Why order takeout when you can dine in? Make Chicken Lo Mein right in the comfort of your own kitchen.
How many times have you come home from a long day at work and said, “Screw it, I’m ordering takeout?” It’s totally understandable. Life is so busy that the temptation is strong to free up some spare time and let someone else do the cooking for a change. But for those who like (or need) more control over ingredients, ordering takeout can be tricky. Plus, eating food while it’s fresh and still hot is the ultimate comfort after a long day—something you can’t guarantee with an order that’s been sitting in a takeout box for an hour or more.
The good news is it’s actually quite easy to make some of your favorite takeout dishes at home. You might think that cooking Chinese food could get complicated and take hours, and there are certainly dishes that do—but many Chinese takeout classics are super simple to make in your own kitchen, and, best of all, they taste their best when they’re fresh off the wok.
I make this lo mein recipe often. You’ll top your noodles with chicken breast and fresh veggies for a complete meal, and then the sauce comes together in no time, combining sweet, salty, and aromatic flavors into every bite.
A look back on lo mein
Lo mein is nothing new. In fact, the dish has roots that trace back thousands of years in ancient China. The name lo mein translates to “tossed noodles.” Unlike chow mein, which is typically stir-fried until crispy, lo mein noodles are fully cooked and then tossed with sauce and stir-fried veggies or proteins just long enough to blend the flavors.
Lo mein gained traction in the U.S. with the wave of Chinese immigrants who came to the States in the 19th century. As Chinese-American cuisine evolved, lo mein adapted to local tastes. Today, lo mein is a comfort food across the globe. Its simple preparation and accessible ingredients make it a popular choice for home cooks and takeout restaurants alike.
How do I store leftovers?
I let my leftover lo mein cool to room temperature, then store it in an airtight container in the fridge for 3-4 days. To reheat it, toss the lo mein back into a hot skillet for a few minutes—I usually add a splash of water or broth to keep the noodles from drying out. Avoid freezing leftovers, as the noodle texture won’t hold up well.
Serving suggestions
Lo mein pairs nicely with other Chinese takeout favorites that are equally easy to make at home. That means classics like Crispy Air-Fryer Egg Rolls and Crispy Fried Wontons would round out a perfect meal. For something a little more substantial, try these Chicken Potstickers (don’t forget the homemade Potsticker Sauce!) or some sautéed Bok Choy.
Ingredients
- 8 ounces lo mein noodles
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast thinly sliced
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced
- 2 cups broccoli florets
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 green onions sliced for garnish
Instructions
- Cook the noodles according to the package instructions until al dente, then drain and set aside.
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced chicken and cook until browned and no longer pink inside, about 5-6 minutes.
- To the skillet, add the carrot, bell pepper, broccoli, garlic, and ginger. Stir-fry until the vegetables are tender-crisp, about 3-4 minutes.
- In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and brown sugar until well combined.
- Pour the sauce over the chicken and vegetables in the skillet. Add the cooked noodles and toss everything together until the noodles are well coated with the sauce and heated through, about 2 minutes.
- Garnish with sliced green onions and serve hot.
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