Raging Asian Spaghetti

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Anne Jordan


My friend gave me this recipe and it is my youngest son's most requested meal. If he could, he'd eat it every single day.

While it sounds weird, the flavors are delicious! You gotta just try this - at least once. I have no doubt, you'll be hooked.


★★★★★ 1 vote

10 Min
15 Min


  • 1 lb
    spaghetti ( i like barilla's thick spaghetti, if you can find it)
  • 4
    chicken breasts - boneless and skinless (you can substitute large shrimp or use a combination of the two) - sliced into strips

  • 1 c
    soy sauce
  • 1/2 c
    lemon juice (my friend uses 1 cup of lemon juice), but i like it a little less lemony.
  • 1/4 c
    vegetable oil ( i use extra light olive oil)
  • 1/2 bottle
    chef paul prudhomme's "seafood magic"
  • 1 bunch
    fresh cilantro - chopped
  • 4-6
    green onions - sliced



  1. Boil water. Cook spaghetti according to directions.

    Drain and hold. (Add a little bit of oil to keep from sticking together.)
  2. While noodles are boiling, slice the chicken into strips or peel the shrimp (or both!). Chop and slice the cilantro and green onions.

    NOTE: If you buy a bag of frozen peeled Shrimp (thawed), this really comes together quickly!
  3. In a bowl, combine the soy sauce, the lemon juice, oil, and seasoning. Add the green onions and cilantro.

    In a large 13x9 baking pan, add all the meat and sauce. Bake at 400 degrees for 15 minutes - until meat is cooked.
  4. When meat is cooked, take it out of the oven and in a large glass bowl (or stock pot that you cooked the noodles in) add the spaghetti and meat/sauce mixture.

    Stir it together and serve while hot.

Printable Recipe Card


Course/Dish: Chicken Pasta Casseroles
Main Ingredient: Pasta
Regional Style: Asian
Dietary Needs: Low Fat Dairy Free
Other Tags: Quick & Easy Healthy

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