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Takeout-Style Chicken Lo Mein
Chewy noodles tossed with chicken, crunchy vegetables and a savory soy-oyster sauce. One pan, 25 minutes.
Prep15 min
Cook12 min
Total27 min
Serves4
Gear: Wok or 12-inch skillet, large pot
The restaurant secret
Lo mein means 'tossed noodles' — the noodles are cooked separately, then tossed with the stir-fry and sauce at the end. Lo mein egg noodles are ideal, but spaghetti cooked just al dente makes a convincing stand-in when that's what's in the pantry.
How to make it
- Cook the noodles according to the package, drain, rinse briefly with warm water and toss with a few drops of oil. Stir the sauce ingredients together.
- Toss the chicken with the cornstarch and soy sauce. Heat 1 tbsp oil in the wok over high heat and stir-fry the chicken for 4–5 minutes until cooked through to 165°F. Remove.
- Add the remaining oil, the carrot, cabbage and snow peas, and stir-fry for 2–3 minutes until crisp-tender. Add the garlic and green onions for 30 seconds.
- Add the noodles, chicken and sauce. Toss with tongs over high heat for 1–2 minutes until the noodles are evenly coated and hot.
Technique tip
Tongs are the best tool for tossing noodles. Lift and turn rather than stir, so the noodles get coated evenly without breaking.
Swaps & options
- Swap the chicken for shrimp (2–3 minutes) or tofu.
- Use any crunchy vegetables you have — bean sprouts, mushrooms or bok choy.
Serve it with
- Pair with a quick cucumber salad dressed with rice vinegar and sesame oil.
- Leftovers keep 3 days refrigerated.
Safety & allergens: Cook chicken to 165°F. Contains wheat, egg (in egg noodles), soy and shellfish (oyster sauce). Always check ingredient labels. See our disclaimer.
This is an original home recipe inspired by a popular restaurant style. Tasty Food Deal is not affiliated with any restaurant.