Becky Luigart-Stayner; Jan Gautro
Yield
4 servings

Asian vegetables, fresh ginger, and soy sauce recall the taste of lo mein. Break the spaghetti before cooking to make it easier to prepare and serve.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Cook pasta according to package directions, omitting salt and fat. Drain well.

Step 3

Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.

Step 4

Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.

Step 5

Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

Ratings & Reviews

EllenDeller's Review

pooter
June 20, 2013
At 505 calories per serving, this recipe needed a makeover. In the process, I think the flavors came out much more fully. I used equal portions of whole wheat and regular pasta, but only 6 oz. Used button mushrooms rather than expensive shiitakes, and added about 2 TB chopped jalapenos to the pepper mix and used a whole Tablespoon of minced ginger. I also used only 1/2 cup panko and eliminated the butter entirely, spraying the panko with butter-flavored cooking spray. These changes really made the dish and cut the calories by almost 200 per serving! Next time I might add sliced water chestnuts for more crunch and try cutting the sesame oil to 2 tsp. With these changes, it was delicious and perfect for a family meal, potluck, or buffet table.

JimMarltonNJ's Review

DanaSam
April 06, 2012
The dark sesame oil gives this a great flavor.

stacylynn's Review

stacylynn
May 20, 2011
This was a big hit in our house. I subbed sugar snap peas for the mushrooms. Next time I will chop the bok choy (& use more since it cooks down so much) & bell peppers smaller to make mixing into the pasta easier. This was a fun change from the usual rice with stir fry & the baking time allowed me to assemble a salad (goes really well with Paul Newman's lowfat sesame ginger dressing) without needing a 2nd cook or overcooking the stir fry. Will definitely make again.

pooter's Review

JimMarltonNJ
January 26, 2011
I loved this dish. It's a definite keep. I don't understand those reviews who found the taste so-so. Taste buds must be different.

EJVB10's Review

EJVB10
June 03, 2010
This was absolutely delicious. At first I thought the breading on the top was weird but it soaked up the sauce and gave the dish a great texture. I added fresh snow peas and used white wine instead of the sherry. I brought some to work for lunch and shared with my co-workers who also loved it and begged for the recipe.

DanaSam's Review

EllenDeller
January 22, 2009
This has great flavor...not sure if it needs the crunchy topping or to be baked. Will prob make this again b/c my boyfriend really liked it.