This Easy Chicken Lo Mein Style Fried Rice Noodle Stir-Fry is a weeknight hero: quick to make, full of savory sauce, tender chicken, and bright, crisp vegetables. The rice noodles are soft and silky, the sauce is savory with a hint of sweetness, and the sesame oil adds a toasty aroma that makes the kitchen smell irresistible. If you like simple chicken dinners, you might also enjoy this easy low-carb chicken casserole for another crowd-pleasing option.

Recipe Information

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~490 kcal
Protein: ~41 g
Carbohydrates: ~52 g
Fat: ~18 g
Fiber: ~2 g
Sugar: ~4 g
Sodium: ~900 mg

Why Make This Easy Chicken Lo Mein Style Fried Rice Noodle Stir-Fry

This dish cooks fast and uses simple pantry sauces to deliver bold flavors. It combines tender, browned chicken with soft rice noodles and crunchy vegetables for a pleasing mix of textures. The soy and oyster sauce mix gives a deep, savory taste, while sesame oil adds a warm, nutty finish. It’s perfect for busy nights, picky eaters, and anyone who wants a hearty meal with minimal cleanup.

How to Make Easy Chicken Lo Mein Style Fried Rice Noodle Stir-Fry

Follow the steps below for a quick, tasty stir-fry. Cook the noodles just until tender and keep the heat high when stir-frying for the best texture and flavor.

Ingredients:

8 oz rice noodles
1 lb chicken breast, sliced
2 cups mixed vegetables (carrots, bell peppers, broccoli)
3 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
2 green onions, chopped
Salt and pepper to taste
Oil for cooking

Directions:

Step 1: Preparation

Cook the rice noodles according to package instructions, drain them well, toss with a little oil to prevent sticking, and set aside. Slice the chicken into thin strips and chop the vegetables so they cook evenly.

Step 2: Searing the Chicken

In a large pan or wok, heat about 1–2 tablespoons of oil over medium-high heat. Add the sliced chicken in a single layer and cook without moving for 1–2 minutes to get a light brown sear, then stir and continue until the chicken is cooked through (about 4–6 minutes). Remove the chicken to a plate and keep warm.

Step 3: Stir-Frying Vegetables and Noodles

Add a bit more oil if needed, then add the minced garlic and the mixed vegetables to the hot pan. Stir-fry for about 4–5 minutes until the vegetables are bright and just tender-crisp. Return the chicken to the pan, add the cooked rice noodles, then pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together quickly so the noodles soak up the sauce and heat through (about 1–2 minutes).

Step 4: Finishing and Garnishing

Taste and season with salt and pepper as needed. Turn off the heat and sprinkle the chopped green onions over the top. Serve hot so the noodles stay soft and the vegetables keep their crispness.

How to Serve Easy Chicken Lo Mein Style Fried Rice Noodle Stir-Fry

Serve this stir-fry hot straight from the pan. It’s great on its own or with a side of steamed greens or a simple cucumber salad to add freshness. For a dinner party, plate with extra chopped green onions and a small drizzle of chili oil for heat. The dish pairs well with light beers, jasmine tea, or a crisp white wine.

How to Store Easy Chicken Lo Mein Style Fried Rice Noodle Stir-Fry

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave with a damp paper towel to keep noodles moist.
Freezer: Not recommended for best texture, but you can freeze for up to 1 month. Thaw in the fridge overnight and reheat in a skillet. Note: noodles may become softer after freezing.

Expert Tips for Perfect Easy Chicken Lo Mein Style Fried Rice Noodle Stir-Fry

Use high heat and a roomy pan or wok so ingredients toss easily and cook quickly.
Slice chicken thin against the grain for tender bites.
Do not overcook noodles; slightly undercook them if you plan to stir-fry so they finish cooking in the pan.
Add sauces gradually and taste as you go—oyster sauce is rich and salty.
If the dish seems dry, splash in a tablespoon of chicken broth or water to loosen the sauce.
For deeper flavor, marinate the chicken briefly (10–15 minutes) in a teaspoon of soy sauce and a pinch of cornstarch before cooking.

