There’s something deeply satisfying about mixing two beloved comfort foods into one plate—spaghetti and lo mein. Imagine combining the soul-soothing familiarity of tender pasta with the aromatic, savory goodness of Asian stir-fries.
This Chicken Spaghetti Lo Mein is the perfect marriage of Italian and Chinese flavors, with a touch of global culinary inspiration. It’s like a trip across continents, offering the heartiness of a Southern home-cooked meal with the bold zest of Asian street food.
To achieve the perfect texture for the spaghetti, cook it al dente before tossing it in the stir-fry. This method helps the noodles absorb the sauce without getting soggy, resulting in a satisfying bite. It’s an easy trick I picked up from my travels through China’s bustling food markets, where the balance of texture and flavor is everything.
This recipe brings together flavors that are as familiar as they are exciting—think the umami-packed sauce of a classic lo mein, combined with the mild, comforting richness of chicken spaghetti. Whether you’re at home in Alabama or trying something new, this dish fits into any kitchen and satisfies all cravings.
What Makes This Recipe Special?
- This recipe brings a familiar comfort food (spaghetti) and transforms it with an unexpected twist, giving it an adventurous Asian influence.
- The balance of fresh vegetables, juicy chicken, and the perfect pasta creates a well-rounded meal that’s satisfying and versatile.
- Over the years, I’ve learned to make this dish faster by prepping ingredients ahead of time, which is a real time-saver for busy nights.
- A quick, global-flavor-packed dinner option, it’s perfect for experimenting with any vegetable or protein you have on hand.
- It’s an excellent way to introduce more Asian-inspired flavors into your weeknight rotation while keeping it approachable.
Chicken Spaghetti Lo Mein Recipe
Equipment
- Sharp knife
- Mixing bowls
- Wok or large skillet
- Cutting board
- Tongs or spatula
Ingredients
- 1 tsp shaoxing wine
- ½ tsp salt
- ½ lb chicken breast, sliced into 1/4" strips, against the grain
- ½ tbsp avocado oil
- 1 tbsp light soy sauce
- ½ cornstarch
- ¼ tsp white pepper
Sauce
Noodles
- 16 oz 16 oz lo mein noodles
Instructions
- Slice chicken into 1/4-inch strips and marinate with salt, white pepper, soy sauce, Shaoxing wine, cornstarch, and avocado oil for 15–20 minutes.
- Chop vegetables, mince garlic and ginger, and separate scallion whites from greens.
- Mix stir-fry sauce with soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch, and MSG if using.
- Cook lo mein noodles 2 minutes less than package directions, drain, rinse with cold water, and coat with sesame oil.
- Heat 3 tbsp avocado oil in a wok over high heat and sear chicken for 2–3 minutes until cooked through, then set aside.
- In the same pan, sauté garlic and ginger for 15 seconds.
- Add scallion whites, carrots, onions, and cabbage, cooking for 3–4 minutes until slightly wilted.
- Return noodles and chicken to the pan, then pour in stir-fry sauce.
- Toss everything together and cook for 1–2 minutes until the sauce thickens and evenly coats ingredients.
- Add scallion greens, toss, and serve hot.
Notes
- You can swap avocado oil for vegetable or peanut oil, and chicken can be replaced with shrimp, beef, or tofu.
- Rinsing and draining the noodles prevents them from becoming gummy when stir-fried.
- Add a splash of rice vinegar or chili oil for an extra kick
| Nutrition | Value |
| Calories | 432kcal |
| Carbohydrates | 74g |
| Fibre | 3g |
| Fat | 6g |
| Protein | 20g |
| Cholesterol | 29g |
Tips To Ease Your Job!
- Prep in Advance: Slice the chicken and chop the vegetables ahead of time. This will streamline the cooking process when it’s time to stir-fry.
- Marinate Chicken: If you’re in a rush, marinate the chicken the night before to save time and allow the flavors to soak in.
- Use Pre-Cut Vegetables: To save time on chopping, you can buy pre-cut vegetables like carrots, onions, and cabbage from the store.
- Use Store-Bought Lo Mein Noodles: If you don’t have lo mein noodles on hand, you can substitute them with any similar noodles like spaghetti or soba noodles.
- Cook Chicken in Batches: If you’re using a small pan, cook the chicken in batches to avoid overcrowding, which ensures even searing.
