Weeknight Chow Mein
Created by dianegrapegrower on July 27, 2014
- Servings: 5
- Prep Time: 15m
- Cook Time: 35m
- Recipe #13423
Ingredients
- 8 to 12 ounces dry whole wheat spaghetti
- 1 teaspoon peanut oil
- 1 tablespoon oil (peanut oil)
- 8 to 12 ounces Chinese cabbage, shredded
- 2 tablespoons oil (peanut oil)
- 2 teaspoons sesame oil
- 1 tablespoon fresh ginger, grated
- 1 tablespoon chili-garlic sauce ( or to taste)
- 1 pound raw chicken (or 1 lb pork or 1 lb shrimp)
- 1/2 onion, sliced thinly
- 4 ounces Chinese pea pods, slivered
- 1/2 red bell pepper, slivered
- 1 small zucchini, slivered
- 1 carrot, slivered
- 4 ounces mushrooms, sliced
- 3 tablespoons oyster sauce
- Lime wedge, to garnish
How to Make
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Step 1: Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.
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Step 2: Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe
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Step 3: Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy).
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Step 4: Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.
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Step 5: Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.
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Step 6: Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly
Nutritional Facts
- Serving Size: 1 (395.3 g)
- Calories 624.2
- Total Fat - 20 g
- Saturated Fat - 3.3 g
- Cholesterol - 273.2 mg
- Sodium - 511.7 mg
- Total Carbohydrate - 81.4 g
- Dietary Fiber - 3.4 g
- Sugars - 5.7 g
- Protein - 32.6 g
- Calcium - 101.1 mg
- Iron - 6.6 mg
- Vitamin C - 58.5 mg
- Thiamin - 0.5 mg