Chicken Lo Mein
Weeknight chicken lo mein with soft egg noodles, crisp vegetables, and a savory soy-sesame sauce—Asian-American noodle-shop favorite at home. Chicken cooked to 165°F; noodles tossed hot so every strand is coated.
🛒Ingredients
- 12 ounces fresh or dried lo mein / spaghetti / ramen noodles (seasoning discarded if using ramen)
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 tablespoons cornstarch
- 3 tablespoons low-sodium soy sauce, divided
- 2 tablespoons neutral oil, divided
- 2 cups shredded cabbage or coleslaw mix
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or broccoli florets
- 3 green onions, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sugar
- Black pepper to taste
🔧Kitchen Tools Needed
- Large skillet or wok
- Pasta pot
- Tongs
- Instant-read thermometer
📝Instructions
- 1
Cook noodles according to package until just tender; drain and toss with a drizzle of oil so they do not stick.
- 2
Toss chicken with cornstarch and 1 tablespoon soy sauce. Heat 1 tablespoon oil in a large skillet or wok over medium-high. Stir-fry chicken until 165°F, 4–6 minutes. Transfer out.
- 3
Add remaining oil. Stir-fry cabbage, pepper, and snap peas 3–4 minutes until crisp-tender. Add garlic, ginger, and green onions 30 seconds.
- 4
Whisk remaining 2 tablespoons soy sauce, oyster sauce, hoisin, sesame oil, and sugar. Return chicken and noodles to the pan; pour sauce over and toss until noodles are hot and coated (mixture steaming / 165°F).
- 5
Taste for salt/pepper. Serve immediately. Refrigerate within 2 hours up to 3 days; reheat to 165°F with a splash of water.
🥗Nutrition Information
⚡Calories per serving: 490
🏷️Recipe Tags
❓Frequently Asked Questions
What noodles work best?
Fresh lo mein if available; otherwise spaghetti or linguine are classic American-kitchen stand-ins.
Vegetarian?
Skip chicken; add cubed firm tofu browned well and use vegetable oyster-style sauce.
Too salty?
Use low-sodium soy and taste before adding more sauce.
Food safety?
Chicken to 165°F; leftovers refrigerated within 2 hours and reheated to 165°F.
