Ginger Scallion Lo Mein (Spaghetti Version)

Name: Ginger Scallion Lo Mein (Spaghetti Version)
Total time: 25 min
Yield: 6 servings
Cuisine: chinese
Ingredients: 12 oz Spaghetti; 2 oz Ginger; 3 oz Green onions; 2 tbsp Cooking oil; 12 oz Water; 1 tsp Salt; 1 tsp Sugar; 1 tbsp Oyster sauce; 0.5 tsp Chicken bouillon powder; 1.5 tsp Cornstarch; 1.5 tbsp Water (for slurry); 1 tsp Sesame oil

A simple and addictive Chinese Lo Mein recipe using spaghetti, featuring fragrant ginger and scallions in a savory sauce. This dish is easy to make, even for beginners, and uses readily available ingredients.

25 min 6 servingsMade With Lau Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

258

Calories

Protein

43g

Carbs

Fat

Scale recipe

6 servings

Original recipe

Ingredients12 items

Produce

🫚Ginger2 oz

🧅Green onions3 oz

Pantry

🍝Spaghetti12 oz

🌻Cooking oil2 tbsp

💧Water12 oz

🍚Sugar1 tsp

🦪Oyster sauce1 tbsp

bouillonChicken bouillon powder½ tsp

🌽Cornstarch1½ tsp

💧Water (for slurry)1½ tbsp

sesameSesame oil1 tsp

Spices

🧂Salt1 tsp

Instructions

1
Peel the ginger and cut it into very thin slices. Lay the slices in an overlapping row and chop them into fine strips (julienne). Place the julienned ginger onto a plate.
2
Separate the green parts of the green onions from the white parts. Cut the white parts lengthwise into thin strips (julienne). Cut the green parts into thin strips as well, either lengthwise or at an angle.
3
Place a wok or large pan on high heat. Once the water comes to a boil, add the spaghetti. Lower the heat to low and cook the spaghetti for at least 10 minutes, or until it reaches your preferred texture.
10:00 timer
4
While the spaghetti cooks, heat a separate wok on high heat. Add 2 tablespoons of cooking oil and heat it up. Do not let the oil get too hot, or the ginger and scallions will burn.
5
Turn the heat setting to low. Add the julienned ginger to the oil and stir-fry until it becomes fragrant.
6
Add the white parts of the green onions to the wok and stir-fry them with the ginger. Turn the heat to high once the ginger and green onion whites smell fragrant.
7
Add the green parts of the green onions to the wok and give everything a good stir. Adding ingredients separately helps to properly fry and bloom the aromatics.
8
Add 12 ounces of water to the wok. Lower the heat setting to medium.
9
Add 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of oyster sauce, and 1/2 teaspoon of chicken bouillon powder to the wok. Stir everything together to combine the flavors.
10
Prepare a cornstarch slurry by mixing 1.5 teaspoons of cornstarch with 1.5 tablespoons of water.
11
Turn the heat to high. Slowly add the cornstarch slurry to the sauce, stirring continuously, to help the sauce reduce and thicken to your desired consistency. Stir continuously so it doesn't burn.
12
Turn off the heat completely. Add 1 teaspoon of sesame oil and give the sauce a final stir. Set the sauce aside.
13
Drain the cooked spaghetti from the water.
14
Pour the drained spaghetti into a serving dish.
15
Pour the prepared ginger scallion sauce generously over the spaghetti.

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Cuisinechinese