This is one of my favorites. I use ww angel hair pasta, so it's even more like lo mein.
Chinese Chicken Spaghetti
Description:
"like a delicious low-fat lo mein"
Yield:
"6 cups"
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces whole wheat spaghetti -- uncooked
1 tablespoon cornstarch
4 tablespoons soy sauce -- divided
2 tablespoons sesame oil -- divided
1 pound boneless skinless chicken breast -- cut in 2" pieces
2 tablespoons white vinegar
1 tablespoon Splenda
1 tablespoon olive oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onion -- chopped
3/8 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
Cook pasta according to package directions.
In a small bowl, whisk cornstarch and 1 T. soy sauce till smooth; stir in 1 T. sesame oil.
Transfer to a large resealable plastic bag.
Add chicken; seal bag and turn to coat.
Let stand for 10 min.
In a small bowl, combine the vinegar, Splenda, remaining soy sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry chicken in olive oil till juices run clear.
Remove to a platter and keep warm.
In the same skillet, stir-fry peas and carrots for 5 min.
Add the green onions, ginger and pepper flakes.
Cook and stir till vegetables are crisp tender.
Return chicken to pan.
Add soy sauce mixture; mix well.
Drain pasta; add to skillet.
Toss till combined.