Louis Cohen wrote:
> I'm trying to shift my consumption toward whole grains. What kind of
> sauces would be best with whole wheat spaghetti or flat noodles
> (linguini, etc.)? What would best take advantage of the taste and
> texture of whole wheat pasta?
>
> Grazie

Actually *Ah so!*

Whole grain noodles go best ah so oriental... think lo mein.

Chicken Lo Mein

1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken breasts, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon chicken base or bouillon
1/2 pound spaghetti or linguine, cooked
In a medium bowl, combine first five ingredients. Add chicken, cover,
and marinate 1 to 24 hours in refrigerator.
In a wok or large, deep skillet, heat 2 tablespoons oil. Add chicken
mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and
mushrooms. Stir-fry until tender.
In a small bowl, blend water, cornstarch, and bouillon. Stir into
chicken and cook until thickened. Add cooked spaghetti; toss until
thoroughly mixed. Serve immediately.
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Sheldon