Easy Homemade Lo Mein Recipe

Introduction

Easy Homemade Lo Mein is a quick and flavorful dish perfect for weeknight dinners. This recipe combines tender chicken, crisp vegetables, and savory sauce tossed with tender noodles for a satisfying meal everyone will enjoy.

Ingredients

• 1 pound Lo Mein noodles (fresh or dried)
• 1 tablespoon sesame oil (for noodles)
• 1 pound boneless, skinless chicken breasts, thinly sliced (or substitute with shrimp, beef, or tofu)
• 1 tablespoon soy sauce (for chicken marinade)
• 1 teaspoon cornstarch (for chicken marinade)
• 1/2 teaspoon ground ginger (for chicken marinade)
• 1/4 teaspoon garlic powder (for chicken marinade)
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup shredded carrots
• 1/2 cup snow peas
• 1/4 cup soy sauce (for sauce)
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (for sauce)
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, thinly sliced, for garnish
• Sesame seeds, for garnish (optional)

Instructions

1. Step 1: In a medium bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon ground ginger, and 1/4 teaspoon garlic powder. Marinate for at least 15 minutes or up to 30 minutes in the refrigerator.
2. Step 2: Bring a large pot of salted water to a boil. Cook the Lo Mein noodles according to package directions until al dente. Drain immediately, rinse with cold water, toss with 1 tablespoon sesame oil, and set aside.
3. Step 3: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken and set aside.
4. Step 4: In the same wok, add the sliced red and green bell peppers and onion. Stir-fry for 3-5 minutes until tender-crisp. Add the minced garlic and sliced mushrooms; stir-fry for 1-2 minutes until fragrant and mushrooms soften. Then add the shredded carrots and snow peas and stir-fry for another 1-2 minutes until heated through.
5. Step 5: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and red pepper flakes if using.
6. Step 6: Return the cooked chicken to the wok with the vegetables. Pour the sauce over the chicken and vegetables and stir-fry for 1-2 minutes until the sauce is warmed through and coats everything evenly.
7. Step 7: Add the cooked Lo Mein noodles to the wok. Toss well to combine, ensuring the noodles are thoroughly coated with the sauce and the chicken and vegetables are evenly distributed.
8. Step 8: Transfer the Lo Mein to a serving platter or individual bowls. Garnish with thinly sliced green onions and sesame seeds if desired. Serve immediately for best flavor and texture.

Tips & Variations

• For a vegetarian option, replace chicken with firm tofu and use vegetarian oyster sauce or substitute with hoisin sauce.
• Use fresh noodles if available for a softer texture, or dried noodles as a convenient alternative.
• Feel free to swap out vegetables depending on season or preference—snap peas, broccoli, or bok choy work well.
• Adjust the spiciness by adding more or less red pepper flakes according to your taste.
• Make ahead by preparing the sauce and marinating chicken ahead, then cook when ready.

Storage

Store leftover Lo Mein in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or soy sauce to keep the noodles moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins besides chicken?

Yes, shrimp, beef, or tofu all make excellent substitutions. Adjust cooking times accordingly to achieve proper doneness.

How do I prevent the noodles from sticking together?

Rinsing the noodles in cold water after cooking and tossing them with sesame oil helps prevent sticking and keeps them separate in the final dish.