Name: Quick Chicken Lo Mein Recipe
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: Asian
Ingredients: 16 oz fresh Chinese egg noodles; 1 lb chicken breast or thigh, cut to bite-size pieces; 1 tablespoon vegetable oil; 2 ½ cups stir fry vegetables, sliced ¼ inch thick (carrots, red bell pepper, onions, shiitake mushrooms, snow peas); 1 stalk scallion, chopped; 2 teaspoons toasted white sesame seeds, for garnish; ½ cup chicken stock (or vegetable stock or water); 2 tablespoons oyster sauce; 1 ½ tablespoons dark soy sauce; 1 ½ tablespoons low sodium soy sauce; 1 teaspoon cornstarch; 1 teaspoon toasted sesame oil; 1 teaspoon brown sugar; 1 teaspoon grated ginger; 3 cloves garlic, minced; 1 teaspoon chili garlic sauce; 1 teaspoon Lao Gan Ma Spicy Chili Crisp; 1 teaspoon Thai chili pepper flakes

There’s something irresistibly satisfying about a fast, flavorful noodle dish that hits all the right notes — savory, a little sweet, and perfectly saucy. That’s exactly why my Quick Chicken Lo Mein Recipe has become my go-to for busy weeknights when I want a homemade meal without fussing too much in the kitchen.

The image shows a close-up of a served plate filled with yellow-brown stir-fried noodles mixed with bright green snap peas, red bell pepper strips, and pieces of cooked meat that are light brown with grill marks. The noodles glisten with sauce and are sprinkled with white sesame seeds. A pair of black-tipped tongs is lifting a bundle of the noodles along with vegetables, held by a woman's hand. The plate is white and sits on a white marbled surface, with some green onion segments blurred in the background. The colors are vivid and the textures show the softness of the noodles and the crunch of the vegetables. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Chicken Lo Mein Recipe
Top Tip
How to Serve Quick Chicken Lo Mein Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Chicken Lo Mein Recipe

Why You'll Love This Recipe

I honestly love how this Quick Chicken Lo Mein Recipe feels like a restaurant dish, but it’s easier and quicker to pull together than ordering takeout. The components come together in just 15 minutes, making it perfect when life gets hectic.

Speedy and Simple: You can have this dish on the table in under 20 minutes, which is a lifesaver on busy days.
Flavor-Packed Sauce: The sauce is a balance of savory and sweet with a subtle sesame kick that I find addictive.
Versatile Veggie Mix: You can use whatever veggies you love or have on hand, making it a great way to clear out the fridge.
Perfect for Meal Prep: Leftovers store well for a few days, so you can enjoy it again without any extra effort.

Ingredients & Why They Work

Every ingredient in this Quick Chicken Lo Mein Recipe has a role — from tender chicken to chewy noodles that soak up the glossy sauce. I love that you can swap in what you have at home without losing the dish’s spirit.

Flat lay of fresh yellow Chinese egg noodles neatly coiled, raw bite-sized chicken breast pieces, a small white bowl of clear chicken stock, a small white bowl with glossy dark oyster sauce, a small white bowl of dark soy sauce, a small white bowl of light soy sauce, a small white bowl containing fine white cornstarch powder, a small white bowl with light amber toasted sesame oil, a small white bowl with golden brown sugar, a small white bowl holding freshly grated pale yellow ginger, three fresh garlic cloves with papery white skin, a fresh orange carrot sliced into thin rounds, a red bell pepper quartered and sliced, white onion slices, dark brown shiitake mushrooms whole with stems, vibrant green snow peas whole, a fresh green scallion stalk, a small white bowl filled with white toasted sesame seeds, a small white bowl with bright red chili garlic sauce -- all arranged symmetrically in balanced proportions on a simple clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh Chinese egg noodles: They cook quickly and have that perfect chew, but dried noodles or even linguine can work in a pinch.
Chicken breast or thigh: Thighs add juiciness, but breasts keep things lean — both soak up the marinade beautifully.
Vegetable oil: A neutral oil with a high smoke point makes stir-frying quick and clean.
Stir fry vegetables: I use a colorful mix like carrots, red bell pepper, onions, shiitake mushrooms, and snow peas for crunch and sweetness.
Scallion: Adds freshness and a little bite when sprinkled on top.
Toasted white sesame seeds: A simple garnish that adds nuttiness and a touch of texture.
Chicken stock: Adds body and depth to the sauce; you can swap vegetable stock for a lighter touch.
Oyster sauce: This is key for that rich umami flavor that makes lo mein stand out.
Dark soy sauce & low sodium soy sauce: The dark soy gives color and depth, while low sodium soy balances saltiness.
Cornstarch: Helps thicken the sauce to stick beautifully to the noodles.
Toasted sesame oil: That signature aroma that makes the dish unmistakably lo mein.
Brown sugar: Just a touch to balance the savory and salty.
Ginger and garlic: The aromatics that wake up the whole pan with fresh zing and warmth.
Spicy elements (optional): I love adding a spoonful of chili garlic sauce or Lao Gan Ma Spicy Chili Crisp if I’m feeling adventurous or craving a kick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Quick Chicken Lo Mein Recipe is so wonderfully adaptable — I like to tweak it depending on what’s in season or just to suit my mood. You can easily make it your own with little swaps and extras.

Vegetarian version: Swap chicken for tofu or just add more mushrooms and snap peas. I’ve tried it with crispy tofu cubes, and it’s just as satisfying.
Spicy variation: If you love heat like I do, add chili garlic sauce into the sauce mixture. Just a teaspoon adds a lovely background fire without overpowering the flavors.
Extra protein: Throw in some shrimp or sliced beef instead of chicken for variety—just adjust the cooking times accordingly.
Gluten-free tweak: Use rice noodles and tamari instead of soy sauce; it works surprisingly well while keeping that classic lo mein vibe.

