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Chinese chicken lo mein recipe

Chinese chicken lo mein recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Chicken and mushroom

This is an authentic Chinese chicken lo mein noodle dish with plenty of fresh spring onions. It also happens to be my favourite home cooked meal!

Be the first to make this!

IngredientsServes: 4

  • 5 skinless, bone-in chicken thighs
  • 4 to 5 slices of fresh ginger
  • 4 fresh mushrooms, cleaned and sliced
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons soy sauce
  • 250g fine egg noodles
  • 2 tablespoons cooking oil
  • 1/2 red onion, finely chopped
  • 1 tablespoon vinegar
  • 1 tablespoon caster sugar
  • salt and white pepper to taste
  • 2 spring onions, sliced

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Place chicken thighs in a pot of boiling water. Add ginger, cover and simmer over medium heat for about 45 minutes. Remove and discard bones. Add sliced mushrooms and cook for 15 minutes. Season with salt and white pepper to taste.
  2. Scoop mushroom and chicken out of stock onto a dish; marinate with 1 tablespoon of fish sauce and 1 1/2 tablespoons soy sauce; set aside.
  3. Add noodles to the stock; cook for 4 to 5 minutes. Drain and place cooked noodles in a serving bowl.
  4. While waiting for the noodles to cooked, fry the chopped red onion in oil over medium heat and cook until browned. Set onions aside for another use and pour the oil (with the flavour of red onion) over cooked noodles. Toss well with chopsticks. Mix in the marinated chicken and mushrooms. Add vinegar, sugar, salt and white pepper according to your taste. Sprinkle spring onions on top and serve!

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Loaded House Lo Mein

Better than take out with this one secret ingredient! This Loaded House Lo Mein is quick cooking, easy to prepare and loaded with savory umami flavor!

Aside from the Loaded House Fried Rice, I shared with you last week this is on my short list of favorites at my not-so-local, Chinese Restaurant. My daughter orders this dish. Every. Single. Time. Our server already knows what she&rsquos going to order before he even approaches our table.

As for my husband and myself, we usually order one or two of probably three other dishes on the menu. I hate that I&rsquom so predictable but, well, here I am. (ugh). It&rsquos so hard to order something new when the dishes I&rsquove tried are all so tasty! But I do have my eye on a new one to try the next time we go. I&rsquove bargained with my husband to go for lunch instead of dinner so we could try some new items on the menu. We&rsquoll have to see how that goes.

Oh &ndash you like that do you? That&rsquos my daughter&rsquos divided dinner plate. I hate to admit that we use that quite a bit for dinner preparation. Don&rsquot judge!

Any port in a storm, my friends.

The great thing about Lo Mein is that it&rsquos easy to prepare. Just 15 minutes or so for a basic vegetable Lo Mein but slightly more for each protein you add (about 25 total for this loaded Lo Mein). Stir-frying in batches to maintain high heat takes a little extra time but it&rsquos well worth it.

That savory, salty, umami goodness is so worth the wait. You will just have to trust me on these finer points until you try it for yourself.

Okay, so since there&rsquos not much to Lo Mein, there are two things we really should talk about the preparation.

The noodles are pretty adaptable but the cooking surface and temperature will really make or break your Lo Mein experience. And I will tell you why.

So first, the noodles. This time, I bought a package of fresh noodles from the Asian section of my regular grocery store. They were ready to use right out of the package but the noodles were smaller as compared to the dried ones I normally purchase at the Asian market.

I will say, the noodles tasted the same but for presentation, I would prefer the dried noodles and will probably go with that again next time. So much for trying something new, right?

If the fresh or dried lo mein style noodles are not available in your area, you can easily substitute spaghetti noodles in their place. The taste and texture are identical and I found they are even made from the wheat flour. Just for reference, there are gluten-free Lo Mein noodles out there if you need them.

We&rsquove had Lo Mein prepared with Japanese Soba noodles, which are made from buckwheat, but I just didn&rsquot care for it. So, I would definitely go with spaghetti noodles if Lo Mein noodles are not available in your area.

Now, let&rsquos talk about the stir-frying because this is the important part.

In my Fried Rice post last week, I talked about the differences in cooking surfaces and temperatures. In a nutshell, since Western flat burner stoves do not heat as high as the specialized restaurant style butane wok-shaped burners (100,000 BTUs by the way), wide, flat pan works best for on our flat-burner stoves. I let mine get good and hot, and the trick is not to stir it as often as we&rsquove seen at the restaurants.

