Ginger-Garlic Chicken Stir Fry

1 pound spaghetti
3 tbsp veggie oil
3/4 lb chicken cutlets, cut into very thin strips
2-in piece of fresh ginger, peeled and grated
6 garlic cloves, finely chopped
10 or 12 shiitake mushrooms, stemmed and thinly sliced
1 small head or 1/2 large head of napa cabbage, shredded
1 bunch of scallions, trimmed and chopped into 2-inch pieces
1 tsp coarse black pepper
1/3 cup tamari (soy sauce)
2 tbsp sesame oil
2 tbsp toasted sesame seeds

- Bring a large pot of water to a boil and salt it. Add the spaghetti and cook it al dente.
- While the pasta cooks, heat the vegetable oil in a large nonstick skillet over high heat until the oil ripples.
- Add the chicken and stir-fry until golden, 3 to 4 minutes.
- Add the ginger, garlic, shiitakes, cabbage and scallions and stir-fry for another 2 to 3 minutes.
- Season the stir-fry with salt and lots of black pepper and turn off the heat.
- Place the tamari and sesame oil in a bowl and add the hot pasta.
- Toss to coat the pasta, then sprinkle with the sesame seeds. Divide the pasta among 4 shallow bowls and top each serving with some of the stir fry.

Number of Servings: 4

Recipe submitted by SparkPeople user JESSICAH628.