Restaurant-Style Chicken Lo Mein

4.96 from 113 votes

Restaurant-Style Chicken Lo Mein

This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.

Prep Time20

Cook Time10

Total Time30

Course: Noodles and Pasta

Cuisine: Chinese

Servings:

Calories: 306kcal

Author: Sarah

Ingredients

1 pound fresh lo mein egg noodles
8 oz. boneless skinless chicken thighs (or chicken breast, cut into thin strips)
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons oil (plus more for cooking)
1 teaspoon oyster sauce
2 tablespoons hot water
1/8 teaspoon salt
1/8 teaspoon sugar
1 tablespoon light soy sauce
4 teaspoons dark soy sauce
1 teaspoon sesame oil
1/8 teaspoon white pepper
1 clove garlic (minced)
4 cups cabbage (shredded)
2 medium carrots (julienned—about 1 1/2 cups)
1 tablespoon shaoxing wine (or dry sherry cooking wine)
2 cups mung bean sprouts
2 scallions (julienned)

US Customary - Metric

Instructions

Determine whether your lo mein noodles are raw or pre-cooked. If raw, you will need to boil them before stir-frying. If pre-cooked, let the noodles come up to room temperature. See our post on how to prepare lo mein noodles for more detailed instructions.
In a medium bowl, combine the chicken with the cornstarch, water, oil, and oyster sauce.
In a separate bowl, make the sauce mixture by combining the hot water, salt, and sugar until the salt and sugar are dissolved. Then add the light soy sauce, dark soy sauce, sesame oil, and white pepper.
In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
Add the noodles and chicken back to the wok. Add the sauce mixture you made earlier on top of the noodles, and mix well from the bottom up for about 30 seconds.
Then reduce the heat to medium and cover the wok for one minute. Remove the cover and stir-fry the noodles. If the noodles are looking dry, add 1/4 cup of water or stock and continue stir-frying until they're loose, slippery-looking, and heated through. Add the bean sprouts and scallions. Stir-fry for one more minute and serve.

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