spaghetti lo mein recipe

Written ByJenny Smyth Posted on
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The Best spaghetti lo mein recipe

I’ve always been a fan of fusion recipes, and spaghetti lo mein is one of my favorites. This dish combines the classic Italian flavors of spaghetti with the Chinese technique of stir-frying noodles. I first tried it at a family dinner party, and it was love at first bite.

My kids, who can be picky eaters, devoured it in seconds. I’ve since made it for countless family gatherings, potlucks, and even just a quick weeknight dinner. The best part?

It’s ridiculously easy to make and requires minimal ingredients. I love that it’s a one-pot wonder, too – just toss all your ingredients into one pan and cook until the noodles are tender. It’s perfect for busy nights when I don’t have time to fuss over multiple dishes.

Plus, the leftovers reheat beautifully in the microwave or on the stovetop. I’ve even served it as a fun twist on traditional spaghetti night – my kids think it’s a special treat every time we have it. As for me, I appreciate how this recipe sneaks in some extra veggies without feeling like I’m compromising on flavor or texture.

It’s become a staple in our household, and I’m confident you’ll love it just as much as we do.

Spaghetti Lo Mein

4.6 from 1993 votes

A quick and savory fusion dish that combines spaghetti with classic lo mein flavors. Tossed in a rich soy-based sauce with vegetables and protein, this meal is perfect for a weeknight dinner.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Noodles and Protein

8 ounces spaghetti
2 tablespoons vegetable oil
1 pound chicken breast, thinly sliced
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper

For the Vegetables

1 cup shredded carrots
1 cup sliced bell peppers (any color)
1 cup snap peas
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

For the Sauce

3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon brown sugar
1/4 cup chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the spaghetti and cook until al dente, about 8 to 10 minutes, then drain and rinse under cold water to stop cooking.
3While the pasta cooks, toss the sliced chicken with cornstarch, salt, and white pepper in a bowl.
4Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook for 3 to 4 minutes per side until golden brown and cooked through.
5Remove the chicken from the skillet and set aside.
6Add the remaining tablespoon of oil to the skillet, then stir in the garlic and ginger, cooking for 30 seconds until fragrant.
7Add the carrots, bell peppers, and snap peas to the skillet, stirring constantly over high heat for 2 to 3 minutes until the vegetables are tender-crisp and bright in color.
8In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and chicken broth.
9Pour the sauce over the vegetables and bring to a simmer over medium heat.
10Add the cooked spaghetti and chicken back to the skillet, tossing everything together for 1 to 2 minutes until the noodles are evenly coated and heated through.
11Stir in the cornstarch slurry and cook for another 30 seconds until the sauce thickens and clings to the noodles.

🔧Equipment

Large pot
Colander
Large skillet or wok
Mixing bowls
Whisk
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 60mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a vegetarian version, substitute the chicken with firm tofu and use vegetable broth. Adjust the sauce sweetness by adding more or less brown sugar to taste.

This recipe has been a game-changer for our family mealtime – everyone loves it! It’s easy to make in large batches for gatherings or freezes well for individual portions when we need something quick and easy.

The best part? It’s healthy too!

The veggies add fiber and antioxidants while the noodles provide complex carbohydrates. We’ve even started using whole wheat noodles to boost the fiber content even more.

Whether you’re looking for a new twist on classic spaghetti night or a healthy meal solution for busy families like mine – this recipe is sure to please!

❓ Frequently Asked Questions About Spaghetti Lo Mein

Q: What is spaghetti lo mein?

Spaghetti lo mein is a fusion dish that combines Italian spaghetti with Chinese lo mein technique.

Q: What are the key ingredients in spaghetti lo mein?

The key ingredients include spaghetti, vegetables (such as bell peppers, carrots, and onions), soy sauce, oyster sauce (optional), garlic, ginger, and sesame oil.

Q: Can I use different types of noodles instead of spaghetti?

Yes, you can use other types of noodles such as lo mein or udon instead of spaghetti.

Q: How do I store leftover spaghetti lo mein?

You can store leftover spaghetti lo mein in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make spaghetti lo mein ahead of time?

You can cook the noodles and vegetables ahead of time but assemble and cook the dish just before serving to ensure maximum flavor and texture.

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