Chicken Spaghetti Lo Mein

Chicken Spaghetti Lo Mein: A Quick, Flavor-Packed Noodle Stir-Fry

There’s something so comforting about a big bowl of saucy noodles loaded with tender chicken and crisp veggies. This Chicken Spaghetti Lo Mein is your new go-to when you want takeout flavor without the wait.

It’s fast, easy, and uses spaghetti (yes, regular pasta!) instead of fancy noodles. The sauce is glossy, savory-sweet, and clings perfectly to every strand. I first made this on a busy weeknight with leftover spaghetti and a chicken breast and it turned into a family favorite.

If you love quick skillet meals like my Crockpot Beef and Noodles, you’ll be obsessed with this 25-minute stir-fry.

Why You’ll Love This Recipe

  • Ready in 25 Minutes: Faster than delivery, seriously.
  • One-Pan Magic: Less cleanup, more eating.
  • Uses Spaghetti: No need to buy special noodles.
  • Super Customizable: Add veggies, swap proteins, make it spicy.
  • Kid-Approved: Mild but full of flavor.

Preparation and Cooking Time

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4

Ingredients

For the Lo Mein

  • 8 oz spaghetti (uncooked, broken in half)
  • 1 lb boneless chicken thighs or breast, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 2 cups shredded cabbage (or coleslaw mix)
  • 3 green onions, sliced (white + green parts separated)
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)

For the Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • ½ teaspoon sugar
  • ¼ teaspoon black pepper
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Ingredient Notes & Substitutions

  • Spaghetti: Works perfectly, no need for lo mein noodles.
  • Chicken: Thighs stay juicier, breasts cook faster.
  • Veggies: Bell pepper, carrot, cabbage = color + crunch. Try broccoli or snap peas too.
  • Sauce: Adjust soy for saltiness, sugar for sweetness. Add chili flakes for heat.
  • Gluten-Free: Use tamari + GF spaghetti.

Step-by-Step Instructions

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Step 1: Cook the Spaghetti

Boil spaghetti in salted water until just al dente (1 minute less than package). Drain, rinse with cold water, and toss with a drizzle of oil.

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Step 2: Make the Sauce

Whisk soy sauce, oyster sauce, hoisin, sesame oil, cornstarch, sugar, and pepper in a small bowl. Set aside.

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Step 3: Cook the Chicken

Heat 1 tbsp oil in a large skillet or wok over medium-high. Add chicken in a single layer. Cook 2–3 minutes per side until golden. Remove to a plate.

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Step 4: Stir-Fry Veggies

Add remaining oil. Toss in garlic, ginger, and white parts of green onions stir 30 seconds. Add bell pepper, carrot, and cabbage. Cook 2–3 minutes until crisp-tender.

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Step 5: Toss It All Together

Return chicken to the pan. Add spaghetti and pour in the sauce. Toss 1–2 minutes until sauce thickens and coats everything.

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Step 6: Serve Hot

Top with green onion tops. Serve with chili oil or extra soy sauce on the side.

Nutrition Information (per serving)

CaloriesProteinCarbsFatFiber Sodium
420 kcal32g48g14g3g

Pro Tips for Success

  • Slice Chicken Thinly: Uniform thin strips cook quickly and stay juicy no dry bites!
  • Use High Heat: A screaming hot pan gives that restaurant-style sear and prevents soggy noodles.
  • Don’t Overcook the Pasta: Cook just under al dente it finishes perfectly in the sauce.
  • Prep Everything First: This dish moves fast. Have chicken, veggies, and sauce ready before you start.

