A million times better than takeout, this simple stir-fried chicken and vegetable lo mein with tender noodles is delicious and quick to make!

Homemade Chicken and Vegetable Lo Mein: Better Than Takeout in Under 40 Minutes

There’s an undeniable magic in a perfectly executed stir-fry, especially when it involves tender noodles, savory chicken, and vibrant vegetables bathed in a delectable sauce. For those of us who cherish quick, flavorful, and satisfying meals, Asian-style noodle dishes hold a special place in our hearts. While the allure of ordering takeout is strong after a long day, imagine creating a dish that rivals (and often surpasses) your favorite restaurant in taste, freshness, and speed, all from the comfort of your own kitchen. This Stir-Fried Chicken and Vegetable Lo Mein recipe promises exactly that—a culinary experience that’s simple, incredibly delicious, and surprisingly fast to prepare.

This recipe is designed for maximum flavor with minimal effort. With just a quick 15-minute marinade for the chicken and a few minutes of stir-frying, you’ll have a wholesome and satisfying meal on the table in less time than it takes to get delivery. It’s the kind of dish that truly elevates a weeknight dinner, proving that exceptional taste doesn’t have to come with a hefty price tag or a long wait.

Why This Homemade Lo Mein Will Become Your New Favorite

My love for stir-fried dishes isn’t just about their speed; it’s about the incredible depth of flavor that can be achieved so effortlessly. This chicken lo mein isn’t just good; it’s outstanding. Here’s what makes it truly special:

The Irresistible Sauce: The Heart of the Dish

What truly sets this lo mein apart is its incredibly flavorful and perfectly balanced sauce. It’s a harmonious blend of savory, slightly sweet, and tangy notes, with a hint of nutty sesame. The cornstarch in the marinade ensures the sauce clings beautifully to every strand of noodle and piece of chicken and vegetable, creating a glossy, rich coating that’s utterly “drinkable”—meaning you’ll want to savor every last drop. This homemade sauce is infinitely more complex and fresh than anything you’d get from a packet or a typical takeout joint, allowing you to control the sodium and sugar content to your preference.

Customizable Vegetables for Every Palate

One of the joys of stir-frying is its versatility. While broccoli florets and diced bell peppers provide a classic combination of texture and color, this recipe is incredibly forgiving and adaptable to whatever vegetables you have on hand or whatever your family prefers. Don’t hesitate to get creative! Think about adding crisp asparagus spears, tender green beans, thinly sliced carrots, earthy mushrooms, delicate snow peas, crunchy water chestnuts, or even zucchini. Each addition will bring its own unique flavor and texture profile, making every batch a new adventure. The key is to cut them into similar, bite-sized pieces for even cooking.

Noodles That Satisfy: Authentic or Accessible

While traditional lo mein typically uses fresh, chewy egg noodles, finding them can sometimes be a challenge. That’s why this recipe cleverly offers a fantastic alternative: regular spaghetti! Broken in half, spaghetti provides a wonderfully tender texture that perfectly mimics the chewiness of lo mein noodles. It’s a testament to how adaptable and accessible this dish is, proving that you don’t need obscure ingredients to create something truly spectacular. If you do find fresh stir-fry noodles, they will, of course, work beautifully, but spaghetti ensures this recipe is always within reach.

The Ultimate Weeknight Warrior

Let’s be honest, some days even the thought of changing out of comfortable clothes to pick up takeout feels like an insurmountable task. This recipe eliminates that dilemma entirely. With its quick prep and cook times, you can enjoy a fresh, hot, and incredibly delicious meal without ever leaving your kitchen. It’s a wholesome option that offers complete control over ingredients, ensuring a healthier and more satisfying outcome than most restaurant versions. This isn’t just a meal; it’s a declaration: “Lo Mein = Love.”

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Stir-Fried Chicken and Vegetable Lo Mein

Yield:

6
servings

Prep Time:

20
mins

Cook Time:

20
mins

Total Time:

40
mins

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Ingredients

Sauce and Marinade:

• 1 ½ cups low-sodium chicken broth
• ¼ cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil or toasted sesame oil
• 1 ½ tablespoon brown sugar
• 1 ½ tablespoon cornstarch

Stir Fry:

• 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
• 10 ounces spaghetti, broken in half
• 2 teaspoon canola, vegetable or coconut oil
• Salt and pepper, to taste
• 1-2 cups broccoli florets, cut into bite-size pieces
• 1 red or yellow bell pepper, diced
• 5 cloves garlic, finely minced or pressed
• 1 teaspoon sesame seeds, toasted or not, for garnish

