Blackstone Chicken Lo Mein – Flavor-Packed Griddle Noodles

From My Carolina Kitchen to the Flat Top Grill

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I still remember the first time I heard that telltale sizzle of meat hitting a Blackstone griddle—it was love at first sound. Growing up in North Carolina, my idea of Lo Mein was that glossy takeout container you opened with both excitement and hesitation. But nothing compares to making it fresh, fast, and hot off the griddle with your own hands.

This Blackstone Chicken Lo Mein recipe is one of those meals that makes you feel like a hibachi chef in your own backyard. The sauce clings to every strand of noodle, the chicken gets perfectly caramelized, and the veggies stay crisp-tender with just the right bite.

I first cooked this dish after one too many disappointing takeout orders. It started with a craving and ended with a full-on Lo Mein obsession. After marinating the chicken overnight in a bold mix of soy, garlic, and ginger, I tossed it on the flat top and watched magic happen. My teenage son called it “better than any restaurant,” and I nearly cried. Seriously.

The great thing is that you can prep everything ahead of time—slice your bell peppers, shred your carrots, boil your noodles—and when it’s time to cook, it all comes together in less than 15 minutes. You’ll want to check out my Kelp Noodle Recipes if you’re exploring lower-carb options or just curious about noodle alternatives.

The Essentials of Blackstone Lo Mein

Choosing the Best Noodles and Chicken Cuts

The foundation of any good Lo Mein is, of course, the noodles. Traditionally, Lo Mein is made with Chinese egg noodles that are round and slightly chewy. But here’s the good news: you don’t need to stress if you can’t find them. I’ve used spaghetti plenty of times, and it works beautifully on the Blackstone. It’s all about texture, and if you cook your pasta just shy of al dente, rinse it well in cold water, and toss it into a hot griddle, you’ll get that perfect bite.

For the chicken, boneless skinless chicken thighs are the star here. They’re juicy, forgiving, and they caramelize gorgeously on the griddle. If you’re in a pinch, chicken breast can work—but keep an eye on it, because it dries out quicker than thighs.

Before anything hits the heat, marinate the chicken. That step is non-negotiable. A simple overnight soak in the sauce base adds depth, tenderness, and a whole lot of flavor to your final dish. You can prep it the night before, and trust me, it makes a huge difference when you’re tossing everything together on the griddle.

Want a fun noodle twist? Give my Green Spaghetti Mexican Italian Fusion a try. It’s another mash-up that proves good food doesn’t need to follow the rules.

Sauce Secrets: Balancing Sweet, Salty, and Heat

The real magic of this Blackstone Chicken Lo Mein is in the sauce. Think of it as the soul of the dish. It starts with soy sauce (for the salty base), brown sugar (for sweetness), and gets a spicy kick from sriracha. Garlic and ginger paste bring in that warm aromatic depth, and oyster sauce rounds everything out with umami.

Here’s a winning combo to try:

• ¾ cup soy sauce
• ¼ cup brown sugar
• 2 tablespoons each garlic paste and ginger paste
• 2 tablespoons sriracha
• 2 tablespoons oyster sauce
• 2 tablespoons rice vinegar
  

Whisk it all together and you’ve got a deeply flavorful, sticky-sweet, and spicy glaze that clings to the noodles and coats the chicken. You’ll reserve most of it for the final stir-fry, but adding a few spoonfuls to your chicken as it marinates builds layered flavor right from the start.

If you’re craving something smoky and bold with a protein punch, check out my Smoked Salmon Recipes—they’re another example of how a great sauce makes the dish unforgettable.

The Cooking Process on the Blackstone

Prepping Your Ingredients Like a Pro

Cooking on a Blackstone is fast and furious, so mise en place—having everything prepped and ready—is the key to not getting overwhelmed. Before you even turn on the griddle, here’s what should be on your tray:

• Marinated chicken (from your fridge)
• Cooked and rinsed noodles
• Sliced red bell pepper
• Shredded carrots
• Sliced onion
• Sliced mushrooms
• Sauce (you saved most from earlier)
• Oil (vegetable or avocado works great)

This may seem like a lot of prep, but once everything’s laid out, the cooking part takes 10–15 minutes tops. Boil your noodles just to al dente, then rinse them with cold water so they don’t get sticky or soggy on the grill. Let them sit dry for a bit while you prep veggies.

