Restaurant-Style Chinese Lo Mein Recipe Worth Mastering
I’ll be honest with you—ordering lo mein from your favorite Chinese restaurant hits different, but dropping twenty bucks every time those cravings strike? That’s where I draw the line. Here’s the thing though: mastering restaurant-style lo mein at home isn’t just about saving money, it’s about having complete control over those silky noodles and that perfect sauce balance. And trust me, once you nail this technique, you’ll wonder why you ever doubted your takeout-replicating abilities.
Why You’ll Love this Restaurant-Style Chinese Lo Mein
When you’re craving that perfect balance of silky noodles and savory sauce that only your favorite Chinese restaurant seems to nail, this lo mein recipe delivers every single time.
I’m talking about noodles that don’t clump together like they’re staging a rebellion, and flavors that actually make sense together.
What makes this version special? Fresh egg noodles that slurp beautifully, tender chicken that’s not rubbery, and vegetables with just the right bite.
No mushy disasters here. The dark soy sauce gives you that gorgeous color while the sesame oil adds that final touch of magic.
What Ingredients are in Restaurant-Style Chinese Lo Mein?
The secret to nailing restaurant-style lo mein at home isn’t some mysterious chef technique or expensive equipment. It’s all about having the right ingredients on hand, and honestly, most of them are probably sitting in your pantry or easily found at any decent grocery store.
Think of this ingredient list as your roadmap to noodle nirvana. Each component plays a specific role in creating those complex, layered flavors that make you wonder why you ever bothered with takeout in the first place.
Essential Ingredients:
- 1 pound fresh lo mein egg noodles
- 8 oz boneless skinless chicken thighs or breast, thinly sliced
- 2 tsp cornstarch + 2 tsp water (for chicken marinade)
- 2 tsp oil + more for cooking
- 1 tbsp light soy sauce
- 4 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- 4 cups shredded cabbage
- 2 medium carrots, julienned
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 cups mung bean sprouts
- 2 scallions, julienned
- Salt, sugar, white pepper to taste
Ingredient Considerations
Fresh egg noodles make all the difference here, but don’t panic if you can’t find them. Dried lo mein noodles work too, though they won’t have quite the same chewy texture that makes your chopsticks happy.
Some stores hide these noodles in the refrigerated section near the tofu, so don’t give up after checking just the pasta aisle.
The cornstarch and water mixture, called a slurry, creates what’s basically a protective coating for your chicken. This prevents it from turning into those sad, overcooked rubber pieces that haunt so many home stir-fries.
Trust the process, even if it looks weird at first.
When it comes to soy sauce, you really do need both light and dark varieties. Light soy sauce brings the salt and umami, while dark soy sauce delivers that rich, caramel color and slightly sweet depth.
Think of them as the dynamic duo of Chinese cooking. If you can only find one, use what you have, but your lo mein might look a little pale.
Shaoxing wine adds a subtle complexity that water or regular cooking wine just can’t match. If you can’t track it down, dry sherry works as a substitute, or you can skip it entirely without completely ruining your dinner.
The bean sprouts should be fresh and crisp, not the sad, limp ones that have been sitting around too long.
How to Make this Restaurant-Style Chinese Lo Mein
Making restaurant-style lo mein at home is like conducting a delicious orchestra, and honestly, once you get the rhythm down, you’ll wonder why you ever stressed about it.
The key is having everything prepped and ready to go because once that wok gets hot, things move fast.
Start by getting your chicken situation sorted. Take those 8 oz of boneless skinless chicken thighs or breast, slice them thin, and toss them with 2 tsp cornstarch mixed with 2 tsp water. This little slurry trick creates a protective coating that keeps your chicken tender instead of turning it into tiny hockey pucks. Let it sit while you tackle the noodles.
Cook that 1 pound of fresh lo mein egg noodles according to whatever the package tells you to do, then drain them well. Nobody wants soggy lo mein, and wet noodles will make your stir-fry watery and sad. Set them aside and resist the urge to rinse them unless the package specifically says to.
Now comes the fun part where your kitchen starts smelling like your favorite Chinese restaurant. Heat up 2 tsp oil in your largest pan or wok over medium-high heat. Toss in that 1 clove of minced garlic and let it get fragrant for about 30 seconds, then add your marinated chicken. Stir-fry until it’s cooked through, which should take about 4-5 minutes depending on how thin you sliced it.
Next, throw in those 4 cups of shredded cabbage and 2 medium julienned carrots. Cook them until they start getting tender but still have some bite to them, maybe 3-4 minutes. You want them to soften up without turning into mush, because texture is everything in a good lo mein.
Time to build those complex flavors that make restaurant lo mein so addictive. Stir in 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 4 tsp dark soy sauce, and 1 tsp oyster sauce, along with pinches of salt, sugar, and white pepper to taste. The wine will sizzle and steam, which is exactly what you want.
