Did you know that you can use Italian pasta for Chinese dishes? It’s a great substitute for chow mein noodles.
The secret ingredient for this easy-to-make dish is Barilla Protein Plus Thin Spaghetti. This pasta is made with a combination of grain and legumes, and provides 17 grams of protein per 3.5 ounces dry serving (Approximately 1/4 of a 14 oz. box). The product also contains lots of healthy fiber, and no saturated fat. You can find Barilla Protein Plus pasta in the packaged foods or Italian foods area.
This chow mein dish is easy to pack for lunch and can be either microwaved or warmed up in a Crock Pot Lunch Warmer (see previous blog regarding the Lunch Warmer).
- One large saucepan water
- 3.5 ounces Barilla Protein Plus Thin Spaghetti (appx. 1/4 of a 14 oz. package)
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
- 1/2 of a 16 oz. bag of fresh shredded cabbage (preferably with some carrot and red cabbage for color and flavor)
- 3 stalks of green onion, chopped
- 1/4 cup water
- Soy sauce to taste
- Heat water to boiling.
- Break pasta in half, add to water, and wait for water to reheat to boiling.
- Boil for 10 minutes.
- Drain pasta using a colander. Rinse with cold water to keep pasta from clumping together.
- Using a medium-sized sauce pan, heat the two oils until smoking.
- Add the vegetables and lower heat. Saute for 3 minutes, adjusting heat as needed to avoid overcooking or burning.
- Add 1/4 cup of water and soy sauce to taste. Simmer for 5 minutes. (leave uncovered so liquid reduces.)
- Turn the heat off, and add the drained pasta. Mix well. Eat immediately; or let cool and store in frig for later use.
This will provide one large serving, or two small servings.