Chicken Lo Mein: 20-Minute Quick, Delicious & Restaurant-Quality Noodles

Chicken lo mein is the fastest, easiest noodle dish that rivals expensive takeout all cooked in one pan in just 20 minutes. Soft noodles, tender poultry, crisp vegetables, and a savory sauce that coats every strand. Whether you’re craving authentic Asian or impressing guests with restaurant quality, chicken lo mein delivers impressive results with minimal effort.

I’m Matt, a home cook and dad of two, and I’ve perfected the art of cooking noodle meals. The secret? Proper noodle texture, strategic ingredient timing, and one critical sauce balance that creates takeout authenticity at home. Let me show you how to cook Asian noodles that taste better than restaurants and cost a fraction of delivery prices.

Chicken Lo Mein Recipe: Quick & Easy Noodle Dish

Master chicken lo mein with this foolproof one-pan recipe. Just cook, stir, and serve you’ll have restaurant-quality noodles in 20 minutes.

Ingredients (Serves 4)

Step-by-Step Instructions

Step 1: Cook the Noodles (8 minutes)
Bring a large pot of water to boil. Add lo mein noodles and cook according to package directions until al dente. Drain and set aside. Don’t overcook—noodles will cook more when stir-fried.

Step 2: Prepare the Sauce (2 minutes)
In a small bowl, whisk soy sauce, sesame oil, rice vinegar, and honey. This balanced sauce creates the signature taste of chicken lo mein.

Step 3: Cook the Chicken (4–5 minutes)
Heat vegetable oil in a large wok or skillet over high heat. Add sliced chicken and stir-fry until cooked through (165°F internal temperature). Remove and set aside.

Step 4: Stir-Fry Vegetables (3 minutes)
Add minced garlic and ginger to the wok. Stir-fry for 30 seconds until fragrant. Add bell peppers and stir-fry for 2–3 minutes until crisp-tender.

Step 5: Combine Everything (2 minutes)
Return chicken to wok. Add cooked noodles and sauce. Toss everything together for 1–2 minutes until well coated. Garnish with green onions and sesame seeds. Serve immediately.

Why Chicken Lo Mein Is Perfect for Quick Asian Dinners

Chicken lo mein offers 3 major advantages for weeknight cooking. First, it’s authentically Asian but incredibly easy to execute at home. Second, everything cooks in one pan with minimal cleanup. Third, the flavor rivals expensive takeout at a fraction of the cost.

One-Pan Simplicity

Cook noodles, chicken, and vegetables in sequence in one wok. No multiple pots, no cleanup nightmare. This efficiency makes weeknight elegant dinners achievable without stress or mess.

Customizable Vegetables

Use whatever vegetables you have on hand broccoli, snap peas, carrots, mushrooms. Chicken lo mein adapts to your pantry. For other Asian options, check our Sesame Chicken guide.

Better Than Takeout

Homemade noodles taste fresher and cost less than delivery. Control ingredient quality and freshness. Explore our complete Easy Chicken Recipes guide for 30+ Asian-inspired dinner ideas.

Chicken Lo Mein: Temperature & Timing Guide

Getting perfect results depends on wok temperature and noodle texture. High heat creates proper stir-fry texture while keeping ingredients fresh and crisp.

Temperature & Time Chart

Pro Tip: All ingredients must be prepped before cooking starts. Stir-frying is fast you won’t have time to chop once you begin. Proper preparation ensures chicken lo mein cooks perfectly without burning aromatics or overcooking chicken and vegetables.

The Pro Secrets for Perfect Chicken Lo Mein

I’ve cooked hundreds of wok batches. Here are the game-changing techniques that guarantee authentic flavor and perfect texture every single time:

Secret #1 – Cook Noodles Al Dente

Don’t overcook noodles before stir-frying. They’ll cook more when tossed with hot ingredients. Al dente noodles stay chewy and don’t turn mushy. This is what separates restaurant quality from soggy homemade versions.

Secret #2 – Use Extremely High Heat

The wok must be screaming hot before adding oil and chicken. High heat creates proper texture and prevents steaming. Low heat results in limp noodles and undercooked vegetables.

Secret #3 – Prep All Ingredients First

Mise en place is essential. Chop, slice, and mince everything before cooking. Chicken lo mein cooks too fast to prep during cooking. Organization ensures perfect results without burning.

