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Chicken Noodle Stir Fry AKA Lo/Chow Mein

This chicken noodle stir fry is also known as “lo” or “chow mein” depending on where you are from, it takes just 20 minutes to cook & tastes fab.

Portrait image of a chicken noodle stir fry, lo mein or chow mein served in a bowl with an Asian floral design

Fakeaway is Quicker than Takeaway!

I adore working on meals like this classic Chinese takeaway inspired chicken noodle stir fry.

I have lots of them ranging from the classic Kung Pao chicken, through to the more glorious duck breast stir fry with fresh plums.

They always taste great and cook in less time than it takes to choose and order from your favourite delivery service.

It is also a boat load cheaper! This recipe uses just 200g or 7oz of chicken thighs for a two-person serving.

Then it gets a big hit of a load of vegetables, essential in any good chow mein inspired recipe.

Depending on where you are from you will call this a chicken chow mein or chicken lo mein.

If you are feeding vegetarians then fret not I have a mushroom chow mein that is every bit as good as this!

Portrait close up imag of a chicken noodle stir fry, lo mein or chow mein with turquoise chop sticks

What is the Difference Between Lo Mein and Chow Mein?

Strictly speaking a chow mein has ‘crispy’ fried noodles whereas a lo mein has soft noodles.

But I am British and I have eaten hundreds of chow mein dishes from across the UK and indeed Europe.

Never once has my chow mein come with crispy noodles!

So as I ponder my confusion, I draw the conclusion that I really don’t care and refer to this recipe as a chicken noodle stir fry…

It is just easier for us all!

This recipe classically uses egg noodles, and to be honest I usually only use egg noodles for anything.

But if glass noodles are your thing they can be used in this recipe. Just cook them so they have a slight bite, then refresh in cold water.

Finally throw them in at the end as I do in the instructions.

Portrait close up imag of a chicken noodle stir fry, lo mein or chow mein

Recipe Variations and Substitutions.

This recipe is wonderfully flexible and can be shifted to whatever you have in the cupboard.

The main onion/carrot combination is a good base. But if you don’t have carrots simply double the onions and add a little more (25%) sugar.

Then you can let your imagination run wild I usually go with spring onions and beansprouts.

But I avoid beansprouts that are in a jar or can, I find them too acidic. If you rinse them they get a little better but I’d still prefer fresh.

A good substitute for beansprouts are bamboo shoots which are great from a jar or tin.

Water chestnuts are terribly difficult to find here and I love them and would definitely add them if they were available.

But get creative, green beans or sugar snap peas work really well. Baby sweetcorn if that is your vibe can be thrown in at the start is also good.

Square image of a chicken noodle stir fry, lo mein or chow mein served in a bowl with an Asian floral design
Yield: 2

Chicken Noodle Stir Fry Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This chicken noodle stir fry or lo mein or chow mein recipe takes just 20 minutes from start to finish and tastes fantastic!


  • 200 g Chicken Thigh
  • 100 g Carrot
  • 60 g Spring Onion
  • 75 g Onion
  • 2 Garlic Cloves
  • 75 g Beansprouts
  • 75 g Egg Noodles
  • 1 Tbsp Light Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Shaoxing Wine
  • 1 Tsp Light Brown Sugar
  • 1 Tbsp Cornflour
  • 1 Tbsp Cooking Oil
  • 1 Tbsp Sesame Oil


  1. Mix together the cornflour with 1 tablespoon of water.
  2. Cut the chicken thighs into 5mm thick long strips and pour over the cornflour mix.
  3. Cut the carrot and spring onions into 7.5cm lengths and then shred into batons as finely as you can cut them.
  4. Peel then top and tail the onion and then cut it in half from root to tip.
  5. Slice the onion halves into 5mm thick slices.
  6. Slice the garlic cloves as finely as you can.
  7. Cook the noodles as per the instructions on the packet and refresh in cold water.
  8. In a separate bowl mix together the soy sauces, Shaoxing wine, oyster sauce and brown sugar and set aside.
  9. Heat a wok over a fierce high heat and when shimmering add the cooking oil.
  10. Add the onion and carrot and stir fry for 2 minutes.
  11. Throw in the chicken and garlic and stir fry for 3 minutes.
  12. Add the spring onions and beansprouts and cook for another 60 seconds.
  13. Add the drained noodles and the sauce and stir fry for a final 60 seconds.
  14. Remove from the heat and add the sesame oil before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 462Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 139mgSodium: 1442mgCarbohydrates: 24gFiber: 3gSugar: 6gProtein: 28g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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