This recipe allows for so much variation. You can add chicken or different spices or different noodles, etc...
Sauté medium (I use cooking spray - sesame oil would be good)
8 oz bean sprouts
3 green onions, sliced
2 garlic cloves, minced
4 cups low sodium chicken broth
½ teaspoon dried red pepper flakes
¼ teaspoon dried ginger
¼ cup teriyaki sauce
9 oz pasta (I've used soba and linguine)
16 oz package frozen broccoli, carrots, water chestnuts
Heat a skillet over medium heat. Add the bean sprouts, green onions, and garlic and sauté until tender. Remove from skillet and set aside.
Add the chicken broth, ginger, red pepper flakes and teriyaki sauce to skillet and bring to a boil. Add the pasta and cook until almost done. Add the frozen vegetables and bring to a boil.
Add the reserved bean sprout mix and simmer until the vegetables are crisp-tender and the pasta is done, making sure liquid has evaporated.
Serves 6
Notes:
If desired, add chicken tenders.
Would also be good with broccoli, carrots, red peppers, pea pods, water chestnuts. Fresh instead of frozen.
