Restaurant-Style Chicken Lo Mein Recipe

If you’ve ever craved the tender, flavorful, and perfectly saucy noodles from your favorite takeout spot, you’re going to fall in love with this Restaurant-Style Chicken Lo Mein Recipe. It’s seriously one of those dishes that feels fancy but comes together so quickly and easily at home. I remember the first time I made this—I thought, “Why have I been ordering out all this time?” It’s packed with fresh veggies, juicy chicken, and that addicting, savory soy-based sauce that you just want to slurp up. Trust me, stick with me here, because once you nail this recipe, you’ll be making it again and again, maybe even impressing your friends or family with your cooking skills!

this …

Ingredients You’ll Need

The beauty of this Restaurant-Style Chicken Lo Mein Recipe lies in its simple, fresh ingredients. Each plays a role in creating that irresistible takeout flavor, so don’t skip the veggies or the special sauce components—they really make this dish sing!

• Fresh lo mein egg noodles: Using fresh noodles gives you that authentic texture, but if you can only find dried, just boil them until tender.
• Boneless skinless chicken thighs: They stay juicy and tender better than breast, but feel free to use breast if that’s what you have.
• Cornstarch: This helps thicken the sauce and gives the chicken a nice glaze.
• Oil: A neutral oil works best for the stir-fry, plus a little sesame oil for that nutty aroma.
• Oyster sauce: Key to that umami-packed flavor, you’ll want to grab this—it’s worth it!
• Light and dark soy sauce: Light soy sauce adds saltiness and depth, while dark soy sauce brings color and a richer flavor.
• Garlic: Fresh minced garlic is essential for that fragrant base.
• Vegetables (cabbage, carrots, scallions, mung bean sprouts): A fresh crunchy mix that keeps the dish light and colorful.
• Shaoxing wine: This Chinese cooking wine lifts flavors beautifully, but dry sherry is a fine substitute.
• Seasonings (salt, sugar, white pepper): These small touches balance out the savory sauce perfectly.

Variations

While I stick to the classic chicken version most of the time, I love offering ideas for customizing your own version of this Restaurant-Style Chicken Lo Mein Recipe. Feel free to experiment and make it your own!

• Protein swaps: I’ve tried shrimp and tofu in place of chicken with great results—just adjust cooking times slightly.
• Vegetable upgrades: Adding bell peppers, snap peas, or baby corn adds pops of color and crunch that my family loves.
• Spice kick: Toss in some sliced fresh chili or a dash of chili oil if you want a bit of heat—perfect for spice lovers.
• Gluten-free option: Use gluten-free soy sauce and rice noodles instead of egg noodles to keep it safe and tasty.

How to Make Restaurant-Style Chicken Lo Mein Recipe

Step 1: Prep Your Noodles Like a Pro

First, figure out if your lo mein noodles are fresh pre-cooked or dried. If they’re dried, you’ll want to boil them until tender but not mushy (usually a minute or two less than package instructions). Drain and rinse with cold water to stop cooking. If fresh, just let them come to room temp before starting. This little step makes sure your noodles don’t clump and cook uniformly once in the wok.

Step 2: Marinate the Chicken

In a bowl, toss the chicken thighs with cornstarch, water, oil, and oyster sauce until evenly coated. This mixture seals in moisture and forms a slight glaze when cooked, keeping the chicken juicy and flavorful.

Step 3: Mix Your Sauce

In another bowl, dissolve salt and sugar in hot water. Then add your light and dark soy sauces, sesame oil, and white pepper. This combination is the secret to that rich, balanced sauce you want coating every strand of noodle.

Step 4: Cook Chicken and Veggies in the Wok

Heat your wok or large pan over high heat, add oil, and sear the chicken until browned but not fully cooked (about 2 minutes). Take it out and set aside. Add more oil, then toss in garlic for about 10 seconds—don’t let it burn! Quickly add cabbage and carrots, stir-frying for about a minute before splashing in shaoxing wine around the wok’s edge for that pop of flavor.

Step 5: Bring It All Together

Return the chicken and noodles to the wok. Drizzle your sauce mixture over everything and toss gently but thoroughly from the bottom up. After about 30 seconds, lower the heat to medium and cover the wok for one minute to let flavors meld.

If the noodles seem dry after uncovering, add a splash of water or stock and keep stir-frying until they look slippery and coated. Finally, stir in mung bean sprouts and scallions, cook one more minute, and you’re ready to serve.

How to Serve Restaurant-Style Chicken Lo Mein Recipe

Garnishes

I love adding a sprinkle of toasted sesame seeds or a few extra fresh scallion rings on top for that final pop of texture and fresh onion flavor. A drizzle of chili oil or sriracha is also fantastic if you crave a little heat!

Side Dishes

Keep it simple with quick sides like steamed broccoli or snap peas tossed with garlic. Sometimes I serve it alongside classic hot and sour soup or potstickers to complete the meal.

Creative Ways to Present

For special dinners, I like serving this in individual shallow bowls garnished with scallions and a lime wedge on the side for a fresh zing. You can even pile it into lettuce cups for a fun handheld twist that impresses guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. It keeps nicely for about 3-4 days. Just make sure to separate any extra sauce so noodles don’t get soggy if you can.

Freezing

I usually don’t freeze lo mein since the noodles can get mushy after thawing, but if you need to, freeze components separately—chicken and veggies in one container, noodles in another—to help preserve texture.

Reheating

Reheat leftovers in a hot skillet or wok with a splash of water or broth. This helps refresh the noodles and keeps them from drying out. Avoid microwaving when possible to maintain the best texture.

FAQs

Final Thoughts

I absolutely love how this Restaurant-Style Chicken Lo Mein Recipe comes together faster than ordering takeout and tastes even better. It’s become my go-to for busy nights when I want something comforting but homemade. Once you follow these steps, you’ll understand why I can’t stop making it—and I hope it becomes a favorite for you and your loved ones too. So grab your wok, get those noodles ready, and let’s bring that restaurant magic right into your own kitchen. You’re going to love it!

Print