If you’re craving the comforting flavors of takeout but want to whip up something fresh and irresistible at home, this Restaurant-Style Chicken Lo Mein Recipe is your new best friend in the kitchen. Loaded with tender noodles, succulent chicken, and crunchy vegetables all coated in a mouthwatering sauce, this dish is the perfect balance of savory and satisfying. Whether you’re a seasoned cook or just stepping into stir-fry territory, this recipe makes recreating those beloved restaurant flavors delightfully simple.

Ingredients You’ll Need

A large black wok shows a layer of thinly sliced white cabbage spread evenly on the bottom, with bright orange thin carrot strips placed in a small pile near the center. A shiny metal spoon is resting on the carrot layer, slightly pushing some carrots and cabbage. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays an important role in creating the perfect harmony of taste, texture, and color. From fresh noodles that provide that signature chew to vibrant vegetables adding crunch and brightness, you’ll find these essentials easy to gather and use.

1 pound fresh lo mein egg noodles: These noodles are the backbone of the dish, offering a tender yet chewy texture.
8 oz boneless, skinless chicken thighs or chicken breast, cut into thin strips: Choose thighs for juicier results, or breast for leaner protein; either way, the thin strips cook quickly and absorb flavor easily.
2 teaspoons cornstarch: Helps give the chicken a velvety coating when stir-fried, locking in juices.
2 teaspoons water: Combines with cornstarch to create a light slurry for the chicken marinade.
2 teaspoons oil (plus more for cooking): A neutral oil aids in marinating and frying without overpowering flavors.
1 teaspoon oyster sauce: Brings a deep, savory umami punch that elevates the entire dish.
2 tablespoons hot water: Used to dissolve seasonings and create a smooth sauce.
⅛ teaspoon salt: Enhances all the flavors without making the dish salty.
⅛ teaspoon sugar: Balances the savory elements with a touch of sweetness.
1 tablespoon light soy sauce: Adds salty, savory depth and color.
4 teaspoons dark soy sauce: Provides rich color and a slightly sweeter, robust flavor.
1 teaspoon sesame oil: Infuses the dish with its signature nutty aroma.
⅛ teaspoon white pepper: Offers gentle heat and subtle spice without overwhelming.
1 clove garlic, minced: Aromatic and essential, garlic adds sparkle to every bite.
4 cups shredded cabbage: Adds crunch and freshness to balance the rich sauce.
2 medium carrots, julienned (about 1½ cups): Their slight sweetness and bright color brighten the dish.
2 cups mung bean sprouts: Delicate and crisp, these add texture contrast at the end.
2 scallions, julienned: Fresh and bright, scallions crown the dish with flavor and color.

How to Make Restaurant-Style Chicken Lo Mein Recipe

Step 1: Prepare the Noodles

If you’re working with raw lo mein noodles, cook them according to the package instructions until they’re just tender—don’t overcook or they’ll become mushy. Drain well so they don’t stick. If you’re lucky enough to have pre-cooked noodles, let them come to room temperature and gently separate them. This little prep step ensures you end up with noodles that are perfectly chewy and ready to soak up all that delicious sauce.

Step 2: Marinate the Chicken

In a medium bowl, toss your thin chicken strips with cornstarch, water, oil, and oyster sauce until evenly coated. This creates a light velvety layer on the chicken that helps trap moisture and flavor during cooking. Let it sit while you move on to the next steps—it’s the secret behind that tender, juicy chicken you crave in a good lo mein.

Step 3: Mix the Sauce

Blend together the salt, sugar, and hot water in a small bowl, stirring until they dissolve completely. Next, stir in light soy sauce, dark soy sauce, sesame oil, and white pepper. This combination delivers the rich, savory, slightly sweet sauce that defines true restaurant-style chicken lo mein. Set it aside for later when everything comes together.

Step 4: Cook the Chicken

Heat a wok or large skillet over high heat and add about two tablespoons of oil. When it’s shimmering hot, add the marinated chicken. Stir-fry quickly for 1 to 2 minutes until the chicken is just cooked through and beautifully browned. Don’t crowd the pan—searing is key here. Remove the chicken and set it aside to rest while you cook your veggies.

Step 5: Stir-Fry Vegetables

Add another tablespoon or two of oil into the wok. Toss in the minced garlic and cook just 10 seconds until fragrant. Then, add the shredded cabbage and julienned carrots. Stir-fry on high heat for about a minute, aiming to soften them slightly but keep their delightful crunch. The vibrant veggies will add fresh texture and color to your dish.

