1/2 pound (227 grams) whole wheat spaghetti or lo mein noodles
4 teaspoons peanut oil
9 cloves garlic, minced
3 inch (7.5 cm) piece ginger, peeled and minced
1/2 pound (227 grams) button mushrooms, sliced
1 red bell pepper, seeded and thinly sliced
1 stalk broccoli (peel and julienne the stalk, cut off florets)
1/2 chicken, cooked, meat shredded*
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
Bring a large pot of water to boil. Generously salt and cook according to package instructions. Drain.
In a large frying pan, heat 3 teaspoons oil over medium high heat. Add garlic and ginger, stirring frequently, until lightly browned. Add a teaspoon of oil and the mushrooms, stirring constantly until the mushrooms are soft. Add broccoli, stirring, until bright green, then add sliced peppers and cook until softened.
Add the cooked noodles, soy sauce, and chicken. Toss to coat chicken and noodles with sauce. When chicken has warmed through, remove from heat and drizzle with sesame oil.
*Leftover roasted or rotisserie chicken works great.
adapted from Everyday Food, November 2011