Everything Lo Mein

This is a Rachael Ray recipe that has been altered. If you want to see the "real" recipe just google "Rachael Ray everything lo mein". This took a little time because it was my first time making it, but it was really good and even better for left-overs. My kids loved it too. Just prepare everything before so you can just throw it in when called for- it makes it so much easier. This would be great served with egg rolls but still fab by itself.

Sauce:
3 rounded tablespoons hoisin sauce (found on chinese food aisle)
3 tablespoons soy, eyeball it
3 tablespoons water, eyeball it
2 teaspoons hot sauce, eyeball it

Everything Lo Mein:
1 pound spaghetti
Salt
1/4 cup vegetable oil, divided
2 large eggs, beaten
5 chicken breast cutlets, thinly sliced into strips
Black pepper
2 inches fresh ginger, chopped or grated
4 cloves garlic, finely chopped
1/2 pound mushrooms, chopped
2 cups fresh bean sprouts,
1/2 pound shredded cabbage (I used the already shredded cabbage and carrots in the salad mix section of the produce)
Directions
Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente.
While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.
Season the meat with salt and pepper. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic, bean sprouts, and cabbage. Stir-fry veggies 2 minutes, then drain and add pasta 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.