I like to arrange everything on a single tray in separate piles—it makes it easy to go from station to station with no confusion. If you’ve ever read my What Do You Do with Cottage Cheese? article, you’ll know I’m all about prep that simplifies your mealtime.

Step-by-Step Lo Mein on the Griddle

Preheat your Blackstone to medium-high for at least 5 minutes. You want that griddle nice and hot so you get that irresistible char and sizzle.

1. Drizzle on your cooking oil and add the marinated chicken in one layer. Don’t crowd it.
2. Let it sear for 2–3 minutes before flipping. Add your sliced veggies around the edges.
3. Cook everything together for 7–9 minutes, tossing with spatulas so nothing burns. You’re aiming for golden chicken and slightly crisp veggies.
4. Once cooked, push everything to one side of the griddle and add your noodles and reserved sauce.
5. Use your hibachi spatulas to toss, turn, and coat every bite with that deep, rich sauce. This step should take about 4–5 minutes.
6. When it’s all sticky and sizzling, slide it back onto your tray or serving platter.
   

It’s such a rush—smoke rising, sauce sizzling, the savory aroma filling the backyard. Honestly, the process is just as satisfying as the dish itself.

This style of fast, intuitive cooking reminds me of the recipe I shared in What Does Green Pasta Taste Like?, where curiosity in the kitchen leads to unforgettable results.

Serving, Storage & Variations

Serving Tips, Toppings, and Sauces to Pair

Once your Blackstone Chicken Lo Mein is off the griddle and steaming hot, you’ve got a golden opportunity to make it even more exciting. I like to sprinkle toasted sesame seeds and freshly chopped green onions over the top. Not just for color—they add texture and that signature Lo Mein flair.

Need some kick? Drizzle on extra sriracha or a spoonful of yum yum sauce. My husband swears by a few shakes of soy sauce at the table, while my daughter loads up on chili crisp. That’s the beauty of this dish: it’s a solid base that welcomes a variety of flavor boosts.

Serving for a crowd? This dish scales beautifully. Just divide it across smaller trays to keep things hot and easy to serve. And don’t forget to bring out a few side dishes. If you want something light and refreshing, Cottage Cheese Wraps make a lovely, unexpected companion to the richness of the noodles.

Hosting a casual backyard dinner? You’ll also love pairing this with something sweet and summery like Watermelon Shaved Ice to end the night on a cool note.

Leftovers, Reheating, and Creative Twists

Leftovers? Oh yes. This dish is even better the next day. Store it in an airtight container and reheat it in a skillet over medium heat with a splash of water or soy sauce. It revives like a dream, and the flavors deepen overnight.

If you’re feeling adventurous, use leftover Lo Mein to create:

• Asian noodle-stuffed omelets (trust me on this one)
• Lo Mein quesadillas with a layer of shredded cheese
• Crispy noodle cakes—pan-fried until golden on both sides

You can even freeze portions for up to a month. Just thaw overnight in the fridge and reheat on the stove. Avoid microwaving unless you want gummy noodles (no thanks).

Looking to make it a little healthier next time? Try subbing in zucchini noodles or edamame spaghetti. Or cut the sugar and swap in coconut aminos for a lower-sodium version. You can find more fun variations like these in my round-up of Easy Dessert Recipes, where I play with classic flavors in creative ways.

FAQ: Blackstone Chicken Lo Mein

Conclusion

Cooking Blackstone Chicken Lo Mein at home isn’t just about skipping takeout—it’s about creating something bold, fresh, and downright satisfying. With a sizzling flat top, a quick marinade, and a few pantry staples, you can turn ordinary ingredients into something that tastes like a backyard hibachi party.

If you’ve never tried griddle cooking before, this is the recipe that will hook you. The flavors pop, the textures shine, and best of all, it’s easy to make again and again with your own twists. Whether you keep it classic or remix it with your favorite noodles or veggies, this dish is a keeper.

Ready for more creativity in the kitchen? Don’t miss my Easy Dessert Recipes to end the night on a sweet note, or try something new with Green Spaghetti Mexican Italian Fusion—because food should always be fun.

Want more recipes inspiration and to connect with like-minded home cooks? Join my vibrant Facebook Page, Alanarecipes, and share your best brunch creations!

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