work well, too. You can also forego meat altogether and keep it vegetarian or vegan. If you are opting for meat, try pork. It not only tastes good—but, pound for pound, it is cheaper than beef and chicken. Want to up the ante? Try adding lamb; it is so unexpectedly good. And, if seafood is in your jam, try shrimp, crab, or lobster.
Onions, Peppers & Garlic. This is the basis for almost any stir-fry or lo mein noodles recipe. But these are not the only vegetables you can use; you can add almost any veggie you like. As a rule of thumb, use vegetables that are in season or readily available; as I mentioned, this meal is versatile and works well with what is in season.
Hoisin Sauce & Soy Sauce. The base for this recipe is equal parts hoisin sauce and soy sauce, but there are other options. Try General Tso’s sauce, teriyaki, or peanut sauce. You have options.
Chinese Five Spice & White Pepper. Because the sauces in this recipe pack a lot of flavors, you won’t need a bunch of seasonings. I kept things to a minimum and only used a bit of Chinese five-spice and ground white pepper. And if you crave a little heat, try adding red pepper flakes—a little goes a long way!
Green Onion & Jalapeño. The green onion pulls double-duty as a garnish and adds a fresh flavor. The same goes for adding the sliced jalopeño peppers. Of course, the peppers are optional if you don’t want the heat.
How to make Easy Lo Mein Noodles with Chicken
Serves 4-5
Ingredients:
- 1 pound of pasta or lo mein noodles cooked according to the instructions on the box
- ½ pound of boneless and skinless chicken thighs or chicken breasts (marinade the chicken in a 1/2 cup of Teriyaki Marinade (store-bought) in a Ziploc bag for about 15 minutes).
- 2 tablespoons of stir-fry or sesame oil
- 1 medium red bell pepper, cut into large slices
- 1 medium green bell pepper, cut into large slices
- 1 medium yellow or orange bell pepper, cut into large slices
- 1 medium red onion, chopped
- 4-6 cloves of garlic
- 1 cup of julienned carrots
- ½ tsp Chinese five-spice seasoning
- ½ tsp white pepper
- sea salt to taste
- 3-4 stalks of green onion sliced on a bias
- sesame seed as garnish (optional)
- red pepper flakes for garnish (optional)
- extra drizzle of sesame oil as garnish (optional)
Directions:
- Cut 1/2 pound of boneless and skinless chicken breasts (or thighs) into cubes or small pieces. Then place them in a Ziploc bag and add 1/2 cup of Teriyaki Marinade. Let this marinade for about 15-20 minutes.
- Cook the 1 pound of pasta or noodles until al dente, then strain and set aside.
- Add 2 tablespoons of stir-fry or sesame oil to a wok over medium-high heat.
- When the oil is hot, remove the marinated chicken from the bag, discard the excess, and add the marinated chicken pieces to the wok.
- Cook the chicken with a bit of salt and white pepper to taste. (about 5-7 minutes)
- When the chicken is done, remove it with a slotted spoon and set it aside.
- Add more oil as needed, then sauté 1 medium, chopped red onion, 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium yellow or orange bell pepper for about 4-5 minutes, until the vegetables soften. Then add 4-6 minced garlic cloves and 1 cup of julienned carrots, and sauté for an additional 2-3 minutes. [add sea salt as needed]
- Add the cooked noodles back into the wok with the vegetables. Pour the prepared sauce over the noodles and toss everything together until well-coated. Return the cooked chicken to the wok and mix to combine.
- Serve with green onions. Optional garnishes like sesame seeds, red pepper flakes, or a drizzle of sesame oil can be added for extra flavor.
For the sauce
- 3 tablespoons of low-sodium soy sauce (I prefer mushroom soy sauce; you can find it at an Asian market/store)
- 3 tablespoons of House of Tsang Hoisin sauce, Classic or General Tsu’s sauce. We love this brand, and they also make a really good Peanut Sauce, too!
- 1 teaspoon of light brown sugar or use agave syrup as a sweetener with a low glycemic index
- 2 tablespoons of Tsang stir-fry oil is my go-to, or sesame oil
- 1 tsp of Chinese five-spice seasoning
- ½ tsp of white pepper
- If you plan to use additional liquid: 1 tablespoon of rice vinegar
Directions:
- In a small bowl, mix together 3 tablespoons of low-sodium soy sauce, 3 tablespoons of hoisin sauce, 1 teaspoon of light brown sugar (or agave syrup), 2 tablespoons of stir-fry or sesame oil, 1 teaspoon of Chinese five-spice seasoning, and ½ teaspoon of white pepper. For extra flavor, you can add 1 tablespoon of rice vinegar and a pinch of red pepper flakes if desired.
- Set the sauce aside.
*Note: I love serving this dish with a bit of plain white rice, chopped orange slices, and chopped peanuts.
What kind of protein for your lo mein is all up to you
When it comes to choosing whether to add meat, there is no wrong answer.
There are many options, including going 100% meatless.
Here are some of my favorite proteins for lo mein.
- chicken, beef, pork, lamb, or turkey
Seafood Options
- shrimp, crab, lobster, scallops, langostino, and salmon. Or, if going meatless, firm tofu works well.
Choose whatever vegetables you like:
When it comes to adding veggies to your lo mein, there are no rules. You can mix and match as needed.
Below are some of my favorite picks.
- Zucchini
- Squash
- Cremini mushrooms
- Broccoli
- Bok Choi, Chopped Kale, Cabbage, or Spinach
What is the difference between chow mein and lo mein?
