Restaurant-Style Chinese Lo Mein

Restaurant-Style Chinese Lo Mein

This restaurant-quality chicken lo mein brings the flavors of your favorite Chinese takeout straight to your kitchen. With tender chicken, crisp vegetables, and perfectly seasoned fresh noodles, this dish is ready in under 30 minutes and delivers authentic taste that rivals any restaurant. The combination of light and dark soy sauces creates that signature lo mein flavor and color you crave.

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Course: Main Course

Cuisine: Chinese

Keyword: Chicken

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings:

Calories: 485kcal

Equipment

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

Fresh lo mein noodles work best, but dried chow mein noodles can be substituted if fresh aren't available

Dark soy sauce provides the characteristic color - don't skip it or substitute with regular soy sauce

Chicken thighs stay more tender than breast meat, but either works well

Vegetables can be customized - try snow peas, mushrooms, or bell peppers as alternatives

Shaoxing wine adds authentic flavor, but dry sherry is an acceptable substitute

For vegetarian version, omit chicken and add extra vegetables or tofu

Nutrition