Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

🥢 Takeout-Style Chicken Lo Mein at Home 🍜

Make Takeout-Style Chicken Lo Mein at Home with juicy chicken, crisp veggies, and authentic stir-fry flavor

Ingredients

Scale
  • 1lb fresh lo mein noodles (or spaghetti if unavailable)
  • 8 ozboneless, skinless chicken thighs or breast, thinly sliced
  • 2 tspcornstarch
  • 2 tspwater
  • 2 tspoil (plus extra for cooking)
  • 1 tspoyster sauce (optional or substitute with soy sauce + sugar blend)
  • 2 tbsphot water
  • 1/8 tspsalt
  • 1/8 tspsugar
  • 1 tbsplight soy sauce
  • 4 tspdark soy sauce
  • 1 tspsesame oil
  • 1/8 tspground white pepper
  • 1garlic clove, finely minced
  • 4 cupsshredded cabbage
  • 2medium carrots, julienned (about1½ cups)
  • 2 cupsmung bean sprouts
  • 2scallions, cut into thin strips
  • 1/4 cupchicken broth or water (optional for loosening noodles)

Instructions

  1. Prepare the Noodles
  2. If your noodles are uncooked, boil them according to package instructions until just tender. Drain and rinse under cool water.
  3. If pre-cooked, simply separate them gently and let them reach room temperature before stir-frying.
  4. Marinate the Chicken
  5. In a bowl, combine sliced chicken with cornstarch, 2 teaspoons of water, 2 teaspoons of oil, and oyster sauce (or soy sauce mix).
  6. Toss to coat evenly and let it rest for 10–15 minutes while preparing other ingredients.
  7. Make the Sauce
  8. In a small bowl, whisk together hot water, salt, and sugar until dissolved.
  9. Add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir and set aside.
  10. Cook the Chicken
  11. Heat 2 tablespoons of oil in a wok or large skillet over high heat.
  12. Add the marinated chicken and sear for 2–3 minutes until browned and nearly cooked through. Remove and set aside.
  13. Stir-Fry the Vegetables
  14. In the same wok, add a touch more oil if needed and toss in minced garlic.
  15. After 10 seconds, add the cabbage and carrots. Stir-fry for 1–2 minutes until slightly softened.
  16. Combine Everything
  17. Return the chicken to the wok. Add the noodles and pour in the prepared sauce.
  18. Use tongs or chopsticks to toss everything together for about 30 seconds, lifting from the bottom to evenly coat the noodles.
  19. Add the Final Touches
  20. Reduce heat to medium, cover the wok for 1 minute to allow the noodles to steam slightly.
  21. Remove the lid and stir again. If the noodles look dry, add 1/4 cup chicken broth or water.
  22. Add the bean sprouts and scallions, then stir-fry for another minute until everything is hot and glossy.
  23. Serve and Enjoy
  24. Transfer the Chicken Lo Mein to plates and serve hot. Garnish with extra scallions or sesame seeds if desired.
  • Author: Chef mia