This Easy Weeknight Lo Mein recipe is better than takeout! All you need is 25 minutes and some staple ingredients to make it.
Ingredients and substitutions
- Lo mein noodles – you could also use spaghetti, fettucine or linguine.
- Sunflower oil – or another neutral cooking oil like avocado or canola oil.
- Chicken breasts – swap out for another protein like shrimp, beef or tofu.
- Carrot matchsticks – use another veggie of your choice like celery or cucumber.
- Sliced mushrooms – zucchini would also be good here.
- Snap peas – use green beans or edamame instead.
- Green onions – garnish with diced white onion instead.
- Sesame seeds – black or white sesame seeds would both work.
Sauce
- Chicken broth – vegetable broth is the best substitute here.
- Soy sauce – use coconut aminos or tamari for a gluten-free option.
- Hoisin sauce – swap out for more soy sauce or use oyster sauce.
- Cornstarch – potato starch would also help thicken the sauce.
- Sesame oil – you can use a neutral oil like olive oil, but it won't give your sauce the same flavour.
- Garlic – freshly minced garlic is best, but jarred minced garlic or garlic powder can be used in a pinch.
How to make lo mein
Step 1: Cook the noodles.
Cook the lo mein noodles in a pot of boiling water until softened. Drain then set aside.
Step 2: Make the sauce.
Mix together the chicken broth, soy sauce, hoisin sauce, cornstarch, sesame oil and garlic.
Step 3: Brown the chicken.
Sauté the chicken in a large pan or wok. Season with salt and pepper and cook until browned. Remove and set aside.
Step 4: Sauté the veggies.
Add more oil to the pan then sauté the veggies until softened.
Step 5: Add everything to the pan.
Add the chicken back to the pan with the veggies, and pour in the sauce. Cook until the sauce is thickened, then add in the noodles, tossing to coat.
Step 6: Garnish and serve!
Garnish with green onions and sesame seeds, then serve and enjoy.
Lo mein tips & variations
Here are some top tips for making this lo mein recipe, including some ideas on how you can customize it:
- Try different proteins: Swap out the chicken for shrimp, beef, tofu or edamame.
- Switch up the veggies: You can use any veggies of your choice like zucchini, water chestnuts, green beans, broccoli, cauliflower and more.
- Use leftovers: You could make this dish using leftover cooked chicken or leftover noodles like spaghetti to cut down on prep time.
- Marinate the chicken first: For even more flavour, double the sauce and marinate the chicken in the sauce for about 20 minutes before cooking it.
- Add some spice: This recipe isn't spicy, so if you want to add in some heat, top with sriracha or chili flakes.
Frequently Asked Questions
Lo mein egg noodles are the traditional option for this dish, but you could also easily use a long pasta noodle like spaghetti, linguine or fettucine.
This chicken lo mein is an entire meal on its own, but you could also serve it with a side of steamed broccoli, egg rolls or spring rolls.
Yes! If you want to make vegetarian lo mein, swap out the chicken for tofu or edamame, and use vegetable broth in the sauce instead of chicken broth.
You don't need a wok to make lo mein – in fact, you can use just a regular large pan. I do find that the wok helps give the dish a nice texture and cooks everything more evenly, but a large pan will work just as well.
The main difference between chow mein and lo mein is the noodles and the sauce. Lo mein noodles are chewier and thicker, whereas chow mein noodles are crunchier and thinner. Chow mein also has a very mild and light sauce, whereas the lo mein sauce is thicker and more flavourful. Feel free to check out my chow mein recipe on the blog!
Storing and reheating
This chicken lo mein is great for meal prep! Store the leftovers in an airtight container for up to 5 days. When you're ready to enjoy, sprinkle a bit of water or extra sauce over top and reheat in a pan or wok on the stovetop, or in the microwave for 1 to 2 minutes. Garnish with sesame seeds and green onions, and dig in!
Freezing this recipe
The texture of the veggies might not be the exact same, but you can definitely try freezing this lo mein. Freeze it in airtight containers or Ziploc bags for up to 3 months. When you're ready to enjoy, let it defrost in the fridge overnight then reheat as normal.
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Easy Weeknight Lo Mein
Ingredients
- 1/2 lb spaghetti or lo mein egg noodles
- 1 tbsp sunflower oil
- 1 lb chicken breasts diced into 1-inch pieces
- 1/2 cup carrot matchsticks or 1 carrot, peeled and thinly sliced
- 1 cup sliced mushrooms
- 1 red pepper thinly sliced
- 1 cup snap peas
- 4 green onions sliced
- 1 tsp sesame seeds
Sauce
- 1/4 cup chicken broth
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 4 cloves garlic minced
Instructions
- Bring a large pot of salted water to a boil. If using lo mein noodles, cook for 2 minutes until softened then drain and set aside. If using spaghetti, cook for 8-10 minutes until al dente then drain and set aside.
- Mix sauce ingredients together in a bowl and set aside.
- Heat oil in a large pan or wok. Add chicken, seasoning with salt and pepper and cooking for 5 minutes until browned. Remove from pan and set aside.
- Add a bit more oil, then add veggies, sauteing for 5 minutes until softened. Add chicken back to pan along with sauce. Cook for 2 minutes until thickened, then add cooked noodles, tossing gently to coat.
- Garnish with green onions and sesame seeds, then serve and enjoy!
Comments & Reviews
Susan Kolyer says
Love it. Always looking for new sauce recipes.