Lo Mein with Stir-Fry Vegetables

By nlhartman

Since the cooking of this veggie-full stir-fry moves quickly, make sure all of the ingredients are chopped and ready to go when you begin.

Ingredients

• 8 ounce(s) linguine or spaghetti
• 2 tablespoon(s) vegetable oil
• 1 pound(s) ground chicken
• Salt
• 1 clove(s) garlic, crushed with press
• 2 green onions, thinly sliced (reserve dark-green tops for garnish)
• 1 package(s) (10-ounce) sliced white mushrooms
• 1/2 small head napa cabbage, thinly sliced
• 1.5 cup(s) shredded carrots
• 1/4 cup(s) water
• 1/4 cup(s) teriyaki sauce
• 1 tablespoon(s) grated peeled fresh ginger

Details

Servings 4
Cooking time 35mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Heat large covered saucepot of salted water to boiling on high. Add linguine and cook as label directs.

Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add chicken and 1/2 teaspoon salt, and cook 5 minutes or until chicken is no longer pink throughout, stirring occasionally. With slotted spoon, transfer chicken to bowl.

To drippings in skillet, add garlic, light parts of green onions, and remaining oil; cook 1 minute. Stir in mushrooms; cook 5 minutes or until liquid evaporates. Add cabbage, carrots, and water; cook 5 minutes or until vegetables are tender and cabbage wilts, stirring often.

In cup, stir teriyaki sauce and ginger until combined. Drain linguine well and add with teriyaki mixture and chicken to vegetables in skillet; cook 2 minutes to blend flavors and heat through, gently tossing with tongs. Sprinkle with reserved green onion tops to serve.