Step-by-Step: How I Make Quick Chicken Lo Mein Recipe

A white round plate is full of stir-fried noodles with a mix of colorful vegetables and pieces of cooked chicken. The noodles are light brown and glossy, twisted in a pile. Bright green snap peas, thin orange carrot strips, and red bell pepper strips are mixed in with the noodles. Pieces of golden-brown cooked chicken are spread evenly on top. The dish is sprinkled with white sesame seeds and fresh green sliced spring onions. Around the plate on a white marbled surface are whole garlic bulbs, green spring onions, and several brown mushrooms. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Signature Sauce

I start by mixing all the lo mein sauce ingredients in a medium bowl so the flavors have a chance to meld. Stir until the brown sugar dissolves completely—that little step makes a world of difference for a smooth, balanced sauce.

Step 2: Marinate the Chicken

While chopping your veggies, toss the bite-sized chicken pieces in a tablespoon of the sauce. This quick marinade flavors the chicken and keeps it tender while you prep everything else—trust me, it’s a game changer for fast meals.

Step 3: Boil the Noodles Until Almost Done

I bring a large pot of water to a boil and cook the egg noodles until just al dente—usually a minute or two less than what the package says. Rinsing them in cold water right after stops the cooking and prevents sticking. A drizzle of oil tossed through the noodles keeps them from clumping together when you stir-fry later.

Step 4: Stir-Fry Chicken and Vegetables

Heat your wok or large pan on medium-high with oil, then quickly cook the chicken until it’s no longer pink—just a few minutes. Remove it and set aside. Next, add your veggies and stir-fry for 2-3 minutes until tender-crisp—preserving the vibrant colors and fresh crunch is key here.

Step 5: Combine Noodles, Sauce, and Chicken

Now, add the noodles and the rest of the sauce to that hot pan. Toss everything together until the sauce thickens and turns glossy—around 1-2 minutes. Then fold the chicken back in for the final blend of flavors before sprinkling on chopped scallions and toasted sesame seeds as a bright, nutty finish.

Top Tip

I’ve made this Quick Chicken Lo Mein Recipe dozens of times, and these little nuggets always make the difference between good and truly great results.

Don’t Overcook Noodles: Be sure to undercook the noodles slightly before stir-frying, or they’ll turn mushy when tossed with sauce.
Marinate the Chicken: Even a brief marinade lets the chicken soak up sauce flavor and keeps it juicy after cooking.
High Heat Stir-Fry: Use a hot pan or wok to sear the chicken and vegetables quickly, preserving texture and color.
Use a Taste-Test: Always taste the sauce at the end before serving. You might want a splash more soy or a pinch more sugar depending on your ingredients.

How to Serve Quick Chicken Lo Mein Recipe

Garnishes

I never skip fresh scallions on this dish — they add crisp brightness that lifts every bite. Plus, toasted sesame seeds sprinkle in nutty flavor and a little crunch. Some days, I add a few red chili flakes for that pop of color and heat.

Side Dishes

A simple cucumber salad or steamed bok choy pairs beautifully with Quick Chicken Lo Mein Recipe, providing a refreshing contrast. If you want a heartier meal, fried rice or potstickers are classic companions.

Creative Ways to Present

For special occasions, I sometimes serve this in individual bowls lined with lettuce leaves, letting guests wrap the noodles and chicken for a fun, interactive experience. Another time, I garnished with crispy fried shallots for extra texture and indulgence.

Make Ahead and Storage

Storing Leftovers

I store leftover lo mein in an airtight container in the fridge, and it’s best eaten within 2-3 days. To keep the noodles from sticking, I add a tiny splash of water before reheating and fluff gently with a fork.

Freezing

Freezing lo mein is possible but not my favorite method because noodles lose a bit of their texture after thawing. If you do freeze it, spread it out in a shallow container and defrost overnight in the fridge before reheating gently.

Reheating

I prefer reheating in a hot skillet over medium heat with a splash of water or broth to revive moisture. Microwave will work in a pinch, but you might lose some of that fresh stir-fry texture.

Frequently Asked Questions:

Can I use other types of noodles for this recipe?

Absolutely! While fresh Chinese egg noodles are traditional and cook quickly, dried lo mein noodles, spaghetti, linguine, or even fettuccine can substitute well. Just adjust the cooking time according to the package instructions.

How do I make this dish spicier?

To add spice, mix chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, or Thai chili flakes into the sauce. Start with a teaspoon and adjust according to your heat preference — a little goes a long way!

Can I prepare this recipe ahead of time?

You can prep the sauce and chop the vegetables ahead, but I recommend stir-frying just before serving to keep noodles and veggies fresh and crisp. Leftovers can be stored in the fridge for up to 3 days.

What vegetables work best in lo mein?

I like a colorful mix — carrots, red bell pepper, onions, shiitake mushrooms, and snow peas all bring different textures and sweetness. Feel free to use whatever you have — broccoli and baby corn are also great choices.

Final Thoughts

This Quick Chicken Lo Mein Recipe is one of those dishes that feels like a little celebration on your plate, even on the busiest days. It’s fast, flavorful, and flexible enough to adjust to your pantry and taste buds. I always feel a mini sense of pride making this at home — and I know you will too. Give it a try and have fun with it; it’s a recipe that’s truly worth making again and again.