Traditional wok burners, because of their extremely high heat, need the food in constant motion to avoid burning. I found that just like hash browns, I need to let things sit for a minute before stirring to allow the foods to caramelize and get nicely browned.

Between non-stick and stainless pans, stainless require about 5 times (FIVE TIMES) the oil in order for the noodles to not stick to the pan. That being said, I recommend the non-stick pan as it really does make a considerable difference in this dish.

As you&rsquove seen in the photos throughout the post, you can use almost any vegetables or proteins in this dish. It&rsquos your Lo Mein, eat it as you like it. I love mine fully loaded. Why settle? Today we&rsquore using chicken, steak, colossal shrimp, julienne red, yellow and orange peppers, sliced white mushrooms, julienne carrots, white onion, and cabbage. But you can use anything you like.

Just like with our Fried Rice, the secret to the Lo Mein vegetables is the Mirin (Asian sweet cooking wine) we use to finish them off after we saute them. This one simple ingredient gives the entire dish a restaurant quality taste and really brings it to a new level.

Well, there you go! Time to go dig into a heaping bowl. I wish I had a bowl right now, too. Mmmmm.

Chicken Lo Mein (Restaurant Style Without A Wok)

Tender chicken, crisp peppers and bamboo shoots, and fat noodles all tossed in a rich sauce that is fragrant, savory and slightly sweet. Make your favorite Chinese takeout without a wok and it will taste as great as the restaurant version!

this one on Amazon) or “Lo Mein Noodles” are the best ones to use. These noodles have a round shape, are quite fat, and yellow in color. They will create a dish that has the same look as the restaurant-version chicken chow mein. You can find them in Asian grocery stores and in many large grocery stores such as Walmart and HEB.

Alternatively, I’ve found that udon noodles and wheat noodles work just as well in this dish. These noodles have a fat, flat shape and are usually in white color. The noodles will expand after boiling and have a nice texture once stir fried.

Note: please don’t use the short crispy noodle sticks also labeled as “chow mein” noodles. They are fried noodle sticks that are mainly used in Chinese chicken salad and are not for cooking stir fried noodles.

2. How to create the most tender and flavorful chicken

Always always marinate your chicken before cooking. It only takes a minute to prepare and 10 minutes to marinate. But it makes a big difference. Your chicken will end up juicy, tender, and bursting with flavor. The cornstarch not only tenderizes the chicken, but it also protects it from overcooking in the hot pan. It’s an important practice in Chinese cooking that I never skip.

3. What vegetables to use

I love adding tons of vegetables to my chicken lo mein, which gives the dish a delightful texture and it makes your meal more balanced. My favorite items include bamboo shoots, carrots, onions, and peppers. You can also use mushrooms, bean sprouts, baby bok choy, spinach, water chestnuts, napa cabbage, cabbage, and zucchini.

Note, the cooking time of the different veggies varies. As a rule of thumb, hard vegetables such as carrots, water chestnuts and carrots take longer to cook (3 to 4 minutes). Green leaves, such as spinach, take the shortest time to cook, as little as 1 minute.

My favorite practice is to cook the veggies individually until almost done, then add them back into the pan later on. This way, your veggies will always cook perfectly and maintain their vibrant colors.

4. How to make chicken lo mein gluten-free

Originally, chicken lo mein is not a gluten-free dish, because the right type of noodle is made of wheat. If you need to convert this dish to gluten free, you should replace the noodles with rice noodles. This will slightly change the texture of the dish but the results will still be super tasty. For detailed notes, please see the headnote inside the recipe card.

5. What NOT to do

The biggest mistake when making lo mein is to crowd the pan with too many ingredients. When you do this, the pan will take a long time to heat up, so all your food will be steamed instead of seared. The dish will end up watery and plain, generally lacking in flavor. I found that even a large frying pan can only handle 1 chicken breast, 6 oz. of dried noodles and up to 4 cups of chopped veggies.

Wok vs. Stir Fry Pan and you can find more information there. But, long story short, you can make a delicious chicken lo mein as long as you use a lot of aromatics (fresh ginger and garlic), a great lo mein sauce, and a pan that’s hot enough. You can achieve all of these by following my recipe below with a large nonstick skillet. In fact, if you have an electric stove at home (like I do), a skillet will heat up faster than a wok because it has a larger contact area with your stove. I toss my noodles using a pair of tongs and have never come across any problems.

