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Whole Grain Chow Mein

My kids are picky eaters, but teriyaki and hoisin sauces work wonders with them. They love the meatballs, and I swap the noodles for whole grain pasta. —Kelly Shippey, Orange, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 6 ounces uncooked whole wheat spaghetti
  • 2 tablespoons canola oil
  • 2 cups small fresh broccoli florets
  • 2 bunches baby bok choy, trimmed and cut into 1-inch pieces (about 2 cups)
  • 3/4 cup fresh baby carrots, halved diagonally
  • 1/2 cup reduced-sodium chicken broth, divided
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1/4 teaspoon pepper
  • 4 green onions, diagonally sliced
  • 12 ounces refrigerated fully cooked teriyaki and pineapple chicken meatballs or frozen fully cooked turkey meatballs, thawed
  • 2 tablespoons hoisin sauce
  • 1 cup bean sprouts
  • Additional sliced green onions


  • Cook spaghetti according to package directions; drain.
  • In a large nonstick skillet, heat oil over medium-high heat. Add broccoli, bok choy and carrots; stir-fry 4 minutes. Stir in 1/4 cup broth, 1 tablespoon soy sauce and pepper; reduce heat to medium. Cook, covered, 3-5 minutes or until vegetables are crisp-tender. Stir in green onions; remove from pan.
  • In same skillet, mix hoisin sauce and the remaining broth and soy sauce; add meatballs. Cook, covered, over medium-low heat 4-5 minutes or until heated through, stirring occasionally.
  • Add bean sprouts, spaghetti and broccoli mixture; heat through, tossing to combine. Top with additional green onions.
Nutrition Facts
1-1/3 cups: 305 calories, 15g fat (3g saturated fat), 54mg cholesterol, 758mg sodium, 30g carbohydrate (5g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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