A flavorful homemade lo mein made with tender chicken, chewy noodles, crisp vegetables, and a savory garlic-soy sauce. It’s quick, comforting, and perfect for a family dinner.
Ingredients
For the Chicken
1 lb boneless, skinless chicken breast or thighs
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1/4 teaspoon black pepper
1 teaspoon minced garlic
For the Noodles
8 oz lo mein noodles
1 teaspoon sesame oil, for tossing
Vegetables
1 tablespoon vegetable oil
4 cloves garlic, minced
1 cup broccoli florets
1 medium carrot, julienned
1/2 red bell pepper, thinly sliced
1/2 cup shredded cabbage
1/2 cup sliced mushrooms
3 green onions, sliced
Garlic Lo Mein Sauce
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey or brown sugar
1/2 teaspoon freshly grated ginger
2 cloves garlic, finely minced
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
Instructions
1. Prepare the Chicken
Cut the chicken into thin, bite-sized pieces.
Place it in a bowl and add soy sauce, sesame oil, cornstarch, black pepper, and minced garlic.
Toss until evenly coated.
Let it marinate for 10–15 minutes while you prepare the remaining ingredients.
2. Make the Sauce
In a small bowl, whisk together:
Soy sauce
Oyster sauce
Hoisin sauce
Sesame oil
Rice vinegar
Honey or brown sugar
Ginger
Garlic
Black pepper
Red pepper flakes
Set aside.
3. Cook the Noodles
Cook the lo mein noodles according to the package directions until just tender.
Don’t overcook them because they will cook again briefly in the wok or skillet.
Drain well and toss with 1 teaspoon sesame oil to prevent sticking.
4. Cook the Chicken
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
Add the chicken in a single layer.
Cook for approximately 4–6 minutes, stirring occasionally, until golden brown and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a plate.
5. Stir-Fry the Vegetables
Using the same wok or skillet, add the broccoli, carrots, bell pepper, cabbage, and mushrooms.
Stir-fry for approximately 3–5 minutes.
The vegetables should be tender-crisp rather than completely soft.
6. Add Garlic
Add the 4 cloves of minced garlic.
Stir-fry for about 30–45 seconds, just until fragrant.
Be careful not to burn the garlic.
7. Add the Noodles
Return the cooked noodles to the wok.
Add the cooked chicken.
Pour the garlic sauce evenly over everything.
8. Toss Everything Together
Use tongs to toss the noodles, chicken, vegetables, and sauce together.
Cook for approximately 2–3 minutes, stirring frequently, until the sauce coats the noodles and everything is heated through.
9. Finish
Turn off the heat.
Add the sliced green onions and toss once more.
Serve immediately.
Serving Suggestions
Garlic Chicken Lo Mein is delicious on its own, but you can serve it with:
Steamed edamame
Cucumber salad
Steamed broccoli
Asian-style cabbage slaw
Spring rolls
Dumplings
Egg rolls
A light vegetable soup
Approximate Nutrition
Estimated per serving, assuming 4 servings:
Calories: approximately 550–620
Protein: approximately 35–40 g
Carbohydrates: approximately 65–75 g
Fat: approximately 17–21 g
Fiber: approximately 5–7 g
Sugar: approximately 8–10 g
Sodium: approximately 1,200–1,500 mg
Nutrition varies considerably depending on the noodles, sauces, chicken cut, and brands used.
Nut & Allergen Information
Nuts
No tree nuts are required in this recipe.
No peanuts are required.
Sesame oil is used. Sesame is a major allergen in the United States and should be considered separately from tree nuts and peanuts.
Check packaged sauces for possible allergen cross-contact.
Other Common Allergens
Wheat/Gluten: Traditional lo mein noodles and regular soy sauce commonly contain wheat.
Soy: Soy sauce and many oyster/hoisin sauces contain soy.
Sesame: Sesame oil contains sesame.
Fish/Shellfish: Oyster sauce contains shellfish and may not be suitable for people with shellfish allergies.