OK, this might be a lot of information to take in. But trust me, if you simply follow my recipe and try this dish once, you’ll be impressed at the results – the flavorful noodles, tender chicken, crisp veggies, and rich sauce that is bursting with flavor. I won’t be surprised if you think this version tastes even better than the restaurant version!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.


Marinate 1 pound of grass fed Chicken Thighs for 15 minutes in 1 Tablespoon of Soy sauce,1 Tablespoon of Corn Starch,1 Teaspoon of unrefined Sesame oil,1 Egg White,2 Tablespoons of Shaoxing Wine,1 Teaspoon of Rice Vinegar,1 Teaspoon of Oyster sauce,1 Teaspoon of grated Ginger, 1 minced Garlic clove,then make a Teriyaki sauce with 1 cup of low sodium Soy sauce, 1 half cup of Shoaxing Wine,2 Tablespoons of Rice Vinegar,2 Tablespoons of Tupelo Honey,1 Tablespoon of Corn Starch, 1 Teaspoon of grated Ginger, heat the Teriyaki sauce until smooth. Add all the Teriyaki sauce to the Spicy Blue Cheese Salad Dressing Spicy Tofu Fried Rice Spicy Tempen Fried Rice after stir frying the Chicken and Vegetables,2 cups of Chinese Egg Noodles, using the directions on the package of Chinese Egg Noodles. Do not fry the noodles. Stir fry 2 chopped Celery, 1 half cup of Chinese long Green Beans, 4 chopped Scallions, 2 minced Onions, 1 half a cup of Bean sprouts, 1 half a cup of fresh Shiitake mushrooms,1 half cup of Broccoli,1 half cup of Baby Corn,2 chopped Celery Stalks,2 pealed Carrots,made into thin Carrot strips,1 Tablespoon of ground Shichuan peppercorns 1 half cup of chopped Bok Choy, 1 half cup of Snap Peas, 1 half a cup of Water Chestnuts, 2 Teaspoons of grated Ginger, 2 minced Garlic cloves,1 chopped Red Bell Pepper,the marinated Chicken Thighs,stir fry in 2 Tablespoons of Peanut oil,and a splash of toasted Sesame oil, stir fry the Vegetables for 2 minutes,then stir fry the Chicken for 4 minutes,turn the Chicken one time,and stir fry for an additional 4 minutes, there should be no pink left in the Chicken.Top with toasted Sesame Seeds. Serve with 2 Tablespoons of Rice Vinegar.Enjoy with 4 cups of Green tea.

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Ingredients In Chicken Lo Mein

  • Brown sugar –We want a syrupy base that will really stick to our noodles and add a bit of color. I prefer brown sugar but white corn syrup (most definitely in Asian markets) will work.
  • Soy sauce –I used both low sodium soy sauce and dark soy sauce for this chicken lo mein recipe. Dark soy sauce is thicker, darker, and has more concentrated flavor than light soy sauce.
  • Oyster sauce –Yes there is oyster in this sauce, so avoid it if you’re allergic to shellfish. If not this is a great way to add some umami to your dish!
  • Hoisin –I love Hoisin sauce, I even mix it with a little hot sauce and vinegar for a great dip. Anyways, this sauce is rich, thick, dark, and savory. If you don’t have any on hand this recipe is a quick way to replicate that flavor.
  • Pepper –Black pepper to taste, don’t add any additional salt as all our sauces have that base covered.
  • Sesame oil –Such a secret weapon for flavor! I can’t rave enough about sesame oil, it adds a nice toast-iness and complexity to dishes. I like to buy roasted sesame seed oil as its flavor is richer.
  • Chicken –Skinless and boneless chicken breast cut into bite sized pieces is what I like to use in this lo mein recipe but chicken thighs will work as well.
  • Soy sauce – Just regular old soy sauce for this component, I prefer to use low sodium.
  • Ginger –Fresh and minced is best! If powdered is all you have on hand that is fine just keep in mind 1/2 teaspoon equals 1 tablespoon of the fresh stuff.
  • Garlic –American lo mein calls for fresh garlic, but if minced is all you have just keep in mind that 1 1/2 teaspoon equals 1 clove.
  • Olive oil –I used olive oil today but Chinese recipes often use soybean, peanut, or vegetable oil instead.
Lo mein
  • Veggies – Fresh shiitake mushrooms, Chinese cabbage, carrots, and onion.
  • Egg noodle –Or any other style asian noodle.
  • Green onion –Optional garnish.
  • Olive oil –For sautéing.

