I had an inspired moment this past week. I haven’t had lo mein in a while, and I had whole-wheat spaghetti lying around. The idea struck me to combine the two. So, East got together with West, and it turned out splendidly.
Ingredients:
whole-wheat spaghetti
2-3 cloves garlic, diced
2 chicken thighs, cubed
4 leaves of Napa cabbage, sliced thinly
3-5 dashes soy sauce (I recommend Kikkoman; subtle, sophisticated flavor, not too salty)
2-3 dashes sesame oil
salt and pepper to taste
1-2 stalks green onions, sliced
Boil the spaghetti for about 20 minutes. You want the pasta to absorb most of the water to achieve the right texture for the noodles: soft but firm enough not to break easily.
Heat up olive oil in a large skillet, and sauté the garlic. Add the chicken and cabbage with enough water to create a small pool at the bottom of the skillet. Add the soy sauce. Cook for 15-20 min. on medium heat; about the time it will take for the water-soy sauce mix to be absorbed/evaporate. Add the noodles, turn off the heat, then add the salt, pepper and sesame oil and stir thoroughly. Garnish with green onions.
Healthy, delicious goodness, with tons of umami. Enjoy!
ATB 