I will be the first to tell you that spaghetti is not the correct pasta for chow mein. However, I don’t usually keep Chinese egg noodles on hand – and spaghetti is always in my pantry. Surprisingly, spaghetti works really well! This quick and easy weeknight recipe is a great way to use leftover chicken and veggies in your fridge. Feel free to swap in or out veggies that you have on hand, this recipe is more of a suggestion rather than a mandatory list of ingredients. Try cauliflower, bok choy, snap peas, or bean sprouts. I adore bean sprouts, but my husband can’t stand them for some reason, so there’s no sense in buying them just for me. They really add great crunch though, so if you like them, I highly suggest tossing them in!
- ½ lb spaghetti, cooked just shy of al dente
- 1” knob of fresh ginger, peeled and sliced thickly
- 1 clove garlic, smashed
- 1 bunch broccoli, broken down into bite sized florets
- ¼ head of cabbage, sliced (green, purple, napa – even bok choy would work here)
- 2 carrots, thinly sliced
- 3 scallions, whites cut in ½” pieces, greens sliced thinly – greens and whites separated
- 2 radishes, sliced thinly into half moons
- 1 small chicken breast, cooked and shredded or sliced thinly
- ¼ cup low sodium soy sauce
- 1 tsp sesame oil
- 1 ½ tbs oyster sauce
- Splash of rice wine vinegar
- Neutral cooking oil, like grapeseed or canola
Cook pasta to package directions in salted water. If the pasta is ready before the veggies are all cooked, drain in a colander and toss with a drizzle of neutral oil to keep the noodles from sticking to each other while you finish the rest of the meal.
Meanwhile, heat 3 Tbsp of neutral oil in a large skillet over medium-high heat. Add the ginger slices, smashed garlic and white scallion parts and stir, cooking until the garlic is lightly browned and fragrant. Add the broccoli, attempting to keep it in one layer, and season with salt and pepper. Let the broccoli get a little charred – don’t stir too often. When the broccoli is charred and softened, about 3-4 minutes, add the cabbage slices and stir. Cook for another 2-3 minutes, until the cabbage has cooked slightly but still retains its crunch. Add the carrots, radishes, chicken and allow to warm through. Then, add the pasta and half of the green parts of the scallion and toss to combine. Stir in the soy sauce, sesame oil, oyster sauce and a splash of rice vinegar (maybe a teaspoon?), then taste for seasoning. Adjust if necessary with salt or soy sauce. Garnish with the remaining scallion.