Chicken Spaghetti Lo Mein
This Chicken Spaghetti Lo Mein is a quick and easy stir-fry with tender chicken, colorful vegetables, and savory sauce.
Ingredients
Main Ingredients
- 7 oz dried fine egg noodles
- 3 tbsp oil
- 3 breasts chicken, chopped into bite-sized chunks
- 1 medium onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 large carrot, peeled and sliced into matchsticks
- 1 large red pepper, deseeded and sliced
- 20 sugar snap peas
- 10 spring onions (scallions), cut into 2” (5 cm) lengths
- 4 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp kecap manis (sweet soy sauce)
- 0.25 tsp white pepper
Instructions
- Cook the noodles in boiling water for 3-4 minutes. Drain and rinse under cold water to prevent sticking. Set aside.
- Heat oil in a wok over medium-high heat. Add chicken and cook for 5-6 minutes until cooked through, stirring occasionally.
- Add sliced onion and cook for 2 minutes until softened.
- Stir in minced garlic, matchstick carrots, sliced red pepper, sugar snap peas, and spring onions. Cook for 1 minute, stirring frequently.
- Add cooked noodles, oyster sauce, soy sauce, kecap manis, and white pepper. Stir-fry on high heat for 3-4 minutes until heated through.
- Serve topped with chopped spring onions, sesame seeds, and chili flakes.
Notes
Feel free to add other vegetables like broccoli or snap peas for more color and nutrition. For a vegetarian option, substitute chicken with tofu or your favorite plant-based protein.