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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 freshly ground black pepper |
2 tablespoons vegetable oil |
3 1/2 cups fresh bean sprouts |
3 cups (1-inch) sliced green onions |
2 cups shredded carrot |
2 tablespoons minced fresh ginger |
1 1/2 cups shredded cooked chicken breast (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, carrot, and ginger; stir-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.
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