Chicken Lo Mein is a favorite around here, and this easy homemade version is even better than takeout! Fresh egg noodles, delicious hoisin grilled chicken and tons of tender, crisp veggies tossed in a delicious homemade lo mein sauce!
What is Chicken Lo Mein?
I love Chinese takeout, it’s one of my all time favorites. I always load up on Sweet and Sour Chicken and my favorite fried rice. In my opinion, no takeout meal would be complete without a delicious Chinese noodle dish like Lo Mein.
We always opt for Lo Mein because I love the combination of tender egg noodles, bean sprouts and lots of mixed fresh vegetables. As much as I love takeout, I prefer to make Lo Mein at home because, not only does it taste better, I love being able to add in my favorite vegetables! And this easy Lo Mein recipe is full of flavor.
What is the Sauce Used in Lo Mein?
The Lo Mein sauce in this recipe is quick and easy to make with a few staples I keep in my fridge. I love the flavor of hoisin, and use it to marinate the chicken so I also add it into the sauce.
If you’re not familiar with Hoisin Sauce, it’s a sweet Chinese sauce often used to glaze meats or add flavor to stir-fries or dips. It’s one of my personal favorites to drizzle on lettuce wraps, add to Stir Fries or to marinate meat before grilling (it’s an excellent chicken marinade). You can find it in the Asian aisle of most grocery stores or online at Amazon. If you don’t have hoisin, teriyaki sauce is a good substitute.
The ingredients are simply mixed together and simmered until thickened.
What is the difference between Lo Mein and Chow Mein?
People often confuse Chicken Lo Mein with Chow Mein. While the dishes are very similar, one major difference is the noodles.
Lo Mein uses a soft noodle while Chow Mein uses a crispy fried noodle. Both dishes are delicious and it just boils down to personal preference. The noodles I use in this easy Lo Mein recipe are fresh Asian style noodles and they are often found in the produce area of your grocery store (or where the wonton wrappers are). You can also sometimes find them in the freezer section.
How to Make Lo Mein Your Way
The best part is that Chicken Lo Mein is very versatile! While I use red peppers, you can add in whatever veggies are in your fridge… broccoli, mushrooms, peppers… pretty much anything can go into this! Have leftover chicken? Chop it up and use that instead of the grilled chicken for an extra quick dish!
Looking for something different? You can replace the chicken with shrimp for an amazing Shrimp Lo Mein (you’ll need to adjust the grilling time just until the shrimp is cooked through) or even use beef or lean pork in place of chicken. The possibilities with this Lo Mein are endless!
More Chinese Food Favorites
- Baked Chinese Chicken and Rice
- Crispy Homemade Egg Roll – Better than take out!
- Homemade Sweet and Sour Sauce
- Crab Rangoon (Crab & Cream Cheese filled Wontons)
- Skillet Orange Chicken Recipe – Family favorite
- Easy Fried Rice Recipe – So fast and easy!
- Bang Bang Shrimp
- Chicken and Broccoli Stir Fry – Weeknight meal
- Shrimp Lo Mein
Chicken Lo Mein
- 4 boneless skinless chicken breasts
- 1/2 red pepper , finely sliced
- 8 oz bean sprouts
- 1 tablespoon oil
- 4 cloves garlic , minced
- 1 tablespoon fresh grated ginger
- 4 scallions , chopped & divided
- 1 package fresh egg noodles (8-10 oz. Asian style)
- 1/2 cup Hoisin sauce
- Pea Shoots (optional)
- Pound chicken breasts to 1/2 inch thick. Marinate in Hoisin sauce 30 minutes (or up to 4 hours).
- Chop scallions and set the green part aside.
- Combine all sauce ingredients and mix well. Grill chicken over medium heat about 5 minutes each side or until cooked through. Slice diagonally.
- Cook noodles according to package directions (mine were "boil 1 minute").
- Heat oil in a large pan or wok over medium heat. Add scallions, ginger and garlic. Cook until fragrant (about 1 minute). Add red pepper slices and cook 1 minute.
- Add cooked noodles, bean sprouts, sliced chicken and sauce. Stir over medium heat until sauce is thickened (about 2 minutes). Top with scallion greens and pea shoots.