Restaurant-Style Chicken Lo Mein Recipe
If you’re searching for a way to bring the magic of your favorite takeout spot right to your own kitchen, this Restaurant-Style Chicken Lo Mein recipe is your golden ticket. Made with velvety chicken, tender lo mein noodles, loads of colorful crisp veggies, and an irresistible savory sauce, this dish is everything you love about classic Chinese cuisine in one speedy, stir-fried masterpiece. Once you taste it, you’ll see just how easy it is to serve restaurant-quality Chicken Lo Mein at home, any night of the week!
Ingredients You’ll Need
Great Restaurant-Style Chicken Lo Mein starts with a handful of staple ingredients, each one playing a crucial role in creating perfectly balanced flavor and texture. Below, I’ll share how each part of the lineup shines—don’t skip any, they’re all essential to that mouthwatering finish!
- Fresh lo mein egg noodles: The soft-yet-springy texture makes a world of difference—seek these out in the refrigerated section if possible for that restaurant bite.
- Boneless skinless chicken thighs (or breast): Slice thinly for quicker marinade absorption and a tender chew that soaks up all that savory sauce.
- Cornstarch: This gives your chicken that signature velvety finish, keeping it incredibly moist during stir-frying.
- Water: Used to help dissolve the cornstarch and blend your sauce components seamlessly.
- Oil (plus more for cooking): Neutral oil (like canola or vegetable) is perfect for achieving quick, even stir-frying with no overpowering flavor.
- Oyster sauce: Delivers depth and a glossy finish—a must-have for that umami boost.
- Hot water: Helps your sauce meld together so everything coats the noodles evenly.
- Salt: Just a pinch accentuates the savory notes without overwhelming the other flavors.
- Sugar: Balances out the saltiness for a perfectly rounded sauce.
- Light soy sauce: Lighter in both color and saltiness, it brings bright salinity to your lo mein.
- Dark soy sauce: Rich in color and slightly sweet, this is the secret to that classic deep noodle hue.
- Sesame oil: Just a splash adds unmistakable nuttiness and aroma at the finish.
- White pepper: Delicate heat that’s traditional in many Chinese dishes—don’t substitute with black!
- Garlic (minced): A quick sizzle in oil infuses the whole dish with a bold, fragrant punch.
- Cabbage (shredded): Brings tender crunch and soaks up the sauce beautifully.
- Carrots (julienned): Not just for color—these keep every bite light and slightly sweet.
- Shaoxing wine: A touch in the wok enhances aroma and delivers that classic restaurant finish.
- Mung bean sprouts: Stirred in at the end for bright crunch and freshness.
- Scallions (julienned): Added last for green color, delicate onion flavor, and a pretty finish.
How to Make Restaurant-Style Chicken Lo Mein
Step 1: Prep the Noodles
Before you start, check if your lo mein noodles are raw or pre-cooked. Raw noodles will need a quick simmer in boiling water to reach that perfectly chewy texture—just until al dente, then drain and rinse to stop cooking. If you’ve got pre-cooked noodles, set them out so they come to room temperature. This step ensures that, later, your noodles will stir-fry quickly and absorb the sauce instead of clumping.
Step 2: Marinate the Chicken
In a medium bowl, mix the sliced chicken with cornstarch, a little water, a splash of neutral oil, and oyster sauce. This marinade isn’t just for flavor—it tenderizes the meat and gives you that irresistible, silky mouthfeel you find in truly authentic Restaurant-Style Chicken Lo Mein.
Step 3: Make the Savory Stir-Fry Sauce
Grab a separate bowl for your sauce. Whisk hot water with salt and sugar first to dissolve, then add the light soy sauce, dark soy sauce, sesame oil, and a dash of white pepper. This glossy, rich sauce is the soul of Restaurant-Style Chicken Lo Mein, packing every strand of noodle with flavor.
Step 4: Sear the Chicken
Get your wok piping hot and swirl in a generous bit of oil. Toss in your marinated chicken strips and sear until they’re just cooked through and lightly golden. This high heat creates juicy chicken and those tiny flavorful brown bits that make lo mein taste so savory. Set the chicken aside once done.
Step 5: Stir-Fry the Veggies
Add a little more oil to the wok if needed, then sauté the minced garlic for a few seconds, just until aromatic. Next, pile in the shredded cabbage and carrots. Stir-fry on high, keeping everything moving. A quick pour of shaoxing wine around the edge of the wok adds that classic restaurant fragrance you know and love.
Step 6: Bring It All Together
Return the noodles and cooked chicken to your wok, pile it all on the veggies, and drizzle the sauce mixture over the top. Use tongs or two spatulas to really toss everything from the bottom up, letting the sauce coat every strand. After about 30 seconds, your kitchen will smell exactly like a Chinese restaurant!
Step 7: Finish & Fluff
Lower the heat and cover for a minute, letting steam loosen the noodles. Remove the lid and toss again—if the noodles need loosening, add a splash of water or chicken stock. As the last finishing touch, scatter in the bean sprouts and scallions. Stir-fry briefly until just wilted. Serve your homemade Restaurant-Style Chicken Lo Mein fresh and hot, straight from the wok!
