Lunch: Lo Mein with Stir-Fry Vegetables

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 oz. linguine or spaghetti
2 tbsp. vegetable oil
1 lb. ground chicken
salt
1 clove garlic
2 green onions
1 package sliced white mushrooms
1/2 small head napa cabbage
1 1/2 c. shredded carrots
1/4 c. water
1/4 c. teriyaki sauce
1 tbsp. grated peeled fresh ginger

Instructions

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.

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