Saucy Chicken Lo Mein

• 8 ounces uncooked linguine
• Sauce:
• 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
• Vegetables:
• 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)

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.

linguine, soy sauce, sake, sesame oil, cornstarch, sugar, freshly ground black pepper, vegetables, vegetable oil, fresh bean sprouts, green onions, carrot, fresh ginger, chicken

Taken from www.myrecipes.com/recipe/saucy-chicken-lo-mein (may not work)