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Delicious homemade chicken lo mein served in a bowl with colorful vegetables.

Chicken Lo Mein

A quick and satisfying stir-fry that combines tender chicken, fresh vegetables, and savory sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken and Noodles
  • 8 oz egg noodles (or whole wheat noodles for a healthier option)
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 tbsp vegetable oil
For the Vegetables
  • 1 cup bell peppers, thinly sliced (colorful varieties make it more appealing)
  • 1 cup snap peas (or snow peas)
  • 1 medium carrot, julienned
  • 3 stalks green onions, chopped (reserve some for garnish)
For the Sauce
  • 3 tbsp soy sauce (low-sodium if preferred)
  • 2 tbsp oyster sauce (optional)
  • 1 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, minced
  • 2 cloves garlic, minced

Method
 

Preparation
  1. Boil a large pot of salted water. Add the egg noodles and cook according to package instructions, usually about 3-5 minutes until al dente. Drain and set aside.
  2. In a bowl, mix the soy sauce, oyster sauce, hoisin sauce, sesame oil, ginger, and garlic. Whisk until combined and set aside.
Cooking
  1. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until no longer pink and slightly golden.
  2. Toss in the sliced bell peppers, snap peas, and carrots to the chicken. Stir-fry for an additional 3-4 minutes until the vegetables are crisp-tender and vibrant.
  3. Add the cooked noodles to the skillet, followed by the sauce. Toss everything together for about 2-3 minutes, ensuring the noodles are well coated and heated through.
  4. Remove from heat and sprinkle with chopped green onions. Serve immediately while hot.

Notes

Use leftover chicken for a quicker preparation; vegetarian variation with tofu and more veggies is possible. Leftovers can be stored in an airtight container for up to 3 days. Avoid soggy noodles by draining them well and tossing with a little oil before adding to the skillet.