Chicken Spaghetti Lo Mein is a flavorful East-meets-West dish that combines tender chicken, crisp vegetables, and spaghetti noodles tossed in a savory stir-fry sauce. Quick, colorful, and satisfying, this easy homemade version of a takeout favorite makes a perfect weeknight dinner or meal prep option.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti noodles (or lo mein noodles)boneless skinless chicken breasts or thighscarrots (julienned)bell peppers (sliced)green onionsgarlic (minced)soy sauceoyster saucesesame oilbrown sugarcornstarch + water (for sauce thickening)vegetable oil
directions
Cook spaghetti noodles until al dente, then drain and toss with a little sesame oil to prevent sticking. Set aside.
Slice chicken thinly and season lightly with soy sauce. Heat oil in a large skillet or wok over medium-high heat.
Cook chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
In the same pan, add more oil if needed and stir-fry carrots, bell peppers, and garlic until slightly tender.
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, and cornstarch slurry.
Add chicken back to the pan along with the cooked noodles. Pour in the sauce and toss everything together.
Stir-fry for 2–3 more minutes until heated through and coated in sauce.
Garnish with sliced green onions and serve hot.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use shrimp, pork, or tofu instead of chicken.
Add broccoli, mushrooms, or snap peas for more veggies.
Swap spaghetti with rice noodles, soba, or egg noodles.
Make it spicy with chili oil or crushed red pepper flakes.
Top with toasted sesame seeds or crushed peanuts for texture.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet or microwave until hot, adding a splash of water or soy sauce to refresh the noodles.Not recommended for freezing due to texture changes in pasta.
FAQs
Can I use leftover cooked chicken?
Yes, just stir it in at the end to warm through.
Can I use real lo mein noodles?
Absolutely—use them if you have access for a more authentic texture.
Is this dish sweet?
It’s mildly sweet from the brown sugar, but mostly savory.
Is it gluten-free?
Use gluten-free noodles, soy sauce, and oyster sauce for a GF version.
Can I make it vegetarian?
Yes, use tofu or more vegetables and a plant-based oyster sauce.
Can I prep it ahead?
Yes, prep all ingredients and sauce in advance—cook fresh for best taste.
What oil is best?
Use vegetable, canola, or peanut oil for high-heat cooking.
How do I prevent soggy noodles?
Drain pasta well and avoid overcooking during stir-fry.
Can I double the sauce?
Yes, for extra coating or saucier noodles, just scale up the sauce ingredients.
Can I serve it cold?
It’s best hot, but can be eaten cold as a noodle salad.
Conclusion
Chicken Spaghetti Lo Mein is a quick, flavorful, and satisfying twist on classic stir-fry that’s perfect for weeknight dinners or anytime cravings hit. With simple ingredients and bold flavors, it’s a delicious homemade alternative to takeout you’ll want to make again and again.
Print
Chicken Spaghetti Lo Mein
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian Fusion
- Diet: Halal
Description
Chicken Spaghetti Lo Mein is a delicious fusion dish combining tender chicken, spaghetti noodles, and stir-fried vegetables tossed in a savory, Asian-inspired lo mein sauce for a quick and satisfying meal.
Ingredients
- 8 oz spaghetti noodles
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons soy sauce (for marinating)
- 1 tablespoon cornstarch (for marinating)
- 2 tablespoons vegetable oil
- 1 red bell pepper, julienned
- 1 cup shredded carrots
- 2 cups shredded cabbage or coleslaw mix
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup low-sodium soy sauce (for sauce)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/4 cup reserved pasta water (optional)
- Green onions and sesame seeds for garnish (optional)
Instructions
- Cook spaghetti according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
- In a bowl, combine sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 10–15 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Stir-fry chicken until browned and cooked through, about 5–6 minutes. Remove and set aside.
- Add remaining oil to the skillet. Stir-fry bell pepper, carrots, and cabbage for 3–4 minutes until slightly tender.
- Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and pepper.
- Return chicken to the skillet, add cooked spaghetti, and pour sauce over everything. Toss well to combine, adding reserved pasta water if needed to loosen the sauce.
- Cook for another 1–2 minutes until everything is heated through.
- Garnish with green onions and sesame seeds if desired, and serve hot.
Notes
- Substitute spaghetti with lo mein, ramen, or udon noodles if preferred.
- Add mushrooms or snap peas for more vegetable variety.
- For a spicier version, add chili garlic sauce or sriracha to the sauce mix.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
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