This Asian noodles with chicken recipe is a quick, flavorful stir-fry that brings together tender chicken, chewy noodles, and a savory-sweet sauce. It’s a versatile dish inspired by Chinese and Southeast Asian street food, perfect for a weeknight dinner. The combination of soy, garlic, ginger, and a hint of sesame creates a deeply satisfying meal that comes together in about 30 minutes.
Ingredients
- 8 oz (225 g) dried lo mein noodles, or 12 oz (340 g) fresh
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup (70 g) shredded green cabbage
- 2 carrots, julienned
- 3 green onions, sliced (white and green parts separated)
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tbsp (30 ml) oyster sauce (or hoisin for a vegetarian option)
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) brown sugar
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp (15 ml) water
- 1 tsp cornstarch
Instructions
- Cook the noodles according to package directions until al dente. Drain, rinse with cold water to stop cooking, and toss with a few drops of vegetable oil to prevent sticking. Set aside.
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, red pepper flakes (if using), water, and cornstarch. Set the sauce aside.
- Season the sliced chicken with a pinch of salt and pepper. Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Add the chicken in a single layer and cook without stirring for 2-3 minutes until browned on one side. Stir and cook for another 2-3 minutes until cooked through. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer, per USDA FSIS guidelines. Transfer the chicken to a plate.
- Reduce heat to medium-high and add the remaining 1 tbsp of oil. Add the garlic, ginger, and white parts of the green onions. Stir-fry for 30 seconds until fragrant.
- Add the bell pepper, cabbage, and carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- Return the chicken to the wok. Add the cooked noodles and the prepared sauce. Toss everything together for 2-3 minutes until the sauce coats the noodles and chicken evenly and everything is heated through.
- Garnish with the green parts of the green onions and serve immediately.
Tips
- Noodle substitution: If you can’t find lo mein, use spaghetti, udon, or even rice noodles. Adjust cooking time as per package. For a gluten-free version, use rice noodles and tamari instead of soy sauce.
- Prep ahead: Slice the chicken and vegetables, and mix the sauce up to a day in advance. Store separately in the fridge. This cuts the cooking time down to 10 minutes.
- Don’t overcook the chicken: Since you’ll be adding the chicken back to the wok, it’s okay if it’s just cooked through. Overcooking will make it dry.
- High heat is key: A wok or large skillet over high heat gives the vegetables a nice char and keeps them crunchy. If your pan is too small, cook in batches to avoid steaming.
Serving Suggestions
Serve this noodle dish as a complete meal on its own. For a larger spread, pair it with steamed dumplings, spring rolls, or a simple cucumber salad. A squeeze of fresh lime juice and a sprinkle of chopped cilantro or peanuts adds a fresh finish.
Variations
- Vegetarian: Replace the chicken with 1 block (14 oz / 400 g) of firm tofu, cubed and pan-fried until golden. Use hoisin or mushroom sauce instead of oyster sauce.
- Spicy: Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce mixture for extra heat.
- Beef or shrimp: Swap the chicken for thinly sliced beef (cook to 145°F / 63°C for medium-rare, or 160°F / 71°C for medium) or shrimp (cook until pink and opaque, about 145°F / 63°C). Adjust cooking times accordingly.
- Add nuts: Toss in 1/4 cup (30 g) of roasted cashews or peanuts at the end for crunch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in a skillet over medium heat with a splash of water or soy sauce, stirring until heated through (165°F / 74°C for leftovers). You can also microwave in 30-second bursts, but the stovetop method keeps the noodles from becoming mushy. Freezing is not recommended as noodles become soft and watery upon thawing.
Frequently Asked Questions
Can I use rice noodles instead of lo mein? Yes, rice noodles (like pad thai noodles) work well. Cook them according to package directions, but slightly undercook them as they’ll continue to cook in the wok. They have a different texture but are delicious.
What if I don’t have oyster sauce? Substitute with hoisin sauce for a sweeter, thicker sauce, or use a mix of 1 tbsp soy sauce and 1 tsp sugar. The flavor will be slightly different but still good.
How can I make this dish gluten-free? Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use hoisin). Use rice noodles or 100% buckwheat soba noodles. Check all labels.
Can I add other vegetables? Absolutely. Broccoli, snap peas, mushrooms, or bok choy are great additions. Just adjust the stir-fry time so they become tender but still crisp.
Why is my chicken dry? Overcooking is the most common cause. Cook the chicken just until it reaches 165°F (74°C) and remove it from the heat. Slicing it thinly also helps it cook quickly and evenly.
Can I make this ahead of time? The dish is best eaten fresh, but you can prep all the ingredients and the sauce a day ahead. Cook just before serving for the best texture.
Related
- Calories in Grapes: A Full Nutritional Guide
- Chicken Tinola and Rice: Classic Filipino Soup
- Vienna Hot Dogs: How to Cook Them Perfectly
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).