.jpg)
My kids love their Chinese food and Chinese takeout is a weekly tradition in our house. But saying this I do worry about the amount of MSG and other preservatives in these delicious dishes that we scoff down with relish. So rather than ban them totally from my table and face the wrath of my children I have devised a close substitute which still ticks all our Chinese taste buds.
The only difference with my recipe is that it is MSG free and more a healthy version for I can add fresh vegetables of my choice. It also takes less than 30 minutes to make and there is no need to stock your cupboards with vital ingredients needed specifically for Chinese cooking, you use what you have normally rattling in your fridge.
Looking for a quick and healthy Chinese mid week fix for your family, then try my saucy chicken lo mein, all you need is your chopsticks!
Ingredients
8 ounces uncooked linguine
To make the sauce
1/3 cup soy sauce
1 tablespoon of tomato ketchup
1 1/2 teaspoons dark sesame oil
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon fresh ground black pepper
Other ingredients
2 tablespoons vegetable oil
3 1/2 cups fresh bean sprouts
3 cups sliced green onions, 1-inch pieces
2 cups shredded carrots
2 tablespoons minced fresh ginger
1 1/2 cups shredded cooked chicken breasts (about 8 ounces)
Directions:
1. Forget fancy Chinese noodles, the only versatile linguine will do just fine. Cook pasta according to package directions,drain and keep warm.
2. While pasta is cooking, prepare sauce: Combine all the ingredients for the sauce 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, carrots, 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.
By Mayuri Jayasinghe
0 Comments