- 8 ounces spaghetti or angel hair pasta
- 4 tablespoons olive oil, divided
- ¼ cup oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoon toasted sesame oil
- ½ cup chicken stock
- 1 tablespoon cornstarch
- 6 ounces baby bella mushrooms, sliced
- 2 garlic cloves, minced
- 1 1- inch fresh ginger, peeled and finely chopped
- 1 pound cooked chicken, thinly sliced
- 2 cups snow peas
- 2 cups broccoli flowerets
- 1 red pepper, chopped
Cook the pasta in a pot of boiling water until just cooked (the noodles should still be very chewy). Drain and toss with 1 tablespoon of olive oil. Keep warm.
While the pasta cooks, in a small bowl, stir together the oyster sauce, soy sauce, toasted sesame oil, chicken stock and cornstarch until well combined to make a sauce; set aside.
While the pasta cooked, in a large, heavy-bottomed pan, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring, until browned and tender, about 5-7 minutes. Remove to a plate.
Add the remaining 1 tablespoon of olive oil, garlic and ginger to the pan. Cook, stirring constantly, until fragrant, about 1 minute. Add the chicken, snow peas, broccoli, and pepper and cook, stirring constantly, until the broccoli is bright green, about 5 minutes.
Add the sauce and cook until the vegetables are tender and the sauce has thickened slightly, about 4-5 minutes more.
Add the noodles and toss to coat with the sauce. Serve hot.
- Yields: 4 servings
- Preparation Time: 25 minutes