Weeknight Chow Mein

• 8 -12 ounces whole wheat spaghetti
• 1 teaspoon peanut oil
• 1 tablespoon peanut oil
• 8 -12 ounces Chinese cabbage, shredded
• 2 tablespoons peanut oil
• 2 teaspoons sesame oil
• 1 tablespoon fresh ginger, grated
• 1 tablespoon chili-garlic sauce (or to taste)
• 1 1 lb pork or 1 lb shrimp
• 1/2 onion, sliced thinly
• 4 ounces Chinese pea pods, slivered
• 1/2 red bell pepper, slivered
• 1 small zucchini, slivered
• 1 carrot, slivered
• 4 ounces mushrooms, sliced
• 3 tablespoons oyster sauce
• lime wedge, to garnish

1. Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.
2. Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe.
3. Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy).
4. Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.
5. Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.
6. Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.

whole wheat spaghetti, peanut oil, peanut oil, chinese cabbage, peanut oil, sesame oil, fresh ginger, chiligarlic sauce, pork, onion, chinese pea pods, red bell pepper, zucchini, carrot, mushrooms, oyster sauce, lime

Taken from www.food.com/recipe/weeknight-chow-mein-311895 (may not work)