How to Serve Restaurant-Style Chicken Lo Mein
Garnishes
To make your Restaurant-Style Chicken Lo Mein pop at the table, finish each serving with some extra fresh scallions, a sprinkle of toasted sesame seeds, or even a few thin slivers of red chili for a hit of color and gentle heat. These simple touches add both visual appeal and bursts of flavor in every bite.
Side Dishes
Lo Mein is fantastic on its own, but serving it with a side of simple steamed broccoli or a quick cucumber salad makes for a restaurant-worthy spread. If you really want to wow, whip up some homemade spring rolls or crispy wontons—your guests will think they’re dining at their favorite neighborhood Chinese place.
Creative Ways to Present
You can serve Restaurant-Style Chicken Lo Mein family-style in a big platter, or go for individual noodle bowls for a cozy vibe. For a fun twist, try serving lo mein in takeout-style boxes with chopsticks for an at-home takeout night that’s guaranteed to bring smiles.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover Restaurant-Style Chicken Lo Mein (lucky you!), just pop it in an airtight container and refrigerate. The noodles and chicken will keep well for up to 3 days, and the flavors often get even richer as they sit. Be sure to cool the dish completely before storing to preserve texture.
Freezing
While fresh lo mein is always best, you can freeze leftovers for up to 2 months in a well-sealed freezer bag or container. When freezing, undercook the veggies slightly so they won’t become mushy when reheated. Just let your portion cool fully before stashing away to avoid freezer burn.
Reheating
For best results, reheat Restaurant-Style Chicken Lo Mein in a hot, lightly oiled skillet or wok over medium heat, tossing gently until everything is steaming hot. Add a splash of water or stock if the noodles are stiff. The microwave works too, just cover your dish and heat in short bursts, stirring in between for even reheating.
FAQs
Can I substitute chicken with another protein?
Absolutely! This recipe works wonderfully with shrimp, pork, beef, or even tofu for a plant-based take. Just adjust marinating and cooking times accordingly to ensure everything stays juicy and flavorful.
What if I can’t find lo mein noodles?
If lo mein noodles are elusive, substitute with fresh or dried egg noodles from the Asian aisle, or even thick spaghetti in a pinch. The texture will be slightly different, but you’ll still capture the essence of Restaurant-Style Chicken Lo Mein.
Is oyster sauce necessary in the sauce?
Oyster sauce offers a signature umami note, but if you need to avoid shellfish, opt for a vegetarian oyster sauce (often made with mushrooms) or extra dark soy sauce for depth. Your dish will still be delicious!
Can I make this dish gluten-free?
Yes! Simply use gluten-free tamari or soy sauce, and double check that your noodles are gluten-free (rice noodles make a great substitute). Swap out the oyster sauce for a gluten-free version and enjoy a safe, scrumptious meal.
How do I avoid soggy noodles?
The key is to use high heat, keep the noodles dry before cooking, and work quickly once they’re in the wok. Never overcrowd your pan, and don’t be afraid to add a splash of water only if the noodles seem dry. This helps you land the perfect slightly chewy texture Restaurant-Style Chicken Lo Mein is known for.
Final Thoughts
Bringing the flavor of Restaurant-Style Chicken Lo Mein into your own kitchen is easier and more rewarding than you might imagine. Each sizzle and toss of the wok is sure to fill your home with irresistible aromas and happy anticipation. So go ahead—gather your ingredients and treat yourself (and your loved ones) to a homemade version that just might become your new favorite tradition.
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Restaurant-Style Chicken Lo Mein Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a taste of your favorite restaurant at home with this delicious chicken lo mein recipe. Tender noodles, flavorful chicken, and crisp vegetables come together in a savory sauce that will satisfy your cravings for Chinese takeout.
Ingredients
Noodles:
- 1 pound fresh lo mein egg noodles
Chicken:
- 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
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)
Veggies:
- 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)
Instructions
- Prepare Noodles: Boil raw lo mein noodles or bring pre-cooked noodles to room temperature.
- Marinate Chicken: Mix chicken with cornstarch, water, oil, and oyster sauce.
- Make Sauce: Combine hot water, salt, sugar, light soy sauce, dark soy sauce, sesame oil, and white pepper.
- Cook Chicken: Sear chicken until browned, then set aside.
- Stir-Fry Veggies: Cook garlic, cabbage, and carrots. Add wine.
- Combine Ingredients: Add noodles, chicken, and sauce. Stir-fry and cover for a minute.
- Finish Dish: Add water if dry, then bean sprouts and scallions. Stir-fry and serve.
Notes
- You can customize this dish by adding your favorite vegetables or protein.
- Adjust the seasoning to suit your taste preferences.
- For a vegetarian version, omit the chicken and use tofu or more vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg
Keywords: Chicken Lo Mein, Chinese, Stir-Fry, Noodles, Chicken, Vegetables
