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
Featured In: 40 Quick Dinners for Surprise Guests
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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