This lo mein has a light sauce and is a great way to use up leftover spaghetti! We are not fans of whole wheat pasta with regular spaghetti sauce, but it’s excellent in Asian-inspired dishes like this one. If you have leftover spaghetti from another meal, this is the perfect way to use it up!
Chicken Lo Mein
1/2 pound whole-wheat linguine, cooked to package directions
olive oil for the pan
1 small (or 1/2 medium) onion, chopped
1 TBL minced garlic
1/2 tsp ground ginger
pinch of crushed red pepper
10 baby carrots, thinly sliced
2 boneless, skinless chicken breasts, cut in thin strips
3 oz. frozen baby spinach, thawed and squeezed
1 TBL cornstarch, dissolved in 2 TBL cold water
1/4 cup soy sauce
juice of 1/2 lime
While pasta is cooking, saute onion, garlic and ginger in oil in a large skillet or stir-fry pan. After onions soften, add red pepper, carrots and chicken. Stir-fry until chicken is cooked through. Stir in spinach, then the cornstarch, soy sauce and lime juice. When sauce thickens, fold in the pasta and toss to coat.
© 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.
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