Chinese Lo Mein

This lo mein recipe brings the taste of your favorite takeout into your own kitchen, and is easy to make with any veggies and noodles (it can be our secret 😊)! What sets the recipe apart is the technique to avoid common pitfalls such as dry noodles, a sauce balanced with savory, sweet, and spicy notes (never bland!), and chicken that’s velveted to create juicy, tender results (never dry). Follow along for step-by-step photos, tips, and tricks that will make this lo mein recipe a staple in your home cooking repertoire!

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up close of stirring lo mein showing the sauciness

Why you’ll love CHicken Lo Mein Recipe

I’ve experimented time and again (so you don’t have to!) to create the perfect saucy lo mein recipe. Here’s why you’ll love it:

Sauce with Depth: The sauce combines light and dark soy sauces, oyster sauce, toasted sesame oil, and a touch of Chinese five-spice and chili sauce, creating a balanced, complex, sensational sauce.
Velveting Technique for Tender Chicken: Marinating the chicken with cornstarch, soy sauce, and sesame seed oil before cooking ensures it remains juicy and tender, mimicking the silky texture found in restaurant dishes.
Saucy, Non-Sticky Noodles: Adding chicken broth to the lo mein sauce ensures the dish is plenty saucy without altering the flavor. The well-coated noodles prevent them from sticking together.
Preventing Sticky Noodles: Rinsing cooked noodles under cold water and tossing them with a bit of oil ensures the signature slippery, slick texture and prevents them from sticking together while stir-frying.
Customizable with Available Ingredients: This recipe is flexible, allowing you to use any vegetables, protein, or noodles you have on hand, making it both convenient and adaptable. See the Variations Section for ideas!
Step-by-Step Guidance: Detailed instructions, including tips on velveting chicken and preparing the sauce, make it easy to follow and replicate the dish successfully at home.

what is lo mein?

Lo mein (捞面) is a delicious and satisfying Chinese noodle dish made with thick, soft, wheat-based egg noodles that have been boiled and drained, then tossed with a colorful mix of stir-fried vegetables, proteins like beef, chicken, shrimp, or tofu, and a savory soy-based sauce.

The sauce is packed with flavor, often featuring oyster sauce, sesame oil, garlic, and ginger. Common vegetables like carrots, bell peppers, cabbage, and scallions bring the dish to life, but feel free to add your favs!

How is it different than chow mein? The name “lo mein” means “tossed noodles” in Cantonese, perfectly capturing this dish’s magic—cooked noodles are combined with a flavorful sauce and ingredients, rather than being fried directly in the wok like chow mein.

top view of chicken lo mein showing all the veggies stir fried with the noodles and lo mein sauce

Lo Mein Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Lo Mein Noodles

You have two options when purchasing lo mein noodles:

Fresh: This is the best option, with a slippery, chewy texture that readily absorbs the sauce. These are pre-cooked and are added directly to the pan.
They are located in the refrigerated section (sometimes the freezer, thaw first) of many grocery stores, usually near tofu, wonton wrappers, etc.
Look for labels like “fresh lo mein noodles,” “stir-fry noodles,” or “Chinese egg noodles.” Bands like Twin Marquis or Ka-Me in the refrigerated section are reliable options.
Dried: If your store doesn’t carry fresh noodles, look in the Asian foods aisle for dried lo mein noodles, or there are many options on Amazon. These need to be boiled, rinsed, and then tossed in a drizzle of toasted sesame seed oil before stir-frying.

Is There a Substitute for Lo Mein Noodles?

Yes! If you can’t find something labeled “lo mein,” the next best thing is fresh yakisoba noodles, chow mein noodles, or Chinese-style egg noodles—they’re often interchangeable for home cooking.

