If you’ve ever craved the comforting mix of tender noodles, juicy chicken, and crisp vegetables in a glossy, savory sauce, this Chicken Spaghetti Lo Mein is about to become your new weeknight hero. It’s a delightful mash-up of Italian and Asian favorites, blending the heartiness of spaghetti with the addictive flavor punch of classic lo mein. Every bite is loaded with color, freshness, and a tangle of noodles that soaks up every last drop of sauce. Whether you’re feeding a hungry family or looking for leftovers that taste even better the next day, this is one of those dishes you’ll want to make again and again.
Ingredients You’ll Need
The magic of Chicken Spaghetti Lo Mein lies in its simple, easy-to-find ingredients that each play a key role in building flavor, adding crunch, and making the dish irresistibly satisfying. Here’s why you need every single one of them:
- Spaghetti noodles: The sturdy texture of spaghetti stands up perfectly to tossing and soaking up the savory sauce.
- Sesame oil: Adds a nutty aroma and authentic Asian flavor both to the noodles and to the stir-fry.
- Boneless, skinless chicken breasts: Sliced thinly, chicken cooks up juicy and tender in just minutes.
- Soy sauce: Brings saltiness and deep umami to the sauce.
- Oyster sauce: Gives richness and a hint of sweetness, making the sauce glossy and complex.
- Hoisin sauce: Adds a little tangy-sweet depth that rounds out the flavor.
- Rice vinegar: Brightens everything up with a gentle tang.
- Brown sugar: Balances the savory and tangy notes with a touch of caramel sweetness.
- Low-sodium chicken broth: Lightens the sauce and infuses the noodles with extra savory flavor.
- Garlic: A must for aromatic punch—freshly minced for the best flavor.
- Fresh ginger: Adds gentle heat and a signature zing that makes Chicken Spaghetti Lo Mein pop.
- Red bell pepper: Delivers a sweet crunch and a burst of color.
- Shredded carrots: Bring subtle sweetness and lovely texture to every forkful.
- Cabbage: Thinly sliced, it wilts beautifully and soaks up the sauce.
- Green onions: Sliced and scattered on top, they add freshness and a mild bite.
- Sesame seeds: A sprinkle on top for nutty crunch and restaurant-style flair.
How to Make Chicken Spaghetti Lo Mein
Step 1: Cook the Spaghetti
Start by boiling your spaghetti noodles according to the package directions until they’re just al dente—firm enough to hold up in the stir-fry without getting mushy. Drain them well, then toss them with a tablespoon of sesame oil to prevent sticking and set aside. The sesame oil here is key for infusing the noodles with flavor right from the start.
Step 2: Whisk the Sauce
In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and chicken broth. Give it a good whisk until the sugar dissolves and the sauce looks smooth and glossy. This quick sauce is the backbone of Chicken Spaghetti Lo Mein, delivering that irresistible sweet-salty balance.
Step 3: Cook the Chicken
Heat the remaining tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook, stirring occasionally, until it’s golden and cooked through—about 5 to 6 minutes. The chicken should be juicy and just starting to get a bit of color.
Step 4: Sauté Aromatics and Veggies
Add the minced garlic and grated ginger to the chicken and stir them in, letting them sizzle for about a minute until fragrant. Then toss in the red bell pepper, shredded carrots, and cabbage. Stir-fry for about 3 minutes, just until the veggies are crisp-tender and still vibrant.
Step 5: Bring It All Together
Add the cooked spaghetti and the sauce to the skillet with the chicken and vegetables. Use tongs to toss everything together, making sure the noodles are evenly coated and the veggies and chicken are distributed throughout. Let it cook for another 2 to 3 minutes so the noodles soak up all that beautiful sauce and everything is hot and glossy.
Step 6: Finish and Serve
Remove the skillet from the heat. Sprinkle the sliced green onions and sesame seeds over the top for a fresh, crunchy finish. Now your homemade Chicken Spaghetti Lo Mein is ready to wow everyone at the table!
How to Serve Chicken Spaghetti Lo Mein
Garnishes
A sprinkle of sliced green onions and toasted sesame seeds is classic, but you can also add a little chili oil or crushed red pepper flakes if you like a hint of heat. For an extra burst of freshness, try a handful of chopped cilantro or a drizzle of lime juice—it’s a fantastic way to brighten up the dish.
Side Dishes
Chicken Spaghetti Lo Mein is a complete meal on its own, but it pairs beautifully with easy sides like steamed edamame, a crisp cucumber salad, or simple stir-fried greens. If you’re serving a crowd, a platter of potstickers or spring rolls makes a fun, festive starter alongside your noodles.
