Description
A savory, veggie-packed fusion of spaghetti and lo mein—this easy chicken noodle stir-fry is perfect for fast, flavorful weeknight dinners.
Ingredients
Main:
8 oz spaghetti noodles
2 tablespoons vegetable oil
1 lb boneless, skinless chicken breast, thinly sliced
1 red bell pepper, julienned
1 cup shredded carrots
2 cups shredded cabbage
3 green onions, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
For the sauce:
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 teaspoon sugar
1/4 cup chicken broth
Instructions
Cook spaghetti noodles according to package instructions. Drain and set aside.
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add sliced chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
Add the remaining oil to the pan. Stir-fry garlic, ginger, bell pepper, carrots, and cabbage for 3–4 minutes until veggies are tender-crisp.
In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and chicken broth.
Return chicken to the pan, add cooked spaghetti noodles, and pour in the sauce. Toss everything together to coat and heat through.
Garnish with chopped green onions and serve hot.
Notes
Swap spaghetti with lo mein or egg noodles if preferred.
Add mushrooms or snap peas for extra veggies.
Use rotisserie chicken as a shortcut.
Great for leftovers—reheat in a skillet with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry, Stovetop
- Cuisine: Asian-Inspired, Fusion