Alternatively, use any noodle! Since the noodles are cooked before being added to the pan, any thickness or type of noodle will work—even spaghetti is a great option!

top view of lo mein ingredients: lo mein noodles, chicken thighs, cabbage, bean sprouts, carrots, bell pepper, garlic, ginger and green onions

Stir Fry

You can use your own mix of 5 cups packed vegetables, or this traditional pairing:

Green cabbage: Slice it thinly, so it cooks down quickly and evenly disperses throughout the lo mein. Use a mandoline slicer if you have one to cut thin, uniform cabbage in minutes.
Bean sprouts: These add a fresh, juicy crunch. Stir them in at the very end to keep their texture light and crisp.
Carrots: Bring brightness and natural sweetness. To cut matchstick carrots, first slice the carrot into thin, 2-inch-long slabs, then stack the slabs and slice them lengthwise into thin sticks. Alternatively, you can use a julienne peeler or mandoline for quicker, uniform results.
Red bell pepper: Adds vibrant color and a subtle sweetness. Cutting it into thin, uniform strips helps it cook quickly and evenly..
Snap peas: Their mild sweetness and satisfying snap balance the dish. Trim the ends before using.
Ginger and garlic: These add a punch of aromatic, fragrant, zesty heat. You may substitute with garlic and ginger paste or ½ teaspoon ground ginger and garlic powder added directly to the sauce.
Green onions: One green onion is considered the entire bunch, including all the shoots. The bottom white part and top green part will be added to the lo mein at different times.
Oil: Use a neutral, high-smoke-point oil such as vegetable or peanut oil. Avoid using olive oil, as it can burn at high heat, leaving behind a bitter taste and potentially harmful chemicals.

top view of low mein sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, rice wine, brown sugar, cornstarch, Asian chili sauce,

Lo Mein Sauce

Soy sauce: This is the primary flavoring of the sauce. Use reduced sodium soy sauce to control the salt level.
Dark soy sauce: If you haven’t invested in dark soy yet, it’s time. It’s a game-changer in recipes, including this one! While light soy sauce is thinner and saltier, dark soy is thicker, slightly sweeter, and adds rich color and depth.
Oyster sauce: This sauce is a thick, brown sauce with a balance between sweet and salty, with an earthy undertone. Look for oyster sauce in the Asian aisle of any supermarket for only a few dollars.
Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You truly can taste the difference and will be sorely disappointed with lower-quality brands.
Chicken broth: This adds additional liquid without using soy or oyster sauce, which would be too strong. Use low-sodium chicken broth.
Rice wine: This adds a complex sweetness and depth of flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it.
The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same. Rice vinegar will add an acidic bite without the sweetness.
Brown sugar: Just a tablespoon adds sweetness to balance the umami-rich sauce. Use more or less depending on personal taste.
Asian chili sauce: Use your favorite chili sauce like Sambal Oelek or sriracha. Use as much or as little as you like, with 1 teaspoon being mild.
Cornstarch: This helps thicken the sauce to a glossy consistency.
Sesame oil: Use toasted sesame oil, also known as dark, black, or Asian sesame oil. Toasted sesame oil boasts a strong nutty aroma and flavor.
Please don’t confuse toasted sesame oil with light/plain sesame oil, which is a low-flavor oil used for stir-frying and sautéing.

how to make lo mein noodles

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Prepare the chicken Whisk together the Chicken Marinade ingredients in a medium bowl (soy sauce, sesame oil, cornstarch, white pepper). Add chopped chicken and toss to coat evenly; set aside.

showing how to make lo mein recipe by marinating the chicken in soy sauce and cornstarch to "velvet" the chicken

Step 2: Make the Lo Mein Sauce. Mix the sauce ingredients, then set aside.

how to make lo mein noodles by whisking the lo mein sauce together in a bowl

Step 3: Prepare the noodles.
For pre-cooked lo mein noodles, run them under hot tap water to separate, then drain well and toss with a drizzle of sesame seed oil.
For uncooked noodles, cook them in a large pot of boiling water until al dente. Then, rinse with cold water to stop the cooking, drain thoroughly, and toss with a drizzle of toasted sesame seed oil.
Step 4: Stir-fry the chicken. Heat the oil in a braiser, large fry pan, or wok over medium-high heat. Sear the chicken until deeply golden on each side, then stir-fry until cooked through.