Egg: Some traditional lo mein noodles contain egg.
Garlic: Contains garlic.
Nut-Free Version
The recipe is naturally free of nuts and peanuts as written, but always check ingredient labels if cooking for someone with a severe allergy.
Gluten-Free Version
Use certified gluten-free noodles and gluten-free tamari or soy sauce. Also verify that the oyster and hoisin sauces are gluten-free.
Shellfish-Free Version
Replace oyster sauce with a certified vegetarian mushroom-based oyster-style sauce.
Egg-Free Version
Choose egg-free lo mein noodles or suitable wheat noodles without egg.
Storage
Transfer leftovers to an airtight container and refrigerate within 2 hours.
Refrigerator: 3–4 days
Freezer: Up to 2 months for best quality
The vegetables may become slightly softer after freezing and reheating.
Reheating
Stovetop
Add the lo mein to a skillet with 1–2 tablespoons of water.
Heat over medium heat, tossing frequently until hot.
Microwave
Place a serving in a microwave-safe bowl.
Add a small splash of water, cover loosely, and microwave in 30–60 second intervals, stirring between intervals.
Tips for Perfect Garlic Chicken Lo Mein
Cook the noodles just until tender; overcooked noodles can become mushy.
Drain noodles thoroughly before adding them to the stir-fry.
Cut chicken into similar-sized pieces for even cooking.
Keep the wok or skillet hot so the vegetables stir-fry instead of steaming.
Prepare all ingredients before you start cooking because the stir-frying process moves quickly.
Don’t burn the garlic—it can become bitter.
Use low-sodium soy sauce if you want better control over the salt level.
Add extra red pepper flakes for a spicy version.
For extra garlic flavor, add one additional fresh garlic clove to the finished noodles.
Q&A
Q: Can I use spaghetti instead of lo mein noodles?
Yes. Spaghetti or another long wheat noodle can work as a substitute, although the texture will be slightly different.
Q: Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs are juicy and flavorful and work particularly well in stir-fries.
Q: Can I use leftover cooked chicken?
Yes. Slice or shred the cooked chicken and add it when you add the noodles, just long enough to heat it through.
Q: Can I make this without oyster sauce?
Yes. Use a vegetarian mushroom-based oyster-style sauce or another suitable substitute.
Q: Can I make Garlic Chicken Lo Mein spicy?
Yes. Add red pepper flakes, chili oil, sriracha, or sliced fresh chili peppers.
Q: Can I add other vegetables?
Definitely. Snow peas, bok choy, bean sprouts, zucchini, spinach, water chestnuts, and baby corn are all good choices.
Q: Why are my noodles sticky?
They may have been overcooked or not drained properly. Tossing them with a small amount of sesame oil after draining can also help.
Q: Why is my lo mein watery?
Excess water from the vegetables or noodles can dilute the sauce. Drain noodles thoroughly and stir-fry vegetables over high heat.
Q: Can I make this ahead of time?
Yes. Prepare the chicken, vegetables, sauce, and noodles separately, refrigerate them, and combine everything in a hot skillet when ready to serve.
Q: Is Garlic Chicken Lo Mein healthy?
It can be part of a balanced meal. Using plenty of vegetables, lean chicken, moderate oil, and low-sodium sauces can make it a more balanced option.
Q: Can I make it high protein?
Yes. Increase the chicken to 1½ lbs or add another protein such as shrimp, tofu, or edamame. If using shrimp or tofu, adjust the cooking method accordingly.
Q: Can I make it low-carb?
Yes. Replace traditional noodles with shirataki noodles, zucchini noodles, or another suitable low-carb noodle and adjust the sauce ingredients as needed.
Q: Can I use frozen vegetables?
Yes, although fresh vegetables generally give the best texture. If using frozen vegetables, cook them until most excess moisture has evaporated before adding the noodles.
Q: How do I get restaurant-style flavor?
Use a very hot wok or large skillet, cook in batches if necessary, avoid overcrowding, and add the sauce only after the noodles, chicken, and vegetables are hot.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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