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Categories:
linguine soy sauce sake sesame oil cornstarch sugar freshly ground black pepper vegetables vegetable oil fresh bean sprouts green onions carrot fresh ginger chicken
Viewed: 34 - Published at: 2 years agoIngredients
- 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)
Method
- Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
- While pasta is cooking, prepare sauce: Combine soy sauce through pepper in a bowl, stirring with a whisk; set aside.
- 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.
