|1 pkg (300 g)||CATELLI® HEALTHY HARVEST® FLAX OMEGA 3 SPAGHETTINI|
|2/3 cup (150 mL)||sodium-reduced chicken broth|
|1/4 cup (50 mL)||lime juice|
|2 tbsp (30 mL)||each sodium-reduced soy sauce and honey|
|1 tbsp (15 mL)||each minced fresh ginger, minced garlic and cornstarch|
|1 lb (500 g)||chicken breast stir-fry strips|
|Pinch||each salt and pepper|
|1 tbsp (15 mL)||canola oil|
|4 cups (1 L)||coarsely shredded Napa or Savoy cabbage|
|1||each carrot and red pepper, thinly sliced|
|4||green onions, roughly chopped|
|2 cups (500 mL)||bean sprouts, well rinsed|
|Chopped fresh coriander or basil leaves (optional)|
Whisk broth with lime juice, soy sauce, honey, ginger, garlic and cornstarch until smooth. Set aside.
Cook spaghettini according to package directions.
Meanwhile, heat oil in a large wok or deep skillet set over medium-high heat. Toss chicken with salt and pepper; add to wok and stir-fry just until browned all over. Remove to a bowl. Add cabbage, carrot, red pepper and onions to wok; stir-fry for 2 minutes or just until cabbage starts to wilt.
Add browned chicken and reserved sauce to wok; cook stirring just until thickened. Add cooked spaghettini and sprouts; toss just until coated and heated through. Stir in coriander (if using). Serve immediately.
Fresh Napa cabbage makes a great veggie base for this fast and easy noodle stir-fry; perfect for a warm weather day.
|Tips||If the pan gets dry when stir-frying vegetables, add just a little water to the wok; it creates a little steam to help the vegetables cook quickly and reduces the need for extra oil.|
|For preparation shortcut, replace the Napa cabbage and carrot with 5 cups (1.25 L) prepared coleslaw blend.|