It all comes down to how the noodles are prepared.
When making lo mein, the noodles are typically cooked in boiling water, drained, then tossed and mixed with stir-fried vegetables, a protein of choice, and a brown sauce.
However, chow mein is different. When preparing chow mein noodles, they are fried, which causes them to absorb more oil.
When noodles are fried in oil, the fat ratio is higher because the noodles absorb the oil. The noodles are then mixed with vegetables, chicken, beef, pork, seafood, or tofu, and typically, a lightly sweet sauce is added to the dish.
Can I make this meal a day ahead?
Yes, of course. Prepare the dish, allow it to cool, then store it in an airtight container.
To reheat, set the oven to 190 degrees and place the lo mein on a foil-lined sheet pan. Make sure to spread the lo mein out so it heats up evenly.
Check out some of our other Lo Mein recipes:
30 Minute General Tso’s Chicken Lo Mein Stir Fry
How long will lo mein keep in the fridge?
Lo mein will keep in the fridge for up to four (4) days.
Can I make lo mein vegetarian or vegan?
Absolutely, instead of adding meat, you can add a plant-based protein like extra-firm tofu.
Also, replace the lo mein noodles (made using egg) with udon noodles or traditional pasta noodles.
They are typically made using wheat flour, but it is always best to double-check the ingredients list on the package.
Does Lo Mein freeze well?
Lo mein, when stored correctly in heavy-duty freezer bags or an airtight container, will be kept in the freezer for up to two (2) to three (3) months.
Now that you have the recipe, grab the ingredients and whip it up in the kitchen.
As always, if you have additional questions, please post them in the comments section below.
Find more easy dinner ideas below:
Dinner Ideas For The Family- 52+ Meals Under $5
Dinner Ideas with 5 Ingredients or Less
Chicken Lo Mein Recipe
Ingredients
Ingredients for Stir Fry:
- 1 pound of pasta or lo mein noodles cooked according to the instructions on the box
- ½ pound of boneless and skinless chicken thighs or chicken breasts marinade the chicken in a 1/2 cup of Teriyaki Marinade (store-bought in a Ziploc bag for about 15 minutes).
- 2 tablespoons of stir-fry or sesame oil
- 1 medium red bell pepper cut into large slices
- 1 medium green bell pepper cut into large slices
- 1 medium yellow or orange bell pepper cut into large slices
- 1 medium red onion chopped
- 4-6 cloves of garlic
- 1 cup of julienned carrots
- ½ tsp Chinese five-spice seasoning
- ½ tsp white pepper
- sea salt to taste
- 3-4 stalks of green onion sliced on a bias
- sesame seed as garnish optional
- red pepper flakes for garnish optional
- extra drizzle of sesame oil as garnish optional
For the sauce:
- 3 tablespoons of low-sodium soy sauce I prefer mushroom soy sauce; you can find it at an Asian market/store
- 3 tablespoons of House of Tsang Hoisin sauce Classic or General Tsu's sauce. We love this brand, and they also make a really good Peanut Sauce, too!
- 1 teaspoon of light brown sugar or use agave syrup as a sweetener with a low glycemic index
- 2 tablespoons of Tsang stir-fry oil is my go-to or sesame oil
- 1 tsp of Chinese five-spice seasoning
- ½ tsp of white pepper
- If you plan to use additional liquid: 1 tablespoon of rice vinegar
Instructions
Directions for chicken:
- Cut 1/2 pound of boneless and skinless chicken breasts (or thighs) into cubes or small pieces. Then place them in a Ziploc bag and add 1/2 cup of Teriyaki Marinade. Let this marinade for about 15-20 minutes.
- Cook the 1 pound of pasta or noodles until al dente, then strain and set aside.
- Add 2 tablespoons of stir-fry or sesame oil to a wok over medium-high heat.
- When the oil is hot, remove the marinated chicken from the bag, discard the excess, and add the marinated chicken pieces to the wok.
- Cook the chicken with a bit of salt and white pepper to taste. (about 5-7 minutes)
- When the chicken is done, remove it with a slotted spoon and set it aside.
- Add more oil as needed, then sauté 1 medium, chopped red onion, 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium yellow or orange bell pepper for about 4-5 minutes, until the vegetables soften. Then add 4-6 minced garlic cloves and 1 cup of julienned carrots, and sauté for an additional 2-3 minutes. [add sea salt as needed]
- Add the cooked noodles back into the wok with the vegetables. Pour the prepared sauce over the noodles and toss everything together until well-coated. Return the cooked chicken to the wok and mix to combine.
- Serve with green onions. Optional garnishes like sesame seeds, red pepper flakes, or a drizzle of sesame oil can be added for extra flavor.
Directions for the sauce:
- In a small bowl, mix together 3 tablespoons of low-sodium soy sauce, 3 tablespoons of hoisin sauce, 1 teaspoon of light brown sugar (or agave syrup), 2 tablespoons of stir-fry or sesame oil, 1 teaspoon of Chinese five-spice seasoning, and ½ teaspoon of white pepper. For extra flavor, you can add 1 tablespoon of rice vinegar and a pinch of red pepper flakes if desired.
- Set the sauce aside.
- *Note: I love serving this dish with a bit of plain white rice, chopped orange slices, and chopped peanuts.
Deneen Saunders says
Am I missing something. Marinade the chicken thigh pieces in what?
T Worthey says
Hi Deneen, you can marinate the chicken thighs in a Ziploc bag.