Everything Lo Mein

From the kitchen of Cheryl
Inspired by Rachel Ray, of Food Network

Sauce:
6 Tablespoons hoisin sauce
6 Tablespoons soy sauce
6 Tablespoons water
3-4 drops hot sauce or Sriracha hot chili Sauce (if you like it hot use more)

Lo Mein:

12 ounces whole wheat spaghetti
1 teaspoon salt
¼ cup canola oil, divided
2 large eggs, beaten
2 cups chicken, thinly sliced into strips
1/8 teaspoon Black Pepper
2 teaspoons ground coriander (spice aisle)
2 teaspoons powdered ginger or 2 inches fresh ginger, finely chopped
4 cloves garlic, finely chopped
1/2 cup diced onion or 6 green onions, cut into 8 –inch lengths then sliced lengthwise
½ pound chopped mushrooms
1 green bell pepper, cut into quarters, seeded, then sliced (or use frozen green peppers)
1 small can sliced water chestnuts
3 cups chopped green cabbage or 2 cups fresh bean sprouts

Sauce: Mix together sauce ingredients and reserve.

Bring spaghetti water to a boil, salt water with 1 teaspoon salt, pour in spaghetti and cook until al dente (9 minutes). Drain.

While spaghetti cooks, heat a Tablespoon of canola oil in a large skillet over high heat. When oil ripples, add beaten eggs and scramble them to a light golden brown, remove and reserve.

Season the meat with 1 teaspoon salt, 1/8 teaspoon black pepper and coriander. Heat the remaining canola oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes or until cabbage is cooked, then drain and add spaghetti and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.