Cook 8 oz linguini, drain and set aside. Cook 1 pound ground beef, chicken or pork - or do as I did and use leftover pork tenderloin, which was already cooked and saved me a step! Saute some green onions and garlic in a tablespoon of canola oil a couple of minutes; add 1/2 a box of sliced white mushrooms and saute a few minutes. Set that side and in a larger pot saute 1/2 a small cabbage, sliced fine, with 3 grated carrots. When cabbage is wilted, add the mushroom mixture, and the cooked meat.
Mix 1/4 cup teriyaki sauce with 1 T. fresh grated ginger. Stir it into the veggies and cook another minute. Toss with hot linguini. Sprinkle more green onion on top and serve. *Note* I sauteed the veggie til a little less than crisp-tender because people here are fussy about crisp veggies, unless they're in a salad, go figure.
That was easy and filling! Now if I could just get them to follow the "no electronics at the table" policy...and no, Scout isn't allowed huge Dr. Peppers on a regular basis, but once he gets one, he likes to make it last a long time...
You kids get in there and clean up that kitchen! (:
'Cause I love me some Lo Mein!