showing how to make lo mein noodles recipe by stir frying the chicken until golden and seared

Step 5: Stir fry vegetables. Add the WHITE parts of the green onions and sauté for 1 minute. Add the garlic and ginger and stir fry for 10-15 seconds. Add the bell pepper, cabbage, and carrots and stir fry for one minute.

showing how to make chicken lo mein by stir frying the green onions, garlic and ginger, then adding the cabbage, bell pepper, and carrots and stir frying one minute

Step 6: Add noodles. Add the noodles and sauce, then stir fry for one minute by tossing the noodles with tongs.

showing how to make lo mein by tossing the lo mein noodle with the lo mein sauce until evenly coated

Step 7: Add sprouts. Add the chicken, bean sprouts, snow peas, and the chopped tops of the green onions and toss to combine.

showing how to make lo mein by adding the chicken and sprouts and tossing to combine

showing how to make lo mein by tossing the sprouts and chicken together with the noodles

TIPS for Making Chicken Lo Mein

Follow these tips for the best homemade lo mein recipe!

Use a wok, stainless steel, or cast iron skillet: These are far superior at retaining high heat than other pans. Additionally, high heat will ruin the finish of many pans.
Make sauce first: If you have to stop to make the stir fry sauce while your veggies are still in the pan, they can end up soft and even worse—mushy.
Don’t overcook veggies: I suggest setting the timer!
Don’t burn the noodles: While tossing the noodles, ensure you get the bottom of the pan to prevent the noodles from sticking.
Add broth as needed: This is a saucier recipe, so I don’t anticipate you needing to add liquid, but if the lo mein becomes sticky, add additional broth two tablespoons at a time until the noodles are loosened.
Adjust the sauce: For sweeter, add brown sugar, for saltier, add soy sauce, for more umami, add oyster sauce, for spicier, add additional chili sauce—make the chicken lo mein perfect for YOU!

MEal Prep chicken lo mein recipe

•Noodles: If using dried noodles, they can be boiled, rinsed, and drained, and tossed with a drizzle of toasted sesame oil. Store in an airtight container or plastic bag in the refrigerator for up to three days.
•Sauce: Whisk the sauce ingredients together and store in an airtight container in the refrigerator for up to 5 days.
•Veggies and aromatics: Chop and store in separate airtight containers in the refrigerator for up to 2 days.

showing how to serve lo mein recipe in a bowl garnished with green onions

Lo MEin Noodles variations

This lo mein recipe is easy to customize – add protein, swap veggies, etc. Here are a few ideas:

Use different noodles: Just don’t call it lo mein! Substitute with ramen, yakisoba, or spaghetti noodles.
Swap veggies: Add whatever you love or are in your fridge, such as zucchini, mushrooms, broccoli, water chestnuts, etc., you’ll need about 5 packed cups.
Spice it up: Lo Mein is not a spicy dish, but we love to add heat! Spice up the recipe with additional chili sauce, red pepper flakes, stir-frying chili peppers with the veggies, and/or garnishing with chili peppers.
Shrimp Chow Mein: Use 12-ounce extra-large shrimp. Toss them with 1 ½ tablespoons of the lo mein sauce and allow to marinate for 10 minutes. Heat 1 tablespoon of oil over medium-high heat. Cook the shrimp in a single layer, about 1-2 minutes per side. Remove from the skillet, then proceed with the recipe.
Beef Chow Mein: Use 12 ounces of thinly sliced flank steak or sirloin. Toss it with 1 ½ tablespoons of the lo mein sauce and allow it to marinate for 10 minutes up to 6 hours (in the fridge). Stir fry, remove from the skillet, then proceed with the recipe.
Pork Chow Mein: Use 12 ounces of thinly sliced pork tenderloin. Toss it with 1 ½ tablespoons of the lo mein sauce and allow it to marinate for 10 minutes. Stir fry, remove from the skillet, then proceed with the recipe.

