Skip to content
Short OrderGet early access
Menu
One bowl of chicken lo mein: soy-glazed egg noodles tossed with thin chicken strips, shredded cabbage, carrot ribbons, sliced mushrooms and scallions (AI-generated photo)

Takeout remakes · Chinese-American takeout

Chicken Lo Mein

Slurpable noodles, tender chicken, lots of vegetables.

25 min totalMakes 4 bowls
High-proteinFull method free

Good lo mein is mostly about the sauce coating every strand rather than pooling. Cook the noodles just short of done, because they finish in the pan, and keep the vegetables crisp. Chicken breast sliced thin cooks in about three minutes.

Ingredients

For 4 bowls.

Noodles

  • 8 oz lo mein noodles

Chicken

  • 1 3/4 lb boneless skinless chicken breasts, thinly sliced
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil

Vegetables

  • 2 cups thinly sliced green cabbage
  • 2 carrots, cut into thin matchsticks
  • 8 oz cremini mushrooms, sliced
  • 4 scallions, cut into 2-inch lengths
  • 1 cup bean sprouts
  • 3 cloves garlic, minced

Sauce

  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar

Method

  1. Boil the lo mein noodles in plenty of water for 1 minute less than the package time. Drain, rinse briefly in cold water and drain well.

    Timer 4 min

  2. While the water heats, slice the chicken and toss it with the cornstarch. Prep the vegetables and stir the sauce ingredients together.

  3. Heat the oil in a large skillet or wok over high heat. Stir-fry the chicken 3 to 4 minutes until it is white throughout and 165°F. Move it to a plate.

    165°F inside

  4. Add the mushrooms and carrots and stir-fry 2 minutes. Add the cabbage and garlic and cook 1 minute more.

  5. Add the noodles, chicken, sauce, scallions and bean sprouts. Toss with tongs for 1 to 2 minutes until the noodles are hot and evenly glazed.

Tips

  • Rinse the cooked noodles briefly in cold water so they don't stick while you stir-fry.
  • Slice the cabbage thin so it wilts in the same time the noodles take to heat.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

More takeout remakes

One bowl of kung pao chicken: bite-size seared chicken thigh pieces in a dark soy glaze with roasted peanuts, red and green bell pepper squares, short scallion lengths and a few whole… (AI-generated photo)56g proteinKung Pao Chicken30 min · 720 kcal · about $3.32One bowl of Mongolian beef: thin seared flank steak strips in a dark soy-garlic glaze with soft sliced onion and plenty of long scallion pieces, beside a neat mound of white jasmine rice (AI-generated photo)62g proteinMongolian Beef30 min · 710 kcal · about $6.83One serving of crispy lemon chicken: golden panko-crusted chicken pieces lightly coated in a pale lemon glaze with thin lemon slices and scallion rings, beside a neat mound of white rice (AI-generated photo)72g proteinCrispy Lemon Chicken43 min · 670 kcal · about $3.59One bowl of black pepper steak: thin seared sirloin strips coated in a dark peppery sauce with wedges of yellow onion and red and green bell pepper, beside a neat mound of white jasmine rice (AI-generated photo)49g proteinBlack Pepper Steak Stir-Fry25 min · 550 kcal · about $6.93

Cook it with timers

Short Order is coming soon to iPhone, with cook mode, prep sessions and the full method for every dish in Pro.

One email when Short Order is on the App Store. Unsubscribe anytime. Privacy