Chicken Lo Mein

Ingredients

Sauce:

4 heaping tablespoons hoisin sauce

4 tablespoons low sodium soy sauce

3 tablespoons water

1 tablespoon oyster sauce

1 teaspoon fish sauce

1 teaspoon hot sauce

Lo Mein:

1 pound whole wheat linguine

1/4 cup canola oil

2 large eggs, beaten

3 chicken breasts, thinly sliced

S&P

2 teaspoons coriander

2'' fresh ginger, grated

4 garlic cloves, finely chopped

5 green onions, chopped on bias

1 (14 oz) can baby corn, drained

1/2 yellow and 1/2 orange bell pepper, seeded & sliced

Directions

Mix together sauce ingredients and reserve.

Bring pasta water to a boil, add EVOO and cook linguine to 1 minute past box directions. I find that the whole wheat pastas tend to need to be cooked a bit more. At the same time put veggies in a steamer.

While pasta cooks, heat a tablespoon of the oil in a large wok over high heat. Cook the beaten egg and scramble till brown, remove and reserve.

Season chicken with S&P and coriander. Add the chicken and veggies from the steamer to the wok. Add the ginger, garlic and hoisin/soy sauce mixture. Cook for 1 minute and then drain the pasta and add. Mix to combine.