Ingredients

• 2 tablespoons olive oil
• 8 ounces lo mein noodles
• 1 pound  boneless, skinless, chicken breasts
• 1-1/2 cups carrots, diagonally sliced
• 1 cup celery, diagonally sliced
• 1 cup onion, sliced
• 1 cup raw mushrooms, sliced
• 2 tablespoons reduced-sodium soy sauce

Preparation

1. Cook lo mein noodles according to package omitting salt. Drain and set aside.
2. Thinly slice chicken breasts. 
3. Heat olive oil in a wok or big, deep skillet over medium-high heat. Add chicken and sauté for 4 to 5 minutes or until no longer pink.
4. Add onions, carrots and celery. Stir-fry gently until vegetables are cooked but  still crunchy, about 4 to 5 minutes.
5. Add mushrooms and noodles, and stir constantly until hot.
6. Add soy sauce, stir and serve.

Helpful hints

• Linguine or fettuccine can be used instead of lo mein noodles. The nutrient composition is very similar.
• Replace chicken with thin slices of beef for variety.
• Use leftover grilled chicken or beef from a cookout the day before. In step #3, reduce cooking time to 1 to 2 minutes.