Secret #4 – Don’t Overcrowd the Wok

Cook chicken in batches if necessary. Overcrowding drops temperature and causes steaming instead of searing. Proper spacing ensures even cooking and browning.

Secret #5 – Toss Everything Quickly

Add sauce in the final 1–2 minutes and toss constantly. Quick cooking preserves brightness and prevents overcooking. Fresh, vibrant flavors come from speed, not long simmering.

FAQs About Chicken Lo Mein

Here are the most common questions about chicken lo mein plus answers to save you time in the kitchen:

The Bottom Line

Chicken lo mein is the fastest, easiest noodle dish that rivals expensive takeout all cooked in one pan in just 20 minutes. Soft noodles, tender chicken, crisp vegetables, and savory sauce that coats every strand.

Master this recipe and you’ll cook Asian noodles at home weekly. It’s foolproof, customizable, and impressive. Serve hot as a main course or cold as a noodle salad.

Ready to explore more chicken recipes? Check our complete Easy Chicken Recipes Guide for 30+ dinner ideas. Or try our Garlic Ginger Chicken for another quick Asian stir-fry variation.

Chicken Lo Mein (20 Minutes): Amazing Takeout-Style Noodles

Author	Matt – My Dinner Ideas
Servings	4 servings
Prep Time	10 minutes
Cook Time	10 minutes
Total Time	20 minutes
Cuisine	Chinese-inspired
Course	Main Course
Difficulty	Easy

🖨️ Print Recipe

Equipment

• 🍳Large wok or deep skillet
• 🍜Large pot (for boiling noodles)
• 🔪Cutting board and chef’s knife
• 🥄Mixing bowl (for sauce)
• 🥢Tongs or chopsticks (for tossing noodles)
• 🌡️Instant-read thermometer (recommended)
• 📏Measuring spoons

Ingredients

• 🍜12 oz lo mein noodles (or spaghetti)
• 🍗1 lb boneless, skinless chicken breast, sliced
• 🥢3 tbsp soy sauce
• 🫙1 tbsp sesame oil
• 🍶1 tbsp rice vinegar
• 🍯1 tbsp honey
• 🫒2 tbsp vegetable oil
• 🧄3 garlic cloves, minced
• 🫚1 tbsp ginger, minced
• 🫑2 cups bell peppers, sliced
• 🧅3 green onions, chopped
• 🌰2 tbsp sesame seeds
• 🧂Salt and black pepper, to taste

Instructions

1. Cook the noodles: Bring a large pot of water to a boil. Add lo mein noodles and cook according to package directions until al dente (about 8 minutes). Drain and set aside.
2. Make the sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey until combined.
3. Cook the chicken: Heat vegetable oil in a wok or large skillet over high heat. Add sliced chicken and stir-fry for 4–5 minutes until cooked through (165°F internal temperature). Remove and set aside.
4. Stir-fry aromatics and vegetables: Add garlic and ginger to the wok and stir-fry for 30 seconds until fragrant. Add bell peppers and stir-fry 2–3 minutes until crisp-tender.
5. Combine: Return chicken to the wok. Add cooked noodles and pour in the sauce. Toss constantly for 1–2 minutes until everything is well coated and hot.
6. Finish and serve: Taste and adjust with salt and pepper if needed. Garnish with green onions and sesame seeds. Serve immediately.

Notes

• Prep everything before you start—stir-frying moves fast.
• Don’t overcook the noodles; they finish cooking in the wok.
• Swap vegetables as needed: broccoli, snap peas, carrots, or mushrooms work great.
• Cook chicken in batches if your pan is crowded to avoid steaming.
• Leftovers keep 3–4 days refrigerated; reheat in a hot skillet for best texture.

Nutrition Facts (per serving)

Nutrient	Amount
Calories	≈ 520 kcal
Protein	≈ 36 g
Carbohydrates	≈ 58 g
Total Fat	≈ 16 g
Saturated Fat	≈ 3 g
Cholesterol	≈ 95 mg
Sodium	≈ 950 mg
Fiber	≈ 4 g
Sugars	≈ 8 g

*Nutrition values are approximate and will vary based on the specific ingredients used.