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A hearty one-pot meal made with thick noodles, marinated chicken, and tossed in a rich and flavorful Lo Mein dark sauce. This quick stir-fry is ready in less than 30 minutes and is way better than takeout!
Love Asian-style recipes? Try these readers' favorite teriyaki chicken broccoli, my soba noodles, and cabbage stir fry.
Jump To
- The Difference Between Chow Mein and Lo Mein
- Ingredients
- Instructions
- Tips
- Serving Suggestions
- Storing Instructions
- Variations
- Are Lo Mein Noodles Gluten Free?
- Choosing Gluten Free Noodles for Lo Mein
- Asian Style Recipes
- Recipe
- You'll Also Love
- Comments
The Difference Between Chow Mein and Lo Mein
For many folks, Chinese takeout is all about chow mein. But what about its underrated and equally delicious relative, lo mein? These two dishes, while similar, have their unique quirks.
Lo mein is a mix of soft egg noodles, protein, and veggies all coated in a thick, delicious sauce. On the flip side, chow mein kicks off with the same gang, but it takes a bit of extra fry time to get those egg noodles slightly crispy.
This homemade version is my adaptation and simplified version of the popular recipe.
Ingredients
Chicken Lo Mein is not a complicated dish and you can customize it with other veggies or change up the protein to beef, pork, or tofu.
- Chicken - use either boneless skinless chicken breast, ground chicken, or leftover cooked chicken. If using cooked, add it to the skillet only at the end.
- Noodles -you can use thinner spaghetti or look for lo mein or chow mein noodles in the international foods aisle. For these photos, I used gluten-free fettuccine but more often I use thicker rice noodles (so much faster to cook).
- Soy sauce - if you’re watching your salt intake, feel free to use only low-sodium soy sauce. Alternatively, coconut aminos are a great gluten-free alternative, although its sweetness may vary slightly between brands.
- Oyster sauce - typically contains wheat flour as a thickener but for GF make sure there's an appropriate label. I like Kikkoman Gluten Free Oyster sauce. Fish sauce is also an option.
- Sesame oil - this ingredient imparts fantastic flavor, giving your dish that authentic Chinese takeout taste you love! If you can find toasted sesame oil the sauce will be more aromatic.
Instructions
Noodles. Cook the pasta according to the package instructions. Be careful not to overcook them, as they will continue to cook later in the sauce.
Make The Sauce. In a medium-sized bowl, combine all the sauce ingredients. Set aside.
Chicken Marinade. In another medium-sized bowl, place the chicken breasts. Pour 2 tablespoons of the sauce over the chicken, cover with plastic wrap, and let it marinate in the fridge for at least 1 hour.
If you're short on time, you can prepare the marinade the night before and marinate the chicken overnight. Even a shorter marination time will add flavor and tenderness to the chicken.
Cooking the Chicken. Heat 1 tablespoon olive oil in a large skillet (a wok pan is optional) over high heat.
Cook the marinated chicken for 3-4 minutes on each side until it turns slightly golden brown. Remove the chicken from the heat and set it aside.
Vegetable Stir-Fry. In the same skillet, add the remaining 1 tablespoon olive oil and sauté the mushrooms for 3-4 minutes over medium heat.
Then, add the remaining vegetables except green onions (bell peppers, carrots, garlic) and cook until the bell peppers and carrot become tender but not overly soft (about 1-2 minutes).
Bringing It All Together. Reduce the heat to low. Pour the prepared sauce into the skillet, add green onions, and simmer until the mixture starts to thicken.
Return the cooked chicken and add noodles to the pan. Toss everything together until the noodles are thoroughly coated and slightly browned with the sauce.
Garnish and Serve. Garnish the dish with more green onions and sesame seeds. Serve the meal while it's still warm. Enjoy!
- Related: Million Dollar Chicken Casserole
📋 FLAVOR & TEXTURE: crispy vegetables and tender noodles coated in savory, slightly sweet umami-rich sauce.
Tips
- Noodles. For chicken lo mein it’s best to leave your noodles a little bit undercooked (al dente) before adding them to the sauce.
- Looking to manage your salt intake? Opt for low-sodium soy sauce and chicken broth as alternatives. This way, you can truly break free from the takeout temptation!
- Marinade. For better and extra tender chicken, marinate the chicken overnight but if you’re in a rush then at least 30 minutes.
Serving Suggestions
Chicken lo mein is a satisfying meal in its own right. It's perfect for those busy weeknights when you're short on time.
- For a dinner party consider making tasty appetizers like crab puffs, spring rolls, or dumplings.
- And don’t forget additional hot sauces and toppings for the dinner table.We also love to serve it with pickled radish or onions.
Storing Instructions
- To Store. This stir-fry is best enjoyed right away but it should last in the fridge for 2-3 days.
- In the freezer for 1-2 months.
- To Make Ahead. Prep the sauce and marinate the chicken a day before.
- Best way to reheat Lo Mein. To reheat, stir-fry it in a pan with a touch of oil over medium heat or microwave it in short intervals. The stovetop will work best to preserve Lo Mein's texture and flavor. If needed, you can add a drizzle of broth or soy sauce when reheating.
Variations
Try to mix things up every time you make this quick Lo Mein:
- Protein: chicken strips or ground chicken, beef, pork, shrimp, tofu.
- Have leftover chicken? This dish will come together even quicker if you use rotisserie chicken.
- Veggies: bell peppers, snow peas, broccoli, mushrooms, ginger, bean sprouts, bo choy, green onions, cabbage, corn. Frozen mixed vegetables are always a great busy dinner hack!
Are Lo Mein Noodles Gluten Free?
