30-Minute Chicken Lo Mein with Spinach

I’ve been making this chicken lo mein with spinach on repeat lately, and it’s become my go-to weeknight dinner when I’m craving takeout but want something a little lighter. The combination of tender chicken, fresh baby spinach, and those perfectly coated noodles tossed in a savory hoisin-soy sauce just hits the spot every single time. Trust me, once you see how easy this is to whip up at home, you’ll be hooked!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 55-65 g
• Fat: 20-28 g
• Carbohydrates: 125-145 g

Ingredients

For the sauce:

• 1/4 cup soy sauce (Less Sodium)
• 3 tbsp hoisin sauce
• 2 tsp toasted sesame oil
• 1 tsp cornstarch (to help sauce coat noodles)

For the noodles and chicken:

• 8 oz spaghetti or linguine
• 1 tbsp olive oil
• 2 large chicken breasts (sliced thin)
• 2 tbsp minced garlic
• 1 tbsp grated fresh ginger

For the vegetables:

• 1 1/4 cups julienned carrots
• 1 1/2 cups snow peas
• 4 cups fresh baby spinach

Step 1: Prepare the Sauce and Mise en Place

• 1/4 cup soy sauce
• 3 tbsp hoisin sauce
• 2 tsp toasted sesame oil
• 1 tsp cornstarch
• 2 large chicken breasts
• 2 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 1/4 cups julienned carrots
• 1 1/2 cups snow peas
• 4 cups fresh baby spinach

In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and cornstarch until the cornstarch is fully dissolved and the mixture is smooth.

This prevents lumps in the final sauce and helps it coat the noodles evenly.

Set aside.

Mince the garlic, grate the ginger, slice the chicken breasts thin (about 1/4-inch thick for quick cooking), julienne the carrots, and measure out the snow peas and spinach.

Having everything prepped and ready is essential for this fast-cooking stir-fry.

Step 2: Cook the Noodles

• 8 oz spaghetti or linguine

Bring a large pot of salted water to a boil and add the spaghetti or linguine.

Cook until just firm to the bite (al dente), about 1-2 minutes under the package time.

Drain well in a colander—don't rinse it, as the starch helps the sauce cling to the noodles.

Set aside and keep warm.

Step 3: Sear the Chicken and Build Flavor

• 1 tbsp olive oil
• 2 large chicken breasts

Heat the olive oil in a large wok or deep skillet over medium-high heat until shimmering.

Add the sliced chicken and cook, stirring occasionally, for 3-4 minutes until lightly golden and cooked through.

Don't overcrowd the pan—if needed, work in batches.

I like to let the chicken sit undisturbed for 30 seconds on each side to develop a bit of color before stirring.

Remove the cooked chicken to a clean plate and set aside.

Step 4: Cook the Vegetables

• 2 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 1/4 cups julienned carrots
• 1 1/2 cups snow peas

Return the wok to medium-high heat and add the minced garlic and grated ginger directly to the pan.

Stir constantly for about 30 seconds until fragrant, being careful not to burn them.

Add the carrots and snow peas, stirring continuously for 2-3 minutes until they're tender-crisp and bright in color.

This quick, high-heat cooking preserves their crunch and vibrant flavor.

Step 5: Combine Everything and Finish

• cooked noodles from Step 2
• cooked chicken from Step 3
• 4 cups fresh baby spinach
• sauce mixture from Step 1

Add the cooked noodles from Step 2, the cooked chicken from Step 3, and the fresh spinach to the vegetable mixture in the wok.

Pour in the sauce mixture from Step 1 and toss everything together continuously for 1-2 minutes.

The heat will wilt the spinach, the sauce will coat everything evenly, and the cornstarch will thicken slightly to create a light glaze.

For extra depth of flavor, I sometimes add a splash more sesame oil at the very end—just a drizzle right before serving.

Transfer to a serving plate or individual bowls and serve immediately.

30-Minute Chicken Lo Mein with Spinach

Delicious 30-Minute Chicken Lo Mein with Spinach recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 1025

Ingredients Method

Ingredients

  

For the sauce:

• 1/4 cup soy sauce (Less Sodium)
• 3 tbsp hoisin sauce
• 2 tsp toasted sesame oil
• 1 tsp cornstarch (to help sauce coat noodles)

For the noodles and chicken:

• 8 oz spaghetti or linguine
• 1 tbsp olive oil
• 2 large chicken breasts (sliced thin)
• 2 tbsp minced garlic
• 1 tbsp grated fresh ginger

For the vegetables:

• 1 1/4 cups julienned carrots
• 1 1/2 cups snow peas
• 4 cups fresh baby spinach

Method

 

1. In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and cornstarch until the cornstarch is fully dissolved and the mixture is smooth. This prevents lumps in the final sauce and helps it coat the noodles evenly. Set aside. Mince the garlic, grate the ginger, slice the chicken breasts thin (about 1/4-inch thick for quick cooking), julienne the carrots, and measure out the snow peas and spinach. Having everything prepped and ready is essential for this fast-cooking stir-fry.
2. Bring a large pot of salted water to a boil and add the spaghetti or linguine. Cook until just firm to the bite (al dente), about 1-2 minutes under the package time. Drain well in a colander—don't rinse it, as the starch helps the sauce cling to the noodles. Set aside and keep warm.
3. Heat the olive oil in a large wok or deep skillet over medium-high heat until shimmering. Add the sliced chicken and cook, stirring occasionally, for 3-4 minutes until lightly golden and cooked through. Don't overcrowd the pan—if needed, work in batches. I like to let the chicken sit undisturbed for 30 seconds on each side to develop a bit of color before stirring. Remove the cooked chicken to a clean plate and set aside.
4. Return the wok to medium-high heat and add the minced garlic and grated ginger directly to the pan. Stir constantly for about 30 seconds until fragrant, being careful not to burn them. Add the carrots and snow peas, stirring continuously for 2-3 minutes until they're tender-crisp and bright in color. This quick, high-heat cooking preserves their crunch and vibrant flavor.
5. Add the cooked noodles from Step 2, the cooked chicken from Step 3, and the fresh spinach to the vegetable mixture in the wok. Pour in the sauce mixture from Step 1 and toss everything together continuously for 1-2 minutes. The heat will wilt the spinach, the sauce will coat everything evenly, and the cornstarch will thicken slightly to create a light glaze. For extra depth of flavor, I sometimes add a splash more sesame oil at the very end—just a drizzle right before serving. Transfer to a serving plate or individual bowls and serve immediately.