Instant Pot Chicken Lo Mein

By now, you probably realize I have an obsession with my Instant Pot. Seriously, how did I do life without one?? Not only does it make dinner a breeze, but clean up is even easier! Talk about game changer! Whether I procrastinate thinking about dinner and have frozen meat, or if I am ready to go with thawed…..dinner can be ready in no time! I even find myself experimenting with new recipes more often because its simple and fun!

A few nights ago, I had a major craving for Chinese food. My typical go to is Chicken Fried Rice and Egg Rolls, but I was craving something new. Believe it or not, we really don’t have very many “good” Chinese restaurants around us here in Houston (I’m in a north suburb). We have one up the road that is “eh”, but I have to really be desperate to want to go there, haha! I think we were spoiled years ago when we lived in Seattle. We had at least 3-4 INCREDIBLE Chinese restaurants near our house and it was great! Since then, nothing really compares and we end up disappointed every where we go!

After spending a few hours on Pinterest trying to gain inspiration, I decided to combine a few different recipes into on Instant Pot version of Chicken Lo Mein. I happened to have the ingredients on hand and it was incredibly simple to prepare.

My kids are pretty adventurous eaters since their mama happens to cook all sorts of things, but I certainly didn’t expect them to love this as much as they did. My oldest had a second serving and my little ones cleared their plates! Definitely a hit!

The carrots and red pepper in this had a slight crispness to it that really enhanced the texture! Plus, I was able to sneak veggies into my kids dinner without hearing complaints!

To prep this, it took about 5 minutes and only had a 4 minute cook time (once the Instant Pot pressurized). I was able to move on with helping my kids with their homework while this cooked!

My family of 5 each had generous portions for dinner and still had leftovers for lunch the next day! Definitely budget friendly and easier on the wallet than takeout would have been!

Be sure to add this Instant Pot Chicken Lo Mein to your meal plan and let me know what you think!

Better Than Take-Out Chicken Lo-Mein


  • 2 lb. boneless chicken thighs 1/2" pieces
  • 2 yellow onion sliced
  • 4 carrots julienned
  • 1 head bok choy chopped
  • 1 pkg snow peas
  • 2 pkg Chuka Soba Japanese style noodles

Sauce (double the amounts, make two batches. One for the meat to marinate in. One to pour over the noodles and sauce when you combine.

  • 1/3 c. reduced sodium soy sauce
  • 3 cloves garlic minced
  • 2 Tbsp. brown sugar
  • 1 Tbsp. garlic chili pepper sauce Brand: Taste of Thai
  • 1 Tbsp. oyster sauce
  • 1/4 tsp. powdered ginger
  • 1 tsp. sesame oil
  • 3 tbsp. olive oil for grill




You could use either Asian wheat noodles or just plain ol’ spaghetti noodles for lo mein. I always have spaghetti noodles in the pantry so that’s what I used. And if you don’t mind me saying so, they were spectacular.

For this lo mein recipe, boneless, skinless chicken thighs are sliced into thin strips and coated with salt, pepper, and a little ginger, and pan-seared until cooked through. It is perfection. The vegetable mixture for lo mein consists of mushrooms, snow peas (don’t forget to string ’em), red bell pepper, sliced green cabbage, and yellow onion. To. Die. For.

What noodles are used for lo mein?

Lo mein noodles are fresh or dried egg noodles. If you venture into an Asian market, you’ll find the endless options, and most often they won’t be clearly labeled as “lo mein,” but if you see it, grab it! I use fresh noodles that I found in the refrigerated section called chow mein stir fry noodles.

You could also use fresh yakisoba, Chuka soba, and ramen as acceptable substitutions for this stir fry. Dried noodles can like chow mein noodles, pancit, chuka soba, or even a thick Italian spaghetti are good options.

Just boil the noodles until chewy or al dente, rinse with cool water to stop the cooking process, and then drain well before adding it to the wok. You’ll need about 6 ounces (170g) of dried noodles.

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