Restaurant-Style Chicken Lo Mein Recipe

If you’re craving takeout but want to whip up something fresher and tastier at home, you need to try this Restaurant-Style Chicken Lo Mein Recipe. It’s the perfect balance of tender chicken, crisp veggies, and silky noodles, all tossed in a savory sauce that’s bursting with flavor. When I first tried this, I couldn’t believe how close it tasted to the best lo mein I’ve had in restaurants—maybe even better because you control all the ingredients. Keep reading, and I’ll walk you through every step so your lo mein turns out just right every single time.

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Ingredients You’ll Need

Each ingredient in this Restaurant-Style Chicken Lo Mein Recipe plays a role in creating that perfect balance of texture and flavor you’ll crave. Using fresh lo mein egg noodles makes all the difference, but I’ll share a few tips so you know how to prep them right.

• Fresh lo mein egg noodles: Fresh is best if you can find it; just make sure to check if they’re raw or pre-cooked so you know whether to boil them first.
• Boneless skinless chicken thighs: I prefer thighs for juiciness and flavor, but breast works fine if you want leaner meat—just slice thinly.
• Cornstarch: Helps give the chicken a velvety texture and locks in moisture when tossed before cooking.
• Oyster sauce: Adds that deep, savory umami punch that makes the sauce taste rich and complex.
• Light and dark soy sauce: Using both layers the salty and slightly sweet flavors nicely—dark soy is key for color.
• Shaoxing wine: This Chinese cooking wine brightens the stir-fry and adds a subtle aromatic note.
• Garlic: Freshly minced garlic brings that mouthwatering aroma you want in lo mein.
• Cabbage, carrots, bean sprouts, and scallions: These add freshness, crunch, and sweetness for perfect texture contrast.
• Sesame oil and white pepper: A little bit goes a long way to infuse that signature nutty aroma and gentle heat.

Variations

Customize this Restaurant-Style Chicken Lo Mein Recipe your way! I love switching things up depending on what’s in season or what my family’s craving. Don’t hesitate to swap veggies or proteins — the flexibility is part of the fun.

• Vegetarian version: I’ve replaced the chicken with firm tofu and upped the veggies—still delicious and just as satisfying.
• Spicy kick: If you like heat, stir in a teaspoon of chili garlic sauce or sprinkle crushed red pepper flakes during the last minute of cooking.
• Different proteins: Shrimp or thinly sliced beef work beautifully, just adjust cooking times so nothing overcooks.
• Gluten-free tweak: Try rice noodles instead of egg noodles and tamari in place of soy sauce to accommodate gluten sensitivities.

How to Make Restaurant-Style Chicken Lo Mein Recipe

Step 1: Prep Your Noodles Like a Pro

The first thing to figure out is whether your lo mein noodles are raw or already cooked. I learned this the hard way the first time! Raw noodles need a quick boil before stir-frying, while pre-cooked noodles just need to come to room temperature so they separate easily. This little step keeps your noodles from turning mushy or sticking together once in the wok.

Step 2: Marinate the Chicken for Flavor and Tenderness

In a medium bowl, toss the thinly sliced chicken thighs with cornstarch, water, oil, and oyster sauce. This combo gives the chicken a silky coating and locks in juices during cooking. I usually let mine sit for 10–15 minutes while I prep the rest—makes a noticeable difference in tenderness.

Step 3: Mix the Sauce that Brings It All Together

Whisk together hot water, salt, and sugar until dissolved, then add the light and dark soy sauces, sesame oil, and white pepper. This sauce is the soul of your lo mein. I always taste it and tweak with more sugar or soy depending on my mood. It’s super easy but so flavorful.

Step 4: Sear the Chicken to Juicy Perfection

Heat your wok on high, add a couple tablespoons of oil, and sear the chicken until it just browns—about 2 minutes per side. Don’t overcrowd the pan; get a nice sear for flavor but keep it moist inside. Remove chicken and set aside.

Step 5: Stir-Fry the Vegetables with Love

Add more oil, toss in your garlic, and quickly add cabbage and carrots after about 10 seconds. Stir them vigorously on high heat for a minute to keep that crunch. Then pour shaoxing wine around the wok’s edges for a hit of aroma and deglazing—trust me, it amps up the flavors.

Step 6: Combine Everything and Finish with a Steam

Return the chicken and noodles to the wok, add your sauce, and stir well from the bottom so everything gets coated. After about 30 seconds, lower heat to medium and cover the wok for a minute to let the flavors meld and noodles soften slightly. If things look dry, splash in some water or stock—this trick keeps your lo mein silky and loose.

Step 7: Final Touches and Serve

Uncover, toss in mung bean sprouts and scallions, stir-fry for another minute, and you’re done! The bean sprouts add freshness and crunch, while scallions bring that bright finish. Plate it up and get ready for compliments.

How to Serve Restaurant-Style Chicken Lo Mein Recipe

Garnishes

I like to sprinkle some toasted sesame seeds on top for extra nutty crunch, and sometimes a drizzle of chili oil if we’re feeling spicy. Fresh cilantro or a wedge of lime brightens it up nicely, too. These little touches make a simple dish feel special.

Side Dishes

My go-to sides are steamed dumplings or hot and sour soup—both complement the lo mein beautifully. Steamed or roasted broccoli tossed in a little garlic butter is another favorite; it adds a fresh, green contrast without overpowering the dish.

Creative Ways to Present

For dinner parties, serving the lo mein in small individual bowls garnished with scallions and a sprinkle of toasted sesame seeds feels elegant and personable. I’ve also wrapped portions in lettuce leaves for a fun handheld version that’s always a hit with guests.

Make Ahead and Storage

Storing Leftovers

After letting your lo mein cool to room temperature, I store leftovers tightly covered in the fridge for up to 3 days. When you reheat, adding a splash of water helps loosen the noodles back up and keeps the dish moist.

Freezing

I’ve frozen this lo mein once or twice when life got busy, and while the texture softens a bit, it still tastes great. Portion it into airtight containers and thaw overnight in the fridge before reheating for best results.

Reheating

Reheat leftovers in a hot skillet or wok over medium-high heat, stirring frequently. Add 2–3 tablespoons of water or broth to mimic the fresh stir-fry moisture and prevent dryness. Avoid microwaving if possible—it tends to make the noodles gummy.

FAQs

Final Thoughts

I absolutely love how this Restaurant-Style Chicken Lo Mein Recipe lets me enjoy my favorite takeout dish in the comfort of home—and honestly, it’s become a staple in my dinner rotation. The flavors are bold but balanced, and the textures are spot-on every time I make it. Once you try this, you’ll notice the difference fresh ingredients and homemade sauce bring compared to what’s out there. Give it a go—you’ll be hooked, and I can’t wait to hear how your lo mein turns out!

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