Weeknight Chow Mein

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 -12 ounces whole wheat spaghetti
• 1 teaspoon peanut oil
• 1 tablespoon peanut oil
• 8 -12 ounces chinese cabbage, shredded
• 2 tablespoons peanut oil
• 2 teaspoons sesame oil
• 1 tablespoon fresh ginger, grated
• 1 tablespoon chili-garlic sauce (or to taste)
• 1 lb chicken or 1 lb lamb or 1 lb shrimp
• 1/2 onion, sliced thinly
• 4 ounces chinese pea pods, slivered
• 1/2 red bell pepper, slivered
• 1 small zucchini, slivered
• 1 carrot, slivered
• 4 ounces mushrooms, sliced
• 3 tablespoons oyster sauce
• lime wedge, to garnish

Recipe

• 1 cook spaghetti in boiling water as directed. drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.
• 2 slice chicken or lamb into thin strips. peel shrimp. a single meat, or a combo work fine in this recipe.
• 3 heat 1 t. peanut oil in wok. stir-fry cabbage until hot-crisp. dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy).
• 4 heat 2 t. peanut oil in wok. add sesame oil, ginger, chili sauce, meat or shrimp. stir-fry until meat is almost done.
• 5 add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.
• 6 add oyster sauce and stir to coat. add cabbage and spaghetti and combine thoroughly.