There’s something deeply satisfying about a big bowl of lo mein—the chewy noodles, the savory sauce, and the perfect balance of textures. But what if I told you that you could get all that takeout-style goodness with a simple pantry staple—spaghetti? Yes, this Chicken Spaghetti Lo Mein combines the comfort of Italian pasta with the bold flavors of Chinese cuisine, making it a must-try for busy weeknights.
The magic of this recipe lies in its umami-rich sauce, tender chicken, and the unexpected crunch of celery. Shiitake mushrooms add a deep, earthy flavor, while a hint of sesame oil ties everything together. Plus, the high-protein combination of chicken and eggs makes this dish incredibly satisfying.
Lo mein has been a staple in Chinese cuisine for centuries, evolving from simple wheat noodles to the flavorful, wok-tossed versions we know today.
This spaghetti adaptation offers the same silky-smooth texture and rich soy-based sauce but with ingredients you likely already have on hand. Pair it with a refreshing Kani Salad or a crisp Cucumber Salad for a complete meal. You’ll love how easily this dish comes together—and how restaurant-worthy it tastes.
Why You Will Love This Dish?
- A Weeknight Winner: I love how this dish comes together in under 30 minutes, making it my go-to for busy evenings.
- Comfort Food, Elevated: The spaghetti holds onto the sauce beautifully, giving every bite a rich, umami-packed taste.
- Easily Customizable: Swap chicken for shrimp, add more veggies, or go fully vegetarian—this recipe adapts to your cravings.
- Better Than Takeout: No extra oil, no mystery ingredients—just fresh, delicious flavors you control.
- Packed with Protein: The mix of chicken and eggs keeps you full and energized without weighing you down.
Chicken Spaghetti Lo Mein Recipe
Equipment
- Large pot (for boiling spaghetti)
- Wok or large skillet
- Mixing bowls
- Whisk
- Tongs or spatula
Ingredients
- 4 ounces dried shiitake mushrooms about 3 cups
- 4 cups hot water 170°F
- 7 ounces uncooked spaghetti
- 1 tablespoon plus 1 teaspoon toasted sesame oil
- 5 tablespoons plus 1 teaspoon soy sauce divided
- 6 tablespoons plus 1 teaspoon vegetable oil divided
- 1/2 teaspoon black pepper plus more to taste
- 2 7-ounce boneless, skinless chicken breasts, sliced diagonally into 1/8-inch-thick strips
- 2 tablespoons Shaoxing wine
- 1/2 teaspoon cornstarch
- 4 large eggs
- ¼ teaspoon kosher salt
- 2 cups 2- x 1/4-inch celery strips
Instructions
- Soak the shiitake mushrooms in hot water for 10 minutes, then slice them thinly.
- Cook spaghetti according to package instructions until al dente, then drain and toss with 1 teaspoon sesame oil.
- Marinate the chicken with Shaoxing wine, cornstarch, and 1 teaspoon soy sauce for 10 minutes.
- Scramble the eggs with a pinch of salt in a hot wok, then remove and set aside.
- Sauté the chicken in a wok with 2 tablespoons vegetable oil until cooked through, then remove.
- Stir-fry celery and mushrooms in the same wok with remaining oil, adding black pepper and soy sauce.
- Toss everything together – spaghetti, chicken, eggs, and vegetables – and mix well with remaining soy sauce and sesame oil.
- Serve hot and enjoy with your favorite sides!
Nutrition Info:
| Nutrition | Value |
| Calories | 450kcal |
| Carbohydrates | 45g |
| Protein | 32g |
| Fat | 15g |
| Sugar | 3g |
| Sodium | 900mg |
Secrets To The Best Chicken Spaghetti Lo Mein!
- Use Just-Cooked Pasta: Instead of rinsing spaghetti after boiling, toss it directly into the wok while it’s still warm. This helps it absorb the sauce better and gives that signature lo mein texture.
- Marinate the Chicken the Right Way: Don’t skip the cornstarch + Shaoxing wine combo—it creates a velvety, restaurant-style texture. Let it sit for at least 10 minutes to really soak up the flavors.
- Layer the Soy Sauce: Add a little to the chicken, a little while stir-frying veggies, and the rest at the end. This builds deep, balanced flavor instead of a single salty hit.
- Don’t Overcrowd the Wok: Cook ingredients in batches, especially the chicken. If you pile everything in at once, it’ll steam instead of sear, and you’ll lose that beautiful golden color.
- Egg Scramble Trick: Once the eggs are nearly set, chop them up with your spatula in the wok. This creates bite-sized pieces instead of big clumps, distributing them evenly throughout the dish.
- A Touch of Sesame Oil Goes a Long Way: Add it at the end, not while cooking. Sesame oil burns easily, so finishing with a drizzle gives you that bold, toasty aroma without bitterness.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
