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Chicken Lo Mein

Chicken lo mein with glossy soy-sesame noodles tossed with tender chicken strips, crunchy bok choy, and colorful carrots. Quick noodle dinner style stir-fry sauce coats every strand for takeout-worthy texture without deep frying.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Dish
Cuisine: Chinese-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Lo mein
  • 1 lb lo mein noodles or spaghetti Cook according to package directions until just tender; reserve a small splash of cooking water if needed.
Chicken and vegetables
  • 1 lb chicken breast Slice thin so it cooks quickly in the hot wok.
  • 2 cup bok choy or cabbage Chop into bite-size pieces for even stir-frying.
  • 1 cup shredded carrots Shred or slice thin for quick crisp-tender texture.
  • 1 cup bean sprouts Add later so they stay crisp.
  • 3 green onions Slice for topping.
  • 4 clove garlic cloves Minced for fast, fragrant stir-fry.
  • 1 tbsp fresh ginger Grated to release aroma into the oil.
  • 2 tbsp sesame oil Use divided: part in the toss/finish and part for flavoring the sauce.
  • 2 tbsp vegetable oil For high-heat stir-frying in the wok or large skillet.
Soy-sesame sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 sesame seeds For garnish at the end.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the sauce
  1. Whisk the soy sauce, oyster sauce, hoisin sauce, brown sugar, and 1 teaspoon sesame oil together, then set aside while you cook the stir-fry.
  2. Keep the sauce at room temperature so it pours smoothly when it’s time to toss the noodles.
Cook the chicken
  1. Heat the vegetable oil in a wok or large skillet over high heat, then add the sliced chicken and stir-fry for 3–4 minutes until cooked through.
  2. Remove the chicken to a plate or bowl so it doesn’t overcook while you stir-fry the vegetables.
Stir-fry the vegetables
  1. In the same wok, add any remaining oil and stir-fry the garlic and ginger for 30 seconds over high heat until fragrant.
  2. Add bok choy (or cabbage), shredded carrots, and bean sprouts, then cook for 3 minutes, stirring so vegetables stay crisp-tender.
Toss noodles and finish
  1. Return the chicken to the wok, add the cooked lo mein noodles (or spaghetti), and pour the sauce over everything.
  2. Toss over high heat for 2 minutes until the noodles are evenly coated and heated through, with a glossy sheen.
  3. Drizzle with the remaining 1 tablespoon sesame oil, then top with green onions and sesame seeds and serve immediately.

Notes

Pro tip: Toss the noodles at high heat just until coated—if they look dry, add a splash of noodle cooking water to help the sauce cling. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet over medium-high with a teaspoon of water. Freezing isn’t recommended for the best noodle and veggie texture. For a lighter option, use reduced-sodium soy sauce and skip the oyster sauce for a gluten-friendly stir-fry using a gluten-free oyster-style sauce if desired.