The first time I made Chicken Lo Mein in my own kitchen, it was a revelation born from pure craving. I remember the sizzle as the chicken hit the hot wok, the instant aroma of garlic and ginger blooming in the steam, and the way my entire apartment filled with that irresistible, savory scent of a takeout favorite. It felt like unlocking a secret. That night, twirling those glossy, sauce-coated noodles onto my fork, I knew this quick, customizable dish would become a weekly staple. It’s my go-to when I want something deeply satisfying, faster than delivery, and made exactly to my taste.
Why You’ll Love This Recipe
You’re going to love this recipe because it delivers that classic, crave-able lo mein flavor with less grease and more control than takeout. It’s incredibly flexible—you can use whatever veggies you have on hand, adjust the sauce to be sweeter or saltier, and have a restaurant-quality meal on your table in about 30 minutes. It’s the perfect weeknight hero that feels like a treat, and trust me, once you see how simple it is to make that glossy, flavorful sauce, you’ll never look at a delivery menu the same way.
Ingredients
- 12 oz lo mein noodles, spaghetti, or linguine
- 2 tablespoons vegetable oil (or peanut oil for more flavor)
- 1 lb boneless, skinless chicken breast, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup shredded carrots
- 1 bell pepper (any color), thinly sliced
- 1 cup shredded napa cabbage or green cabbage
- 3 green onions, sliced (white and green parts separated)
- For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (trust me, don’t skip this!)
- 1 tablespoon hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon brown sugar
- 1/4 teaspoon white pepper (or black pepper)
A quick note on ingredients: I’ve tried this with both fresh lo mein noodles from the Asian market and regular old spaghetti, and both work beautifully, so use what you can find. The oyster sauce is non-negotiable for me—it gives that deep, umami-rich base that defines the dish. If you need a substitute, more hoisin with a dash of fish sauce works in a pinch, but it won’t be quite the same. For the veggies, this is your playground; snap peas, broccoli florets, or mushrooms would all be fantastic additions.(See the next page below to continue…)