2 tsp vegetable oil
2 tsp Ginger (I use dry)
1 garlic clove
1 lb chicken - cut into strips
1/2 cup juliened carrot
4 medium scallions
1/2 cup chicken broth
1 Tbsp soy sauce
2 cups cooked thick spaghtetti
(Optional additional veggies if you like them: 1 cup drained bean sprouts, 1 cup chopped bok choy, 1/2 cup sliced mushrooms, 1 can sliced water chestnuts)
In a large skillet, heat oil. Add ginger, garlic and carrots. Stir and cook for about 1 minute and then add chicken. Cook, stirring occasionally, over medium heat until chicken is browned.
Add remaining ingredients except noodles. Cook, stirring constantly until carrot is tender-crisp and chicken is cooked through. Stir in noodles and cook until heated through. Top with additional soy sauce if desired.