Lo Mein with Stir Fry Vegetables

Hi all. The upside to being sick is getting better, and with a vengeance! I think my bedroom is the cleanest room in America. The carpet was steam cleaned & dust was eliminated from every single surface including fan, walls, curtain rods & above the door trims. It even smells & feels healthier.

And speaking of healthy, I found this recipe in a magazine & knew I wanted to make it right away. But instead of using napa cabbage, carrots & Teriyaki I changed it up to suit our tastes better. It was really good & even better over the next day or two!

8 oz thin spaghetti
3 tblsp vegetable oil
1 lb ground chicken
Salt
3 cloves garlic, minced
4 green onions (scallions), thinly sliced including white parts
1 pkg sliced white mushrooms
1 pkg broccoli slaw
1 tsp ground ginger
1/4 cup water
1 jar Thai Chili Sauce

Cook spaghetti as directed. Set aside. In 12 inch skillet heat 1 tblsp oil on medium high until hot. Add chicken & 1/8 tsp of salt. Cook until no longer pink, stirring occasionally. Transfer to bowl with slotted spoon. To the drippings in skillet, add garlic, scallions & 1 tblsp of oil. Cook 1 minute. Stir in mushrooms, cook 5 minutes. Add broccoli slaw & ground ginger. Cook for 5 minutes until veggies are tender, stirring often. Add the remaining tblsp of oil if needed.

Add Thai chili sauce, spaghetti & chicken to the veggie mixture. Cook 2 minutes to blend flavors & heat through.

My Thoughts:

I changed the original recipe so much to get to what is above so I really have no additional thoughts. If you're not a mushroom lover, these can be substituted with red & green peppers. Teriyaki sauce can also be used in place of the Thai chili sauce. This dish was awesome as lunch for the next 2 days.

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And for a little sweetness to round out the meal...

Photo of Tristan by the fireplace, used for this year's Christmas card.
Tristan (right) & friend Angel on last week's playdate.