I had an inspired moment this past week. I haven’t had lo mein in a while, and I had whole-wheat spaghetti lying around. The idea struck me to combine the two. So, East got together with West, and it turned out splendidly.
2-3 cloves garlic, diced
2 chicken thighs, cubed
4 leaves of Napa cabbage, sliced thinly
3-5 dashes soy sauce (I recommend Kikkoman; subtle, sophisticated flavor, not too salty)
2-3 dashes sesame oil
salt and pepper to taste
1-2 stalks green onions, sliced
Boil the spaghetti for about 20 minutes. You want the pasta to absorb most of the water to achieve the right texture for the noodles: soft but firm enough not to break easily.
Heat up olive oil in a large skillet, and sauté the garlic. Add the chicken and cabbage with enough water to create a small pool at the bottom of the skillet. Add the soy sauce. Cook for 15-20 min. on medium heat; about the time it will take for the water-soy sauce mix to be absorbed/evaporate. Add the noodles, turn off the heat, then add the salt, pepper and sesame oil and stir thoroughly. Garnish with green onions.
Healthy, delicious goodness, with tons of umami. Enjoy!