Lo Mein
If you've got cooked lo mein noodles, boneless chicken or beef, thinly sliced and mixed stir-fry vegetables, you're most of the way to this chicken: about 70 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Shellfish Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- If the lo mein noodles are not already cooked, boil them according to the package directions until just tender, then drain, rinse briefly under cool water, and toss with a few drops of sesame oil to prevent sticking.
- In a small bowl, stir together the soy sauce, oyster sauce, and toasted sesame oil to make the sauce, and set it aside.
- Heat the olive oil in a large skillet or wok over medium-high heat until it just begins to shimmer, then add the sliced meat in a single layer and stir-fry for 3 to 5 minutes until browned and cooked through (chicken should reach 74 C / 165 F internally); remove it to a plate.
- Add the minced garlic to the same pan and stir for about 20 seconds until fragrant, then add the firmer stir-fry vegetables and cook for 2 to 3 minutes until crisp-tender.
- Return the cooked meat to the pan along with the noodles and pour the sauce over everything, tossing constantly so the noodles are evenly coated and heated through.
- Add the bean sprouts and toss for one final minute so they stay crunchy, then season with salt and pepper to taste.
- Serve immediately while hot, dividing among four bowls.
You'll use: Frying pan / skillet Β· Pan Β· Saucepan Β· Wok
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
Tips & common questions
How long does Lo Mein take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Lo Mein is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Braised Mushroom Lo Mein with Soup - CK Bistro.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.