Step 6: Combine Noodles, Chicken, and Sauce

Return your noodles and cooked chicken back into the wok. Pour the prepared sauce evenly over the noodles. Now the fun part—toss everything from the bottom up for about 30 seconds to make sure every strand and bite is coated in that glossy, flavorful sauce.

Step 7: Steam and Finish

Lower the heat to medium, cover the wok, and let the noodles steam for about a minute. This step allows the flavors to marry and the noodles to soften just slightly. Then uncover and stir-fry briefly once more. If the noodles seem dry, splash in a bit of water or stock up to ¼ cup and keep stir-frying until the noodles are loose, shiny, and heated through.

Step 8: Add Bean Sprouts and Scallions

Finally, stir in the crunchy mung bean sprouts and fresh scallions. Give everything one last quick toss in the wok for another minute. Serve immediately while warm for the best experience.

How to Serve Restaurant-Style Chicken Lo Mein Recipe

Two round bowls with blue and white patterns are filled with stir-fried noodles. The noodles are thick and orange-brown, mixed evenly with small pieces of light brown cooked meat and thin slices of vegetables like light green and white onion strips, and thin carrot sticks. The bowls are placed on a cream cloth on a white marbled surface. Red and wooden chopsticks rest nearby, adding a bit of color to the setting. The scene is warm and inviting with natural light highlighting the glossy texture of the noodles photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling a handful of freshly chopped scallions or a light drizzle of toasted sesame oil right before serving can add an extra layer of aroma and flavor that makes your dish pop. For a bit of crunch, try toasted sesame seeds or chopped peanuts. These small touches enhance both presentation and taste, making it feel just like your favorite restaurant meal at home.

Side Dishes

While this chicken lo mein is a meal all on its own, pairing it with simple sides like steamed dumplings, hot and sour soup, or a fresh Asian cucumber salad can create a more elaborate dinner experience. These complementary dishes balance the richness of the lo mein with light, contrasting flavors and textures.

Creative Ways to Present

For a fun twist, serve your restaurant-style chicken lo mein in individual bowls lined with fresh lettuce leaves or on a bed of steamed bok choy. You can also sprinkle a little chili oil for heat or provide a side of pickled ginger for a refreshing zing. These presentation ideas turn a classic dish into a crowd-pleasing masterpiece perfect for dinner parties or family meals.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers—which might be unlikely because this dish is so good—store them in an airtight container in the refrigerator for up to 3 days. Keeping the sauce and noodles together helps the flavors meld nicely overnight. Just be sure to cool it down before refrigerating to maintain the texture.

Freezing

While lo mein is best enjoyed fresh, you can freeze leftovers if needed. Place cooled portions in freezer-safe containers or heavy-duty zip bags and freeze for up to 2 months. When thawing, do so overnight in the refrigerator to minimize texture changes.

Reheating

For the tastiest results, reheat leftover chicken lo mein in a hot skillet or wok with a splash of water or broth to bring back moisture. Stir-frying quickly over medium-high heat helps revive the noodles’ texture and keeps everything evenly heated without turning soggy. Microwaving works too but may lead to uneven heating.

FAQs

Can I substitute chicken breast for chicken thighs in this recipe?

Absolutely! Chicken breast is leaner and will still work well, but chicken thighs retain more moisture and flavor, so they’re ideal if you prefer juicier meat. Just be sure not to overcook either cut.

Are fresh lo mein noodles necessary?

Fresh noodles give you that authentic chewy texture and absorb sauce beautifully, but if you can’t find them, pre-cooked or dried lo mein noodles will do. Just follow the package instructions carefully and avoid overcooking.

How spicy is this chicken lo mein?

This version is mild with subtle warmth from white pepper but no real heat. If you like things spicier, add a pinch of crushed red pepper flakes or a dash of chili oil when tossing the noodles.

Can I make this dish vegetarian?

Definitely! Swap the chicken for firm tofu or extra vegetables, and replace oyster sauce with a vegetarian-friendly mushroom sauce or additional soy sauce. It will still be delicious and comforting.

What’s the best way to prevent the noodles from sticking together?

Cook the noodles just until tender and drain them thoroughly. Tossing them gently with a little oil or briefly stir-frying before combining with other ingredients keeps them separate and glossy.

Final Thoughts

There is something so satisfying about recreating your favorite takeout classics right in your own kitchen, and this Restaurant-Style Chicken Lo Mein Recipe is a shining star in that regard. Quick, flavorful, and completely customizable, it’s bound to become a staple when you want a hearty meal without the hassle. So go ahead, gather your ingredients, fire up your wok, and enjoy every bite of this delicious lo mein—you won’t regret it!