How to serve Lo Mein Recipe

This homemade lo mein can be served as a main dish, or as side to your favorite Chinese inspired dishes:

Appetizers: Chicken Lettuce Wraps, Chinese Chicken Wings, Crab Rangoon, or Cream Cheese Wontons
Chinese Chicken Dishes: Orange Chicken, Mongolian Chicken, Sweet and Sour Chicken, Sesame Chicken, General Tso’s Chicken, Szechuan Chicken, Cashew Chicken
Chinese Beef Dishes: Beef and Broccoli, Ginger Beef, Pepper Steak, Mongolian Beef, Szechuan Beef, Orange Beef
Chinese Seafood Dishes: Kung Pao Shrimp, Honey Soy Salmon, Asian BBQ Salmon, Firecracker Salmon, Firecracker Shrimp
Salad: Ramen Noodle Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad

HOW TO STORE lo mein noodles recipe

Chinese lo mein leftovers are still tasty and chewy! Store leftovers in an airtight container in the refrigerator for up to 5 days.

How to reheat chicken lo mein

•Microwave: Transfer servings to a microwave-safe plate and cook for one minute, stirring. Then, continue to heat at 15-second intervals until warmed through.
• Stove: Gently heat the lo mein noodles over medium-low heat in a large skillet until warmed through, adding a splash of water or oil as needed.

Lo Mein Faqs

chow mein vs lo mein

Chow Mein vs. Lo Mein – while both dishes feature Chinese egg noodles, the key differences lie in the preparation, texture, and noodle treatment. n short: Chow mein = stir-fried and sometimes crispy; Lo mein = soft, tossed, and saucy. Here is a detailed breakdown:

🔥Cooking Method:
•Chow Mein means “fried noodles.” The noodles are stir-fried until slightly crispy, either separately or with other ingredients.
•Lo Mein means “tossed noodles.” The noodles are boiled or steamed until soft, then tossed with stir-fried ingredients and sauce.

🥡Texture:
•Chow Mein is crispy or chewy, depending on whether it’s made Hong Kong-style (crisped) or soft.
•Lo Mein is soft and saucy, with a slick coating of rich sauce.

🧂Sauce & Flavor:
•Chow Mein usually has a lighter sauce due to the frying process.
•Lo Mein tends to be saucier and richer, since the noodles are designed to soak up more flavor.

🍜Noodles:
•Both use egg noodles, but chow mein sometimes uses thinner noodles that crisp better, while lo mein favors thicker, soft noodles.

lo mein vs chow fun

Lo Mein vs. Chow Fun – while both are beloved Chinese noodle dishes, they differ in noodle type, texture, and cooking method:

🍜Noodle Type:
•Lo Mein uses wheat-based egg noodles, typically medium or thin and round.
•Chow Fun uses wide, flat rice noodles (ho fun), which are chewy and slippery.

🥡Texture & Mouthfeel:
•Lo Mein noodles are softer and slightly springy.
•Chow Fun noodles are more tender and absorb sauce differently due to their width and rice base.

🔥Cooking Technique:
•Lo Mein noodles are boiled first, then tossed with stir-fried ingredients and sauce at the end.
•Chow Fun noodles are often stir-fried directly, sometimes with a slight char or smoky “wok hei” flavor.

🧂Sauce & Flavor:
•Both dishes can share similar sauces (soy-based, savory-sweet), but chow fun often has a more smoky, wok-seared taste.
•Lo mein tends to be more saucy and glossy.

🥕Protein & Veggies:
•Both can include beef, chicken, shrimp, tofu, or vegetables, but beef chow fun is especially iconic in Cantonese cuisine.

mei fun vs lo mein

Mei fun and lo mein are both popular Chinese noodle dishes, but they differ significantly in noodle type, texture, and preparation:

🍜 Noodles
•Mei Fun (米粉): Thin rice vermicelli noodles made from rice flour. They’re light, slightly chewy, and gluten-free.
•Lo Mein (捞面): Thick, soft egg noodles made from wheat flour and eggs. They’re springy and more filling.

