8 ounces uncooked linguine
1/3 cup low-sodium soy sauce
2 tablespoons sake (rice wine)
1 1/2 teaspoons dark sesame oil
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
3 1/2 cups fresh bean sprouts
2 cups (1-inch) sliced green onions
2 cups shredded carrot
2 tablespoons minced fresh ginger
1 1/2 cups shredded cooked chicken (great use for leftovers)
Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
While pasta is cooking, prepare sauce: Combine soy sauce through pepper in a bowl, stirring with a whisk; set aside.
To prepare vegetables, heat vegetable oil in a wok over medium-high heat. Add sprouts, onions, carrot, and ginger; stir-fry 3 minutes or until tender. Add chicken; stir-fry 1 minute or until thoroughly heated. Stir in sauce mixture and pasta; cook 4 minutes until pasta is coated, stirring well.
--Adapted from Cooking Light magazine