Protein Packed Asian Stir Fry

If you've been reading my blog for a while, then you know I'm alway interested in re-creating my favorite foods. I am a serious sucker for anything salty, which really means all Chinese foods. Lo-mein is literally my favorite food on the planet. That being said, all the sodium and bloat that comes with it, isn't always worth it. Only on some days it is ;). So I got a craving the other night and decided I could do it all on my own. I wanted to keep it "healthy" still, as well as high in protein and veggie intake. 

Ingredients: 
Chickpea spaghetti
Bell pepper
White onion
Broccoli
Zucchini 
Carrots 
Water crescents 
Mushrooms
Chicken 
​Baby corn
Oyster sauce
Low sodium soy sauce
Sesame oil 

Directions:
Cook your chickpea pasta in one pot. Chop up all of your vegetables and chicken, toss into a sauce pan with some sesame oil, pepper and garlic powder. Once your pasta is cooked through, drain and add to your vegetables. *I'm not huge on measuring usually, but I didn't want to drown it in salt so I did measure both oyster and soy sauce.* I put in 2 tsp of soy sauce, consistently mixing, and added about 3 tsp of oyster sauce. You can obviously add more or less according to taste. 

This recipe is so delicious and tastes just as good the next couple of days, like real Chinese left overs would! I realized next recipe I wanted a bit more greens, so I could add in snap peas, celery, edamame, and spinach. The options are seriously endless! Drop a comment on how you make your stir frys!