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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.
  • 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