Serving Suggestions

This lo mein is a complete meal, but here are some delicious ways to enjoy it:

  • Classic Takeout Style: Serve in bowls with chopsticks and a side of chili oil.
  • Brunch Twist: Top with a sunny-side-up egg and pair with Crispy Sweet Potato Hash Browns for a sweet-savory combo.
  • Appetizer Spread: Add spring rolls, dumplings, or a fresh cucumber salad dressed with rice vinegar.
  • Spicy Kick: Drizzle with sriracha or serve with kimchi for bold flavor.
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Recipe Variations

  • Shrimp Lo Mein: Replace chicken with peeled shrimp cook just until pink (1–2 minutes).
  • Veggie-Packed Version: Skip meat and double the veggies add broccoli, mushrooms, or snap peas.
  • Spicy Szechuan Lo Mein: Stir in 1–2 teaspoons chili garlic sauce and a pinch of red pepper flakes.
  • Beef & Broccoli Lo Mein: Use thinly sliced flank steak and broccoli florets for a classic combo.
  • Thai-Inspired Peanut Noodles: Add 2 tablespoons peanut butter to the sauce for a creamy, nutty twist.

Storage Instructions

  • Fridge: Store leftovers in an airtight container for up to 3 days. The noodles will absorb more sauce delicious!
  • Freezer: For best texture, freeze the chicken and sauce mix (without noodles) for up to 2 months. Cook fresh spaghetti when reheating.
  • Reheating: Microwave: Add a splash of water or broth, cover, and heat for 1–2 minutes, stirring halfway.
  • Stovetop: Reheat in a skillet over medium with a drizzle of oil and a tablespoon of water toss until hot.

FAQs

A: Yes! Linguine, fettuccine, or even ramen noodles work great. Avoid tiny shapes like elbow macaroni.

A: Rinse cooked spaghetti under cold water right after draining. Stir-fry over high heat just until warmed.

A: Use extra hoisin or soy sauce with a pinch of sugar. Flavor will be slightly different but still tasty.

A: Yes! Cook chicken and veggies, store with sauce. Add freshly cooked pasta when reheating.

Final Words

This Chicken Spaghetti Lo Mein is the weeknight dinner hero you didn’t know you needed. It’s faster than takeout, cheaper, and way more satisfying. The glossy sauce, tender chicken, and crisp veggies come together in perfect harmony every bite is pure comfort.

Got leftover pork? This same sauce works magic in Leftover Pork Chop Recipes just swap the protein!

Try it tonight and let me know in the comments: what did you add to your bowl?

Chicken Spaghetti Lo Mein: A Quick, Flavor-Packed Noodle Stir-Fry Save
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Chicken Spaghetti Lo Mein: A Quick, Flavor-Packed Noodle Stir-Fry

Recipe by MayaCourse: Uncategorized
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

420

kcal

Ingredients

  • 8 oz spaghetti (broken in half)

  • 1 lb boneless chicken (breast or thighs), thinly sliced

  • 2 tbsp vegetable or sesame oil

  • 1 red bell pepper, 1 carrot (julienned), 2 cups cabbage

  • 3 green onions, 3 garlic cloves, 1 tsp ginger

  • Sauce: 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin, 1 tsp sesame oil, 1 tsp cornstarch, ½ tsp sugar

Directions

  • Cook Pasta: Boil spaghetti in salted water until just under al dente. Drain, rinse with cold water, and toss with oil to prevent sticking.
  • Make Sauce: Whisk all sauce ingredients in a small bowl until smooth. Set aside.
  • Cook Chicken: Heat 1 tbsp oil in a hot skillet or wok. Add chicken in a single layer and cook 2–3 minutes per side until golden. Remove to a plate.
  • Stir-Fry Veggies: Add remaining oil, garlic, ginger, and white parts of green onions. Stir 30 seconds. Add bell pepper, carrot, and cabbage — cook 2–3 minutes until crisp-tender.
  • Combine: Return chicken to the pan. Add cooked spaghetti and pour in the sauce. Toss everything for 1–2 minutes until the sauce thickens and coats the noodles evenly.
  • Serve: Garnish with green onion tops and serve hot with chili oil or soy sauce on the side.

Notes

  • Best Texture: Use high heat and don’t overcook the pasta it should finish cooking in the sauce.
  • Protein Swap: Try shrimp (cook 1–2 mins), tofu, or thinly sliced beef.
  • Make it Spicy: Add 1 tsp chili garlic sauce or red pepper flakes to the sauce.
  • Gluten-Free: Use tamari instead of soy sauce and gluten-free spaghetti.
  • Meal Prep Tip: Cook chicken and veggies ahead reheat with fresh pasta for best results.

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