Chicken lo mein is a popular Chinese-American comfort food known for its savory, umami-rich sauce and pleasing mix of textures. Thinly sliced chicken is quickly stir-fried with crisp vegetables like cabbage and carrots, then combined with chewy egg-style or wheat noodles to form a satisfying, balanced meal. The signature sauce—made from soy sauce, oyster sauce, fish sauce, a touch of sugar, and sesame oil—coats every strand of noodle and each piece of chicken, delivering deep flavor in every bite. Whether you’re preparing it as a fast weeknight dinner or a more leisurely weekend meal, chicken lo mein is versatile, easy to customize, and consistently crowd-pleasing.
What type of noodles to use in Lo Mein
Choosing the right noodle for lo mein comes down to texture and personal preference. Two common options are yau mein and lo mein noodles, and each has distinct qualities that suit different preparations.
- Ingredients: Yau mein typically contains wheat flour, water, and eggs, which gives the noodles a slightly yellow color and a richer mouthfeel. Lo mein noodles are usually made from wheat and water and may not include eggs.
- Texture: Yau mein tends to be thicker and chewier, holding up well in dishes with substantial sauces or prolonged cooking. Lo mein noodles are often softer and thinner, absorbing sauces easily.
- Preparation: Yau mein works well in both soups and stir-fries because its firmer texture resists overcooking. Lo mein is commonly boiled or briefly soaked and then combined with stir-fried ingredients and sauce.
- Flavor: The addition of egg in yau mein gives it a richer flavor that’s noticeable on its own; lo mein has a more neutral profile and readily takes on the taste of the sauce and aromatics used in the dish.
Both noodles are valid choices for lo mein. If you prefer a firmer bite and a bit more eggy flavor, choose yau mein. If you like softer noodles that soak up sauce, go with lo mein. I personally grew up eating yau mein and recommend it for its texture and flavor, but either will make an excellent lo mein.
Important ingredients in Chicken Lo Mein
There are no strict rules for the vegetables in lo mein—use what you enjoy—but certain components consistently contribute to the classic flavor and texture of the dish.
- Noodles: Wheat-based noodles form the base of the dish. Fresh or dried versions are available; follow package instructions for preparation. See the previous section for noodle recommendations.
- Protein: Thinly sliced chicken breast or thighs are common, though beef, pork, shrimp, or tofu are also excellent choices. Marinating the protein briefly helps build flavor.
- Vegetables: Typical vegetables include shredded cabbage, julienned carrots, garlic, and spring onions. They add color, crunch, and nutrition.
- Sauce: The sauce is essential. A mix of light and dark soy sauce, oyster sauce, fish sauce, sesame oil, a pinch of sugar, water, and a small amount of cornstarch creates a glossy, flavorful coating.
- Oil: A neutral oil for stir-frying—vegetable oil or a light sesame oil—prevents sticking and contributes a subtle aroma.
- Seasonings: Simple seasonings such as salt, white or black pepper, and a touch of sugar balance flavors.
- Garnishes (optional): Sliced green onions or sesame seeds brighten the finished plate and add visual contrast.
With these ingredients combined thoughtfully, you’ll have a versatile, flavorful lo mein you can adjust to taste or dietary needs.
Chicken Lo Mein
Ingredients
Chicken ingredients
- 1 lb chicken thighs
- 1½ tbsp soy sauce
- 1 tsp white pepper
- ½ tsp salt
- 1 tsp corn starch
Noodles/vegetables
- 400 g yau mein or lo mein
- 1 cup chopped cabbage
- 1 cup chopped carrots
- 3 spring onions
- 4 cloves garlic
- 1 tbsp oil as needed
Sauce
- 1½ tbsp regular soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- ½ tbsp fish sauce
- 1 tsp sesame oil
- 1½ tbsp water
- ½ tbsp sugar
- ½ tbsp corn starch
Instructions
Chicken
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Cut the chicken into 1-inch pieces.
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Season the chicken with soy sauce, white pepper, salt, and cornstarch. Mix until evenly coated.
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Heat a wok or large skillet over high heat. Add 1 tbsp oil and sear the chicken until cooked through. Remove and set aside.
Noodles/vegetables
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Whisk together all sauce ingredients in a bowl until smooth.
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Cook the yau mein or lo mein according to package directions, or briefly pour boiling water over yau mein for one minute, then strain and set aside.
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Return the wok to high heat and add 1 tbsp oil. Sauté cabbage, carrots, the white parts of the spring onions, and garlic for about 30 seconds until fragrant but still crisp.
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Add the strained noodles, the prepared sauce, and the cooked chicken to the wok.
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Toss constantly until the sauce thickens, the noodles are fully heated and coated, and all ingredients are well combined.
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Finish by stirring in the green parts of the spring onions and serve immediately.
