 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Buy cooked chicken breast to save time, or substitute frozen shrimp as another lean protein source. Ingredients:
8 ounces uncooked linguine |
1/3 cup low sodium soy sauce |
2 tablespoons sake (rice wine) |
1 1/2 teaspoons dark sesame oil |
1 tablespoon cornstarch |
1/2 teaspoon sugar |
1/4 teaspoon fresh ground black pepper |
2 tablespoons vegetable oil |
3 1/2 cups fresh bean sprouts |
3 cups sliced green onions, 1-inch pieces |
2 cups shredded carrots |
2 tablespoons minced fresh ginger |
1 1/2 cups shredded cooked chicken breasts (about 8 ounces) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
2. While pasta is cooking, prepare sauce: Combine soy sauce through pepper in a bowl, stirring with a whisk; set aside.
3. To prepare vegetables, heat vegetable oil in a wok over medium-high heat. Add sprouts, onions, carrots, and ginger; stri-fry 3 minutes or until tender. Add chicken; stir-fry 1 minute or until thoroughly heated. Stir in sauce mixture and pasta; cook 4 minutes until pasta is coated, stirring well.
|
|