There’s something about the sizzle of chicken hitting a hot skillet and the aroma of garlic and soy sauce filling the kitchen that instantly makes me feel at home. One evening, after a long day, I tossed together this Classic Chicken Lo Mein in no time. The colors of the crisp snow peas and bell peppers contrasted beautifully with the soft egg noodles, while the sauce clung perfectly to every bite. It wasn’t just dinner; it was a small celebration of simple flavors coming together. The warmth from the pan and the cozy scent made the whole experience unexpectedly comforting. It’s that kind of meal that feels like a hug on a plate—quick to make, yet full of heart.
- Ready in just 30 minutes, perfect for busy weeknights
- Balanced mix of tender chicken, fresh vegetables, and delicate noodles
- Rich, savory sauce that isn’t overpowering
- Easy to customize with whatever veggies you have on hand
- Leftovers reheat beautifully, making for quick lunches
If you’re wondering if it’s too much effort for a weeknight, trust me—it’s simpler than takeout and far more satisfying. The fresh ingredients make all the difference, and you’ll love how everything comes together in one pan.
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Classic Chicken Lo Mein
- Total Time: 30 minutes
- Yield: 4
Description
This Classic Chicken Lo Mein is a quick and delicious Chinese takeout favorite made with tender chicken, fresh vegetables, and soft egg noodles tossed in a savory soy-based sauce. Perfect for a satisfying weeknight dinner.
Ingredients
8 ounces dried egg noodles
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast, thinly sliced
2 cloves garlic, minced
1 cup shredded carrots
1 cup sliced bell pepper (red or green)
1 cup sliced mushrooms
1 cup snow peas, trimmed
3 green onions, sliced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1/4 cup chicken broth
Instructions
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, white pepper, and chicken broth. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the skillet and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the shredded carrots, sliced bell pepper, mushrooms, and snow peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Add the cooked egg noodles and pour the sauce mixture over everything.
Toss everything together gently and stir-fry for another 2-3 minutes until the noodles are heated through and evenly coated with the sauce.
Remove from heat and stir in the sliced green onions.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQ
Can I use different noodles? Absolutely. While egg noodles are classic, spaghetti or even ramen noodles can work in a pinch.
What if I don’t have oyster sauce? You can substitute with extra soy sauce and a dash of hoisin sauce for a slightly different but still delicious flavor.
How long does this keep? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Is this recipe freezer-friendly? It’s best enjoyed fresh or refrigerated, as noodles can get mushy when frozen.
Give this Classic Chicken Lo Mein a try tonight and enjoy a comforting, nourishing meal that feels like a little escape in every bite.