1 oz whole-grain angel-hair pasta
1 TBSP soy sauce
1 TBSP teriyaki sauce
2 TBSP dry sherry
1 tsp minced ginger
2 tsp olive oil
4 oz. bok choy, sliced
4 oz shitake mushrooms, thickly sliced
2 spring onions, sliced
Cook pasta in a pan of lightly salted boiling water for 5 minutes. Drain well and set aside. Mix soy and teriyaki sauces, sherry and ginger in a small bowl. Heat oil in a large frying pan or wok. Add bok choy and mushrooms, and stir-fry for 2 minutes. Pour in the sauce, add the pasta and stir-fry for a further 2 minutes. Add spring onions, mix well and serve.
219 calories, 8.5g protein, 7.2g fat; 23g carbohydrate