Instructions

1. Prepare the Marinade and Chicken: In a medium bowl, whisk together the chicken broth, soy sauce, rice vinegar, sesame oil, brown sugar, and cornstarch until smooth. Place the bite-sized chicken pieces in a resealable plastic bag. Pour about 1/2 cup of the prepared marinade over the chicken, ensuring it’s well coated. Seal the bag and refrigerate for at least 15 minutes, or up to 4 hours, to allow the flavors to meld and the chicken to tenderize. Reserve the remaining sauce for later use.
2. Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the spaghetti (broken in half for easier stir-frying and eating) and cook according to package directions until al dente. Drain the noodles thoroughly and rinse lightly with cool water to prevent them from sticking together. Set aside.
3. Cook the Chicken: Heat the canola, vegetable, or coconut oil in a large 12-inch nonstick skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring there’s enough space between each piece to allow for proper browning. You may need to cook the chicken in two batches to avoid overcrowding the pan. Season lightly with salt and pepper as it cooks. Stir-fry for 3-4 minutes, or until the chicken is beautifully browned on all sides and cooked through. Transfer the cooked chicken to a clean plate and set aside.
4. Stir-Fry the Vegetables: Return the hot skillet to medium-high heat. Add the broccoli florets, diced bell peppers, and minced garlic. Stir-fry constantly for 2-3 minutes, or until the vegetables are crisp-tender and the garlic is fragrant. Be careful not to overcook them; they should retain a slight bite.
5. Combine and Finish: Pour the reserved sauce into the skillet with the vegetables. Bring it to a gentle simmer, allowing it to thicken slightly. Add the cooked noodles and the browned chicken back into the skillet. Toss everything together vigorously, ensuring all ingredients are evenly coated in the rich, savory sauce. Continue to cook for another 3-5 minutes, tossing occasionally, until the sauce has thickened to your desired consistency and the noodles and chicken are heated through.
6. Serve: Divide the hot lo mein among serving bowls. Garnish generously with toasted (or untoasted) sesame seeds for an added layer of flavor and visual appeal. Serve immediately and enjoy your homemade, restaurant-quality meal!

Notes

Noodle Options: The original inspiration for this recipe calls for fresh stir-fry noodles, which can be fantastic if you can find them. However, they are often difficult to source in many grocery stores. Dry spaghetti, broken in half, makes an excellent and readily available substitute that yields wonderfully tender results.

Using Fresh Noodles: If you opt to use fresh lo mein noodles, follow the package directions for cooking. Some fresh noodles may require pre-boiling, while others can be tossed directly into the wok with the sauce and chicken at the end of the cooking process. Adjust the recipe accordingly.

Vegetable Variations: Feel free to swap or add other quick-cooking vegetables. Sliced carrots, snap peas, bok choy, mushrooms, or even thinly sliced cabbage would all be delicious additions. Just ensure they are cut into similar sizes for consistent cooking.

Protein Alternatives: This recipe works beautifully with other proteins too! Try swapping chicken for shrimp, thinly sliced beef, or even firm tofu for a vegetarian option. Adjust cooking times as needed for your chosen protein.

Author:
Mel

Course:
Main Course, Dinner

Cuisine:
Asian, American-Chinese

Method:
Stovetop, Stir-Fry

Nutrition Information (Approximate Per Serving)

Serving: 1 Serving,
Calories: 389kcal,
Carbohydrates: 45g,
Protein: 33g,
Fat: 8g,
Saturated Fat: 1g,
Cholesterol: 73mg,
Sodium: 514mg,
Fiber: 3g,
Sugar: 6g

Recommended Products

Wire Whisk

Over-the-Sink Colander

12-Inch Nonstick Skillet

Recipe Source: This recipe has been thoughtfully adapted and enhanced from an original concept found in Cuisine at Home, October 2014 edition. Modifications include increasing the yield to serve 6, developing a unique and flavorful sauce, utilizing readily available dry spaghetti noodles instead of fresh stir-fry noodles, and refining the cooking method to optimize the marinade’s impact.

More Delicious Stir-Fry and Noodle Inspirations

If you loved this Chicken and Vegetable Lo Mein, you’ll be thrilled to explore other quick and flavorful stir-fry and noodle dishes that bring the same ease and deliciousness to your table. Here are some of our top recommendations: