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This image shows a plate of Chicken Spaghetti Lo Mein with tender chicken pieces and noodles tossed in a flavorful sauce made with soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, and sesame oil.

Chicken Spaghetti Lo Mein Recipe

This fusion dish combines tender marinated chicken, chewy lo mein noodles, and a flavorful stir-fry sauce with garlic, ginger, and crisp vegetables. The dish balances savory, slightly sweet, and umami flavors, creating a quick and satisfying meal perfect for weeknights or special occasions.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 5 people
Calories 432 kcal

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

  • 1 tsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp dark soy sauce
  • 1 tbsp water
  • ¼ tsp white pepper
  • ¼ tsp msg, optional
  • ½ tsp sugar
  • ½ tsp cornstarch
  • 2 tsp light soy sauce
  • 3 tbsp neutral oil
  • ½ tsp seame oil

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.
    this image shows chicken being marinated in a bowl with sauces for chicken to soak in the flavors properly
  • Chop vegetables, mince garlic and ginger, and separate scallion whites from greens.
    This image shows bite-sized chicken pieces marinating in a mixture of soy sauce, Shaoxing wine, and seasonings, absorbing rich flavors before cooking.
  • 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.
    This image shows freshly chopped bell peppers, carrots, green onions, garlic, and ginger, prepared for stir-frying.
  • Cook lo mein noodles 2 minutes less than package directions, drain, rinse with cold water, and coat with sesame oil.
    This image shows spaghetti noodles cooking in a pot of boiling water, softening to the perfect texture for stir-frying.
  • 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.
    This image shows garlic, ginger, and vegetables sizzling in a wok, releasing their aroma and building layers of flavor.
  • Return noodles and chicken to the pan, then pour in stir-fry sauce.
    This image shows the cooked chicken, noodles, and stir-fry sauce being added to the wok, coming together for a delicious lo mein dish
  • Toss everything together and cook for 1–2 minutes until the sauce thickens and evenly coats ingredients.
  • Add scallion greens, toss, and serve hot.
    This image shows a wok full of Chicken Spaghetti Lo Mein being tossed together, evenly coated in sauce and ready to serve.

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