Whole Grain Chow Mein Recipe

Whole Grain Chow Mein Recipe
Whole Grain Chow Mein Recipe photo by Taste of Home
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Whole Grain Chow Mein Recipe

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My kids are picky eaters, but teriyaki and hoisin sauces work wonders with them. They love the meatballs, and I swap the noodles for whole-grain pasta. —Kelly Shippey, Orange, California
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 ounces uncooked whole wheat spaghetti
  • 2 tablespoons canola oil
  • 2 cups small fresh broccoli florets
  • 2 bunches baby bok choy, trimmed and cut into 1-inch pieces (about 2 cups)
  • 3/4 cup fresh baby carrots, halved diagonally
  • 1/2 cup reduced-sodium chicken broth, divided
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1/4 teaspoon pepper
  • 4 green onions, diagonally sliced
  • 12 ounces refrigerated fully cooked teriyaki and pineapple chicken meatballs or frozen fully cooked turkey meatballs, thawed
  • 2 tablespoons hoisin sauce
  • 1 cup bean sprouts
  • Additional sliced green onions

Directions

Cook spaghetti according to package directions; drain.
In a large nonstick skillet, heat oil over medium-high heat. Add broccoli, bok choy and carrots; stir-fry 4 minutes. Stir in 1/4 cup broth, 1 tablespoon soy sauce and pepper; reduce heat to medium. Cook, covered, 3-5 minutes or until vegetables are crisp-tender. Stir in green onions; remove from pan.
In same skillet, mix hoisin sauce and the remaining broth and soy sauce; add meatballs. Cook, covered, over medium-low heat 4-5 minutes or until heated through, stirring occasionally.
Add bean sprouts, spaghetti and broccoli mixture; heat through, tossing to combine. Top with additional green onions. Yield: 6 servings.
Originally published as Whole Grain Chow Mein in Simple & Delicious February/March 2016

Nutritional Facts

1-1/3 cups: 304 calories, 14g fat (3g saturated fat), 54mg cholesterol, 759mg sodium, 31g carbohydrate (4g sugars, 5g fiber), 18g protein.

  • 6 ounces uncooked whole wheat spaghetti
  • 2 tablespoons canola oil
  • 2 cups small fresh broccoli florets
  • 2 bunches baby bok choy, trimmed and cut into 1-inch pieces (about 2 cups)
  • 3/4 cup fresh baby carrots, halved diagonally
  • 1/2 cup reduced-sodium chicken broth, divided
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1/4 teaspoon pepper
  • 4 green onions, diagonally sliced
  • 12 ounces refrigerated fully cooked teriyaki and pineapple chicken meatballs or frozen fully cooked turkey meatballs, thawed
  • 2 tablespoons hoisin sauce
  • 1 cup bean sprouts
  • Additional sliced green onions
  1. Cook spaghetti according to package directions; drain.
  2. In a large nonstick skillet, heat oil over medium-high heat. Add broccoli, bok choy and carrots; stir-fry 4 minutes. Stir in 1/4 cup broth, 1 tablespoon soy sauce and pepper; reduce heat to medium. Cook, covered, 3-5 minutes or until vegetables are crisp-tender. Stir in green onions; remove from pan.
  3. In same skillet, mix hoisin sauce and the remaining broth and soy sauce; add meatballs. Cook, covered, over medium-low heat 4-5 minutes or until heated through, stirring occasionally.
  4. Add bean sprouts, spaghetti and broccoli mixture; heat through, tossing to combine. Top with additional green onions. Yield: 6 servings.
Originally published as Whole Grain Chow Mein in Simple & Delicious February/March 2016

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