There’s something magical about a warm noodle dish at the end of a long day, and this Easy Chicken Lo Mein (Better Than Takeout) is one of those recipes you’ll keep coming back to. My love for quick noodle stir-fries started during my time in street food kitchens across Asia, where sizzling woks and bold flavors ruled the evening rush. I remember one rainy evening in Taipei, sitting under a small tin awning, slurping lo mein from a paper box. It was simple, spicy, and absolutely unforgettable.
Now, I bring that same comfort to your home with this easy, customizable version. It’s perfect for busy weeknights, totally fuss-free, and way tastier than takeout. Packed with tender chicken, fresh veggies, and slurp-worthy noodles, this recipe delivers bold flavors in every bite, without any mystery ingredients or long prep. Let’s dive into how you can make this reliable dinner favorite in under 30 minutes.
While you’re here, don’t miss our popular weeknight ideas like Quick Chicken Wrap Recipes or the cozy Chicken Tortellini Soup Variations, both perfect companions to your meal plan.
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Easy Chicken Lo Mein (Better Than Takeout)
- Total Time: 25 minutes
- Yield: 4 servings
Description
This quick and flavorful chicken lo mein comes together in under 30 minutes. Packed with tender chicken, crisp veggies, and a rich, slurp-worthy sauce, it’s your new go-to for takeout-style noodles at home.
Ingredients
- 1 lb boneless skinless chicken thighs, thinly sliced
- 8 oz lo mein noodles (or spaghetti)
- 2 tablespoons oil (for stir-frying)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup snow peas or sugar snap peas
- 3 green onions, sliced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 2 garlic cloves, minced
Instructions
- Boil noodles according to package directions. Drain and toss with a splash of sesame oil (optional). Set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, ginger, and garlic to make the sauce.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
- Add remaining oil to the pan. Stir-fry carrots, bell pepper, and snap peas for 3–4 minutes until just tender.
- Return chicken to the pan, add noodles, and pour in sauce. Toss everything for 2–3 minutes until well coated and heated through. Add green onions and serve.
Notes
Swap soy sauce with tamari for a gluten-free version. Add broccoli or bok choy for variety. For heat, mix in sriracha or chili garlic sauce. Best enjoyed fresh, but leftovers reheat well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Ingredients You’ll Need
This Easy Chicken Lo Mein (Better Than Takeout) recipe uses simple, everyday ingredients you likely already have. Just prep everything before you start cooking, the dish comes together fast.
Protein & Noodles:
- 1 lb boneless skinless chicken thighs, thinly sliced
- 8 oz lo mein noodles (or spaghetti)
- 2 tablespoons oil (for stir-frying)
Vegetables:
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup snow peas or sugar snap peas
- 3 green onions, sliced
Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 2 garlic cloves, minced
Tip: Use tamari or coconut aminos if you need a gluten-free option.
Step-by-Step Instructions
You’ll love how fast this comes together. Just cook the noodles, stir-fry the chicken and veggies, toss with sauce, done.
1. Cook the noodles:
Boil noodles according to the package instructions. Drain and set aside. For extra flavor, toss them with a splash of sesame oil.
2. Make the sauce:
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, ginger, and garlic. Set aside.
3. Sauté the chicken:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through (about 5-6 minutes). Remove and set aside.
4. Cook the vegetables:
In the same skillet, add another tablespoon of oil. Toss in carrots, bell pepper, and snap peas. Stir-fry for 3-4 minutes until just tender but still crisp.
5. Combine and serve:
Return chicken to the pan, add noodles, and pour in the sauce. Toss everything together for 2–3 minutes until well coated. Add green onions last.
You can also try pairing this with something crispy like Bang Bang Chicken Bites for a fun dinner spread.
Tips for Easy Chicken Lo Mein (Better Than Takeout)
Here are a few practical tips to help your dish shine every time:
- Slice ingredients thinly: Even thickness = even cooking. This matters most for chicken and veggies.
- Don’t overcook noodles: Slightly undercook them, they’ll finish in the sauce.
- Hot pan is key: High heat gives you that restaurant-style sear and smoky flavor.
- Make ahead: Prep all your ingredients in the morning. Cooking becomes super quick.
Feel like meal-prepping? Try using this recipe with leftovers from One-Pan Chicken and Chorizo or Juicy Baked Chicken Bites!
Easy Variations to Try
This Easy Chicken Lo Mein (Better Than Takeout) is just the beginning. Here’s how you can switch things up based on your diet or taste.
Gluten-Free Lo Mein:
- Use gluten-free noodles like rice noodles or buckwheat soba.
- Swap soy sauce with tamari or gluten-free coconut aminos.
Vegetarian Option:
- Skip the chicken and add tofu or mushrooms.
- Use hoisin sauce instead of oyster sauce for deeper flavor.
Spicy Twist:
- Add chili garlic sauce or sriracha to your sauce mix.
- Top with crushed red pepper flakes.
Add-ins that work well:
- Broccoli florets
- Baby corn
- Water chestnuts
- Bok choy
This noodle dish is also a great complement to classic dishes like Neiman Marcus Chicken Casserole or Marry Me Chicken Crock Pot, especially when feeding a crowd.
Storage & Reheating
If you have leftovers (unlikely!), here’s how to store them:
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water or broth. This helps revive the sauce and texture.
- Freezing: Not recommended, the noodles may turn mushy.
FAQs: Easy Chicken Lo Mein (Better Than Takeout)
What type of noodles should I use for lo mein?
Traditional lo mein noodles work best, but spaghetti or linguine also make a great substitute.
Can I make this ahead of time?
Absolutely. Prep all ingredients ahead and stir-fry just before serving. The cooked dish also keeps well for 3–4 days in the fridge.
What vegetables go best with chicken lo mein?
Classic choices include carrots, bell peppers, snap peas, cabbage, and green onions. You can mix and match based on what you have.
Is chicken lo mein spicy?
Not by default. But you can easily spice it up with sriracha, chili oil, or crushed red pepper.
Conclusion
This Easy Chicken Lo Mein (Better Than Takeout) brings flavor, speed, and flexibility together in one cozy, delicious meal. It’s the kind of recipe you’ll memorize after just one try, and it fits into busy evenings without stress. Whether you want a quick dinner, something to meal-prep, or just need a break from bland takeout, this dish delivers every time.
If you’re in the mood for more noodle adventures, don’t miss Creative Potato Recipes With Noodles or our comforting Spicy Chicken Noodle Soup. Enjoy, and happy cooking!