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A serving plate on a white marble cooktop, piled high with sesame soy chicken and mushroom noodles. Steam rises from the dish, showcasing the glossy, flavorful noodles ready to be enjoyed.

Chicken Spaghetti Lo Mein Recipe

This Chicken Spaghetti Lo Mein is a perfect mix of Chinese takeout flavors and Italian pasta comfort. With tender chicken, crispy celery, and umami-rich sauce, it’s quick, satisfying, and absolutely delicious!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese, fusion
Servings 4
Calories 450 kcal

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.
    A glass bowl on a white marble cooktop filled with dried shiitake mushrooms soaking in steaming hot water. The mushrooms slowly expand as they absorb the liquid, becoming tender and rich in flavor.
  • Cook spaghetti according to package instructions until al dente, then drain and toss with 1 teaspoon sesame oil.
    A black pot on a white marble cooktop where uncooked spaghetti simmers in boiling water. Steam rises as the pasta softens, while a pair of tongs is positioned to stir, ensuring even cooking.
  • Marinate the chicken with Shaoxing wine, cornstarch, and 1 teaspoon soy sauce for 10 minutes.
    A glass bowl on a white marble cooktop containing thinly sliced chicken breast marinating in Shaoxing wine, soy sauce, and cornstarch. The chicken glistens as the marinade evenly coats each piece for a rich flavor.
  • Scramble the eggs with a pinch of salt in a hot wok, then remove and set aside.
    A black wok on a white marble cooktop where scrambled eggs are gently cooking. Their soft, golden texture forms delicate folds as a spatula moves through them, ensuring they cook evenly.
  • Sauté the chicken in a wok with 2 tablespoons vegetable oil until cooked through, then remove.
    A black wok on a white marble cooktop where marinated chicken strips sizzle in hot vegetable oil. The chicken turns golden as it is stir-fried with a wooden spatula, developing a rich, savory aroma.
  • Stir-fry celery and mushrooms in the same wok with remaining oil, adding black pepper and soy sauce.
    A black wok on a white marble cooktop where thinly sliced shiitake mushrooms and celery strips are being stir-fried. The vegetables glisten as black pepper and soy sauce coat them evenly, enhancing their flavor.
  • 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!
    A serving plate on a white marble cooktop, piled high with sesame soy chicken and mushroom noodles. Steam rises from the dish, showcasing the glossy, flavorful noodles ready to be enjoyed.