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Ingredients
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    1   tablespoon 
    cornstarch
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    2   tablespoons 
    reduced-sodium soy sauce
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    1   pound 
    boneless, skinless chicken breasts, cut into 1/2-inch pieces
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    1   pound 
    fresh or dry lo mein noodles
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    1/4  cup 
    canola oil, divided
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    1   tablespoon 
    finely chopped fresh ginger
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    1   bunch 
    scallions, white and green parts separated, sliced 1/8-inch thick
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    4   
    cloves garlic, thinly sliced
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    3   cups 
    packed spinach
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    Salt and pepper, to taste

Directions
1.
Mix cornstarch and soy sauce in a bowl. Add chicken; marinate for 5 minutes.
2.
Boil the noodles in a large pot of salted water until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer to a bowl filled with ice water. (It helps prevent the noodles from getting soft and sticky.) When theyre cold, drain and toss them with 1 Tbs. canola oil.
3.
Meanwhile, heat 2-1/2 Tbsp. oil on high in a large pan. Stir-fry chicken until almost cooked through, about 6 minutes; remove. Add 1/2 Tbsp. more oil to pan; stir-fry ginger, scallion whites, and garlic until oil is fragrant, about 30 seconds. Add the noodles, chicken, and spinach and stir-fry 1 to 2 minutes, until the chicken is cooked through. Season with salt and pepper. Garnish with scallion greens if your child likes them.
Nutrition information
Per Serving: cal. (kcal) 291, Fat, total (g) 8, sat. fat (g) 1, carb. (g) 34, fiber (g) 2, pro. (g) 20, sodium (mg) 543, calcium (mg) 46, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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