Why You’ll Love this Comforting Chicken Lo Mein
When you’re craving a dish that wraps you in culinary comfort like a warm blanket, this Chicken Lo Mein delivers on every level. The tender chicken, crisp vegetables, and soft noodles combine in a savory sauce that hits all the right notes.
What makes this recipe special? It’s incredibly versatile—swap in whatever veggies are lingering in your fridge.
Plus, it comes together faster than delivery. I love how the teriyaki and soy sauce create depth without complexity.
My favorite part might be the texture contrast—those silky noodles against crunchy snow peas and bean sprouts. Comfort food that doesn’t leave you feeling heavy? Now that’s magic.
What Ingredients are in Comforting Chicken Lo Mein?
Building a perfect bowl of Chicken Lo Mein starts with gathering the right ingredients—a beautiful balance of proteins, vegetables, and flavor-enhancing sauces. This classic comfort dish relies on simple components that work together to create something truly greater than the sum of its parts. I always think of lo mein ingredients as a team, where each player has a significant role in the final dish’s texture and taste profile.
- 1/4 pound rice noodles or fine egg noodles
- 2 1/2 tablespoons oil
- 1/4 pound cooked chicken, cut into shreds
- 2 stalks celery, cut into shreds
- 6 mushrooms, cut into shreds
- 1/2 cup chopped cabbage
- 2 ounces fresh snow peas, cut to bite-size
- 1 cup bean sprouts
- 1 1/4 cups chicken stock
- 2 1/2 tablespoons cornstarch
- 4 tablespoons water
- 2 1/2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- Salt to taste
- 3/8 teaspoon black pepper (or to taste)
When shopping for these ingredients, look for the freshest vegetables possible—they’ll provide the best crunch against those soft noodles. And don’t feel locked into this exact vegetable mix; lo mein is wonderfully adaptable to whatever you have on hand. The sauce ingredients, however, are pretty essential to achieving that authentic flavor. If you’re watching sodium, you might consider low-sodium soy sauce, though it will slightly alter the traditional taste. Can’t find rice noodles? Regular egg noodles work perfectly fine, though they’ll give a slightly different texture to the final dish.
How to Make this Comforting Chicken Lo Mein
Creating this soothing bowl of Chicken Lo Mein starts with properly preparing the noodles. Cook 1/4 pound of rice noodles or fine egg noodles according to their package instructions—typically 4-6 minutes for rice noodles or 8-10 minutes for egg noodles in salted boiling water. There’s something almost meditative about watching noodles transform from stiff strands to supple, tender ribbons, don’t you think?
Once cooked, give them a good rinse in cold water and drain thoroughly. This stops the cooking process and prevents them from sticking together while you prepare the rest of the dish.
Now for the heart of our lo mein—the protein and vegetables. Heat 2 1/2 tablespoons of oil in a wok or large skillet until it shimmers. Add your 1/4 pound of shredded cooked chicken and sauté for about 2 minutes, just enough to warm it through.
Then, introduce your colorful vegetable medley: 2 stalks of celery, 6 mushrooms (all cut into delicate shreds), 1/2 cup of chopped cabbage, 2 ounces of bite-sized snow peas, and 1 cup of bean sprouts. These need just 2-3 minutes of sautéing—we want them tender-crisp, not limp and lifeless.
Pour in 1 1/4 cups of chicken stock, give everything a good stir, then cover and reduce the heat to let it all simmer for 10 minutes. The vegetables release their flavors into the broth while still maintaining their integrity, creating layers of taste that make this dish so comforting.
The final magic happens with the sauce. In a small bowl, whisk together 2 1/2 tablespoons of cornstarch, 4 tablespoons of water, 2 1/2 tablespoons of soy sauce, and 2 tablespoons of teriyaki sauce until perfectly smooth—no lumps allowed, they’re the enemy of silky lo mein sauce.
This mixture gets stirred into the simmering chicken and vegetables, where it will thicken gloriously, coating each strand of noodle with savory goodness. Season with salt and about 3/8 teaspoon of black pepper (or adjust to your taste), then gently fold in those waiting noodles until they’re warmed through and thoroughly coated.
What emerges is a perfect tangle of noodles, tender chicken, and vibrant vegetables—all embraced by that glossy, umami-rich sauce that makes Chicken Lo Mein the ultimate comfort food.
Comforting Chicken Lo Mein Substitutions and Variations
This comforting Chicken Lo Mein recipe offers endless possibilities for adaptation, making it a perfect canvas for creativity in your kitchen.
Don’t have snow peas? Swap in sugar snap peas or green beans. I’ve used leftover turkey instead of chicken with delicious results, and beef or tofu work beautifully for different protein options.
The vegetable lineup is totally flexible—broccoli, bell peppers, or carrots add wonderful color and nutrition.
When I’m feeling adventurous, I’ll throw in some baby bok choy or water chestnuts for extra crunch. Sometimes I spice things up with sriracha or chili oil. Your perfect lo mein awaits!
What to Serve with Comforting Chicken Lo Mein
While your comforting bowl of Chicken Lo Mein can certainly stand on its own as a complete meal, pairing it with complementary sides elevates the dining experience to restaurant quality.
I love serving mine with crispy vegetable spring rolls or tender pork dumplings for that authentic Chinese takeout feel. A small bowl of hot and sour soup makes a perfect starter.
For drinks, jasmine tea or a light beer cuts through the savory noodles beautifully.
Need something green? A simple cucumber salad with rice vinegar adds invigorating crunch.
And don’t forget about dessert—fortune cookies or mango pudding offer that perfect sweet ending. Such simple additions transform Tuesday dinner into a memorable feast.
Final Thoughts
After enjoying countless plates of this Chicken Lo Mein over the years, I’m convinced it’s one of those recipes that offers both comfort and versatility in equal measure.
The beauty lies in its adaptability—swap chicken for tofu, add whatever veggies are languishing in your crisper drawer, or spice it up with sriracha when you’re craving heat.
What I love most about this dish is how it transforms humble ingredients into something that feels special, yet requires minimal effort.
Perfect for busy weeknights or lazy weekends when takeout seems tempting. Trust me, once you master this homemade version, you’ll rarely dial for delivery again.
Comforting Chicken Lo Mein
Ingredients
Equipment
Method
- Cook the rice noodles or fine egg noodles according to package instructions (typically 4-6 minutes for rice noodles or 8-10 minutes for egg noodles in salted boiling water).
- Rinse the cooked noodles in cold water and drain thoroughly to prevent sticking.
- Heat oil in a wok or large skillet until shimmering. Add the shredded cooked chicken and sauté for about 2 minutes to warm through.
- Add the celery, mushrooms, cabbage, snow peas, and bean sprouts. Sauté for 2-3 minutes until vegetables are tender-crisp.
- Pour in the chicken stock, stir well, then cover and reduce heat. Let simmer for 10 minutes to allow the vegetables to release their flavors.
- In a small bowl, whisk together the cornstarch, water, soy sauce, and teriyaki sauce until completely smooth.
- Stir the sauce mixture into the simmering chicken and vegetables. It will thicken as it heats.
- Season with salt and black pepper to taste.
- Gently fold in the cooked noodles until they’re warmed through and thoroughly coated with sauce.
