1Cook spaghetti in a large pot of lightly salted boiling water until al dente. Drain then and set cooked noodles aside.
2Combine oyster sauce, soy sauce, chicken broth, and red chili pepper flakes in a small bowl; set aside.
3Season chicken strips with salt & pepper then set aside.
Heat an electric wok to 375°F, or a very large skillet over high heat. Add 1 teaspoon oil then add chicken strips and cook until no longer pink in the center. Remove to a plate and set aside.
4Heat another teaspoon of oil in the wok (or large skillet) then add carrots and celery. Cook until slightly tender. Add remaining teaspoon of oil, and then add snow peas, mushrooms, broccoli, and green onion. Cook until vegetables are tender, about 3 minutes.
Add cooked chicken and noodles back into the wok. Pour in sauce, then mix together well, and serve.