Add your cooked noodles to the pan along with 2 cups mung bean sprouts and those 2 julienned scallions. This is where the magic happens, so toss everything together like you mean it. Use tongs if you have them, or just embrace the chaos with a couple of spoons.
Finish the whole beautiful mess with 1 tsp sesame oil drizzled over the top, give it one final toss to distribute everything evenly, and serve it up hot. The sesame oil is like the final note in your noodle symphony, so don’t skip it or add it too early where it might lose its punch.
Restaurant-Style Chinese Lo Mein Substitutions and Variations
Look, I get it – sometimes you open your fridge and realize you’re missing half the ingredients, or maybe you just want to shake things up because you’ve been making the same lo mein for months.
No chicken? Swap in beef, pork, or shrimp.
Feeling vegetarian? Skip the meat entirely and double up on mushrooms.
Can’t find fresh lo mein noodles? Linguine works surprisingly well, though I’d never tell my Chinese grandmother that. Dried egg noodles are fine too.
Out of Shaoxing wine? Regular cooking wine does the trick, or just skip it completely.
What to Serve with Restaurant-Style Chinese Lo Mein
Why serve lo mein all by itself when you can turn it into a proper feast?
I always pair mine with crispy egg rolls or pot stickers for that satisfying crunch contrast.
Hot and sour soup makes an excellent starter, cutting through the noodles’ richness.
Want more protein? Add orange chicken or sweet and sour pork on the side.
For lighter options, I recommend steamed dumplings or a fresh cucumber salad with rice vinegar dressing.
The cool, crisp vegetables balance the warm, savory noodles perfectly.
Don’t forget jasmine tea to cleanse your palate between bites.
Final Thoughts
After you’ve mastered this lo mein recipe and discovered your favorite sides to serve alongside it, you’ll wonder why you ever bothered with takeout.
I mean, why settle for soggy noodles and mystery meat when you can whip up restaurant-quality lo mein in your own kitchen?
The beauty of this dish lies in its flexibility.
Don’t have chicken? Swap in shrimp or beef. Missing bean sprouts? No problem, just load up on extra cabbage.
It’s basically impossible to mess up once you get the hang of it, and your wallet will thank you.
Restaurant-Style Chinese Lo Mein
Ingredients
For the Chicken:
- 8 oz boneless skinless chicken thighs or breast thinly sliced
- 2 tsp cornstarch
- 2 tsp water
For the Lo Mein
- 1 pound fresh lo mein egg noodles
- 2 tsp oil + more for cooking
- 1 clove garlic minced
- 4 cups shredded cabbage
- 2 medium carrots julienned
- 2 cups mung bean sprouts
- 2 scallions julienned
For the Sauce
- 1 tbsp light soy sauce
- 4 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- Salt sugar, white pepper to taste
Instructions
- Combine cornstarch and water in a bowl. Add sliced chicken and toss until evenly coated. Set aside for 10 minutes.
- Cook lo mein noodles according to package directions until just tender. Drain and rinse briefly with cold water to stop cooking.
- Heat oil in a large wok or skillet over high heat. Add minced garlic and stir-fry for 30 seconds until fragrant.
- Add marinated chicken to the wok and stir-fry for 3-4 minutes until cooked through and no longer pink.
- Add shredded cabbage and julienned carrots to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- Add Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and season with salt, sugar, and white pepper to taste. Stir to combine.
- Add cooked noodles, bean sprouts, and scallions to the wok. Toss everything together for 2-3 minutes until noodles are heated through and well coated with sauce.
- Remove from heat, drizzle with sesame oil, and give one final toss. Serve immediately while hot.
Notes
Nutrition
Frequently Asked Questions
Can I Make Lo Mein Ahead of Time and Reheat It?
I don’t recommend making lo mein ahead since noodles absorb sauce and become mushy. If you must, store components separately and quickly reheat in a hot wok, adding fresh vegetables.
How Do I Prevent the Noodles From Sticking Together?
I’ll toss the cooked noodles with a light coating of oil immediately after draining to prevent sticking. I’ll also avoid overcooking them and keep them moving during stir-frying.
What’s the Difference Between Lo Mein and Chow Mein Noodles?
I’ll explain the key difference: lo mein uses soft, boiled noodles that’re mixed with sauce and ingredients, while chow mein uses crispy, stir-fried noodles that’re cooked until golden brown.
How Long Does Leftover Lo Mein Last in the Refrigerator?
I’d recommend eating leftover lo mein within three to four days when stored properly in the refrigerator. Make sure you’re keeping it in an airtight container to maintain freshness and prevent contamination.
Can I Freeze Cooked Lo Mein for Later Use?
I don’t recommend freezing cooked lo mein because the noodles become mushy and lose their texture when thawed. The vegetables also release excess moisture, making the dish soggy and unappetizing overall.