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Saucy Chicken Lo Mein

Leigh Beisch
Yield serves 4 (serving size: 2 cups)

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 freshly ground black pepper
  • Vegetables:
  • 2 tablespoons vegetable oil
  • 3 1/2 cups fresh bean sprouts
  • 3 cups (1-inch) sliced green onions
  • 2 cups shredded carrot
  • 2 tablespoons minced fresh ginger
  • 1 1/2 cups shredded cooked chicken breast (about 8 ounces)

Nutrition Information

  • calories 500
  • caloriesfromfat 24 %
  • fat 13.5 g
  • satfat 2.4 g
  • monofat 3.8 g
  • polyfat 6.3 g
  • protein 29 g
  • carbohydrate 66 g
  • fiber 8.1 g
  • cholesterol 47 mg
  • iron 5.5 mg
  • sodium 791 mg
  • calcium 104 mg

How to Make It

  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, 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.