Name: Restaurant-Style Chicken Lo Mein Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
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; 2 cups mung bean sprouts; 2 scallions, julienned

If you’ve ever found yourself craving takeout but wanting to skip the wait and mystery ingredients, you’re going to love this Restaurant-Style Chicken Lo Mein Recipe. It’s packed with savory-sweet sauces, tender chicken, crisp veggies, and perfectly chewy noodles — all made right in your own kitchen. Trust me, once you try this, you’ll realize how simple it is to whip up what tastes like a dish from your favorite Chinese restaurant, but way fresher and personalized to your liking. Ready to dive into the ultimate comfort food that your family will actually ask for again and again? Let’s get started!

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Why You’ll Love This Recipe

Authentic Flavors: The balance of oyster sauce, soy sauce, and a hint of sesame oil gives it that classic restaurant taste you crave.
Quick & Easy: Ready in about 30 minutes, perfect for busy weeknights or last-minute dinners.
Versatile Ingredients: You can swap veggies or protein easily to suit your fridge and preferences.
Family Favorite: I’ve made this countless times and my crew goes crazy for it every time — no leftovers!

Two white bowls with blue patterns on the edges hold a serving of stir-fried noodles. The dish has multiple layers: a base of dark brown soy-coated noodles entwined with thin strips of orange carrots, white onions, and light green vegetables. Small pieces of cooked brown meat are scattered throughout. Both bowls are placed on a soft beige cloth on a white marbled surface. A pair of red and cream chopsticks rest near the bowls. photo taken with an iphone --ar 2:3 --v 7 - Restaurant-Style Chicken Lo Mein, chicken lo mein recipe, Chinese chicken noodle stir-fry, homemade lo mein with chicken, easy Chinese chicken lo mein

Ingredients You’ll Need

This recipe uses a combination of fresh veggies, tender chicken, and egg noodles that hold up beautifully to stir-frying. Using chicken thighs gives you a juicy, flavorful bite, but if you prefer breast, that works too! When shopping, look for fresh lo mein noodles or dry ones that clearly say “lo mein” for the best texture.

Flat lay of fresh lo mein egg noodles coiled loosely, raw boneless skinless chicken thighs cut into thin strips, a small mound of cornstarch powder in a white ceramic bowl, a small white bowl of water, a small white bowl with clear cooking oil, a small white bowl of dark oyster sauce, a small white bowl of hot water, a few loose grains of salt and sugar beside a small white bowl of light soy sauce, a small white bowl of dark soy sauce, a small white bowl holding sesame oil, a white bowl with finely ground white pepper, one peeled garlic clove, finely minced garlic pile, shredded fresh cabbage heap, two medium carrots julienned, a small white bowl with Shaoxing wine, a pile of fresh mung bean sprouts, two scallions julienned with bright green and white parts visible, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Restaurant-Style Chicken Lo Mein, chicken lo mein recipe, Chinese chicken noodle stir-fry, homemade lo mein with chicken, easy Chinese chicken lo mein

Lo mein egg noodles: Fresh works best for that perfect chew, but dried can be cooked just before stir-fry.
Chicken thighs: Boneless and skinless, cut thin for quick cooking and juicy texture.
Cornstarch: For coating the chicken, helps get that slightly crispy sear and locks in moisture.
Oyster sauce: Adds a rich, umami depth—you can find it bottled in most Asian grocery aisles.
Light and dark soy sauce: Both work together to balance saltiness and color.
Sesame oil: Just a little goes a long way for that toasty aroma.
Garlic: Freshly minced is key for big flavor upfront.
Cabbage: Shredded for slight crunch and sweetness.
Carrots: Julienned for a touch of color and natural sweetness.
Shao xing wine: A Chinese cooking wine that adds subtle complexity, but you can substitute dry sherry.
Mung bean sprouts: Added at the end for a juicy crunch.
Scallions: Julienned to finish with freshness and bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Restaurant-Style Chicken Lo Mein Recipe is how easily you can tweak it. Over the years, I’ve tried all sorts of swaps so it fits whatever I have on hand or my mood that day.

Vegetarian option: I swapped out chicken for tofu and added shiitake mushrooms — still delicious and just as satisfying.
Spice it up: Add a splash of chili oil or some red pepper flakes if you want a kick; my husband likes it this way!
Different protein: Shrimp or thinly sliced beef are great alternatives that cook just as quickly.
Veggie swaps: Broccoli, snap peas, or bell peppers work beautifully, especially in season.

How to Make Restaurant-Style Chicken Lo Mein Recipe

Step 1: Prep and Marinate Your Chicken

Start by slicing your boneless chicken thighs into thin strips — this helps them cook quickly and evenly. Toss the chicken with cornstarch, a bit of water, oil, and oyster sauce. This simple marinade tenderizes the meat and helps it sear beautifully later. While it marinates for about 10 minutes, get your veggies ready and noodles prepped.

Step 2: Mix the Sauce and Prepare Your Noodles

In a bowl, combine hot water, salt, and sugar, stirring until dissolved for a simple but flavorful base. Then mix in both light and dark soy sauces, sesame oil, and white pepper. This sauce blends sweet, salty, and nutty notes that make the dish sing. If using dried noodles, boil them according to package instructions, then drain and set aside at room temperature.

Step 3: Cook the Chicken

Heat a wok or large skillet over high heat and add a couple tablespoons of oil. When it’s hot, add the marinated chicken and sear it for a few minutes until it’s golden brown but not completely cooked through—remember, it will finish cooking with the noodles later. Once browned, remove the chicken and set aside to keep that beautiful texture.