🔥 Cooking Style
•Mei Fun: Typically stir-fried dry with minimal sauce. Ingredients are tossed together so the noodles stay light and separate.
•Lo Mein: The noodles are usually boiled first, then stir-fried with a generous amount of sauce for a saucier, more cohesive texture.

🥡 Texture & Flavor
•Mei Fun: Dry and delicate, with the flavor mostly coming from the wok heat (“wok hei”) and the ingredients.
•Lo Mein: Rich, saucy, and hearty—ideal for soaking up flavors from soy sauce, oyster sauce, or hoisin.

🍤 Common Variations
•Singapore Mei Fun: Curry-flavored mei fun with shrimp, pork, and veggies.
•Beef Lo Mein: Thick noodles stir-fried with beef, onions, and bok choy in soy-based sauce.

lo mein vs pad thai

🍜 Noodles
•Lo Mein: Thick, soft egg noodles made from wheat flour and eggs. They’re chewy and hearty, perfect for absorbing savory sauces.
•Pad Thai: Thin rice noodles made from rice flour. They’re delicate, slightly chewy, and absorb the bold flavors of the stir-fry.

🔥 Cooking Style
•Lo Mein: Noodles are boiled or steamed, then tossed with stir-fried vegetables, protein, and a savory sauce.
•Pad Thai: Noodles are stir-fried directly in the wok with tamarind sauce, fish sauce, and other seasonings, giving it a caramelized flavor.

🥡 Texture & Flavor
•Lo Mein: Soft, savory, and umami-rich with a slightly salty taste from soy and oyster sauces.
•Pad Thai: Sweet, sour, salty, and spicy, with a balance of tamarind, lime, fish sauce, and sometimes chili for heat.

🍤 Common Variations
•Lo Mein: Beef Lo Mein, Chicken Lo Mein, or Shrimp Lo Mein, typically served with stir-fried vegetables like bell peppers, cabbage, and carrots.
•Pad Thai: Shrimp Pad Thai, Chicken Pad Thai, or Tofu Pad Thai, often garnished with peanuts, bean sprouts, lime, and a sprinkle of chili flakes.

top view showing how to eat chicken lo mein recipe by twirling the noodles with chopsticks

Looking for more Asian Noodle Recipes?

Udon Noodles
Pad See Ew
Pad Thai
Singapore Noodles
Dan Dan Noodles
Spicy Korean Noodles
Rice Noodles
Vietnamese Noodles
Drunken Noodles
Peanut Noodles
Yakisoba
All Asian noodle recipes!

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Tools Used in This Recipe

Stainless Steel Fry Pan 12 in.

Tongs

Mandoline Slicer

Kitchen Knife Set

See Favorite Tools

Servings: servings

Total Time: 35

Prep Time: 25

Cook Time: 10

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Ingredients

CHICKEN MARINADE

1 pound chicken thighs cut into bite-size pieces
1 tablespoon reduced sodium soy sauce
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1/8 teaspoon white pepper (may sub black)
2 tablespoons peanut or vegetable oil for cooking

Lo Mein Sauce

1/3 cup low-sodium chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons dark soy sauce (may sub regular above)
3 tablespoons oyster sauce
1 1/2 tablespoons mirin/rice wine
1 tablespoon light brown sugar
2 tablespoons cornstarch
2 teaspoons toasted sesame seed oil
1-2 teaspoons Asian chili sauce (like sambal oelek or sriracha)
1/4 tsp EACH five spice powder, white pepper

STIR FRY (or use 5 cups packed veggies of choice)

16 ounces fresh lo mein noodles, Hokkien or other medium-thickness egg noodles (may sub dried, see notes)
1 1/2 tablespoons peanut or vegetable oil
3 green onions, white parts chopped into 1-inch pieces, green parts chopped 1/4-inch
2 cloves garlic, finely chopped (don’t mince or mash) (may sub ½ tsp ground in the sauce)
2 teaspoons freshly grated ginger (may sub ½ ground in the sauce)
1 red bell pepper, julienned
4 cups finely shredded green cabbage
2 carrots cut into matchsticks (¾ cup)
2 ½ cups mung bean sprouts
1 cup snow peas, ends trimmed

