Saucy Chicken Lo Mein

Buy cooked chicken breast to save time, or substitute frozen shrimp as another lean protein source.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 2 cup servings

Ingredients

• 8  ounces  uncooked linguine

• SAUCE

• 1⁄3 cup low sodium soy sauce
• 2  tablespoons sake (rice wine)
• 1 1⁄2 teaspoons  dark sesame oil
• 1  tablespoon cornstarch
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon fresh ground black pepper

• VEGETABLES

• 2  tablespoons  vegetable oil
• 3 1⁄2 cups fresh bean sprouts
• 3  cups  sliced green onions, 1-inch pieces
• 2  cups  shredded carrots
• 2  tablespoons  minced fresh ginger
• 1 1⁄2 cups  shredded  cooked chicken breasts (about 8 ounces)

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
2. While pasta is cooking, prepare sauce: Combine soy sauce through pepper in a bowl, stirring with a whisk; set aside.
3. To prepare vegetables, heat vegetable oil in a wok over medium-high heat. Add sprouts, onions, carrots, and ginger; stri-fry 3 minutes or until tender. Add chicken; stir-fry 1 minute or until thoroughly heated. Stir in sauce mixture and pasta; cook 4 minutes until pasta is coated, stirring well.