Delicious Variations

Vegetable-only: Replace chicken with extra mushrooms and tofu for a vegetarian version. Use vegetarian oyster sauce or hoisin.
Spicy kick: Add sliced fresh chilies or 1–2 teaspoons of Sriracha when adding the sauces.
Peanut twist: Stir in 1–2 tablespoons of natural peanut butter with the sauces for a nutty, creamy finish.
Low-carb swap: Use shirataki or spiralized veggies instead of rice noodles to cut carbs.
Different protein: Substitute shrimp or thinly sliced beef; adjust cooking time so shrimp stays tender and beef is cooked to preference.

Frequently Asked Questions

Q: Can I use leftover cooked chicken?
A: Yes. Add pre-cooked chicken at the same time as the noodles just to heat through. This shortens cooking time and keeps the chicken moist.
Q: My noodles clump together after cooking. How do I prevent that?
A: Drain well and toss with a little neutral oil right after draining. Stir gently when adding to the pan so they separate. Use freshly boiled water if the package suggests soaking.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free tamari or gluten-free soy sauce and check the oyster sauce for gluten; use a gluten-free alternative or extra tamari.
Q: How can I keep vegetables crisp without overcooking?
A: Cut vegetables into uniform sizes and start with the ones that take longer (carrots, broccoli). Cook on high heat for short intervals and remove to keep from over-softening.
Q: Is oyster sauce necessary? What can I substitute?
A: Oyster sauce adds depth and a slightly sweet-salty flavor. Substitute hoisin sauce for sweetness or a mix of soy sauce and a pinch of sugar if needed. For a vegetarian option, use mushroom-based vegetarian oyster sauce.
Q: Can I prepare parts of this ahead?
A: Yes. Slice chicken and vegetables and store in the fridge. Cook noodles ahead but keep them lightly oiled and refrigerated; reheat quickly in the pan when ready.

Conclusion

This Easy Chicken Lo Mein Style Fried Rice Noodle Stir-Fry is a quick, satisfying meal with tender chicken, silky noodles, and crisp vegetables. It’s flexible, forgiving, and full of flavor—perfect for busy evenings or a simple family dinner. Give it a try tonight; the savory sauce and toasted sesame aroma will make it a fast favorite.

Easy Chicken Lo Mein Style Fried Rice Noodle Stir-Fry

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Author: jeana
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: None

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Description

A quick and satisfying stir-fry with tender chicken, silky rice noodles, and crisp vegetables, perfect for busy weeknights.

Ingredients

Scale

8 oz rice noodles
1 lb chicken breast, sliced
2 cups mixed vegetables (carrots, bell peppers, broccoli)
3 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
2 green onions, chopped
Salt and pepper to taste
Oil for cooking

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Instructions

Cook the rice noodles according to package instructions, drain them well, toss with a little oil to prevent sticking, and set aside. Slice the chicken into thin strips and chop the vegetables.
Heat about 1–2 tablespoons of oil in a large pan or wok over medium-high heat. Add the sliced chicken in a single layer and cook without moving for 1–2 minutes to get a light brown sear, then stir and continue until the chicken is cooked through (about 4–6 minutes). Remove the chicken to a plate and keep warm.
Add a bit more oil if needed, then add the minced garlic and mixed vegetables to the hot pan. Stir-fry for about 4–5 minutes until the vegetables are bright and just tender-crisp. Return the chicken to the pan, add the cooked rice noodles, then pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together quickly (about 1–2 minutes).
Taste and season with salt and pepper as needed. Turn off the heat and sprinkle the chopped green onions over the top. Serve hot.

Notes

For a vegetarian option, replace chicken with extra mushrooms and tofu using vegetarian oyster sauce or hoisin.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 4g
Sodium: 900mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 41g
Cholesterol: 70mg