Lo mein and chinese long beans with hot chili sauce

Ingredients

1) For Lo Mein:

• 1/2 lb spaghetti
• 1 package shredded coleslaw mix
• 1 teaspoon sesame oil
• 1/2 onion, sliced thinly
• 1 small red pepper, sliced thinly
• 2 cloves garlic, chopped
• 2 cups cooked, shredded chicken
• 1/4 cup reduced sodium soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons creamy peanut butter

Chinese long beans with hot chili sauce :

• 1 lb Chinese long beans--or green beans
• 1 teaspoon dark sesame oil
• 2 large cloves garlic, smashed
• 1 teaspoon Asian hot chili sauce
• 1 teaspoon brown sugar

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Preparation

• 1) In a large pot, cook the spaghetti according to package directions. Place the coleslaw mix in a colander in the sink.
• Reserve a 1/2 cup of the pasta water, then drain the pasta into the colander over the coleslaw.
• In the now empty spaghetti pot, heat the oil and stir fry the onion and pepper for 3 minutes. Add the garlic and chicken and stir fry another 2 minutes, until the meat is just heated.
• Add the soy sauce and the Worcestershire sauce, the 1/2 cup of pasta water, and the peanut butter. Stir to thoroughly combine ingredients.
• Add the pasta and coleslaw mix, turn down the heat, and simmer until the watery liquid is nearly evaporated.
• 2) Place the beans in a large steamer basket and set in a large saucepan over 1 inch water. Cover and steam 5-6 minutes. Refresh with cold water to keep the color of the beans bright green.
• Heat the oil in a large skillet over medium-high heat, then add the garlic. Cook, crushing the garlic with a spoon, until fragrant, about 30 seconds. Add the beans and chili sauce; sprinkle with the brown sugar and cook, stirring, about 3 minutes.