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Weeknight Chow Mein

  • 35minutes
  • 510calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsSelenium, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 226.79-340.19 g whole wheat spaghetti

  2. 4.92 ml peanut oil

  3. 14.79 ml peanut oil

  4. 226.79-340.19 g Chinese cabbage , shredded

  5. 29 1/28 ml peanut oil

  6. 9.85 ml sesame oil

  7. 14.79 ml fresh ginger , grated

  8. 14.79 ml chili-garlic sauce (or to taste)

  9. 453 1/29 g chicken or 453 1/29 g pork or 453 1/29 g shrimp

  10. 1 onion , sliced thinly

  11. 113 1/39 g Chinese pea pods, slivered

  12. 1 red bell pepper , slivered

  13. 1 small zucchini , slivered

  14. 1 carrot , slivered

  15. 113 1/39 g mushrooms , sliced

  16. 44 1/37 ml oyster sauce

  17. lime wedge , to garnish

Instructions Jump to Ingredients ↑

  1. Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.

  2. Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe.

  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).

  4. Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.

  5. Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.

  6. Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.

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