Sam Icklan, Project Bread
This recipe is a healthy spin on a classic take-out favorite. This chicken lo mein is packed with lots of fresh, colorful vegetables and whole wheat spaghetti that keeps kids feeling full and energized. Kids love this dish because it's full of bold flavors like ginger, garlic and soy sauce. Mix it up with your favorite seasonal vegetables. Try it with fresh asparagus in the springtime, summer squash makes a great addition when the weather is warm, or try adding some finely chopped kale in the fall and winter!
19 1/4 lbs. whole wheat spaghetti (uncooked)
1 cup vegetable oil
1 cup garlic, minced
1 cup ginger, minced
5 lbs. carrots, peeled, cut in half lengthwise and thinly sliced
4 lbs. red bell peppers, thinly sliced
4 large onions, thinly sliced
4 lbs. celery, thinly sliced
2 heads green cabbage, thinly sliced
1 head red cabbage, thinly sliced
1 qt. water
12 1/2 lbs. diced chicken
3 cups low sodium soy sauce
1/2 cup fresh lime juice
5 cups scallions, thinly sliced
2 cups fresh cilantro, minced
2 oz. meat/meat alternative
2 grain/bread servings
Calories 450 Saturated Fat 3.12% Sodium 307mg