Creative Ways to Present
Try serving Chicken Spaghetti Lo Mein in wide, shallow bowls for easy twirling, or on a large platter for family-style sharing. For a playful touch, use chopsticks or tangle the noodles into individual nests. If you’re packing lunch, this dish holds up well in meal prep containers and reheats like a dream.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Spaghetti Lo Mein should be cooled completely and stored in an airtight container in the refrigerator. It stays fresh and tasty for up to three days, making it a fantastic option for quick lunches or no-fuss dinners.
Freezing
If you want to freeze your lo mein, let it cool, then portion it into freezer-safe containers. Frozen Chicken Spaghetti Lo Mein will keep for up to two months. For best results, thaw it overnight in the fridge before reheating to maintain the best texture.
Reheating
To reheat, pop your leftovers in the microwave with a splash of water or chicken broth to loosen the noodles, or warm them gently in a skillet over medium heat. Stir occasionally until everything is hot and steamy—the sauce will revive, and the noodles will taste just as good as day one.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti gives Chicken Spaghetti Lo Mein its unique twist, you can substitute with traditional lo mein noodles, linguine, or even rice noodles if that’s what you have on hand.
What vegetables can I swap in?
This recipe is wonderfully flexible. Try adding snap peas, broccoli florets, baby corn, or mushrooms for a new spin—just make sure to slice everything thin for quick, even cooking.
Is there a way to make this dish vegetarian?
Definitely! Simply swap the chicken for tofu or tempeh, and use vegetable broth in place of chicken broth. The sauce and veggies will still deliver tons of flavor for a satisfying vegetarian meal.
Can I prepare Chicken Spaghetti Lo Mein ahead of time?
Yes, you can! Make the noodles and chop the veggies in advance, then store them separately. When you’re ready to eat, the stir-fry comes together in minutes for a super speedy meal.
What can I do if my noodles stick together?
Tossing the cooked spaghetti in sesame oil right after draining helps prevent sticking. If they still clump a little, just rinse them briefly under warm water and separate with tongs before adding to the stir-fry.
Final Thoughts
Give Chicken Spaghetti Lo Mein a try and see how quickly it disappears from your table. It’s packed with flavor, endlessly adaptable, and so much fun to make at home. Whether it’s a busy weeknight or a cozy weekend dinner, this is one recipe you’ll be excited to cook and share again and again!
Print
Chicken Spaghetti Lo Mein Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Spaghetti Lo Mein recipe is a delicious Asian-inspired noodle stir fry that’s quick and easy to prepare. Tender slices of chicken breast are cooked with fresh vegetables and tossed with al dente spaghetti in a savory sauce made from soy, oyster, hoisin, and rice vinegar, then garnished with green onions and sesame seeds for a flavorful meal perfect for weeknight dinners.
Ingredients
Pasta
- 12 ounces spaghetti noodles
- 1 tablespoon sesame oil (for tossing cooked spaghetti)
Protein
- 1 pound boneless, skinless chicken breasts, thinly sliced
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- ½ cup low-sodium chicken broth
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups cabbage, thinly sliced
- 4 green onions, sliced
Garnish
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil (for cooking)
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti noodles according to package directions until al dente. Drain well and toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and low-sodium chicken broth until fully combined and the sugar dissolves. Set the sauce aside.
- Cook the chicken: Heat the remaining 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts and cook until browned and cooked through, approximately 5 to 6 minutes, stirring occasionally to ensure even cooking.
- Sauté aromatics and vegetables: Add the minced garlic and grated ginger to the skillet with the chicken and stir for about 1 minute until fragrant. Then add the red bell pepper, shredded carrots, and sliced cabbage. Stir-fry for about 3 minutes until the vegetables are slightly tender but still crisp.
- Combine noodles and sauce: Add the cooked spaghetti noodles and the prepared sauce to the skillet. Toss everything together carefully to coat the noodles, chicken, and vegetables evenly. Continue cooking for another 2 to 3 minutes until the mixture is heated through and flavors meld.
- Garnish and serve: Remove from heat and transfer to serving plates. Top with sliced green onions and sprinkle with sesame seeds. Serve immediately for best taste and texture.
Notes
- For extra heat, add a drizzle of chili oil or a sprinkle of red pepper flakes to the stir fry.
- This recipe works well with leftover spaghetti or can be made using whole wheat pasta for a healthier twist.
- You can substitute the chicken with shrimp, pork, or tofu depending on your preference or dietary needs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 480
- Sugar: 9 g
- Sodium: 920 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
