Chicken Lo Mein: The Takeout Fakeout You Need Tonight
Ever stare at your fridge, willing it to magically produce takeout? Same. But here’s the plot twist: you can make better-than-takeout chicken lo mein in less time than it takes to argue about what to order.
No soggy noodles. No mystery meat. Just crispy veggies, tender chicken, and a sauce that clings like your ex to your Netflix password.
Why pay $15 for disappointment when you can DIY?
Why This Recipe Slaps
This isn’t some sad, stir-fried noodle impersonation. The secret? High heat, fresh ingredients, and a sauce that balances sweet, salty, and umami. Most recipes drown the noodles in soy sauce—this one layers flavors like a boss.
Also, it’s faster than delivery. Mic drop.
Ingredients (AKA The Dream Team)
- 8 oz lo mein noodles (or spaghetti in a pinch—we won’t judge)
- 2 chicken breasts, sliced thin (pro tip: freeze for 15 minutes first)
- 3 cloves garlic, minced (or 4 if you hate vampires)
- 1 cup shredded carrots (buy pre-cut if you’re lazy—we see you)
- 1 bell pepper, sliced (any color but sadness)
- 2 tbsp soy sauce (low-sodium if you’re adulting)
- 1 tbsp oyster sauce (the umami MVP)
- 1 tbsp hoisin sauce (sweet, sticky magic)
- 1 tsp sesame oil (don’t skip—this is the flavor grenade)
- 2 tbsp vegetable oil (for stir-frying, not deep-frying your dignity)
Step-by-Step: Noodle Nirvana in 20 Minutes
- Cook the noodles al dente (1 minute less than the package says). Drain, rinse with cold water, and toss with a splash of oil to prevent clumping.
- Marinate the chicken with 1 tbsp soy sauce and 1 tsp sesame oil while you prep veggies.
Multitasking level: chef.
- Stir-fry chicken in 1 tbsp vegetable oil over high heat until no longer pink (3-4 minutes). Remove from pan.
- Sauté garlic and veggies in the same pan (add more oil if needed) for 2 minutes. They should stay crisp—this isn’t mush.
- Add noodles, chicken, and sauces (soy, oyster, hoisin).
Toss like you’re flipping pancakes on a caffeine high.
- Finish with sesame oil, toss again, and serve immediately. Instagram optional but highly recommended.
Storage: Because Leftovers Are Life
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to revive the noodles.
Microwave reheating turns them into rubber—just don’t.
Why This Recipe Wins
Cheaper than takeout, healthier (you control the oil and salt), and customizable. Plus, it impresses dates more than your encyclopedic knowledge of memes. Win-win.
Common Mistakes (AKA How to Ruin Dinner)
- Overcooking the noodles: Mushy lo mein = sadness.
- Drowning it in soy sauce: Balance the flavors, don’t assault them.
- Crowding the pan: Stir-fry in batches unless you want steamed veggies (you don’t).
Alternatives for the Rebellious
- Vegetarian? Swap chicken for tofu or shiitake mushrooms.
- Gluten-free? Use tamari instead of soy sauce and rice noodles.
- Spice addict? Add chili paste or sriracha to the sauce.
FAQ: Noodle Questions, Answered
Can I use spaghetti instead of lo mein noodles?
Yes, but it’s like wearing socks with sandals—functional but questionable.
Lo mein noodles have more chew, but spaghetti works in a pinch.
Why rinse the noodles?
Cold water stops the cooking process so they don’t turn to glue. Also, it removes excess starch so the sauce clings better.
Can I freeze chicken lo mein?
Technically yes, but the noodles will get weird. IMO, eat it fresh or refrigerate for max 3 days.
Final Thoughts
This chicken lo mein recipe is the culinary equivalent of unfollowing negativity—simple, satisfying, and way better for you.
Next time takeout tempts you, grab a wok and show those noodles who’s boss. Your wallet (and taste buds) will thank you.
