Name: Takeout Style Chicken Lo Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken breast, sliced into thin bite sized strips; 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp oil (velveting mixture); 8 oz fresh or dried Chinese egg noodles (or ramen noodles); 2 cups green cabbage, thinly sliced; 1 medium carrot, cut into matchsticks; 3 green onions, sliced into 2 inch batons; 3 cloves garlic, minced; 3 tbsp low sodium soy sauce; 1.5 tbsp dark soy sauce (for rich color); 1 tbsp oyster sauce; 1 tsp toasted sesame oil; 1 tsp sugar; 2 tbsp high heat cooking oil

Takeout Style Chicken Lo Mein (Savory Egg Noodles in 15 Minutes)

Tender velveted chicken breast slices, springy egg noodles, and crisp vegetables tossed in a savory garlic soy lo mein sauce in just fifteen minutes.

By Elena Moretti · Chickeeen Test Kitchen · Updated Sep 28, 2026

Cornstarch Velveting and Dark Soy Caramelization

Thin chicken breast slices easily turn tough in a hot wok. Coating the sliced meat in cornstarch and soy sauce creates a protective starch barrier that seals in juices. In a scorching hot skillet, dark soy sauce and oyster sauce caramelize around the springy egg noodles and chicken, creating authentic takeout gloss and deep umami depth.

Takeout Style Chicken Lo Mein Ingredients Spotlight

Here is what you need to make this recipe for takeout style chicken lo mein:

Chinese Egg Noodles: Springy wheat noodles that trap the savory garlic soy sauce in every bite.

Velveted Chicken Breast: Thinly sliced across the grain and coated in cornstarch so it stays juicy under high wok heat.

Dark and Light Soy Sauces: Light soy brings salty umami while dark soy imparts rich mahogany color.

Crisp Cabbage and Carrots: Provide refreshing textural contrast to the tender noodles and meat.

The Technique

Mastering Takeout Style Chicken Lo Mein comes down to precise temperature control and key technique cues.

1Velvet Chicken and Prep Sauce

In a small bowl, toss sliced chicken with cornstarch, soy sauce, and 1 tsp oil. Let sit for 10 minutes. In another bowl, whisk low sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar.

2Cook Egg Noodles

Cook egg noodles in a large pot of boiling water for 3 to 4 minutes until al dente. Drain, rinse briefly with cold water, and toss with a few drops of sesame oil to prevent sticking.

3Sear Chicken in Wok

Heat one tablespoon cooking oil in a wok or large heavy skillet over high heat. Add velveted chicken in a single layer and sear for 2 minutes. Stir fry for 2 minutes longer until cooked to 165°F. Remove to a plate.

4Stir Fry Vegetables

Add remaining tablespoon oil to the hot wok. Add shredded cabbage, carrots, and white parts of green onions. Stir fry for 2 minutes until tender crisp. Add minced garlic, tossing for 30 seconds.

5Toss Noodles and Glaze

Dump cooked egg noodles, cooked chicken, and prepared lo mein sauce into the wok. Toss vigorously over high heat for 2 minutes until noodles absorb the savory sauce and turn glossy dark amber. Fold in green onion tops and serve immediately.

Practical notes

Substitutions

Boneless chicken thighs work great. Sliced mushrooms, snow peas, or bell peppers can be added to the wok.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Make ahead

Velvet the chicken up to 24 hours ahead and store in the fridge unrinsed. Rinse just before cooking. Parboil noodles day of serving only.

Reheating

Warm in a hot skillet with two tablespoons of water over high heat for 2 minutes to restore noodle bounce.

Takeout Style Chicken Lo Mein (Savory Egg Noodles in 15 Minutes)

Chickeeen At A Glance: Takeout Style Chicken Lo Mein

Cornstarch Velveting and Dark Soy Caramelization

Takeout Style Chicken Lo Mein Ingredients Spotlight

What to Serve With Takeout Style Chicken Lo Mein

How to Store and Reheat Takeout Style Chicken Lo Mein

The Technique

Essential Benchmarks for Perfect Poultry

Safe Pull Temp

Resting Time Formula

Salt Ratio & Timing

Crispy Skin Science