Traditional lo mein noodles are generally crafted from wheat flour, which contains gluten, making them unsuitable for a gluten-free diet.
However, you can substitute regular, thinner gluten-free spaghetti or pure rice noodles in this dish, as the authentic lo mein flavor primarily arises from the vegetables and the rich, dark sauce.
Choosing Gluten Free Noodles for Lo Mein
There are several Asian noodle varieties that are in fact, gluten-free. For this Chicken Lo Mein recipe, you can use any of the following that I've listed below (+ you can use gluten-free spaghetti, fettuccine, and linguine too).
- Rice Noodles - popular thin rice noodles (vermicelli) or thicker kinds called sticks or ribbons.
- Soba - Japanese noodles made from buckwheat flour. Some options do contain wheat flour (especially ones that are cooked and sold in tightly sealed bags), so be sure to check the labels.
- Tapioca noodles - made from tapioca starch.
- Soy bean noodles - made from pressed tofu.
- Mung bean starch noodles
- Sweet potato noodles
- Shirataki noodles - also called konjac noodles, are made from glucomannan, a type of fiber extracted from the root of the konjac plant.
Asian Style Recipes
- Thai Red Curry Chicken Noodles
- Low Carb Keto Lettuce Wraps With Chicken
- Sweet and Sour Chicken
- Tofu Veggie Stir Fry
- Drunken Noodles
- Napa Cabbage Stir Fry
Recipe
Chicken Lo Mein Recipe (Gluten-Free)
Julia | The Yummy Bowl
A hearty one-pot meal made with thick noodles, marinated chicken, and tossed in a rich and flavorful Lo Mein dark sauce. This quick takeout favorite is ready in less than 30 minutes and is way better than take out!
5 from 18 votes
Print Pin
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Marinating 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine Asian
Servings 6 portions
Calories 328 kcal
INGREDIENTS
Chicken & Vegetables Stir Fry
- 8 oz uncooked noodles, spaghetti/fettuccine, linguine or soba, thicker rice noodles, gluten free if needed
- 1 pound boneless skinless chicken breast, cut into small bite-size cubes or strips
- 2 tablespoons olive oil or avocado oil
- 1 cup carrots, julienned
- 1 ½ cup red and yellow bell pepper mix, cut into strips
- 2 cups mushrooms, champignon, shiitake or your favorite choice, sliced
- ½ cup green onion plus more for garnish
- 1-2 tablespoon of toasted optional sesame seeds, white or black and white mix
Lo Mein Sauce
- 1 ½ tablespoon of dark soy sauce gluten-free, or coconut aminos
- 1 ½ tablespoon low sodium soy sauce gluten-free, or coconut aminos
- 1 ½ teaspoon tapioca flour, or cornstarch
- ½ cup chicken broth, or vegetable broth
- 3 tablespoons oyster sauce, or fish sauce, opt for gf if needed or leave it out
- 1 teaspoon sesame oil, I prefer using toasted sesame oil
- 1 teaspoon honey , or coconut sugar
- 1 teaspoon ginger, grated
- 2 teaspoon chili flakes, optional
- salt & pepper to taste
- 5 teaspoon freshly minced garlic
INSTRUCTIONS
Noodles. Cook the pasta according to the package instructions. Be careful not to overcook them, as they will continue to cook later in the sauce.
Make The Sauce. In a medium-sized bowl, combine all the sauce ingredients. Set aside.
Chicken Marinade. In another medium-sized bowl, place the chicken breasts. Pour 2 tablespoons of the sauce over the chicken, cover with plastic wrap, and let it marinate for at least 1 hour. If you're short on time, you can prepare the marinade the night before and marinate the chicken overnight. Even a shorter marination time will add flavor and tenderness to the chicken.
Cooking the Chicken. Heat 1 tablespoon olive oil in a large skillet (a wok pan is optional) over high heat. Cook the marinated chicken for 3-4 minutes on each side until it turns slightly golden brown. Remove the chicken from the heat and set it aside.
Vegetable Stir-Fry. In the same skillet, add remaining 1 tablespoon olive oil and sauté the mushrooms for 3-4 minutes over medium heat. Then, add the remaining vegetables except green onions (bell peppers, carrots, garlic) and cook until the bell peppers and carrot become tender but not overly soft (about 1-2 minutes).
Bringing It All Together. Reduce the heat to low. Pour the prepared sauce into the skillet, green onions, and simmer until the mixture starts to thicken. Return the cooked chicken and add noodles to the pan. Toss everything together until the noodles are thoroughly coated and slightly browned with the sauce.
Garnish and Serve. Garnish the dish with green onions and sesame seeds. Serve the meal while it's still warm. Enjoy!
NOTES
- Noodles. For chicken lo mein it’s best to leave your noodles a little bit undercooked (al dente) before adding to the sauce. When noodles are cooked, always add a drizzle of vegetable oil to prevent them from sticking to each other.
- Chicken Marinade. For better results, marinate the chicken overnight but if you’re in a rush then at least 30 minutes.
- Store. 2-3 days refrigerated in an airtight container. In the freezer 1-2 months.
- Oyster sauce - Oyster sauce commonly contains wheat flour as a thickener so please choose the ones that have a ‘’gluten-free’’ label on them.
- Soy sauce - soy sauce has also wheat in it but thankfully, like oyster sauce, there are companies that make ‘’gluten-free’’ soy sauce. Another substitute for this will be coconut aminos.
- Serving - 4 or 6 portions.
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NUTRITION
Calories: 328kcalCarbohydrates: 22gProtein: 19gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 57mgSodium: 908mgPotassium: 482mgFiber: 3gSugar: 4gVitamin A: 5118IUVitamin C: 53mgCalcium: 62mgIron: 5mg
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