Recipe video above. If you want lip smackingly delicious Lo Mein noodles just like takeout, you just need to get the SAUCE right! The noodle part is easy - you can literally use any noodles, even pasta (yep, seriously). Also, switch out the vegetables with 5 cups (packed) of any chopped vegetables of choice.
Prep time: PT8M
Cook time: PT7M
Rating
4.92 stars (112 reviews)
Keywords
chicken lo mein, lo mein, Lo mein noodles
Ingredients
1.5 tbsp vegetable or peanut oil
2 garlic cloves (, finely minced (Note 1))
1/2 onion (, finely sliced)
300g / 10oz chicken or other protein (, sliced 0.5cm / 1/5" thick (Note 2))
2 medium carrots (, peeled and cut into 4 x 0.75cm / 1.75 x 1/3" batons)
1 large red capsicum / bell pepper (, sliced (or 2 small))
6 green onions (, cut into 5 cm/2” lengths)
500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, (, prepared per packet (Note 3 for dried))
1/4 cup (65ml) water
4 tsp cornflour / cornstarch
2 tbsp dark soy sauce ((Note 4))
2 tbsp soy sauce or light soy sauce ( (Note 4))
1 tbsp Chinese cooking wine or Mirin ((Note 5 subs))
1 tsp white sugar ((omit if using Mirin))
1/2 tsp sesame oil (, toasted, optional (Note 6))
1/4 tsp white pepper ((sub black))
Green onion (, finely sliced)
Categories
Mains
Cuisine
American Chinese
Asian
Chinese
Steps
Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
Heat oil in a wok or large heavy based skillet over high heat until smoking.
Add onion and garlic, stir 30 seconds.
Add chicken, stir until white on the outside, still raw inside - 1 minute.
Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
Serve immediately, garnished with extra green onions if using.
Nutitrion
Serving Size: 1 serving
Calories: 461.22 kcal
Carbohydrates: 63.78 g
Protein: 30.85 g
Fat: 8.1 g
Saturated Fat: 2.67 g
Cholesterol: 95 mg
Sodium: 1720.76 mg
Sugar: 8.23 g
Reviews
Dodie on 2025-08-15 (5 stars): I made this today and it was amazing. I threw every veg I had in the fridge, except a tomato, into this recipe. I added sesame seeds, hoisin sauce, and chinese five spice just because I like them. This was an INSPIRING dish, and I made enough for three meals for this week. Thanks so much for this! :) Your directions and pictures are fabulous. Best I've seen.
Mia on 2025-08-01 (5 stars): Just made this and it’s truly delicious! The instructions were super clear and understandable (as someone whose first language isn’t English) and I’m especially grateful for all the tips and substitution suggestions. Quick, easy and wonderful! Thank you for sharing this recipe!✨🫶🏻
Angela on 2025-07-23 (5 stars): Just made this tonight for dinner and YUM it felt like it was a weekend treat!
My husband and I scoffed it between us even though it was 3 servings!
It tastes and looks like restaurant material.
We both drizzled 2 heaped teaspoons each of sichuan chilli oil on each plate.
Thank you Nagi! And we love you Dozer xxx
Angela Ferns on 2025-07-23 (5 stars): Just made this tonight for dinner and YUM it felt like it was a weekend treat!
My husband and I scoffed it between us even though it was 3 servings!
It tastes and looks like restaurant material.
We both drizzled 2 heaped teaspoons each of sichuan chilli oil on each plate.
Thank you Nagi! And we love you Dozer xxx
Lyndall R on 2025-06-29 (5 stars): Made this last night using 1kg chicken. Coated the chicken in medal mania, fish sauce and white pepper as per another RTE recipe. Also added more vegetables . Was a big hit. Only just feed big family of 5. I used half salt reduced soy sauce and half normal. Will make again.
Katrina on 2025-06-04 (5 stars): Absolutely delicious and easy to whip up.
Zenovia on 2025-05-10 (5 stars): This is fantastic. I doubled the sauce as I added extra veggies and also used a bit of ginger, oyster sauce and sambal (chili garlic sauce) for a bit of heat. It was so good there were no leftovers for the first time ever. Sorry for the additions but I have never been good at following a recipe exactly. I always taste and add my own twist. I do know by tasting, it is still amazing without my additions. Thank you for sharing this. Oh, it was a super busy evening with only about 20 minutes to get food on the table so I had everything, including the noodles, prepped early in the day so I could just get home, cook, and dash out. This was perfect for that!
Busterbird on 2024-12-17 (5 stars): Wow. I asked myself why I would ever need to go to a Chinese restaurant now that I have this recipe. I subbed celery for the peppers but otherwise followed the recipe (oh - the noodles were just spaghetti cooked al dente). I've shared with six people, and they are all going to make it! I love that I had all the ingredients. I did not love being unable to sleep last night and drooling over how delicious it was and trying not to get up and go have some!
Liz on 2024-11-20 (5 stars): Recipe was excellent.
I made noodles with whole wheat thin sphagetti and it came out so good.
I was not sure if I could make noodles with pasta and a quick google search brought me to your recipe. I liked the emphasis on the finer points . Thank you for sharing it.
Yuni on 2024-10-19 (5 stars): Made this sauce to the T and it came out delicious. Did double the amount because I added extra vegetables like water chestnuts, baby Bella mushrooms and zucchini. Protein of choice was shrimp, delicious!
Barbara Bibeault on 2024-10-13 (5 stars): TB is tablespoon
William Stewart on 2024-08-13 (4 stars): +I've made this twice now (finally found the dark soy). I found the sauce to be way too thick (possibly because the prepackaged noodles I buy you can microwave without water). So I just added 1/2 to 3/4 cup more water and that seemed to work.
Sue on 2024-07-11 (4 stars): I tried this last night and misread the amount of cornstarch! i put 4 tablespoons! it was so gelatinous! and i couldn't find any dark soy so i think it could have been much better than my attempt! but the flavor was pretty nice. i will try again when i have the correct ingredients.
Joyce on 2024-06-15 (5 stars): I have been making my own version of Lo Mein, and my guys loved it, but decided to look up a recipe for variation tonight. This is now my go to saved recipe. My guys loved it so much that I can never go back to my old recipe! Great job!!!!
Marina on 2024-05-09 (5 stars): The recipe calls for 4t (teaspoons) not 4T (tablespoons) that you used, that’s why yours came out to0 thick.
Bee on 2024-04-28 (5 stars): Wow. I made this last night, followed recipients a T, however using prawns as my protein. Absolutely amazing. Like I bought it from a restaurant. It was so good I woke up during the night to have the left overs and my kids were one step ahead of me and it was all gone. Will make this again for sure. Delicious
Betsy G on 2024-04-23 (5 stars): Saw the recipe pop up on FB, so decided to make it for lunch! I made a rookie mistake & made the sauce with the 4T cornstarch, then decided to NOT use a protein, and just go all veggies. I would recommend 2T max cornstarch for veggies only - OR - add more water to thin the sauce. Mine was absolutely delicious, just thick, because I went with it as-is! I used 2 bricks of Ramen, so about 6-ish oz. Really good! (And better than Panda!!!!!)
