Chicken Lo Mein

Chicken Lo Mein

4.4 of 5 (27)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 214.1
  • Total Fat: 11.8 g
  • Cholesterol: 5.9 mg
  • Sodium: 688.7 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 6.0 g

View full nutritional breakdown of Chicken Lo Mein calories by ingredient
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Chicken Lo Mein makes a great lunch, dinner or late night snack. If you want a thicker sauce, whisk 2 teaspoons cornstarch into the sauce before adding into the wok. Chicken Lo Mein makes a great lunch, dinner or late night snack. If you want a thicker sauce, whisk 2 teaspoons cornstarch into the sauce before adding into the wok.
Number of Servings: 4


    1/2 pound boneless, skinless chicken breast
    2 teaspoons light soy sauce
    1 teaspoon Chinese rice wine or dry sherry
    1/4 teaspoon sesame seed oil
    1 teaspoon cornstarch
    3/4 cup chicken broth
    2 tablespoons plus 1 teaspoon oyster sauce
    3/4 teaspoon sugar
    1/2 pound Chinese noodles (thin or thick noodles are fine)
    1 cup shredded carrots (about 1 carrot)
    1 8-ounce can straw mushrooms
    3 tablespoons vegetable or peanut oil for stir-frying, or as needed
    1 teaspoon chopped garlic
    1/4 teaspoon salt
    Salt and pepper to taste, if desired


Cut the chicken into thin strips about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the other ingredients: Combine the sauce ingredients in a bowl and set aside.
Cook the noodles in boiling water until they are cooked al dente (tender but still firm).
This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.
Cut the carrot into thin strips to match the chicken. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.
Heat 1 tablespoon oil over medium high to high heat. Add the garlic, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). Remove the chicken and clean out the wok.
Heat 2 tablespoons oil and the salt in the wok. Add the carrots. Stir-fry for 1 minute, then add the chicken. Add the noodles, stirring to mix in with the other ingredients. Add the sauce into the wok, mixing with the other ingredients.
Cook for 2 more minutes. Taste and add salt or pepper if desired. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user LILDEVLANGEL.

TAGS:  Poultry |

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Member Ratings For This Recipe

  • 3 of 3 people found this review helpful
    The fat amount can be cut down by using a teflon pan and Pamming it generously before browning the chicken --- omitting the fat. - 3/14/09

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  • Incredible!
    3 of 3 people found this review helpful
    THIS WAS THE BOMB!!!! I did add a few things, more veggies like napa cabbage, celery, green onions, chopped onions, fresh ginger,snow peas, carrots, I left out the sesame oil, and added more of the oyster sauce,
    also I added garlic sauce, I prepared this in my wok, all I can say is 5 stars,
    - 11/2/07

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  • 2 of 2 people found this review helpful
    Me and the picky husband lovvvved it! i did marinate it a bit too long because 20 min is enough and i lost track of time. But it was SO good! I added shrimp to it! I'm definetly going to make this a lot! - 1/16/10

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  • Very Good
    2 of 2 people found this review helpful
    Tasty recipe. I will add some additional green veggies - cabbage, bellpepper etc. next time. But my husband even liked this, and he's very picky! - 1/13/09

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  • Good
    1 of 1 people found this review helpful
    So happy I found this! My boyfriend LOVES chicken lo mein and this will be great for when we want chinese but not spend all that money.
    I am going to sub seasem oil w/ coconut oil. And I'm going to cut out the sugar (that's the bad stuff)
    - 4/12/10

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