Instructions

Prepare chicken: Whisk together the Chicken Marinade ingredients in a medium bowl (soy sauce, sesame oil, cornstarch, pepper). Add chopped chicken and toss to coat evenly; set aside.
Lo Mein Sauce: Mix the sauce ingredients together; set aside.
Prepare noodles:
For pre-cooked lo mein noodles, run them under hot tap water to separate, then drain well and toss with a drizzle of toasted sesame oil.
For uncooked noodles, cook them in a large pot of boiling water until al dente, rinse with cold water, drain thoroughly, then toss with a drizzle of toasted sesame seed oil.
Stir fry the chicken: Heat the oil in a large braiser, large stainless steel pan, or wok over medium-high heat. Sear the chicken until deeply golden on each side, then stir-fry until cooked through. Remove the chicken to a plate.
Sauté aromatics: Heat another drizzle of oil in the pan. Add the WHITE parts of the green onions and sauté for 1 minute. Add the garlic and ginger, and stir fry for 10-15 seconds.
Stir fry vegetables: Add the bell pepper, cabbage, and carrots and stir fry for 1 minute, adding another drizzle of oil if needed.
Add noodles: Add the noodles and sauce, and stir fry for 1 minute by tossing the noodles with tongs.
Add sprouts: Add the chicken, bean sprouts, snow peas, and the chopped tops of the green onions and toss to combine.
Adjust to taste: Make it saltier with additional soy, spicier with chili sauce, sweeter with brown sugar, etc., until it’s perfect for YOU!

Notes

Lo Mein Noodles

You have two options when purchasing lo mein noodles:

FRESH: This is the best option, with a slippery, chewy texture that readily absorbs the sauce. These are pre-cooked and are added directly to the pan.

They are located in the refrigerated section (sometimes the freezer, thaw first) of many grocery stores, usually near tofu, wonton wrappers, etc.
Look for labels like “fresh lo mein noodles,” “stir-fry noodles,” or “Chinese egg noodles.” Bands like Twin Marquis or Ka-Me in the refrigerated section are reliable options

DRIED: If your store doesn’t carry fresh noodles, look in the Asian foods aisle for dried lo mein noodles, or there are many options on Amazon. These need to be boiled, rinsed, and then tossed in a drizzle of toasted sesame seed oil before stir-frying.

Lo Mein Substitute: If you can’t find something labeled “lo mein,” the next best thing is fresh yakisoba noodles, chow mein noodles, or Chinese-style egg noodles—they’re often interchangeable for home cooking. Alternatively, use any noodle! Since the noodles are cooked before being added to the pan, any thickness or type of noodle will work—even spaghetti is a great option!
Green onions: One green onion is considered the entire bunch, including all the shoots. The bottom white part and top green part will be added to the lo mein at different times.
Rice wine: This adds a complex sweetness and depth of flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same. Rice vinegar will add an acidic bite without the sweetness.

Prep Ahead

Noodles: If using dried noodles, they can be boiled, rinsed, and drained, and tossed with a drizzle of toasted sesame oil. Store in an airtight container or plastic bag in the refrigerator for up to three days.
Sauce: Whisk the sauce ingredients together and store in an airtight container in the refrigerator for up to 5 days.
Veggies and aromatics: Chop and store in separate airtight containers in the refrigerator for up to 2 days

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2 Comments

Holly says

at

Delicious – loved this recipe. Quick and easy.

Small bit of feedback – the way the recipe is written, the noodles aren’t listed in the ingredients list, it’s only in the notes. Managed to not notice that until I was about to cook and realized I didn’t grab any noodles. Whoopsie!

- Jen says
  
  at
  
  I’m sorry Holly! I updated the recipe!