1 1/2 cups shredded cooked chicken breast (about 8 ounces)
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
While pasta is cooking, prepare sauce: Combine soy sauce through pepper in a bowl, stirring with a whisk; set aside.
To prepare vegetables, heat vegetable oil in a wok over medium-high heat. Add sprouts, onions, carrot, and ginger; stir-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.
My daughter, a very picky eater, loves the chicken lo mein served at a local restaurant, and I tried this recipe in an effort to duplicate her favorite dish. I could not find sake, but found mirin (which is sweetened sake) so used 2 tablespoons of mirin and omitted the sugar called for in the recipe. My daughter loved it! I have prepared the dish several more times and now consider it a family favorite. Sometimes I add julienned red pepper and snow peas; I use regular soy sauce rather than low-sodium.