Step 4: Stir-Fry Your Vegetables

Add a bit more oil to your wok, then toss in the minced garlic for a quick 10 seconds until fragrant—you’ll want to smell that right away. Next, throw in the shredded cabbage and julienned carrots. Stir-fry on high heat for about a minute, then pour in the shaoxing wine around the edges to deglaze the pan and add a subtle complexity. It’s a trick I learned to elevate simple veggies into something special.

Step 5: Combine Noodles, Chicken, and Sauce

Return the noodles and chicken to the wok, then drizzle your sauce mixture over the top. Use a spatula to gently lift and mix the noodles from the bottom up, coating everything evenly for about 30 seconds. Then reduce heat to medium and cover the wok for a minute—this steams everything together and lets the flavors meld beautifully.

Step 6: Finish Stir-Frying and Add Final Touches

After removing the lid, stir-fry again. If the noodles seem dry or sticky, splash in 1/4 cup of water or broth — it’ll loosen everything up and give that classic slippery texture you want in lo mein. Toss in fresh mung bean sprouts and julienned scallions, stir for another minute, and it’s ready to serve!

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Pro Tips for Making Restaurant-Style Chicken Lo Mein Recipe

High Heat is Key: Cooking everything on high heat keeps the veggies crisp and the chicken juicy without stewing.
Don’t Overcrowd the Pan: Stir-fry in batches if needed to maintain that perfect sear and texture.
Use Fresh Noodles When Possible: They absorb sauce better and have the ideal chew.
Add Liquid Gradually: If the noodles get sticky, a little water goes a long way to loosen them without washing away flavor.

How to Serve Restaurant-Style Chicken Lo Mein Recipe

A bowl of noodles sits on a white marbled surface, filled with thick, orange-brown noodles mixed with thin white and light tan vegetables, all coated in a shiny sauce. A woman's hand is holding red chopsticks lifting a tangled cluster of noodles with bits of vegetables and darker brown mushroom-like pieces peeking through. In the background, another bowl filled with the same noodle dish is slightly blurred. The bowls are white with a blue speckled pattern on the outside, and a wooden cutting board with some green onion is faintly seen behind them. photo taken with an iphone --ar 2:3 --v 7 - Restaurant-Style Chicken Lo Mein, chicken lo mein recipe, Chinese chicken noodle stir-fry, homemade lo mein with chicken, easy Chinese chicken lo mein

Garnishes

I love topping my lo mein with an extra sprinkle of sliced scallions and a handful of toasted sesame seeds—they bring a lovely crunch and nutty aroma. Sometimes I drizzle just a bit more sesame oil or a splash of chili oil for heat if we’re feeling adventurous. It’s these little touches that make the dish pop on the plate and palate.

Side Dishes

Pair this chicken lo mein with some simple sides like steamed dumplings or vegetable spring rolls for a full Chinese-inspired dinner. At home, we often serve a light cucumber salad or hot and sour soup alongside—it balances the meal beautifully and keeps it feeling fresh.

Creative Ways to Present

For special occasions, I love serving lo mein in individual small bowls topped with a soft-boiled egg or thin slices of fresh cucumber and carrot ribbons. If you’re hosting, garnish with edible flowers or arrange the noodles like little nests for a pretty presentation that will impress your guests.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. The noodles tend to soak up sauce when chilled, so before reheating, sprinkle a little bit of water over the noodles to help rehydrate them for that fresh texture.

Freezing

While I don’t usually freeze lo mein because the texture of noodles can change, it’s possible if you’re careful. Freeze in a shallow, airtight container without the bean sprouts and scallions, as they don’t freeze well. Thaw overnight in the fridge, then reheat gently.

Reheating

To reheat, I like to toss the lo mein in a hot pan or wok with a splash of water or broth over medium heat. This revives the moisture and helps bring back a freshly made quality. Microwaving works in a pinch but can make things a bit soggy.

FAQs

Can I use chicken breast instead of chicken thighs for this lo mein?

Absolutely! Chicken breast works fine as long as you slice it thinly so it cooks quickly and stays tender. Keep in mind that chicken thighs have a bit more fat, which adds flavor and juiciness, but breast is a leaner alternative that still tastes great.
How do I know if my lo mein noodles are fresh or pre-cooked?

Fresh lo mein noodles usually come refrigerated and are soft, while dried lo mein need boiling before use. The texture and packaging will often state if they’re fresh or dried—if unsure, check the package instructions or ask your grocer. Pre-cooked noodles just need to come to room temperature before stir-frying.
Can I substitute shaoxing wine with something else?

Yes! If you don’t have shaoxing wine, dry sherry is a great substitute. If you prefer not to use alcohol, you can use a splash of chicken broth with a pinch of sugar, though the flavor profile will be slightly different.
How do I get the noodles not to stick together?

Make sure to toss the noodles with a little oil after cooking if they’re fresh or boiled. When stir-frying, avoid overcrowding the pan and stir frequently. Adding a little water or broth during the cooking process will keep noodles loose and slippery.
Can I make this recipe vegetarian?

Definitely! Swap out the chicken for tofu or more veggies like mushrooms and broccoli. Use vegetarian oyster sauce (made from mushrooms) and make sure your soy sauce is vegetarian-friendly for the best results.

Final Thoughts

Honestly, this Restaurant-Style Chicken Lo Mein Recipe has become one of my go-to dishes because it hits that perfect balance of comforting and fresh. Every time I make it, I’m reminded how delicious home cooking can be when you break down restaurant techniques into clear, do-able steps. I can’t wait for you to try this for yourself — and maybe even customize it with your favorite veggies or spices. Serve it up with loved ones, and enjoy every bite of that incredible homemade goodness!