Have a hankering for some Chinese takeout but don't feel like dealing with talking to them on the phone? (Come on, admit it, you can never understand someone who speaks English as a second language - and that's a good thing because you know the food is authentic!)

Well, here's a close substitute I tried out last night for dinner. This is also a slightly healthier (and faster than waiting for the delivery guy) version of Chicken Lo Mein, courtesy of the newest issue of Real Simple. This one serves two.

1 tbsp canola oil
1 tbsp low-sodium soy sauce
1 pckg of chicken ramen noodles, with the seasoning packet
1 lb boneless, skinless chicken breasts, cut into strips
1 green bell pepper, chopped*
1 small onion, sliced
1 carrot, chopped

In a large skillet, heat the oil, soy sauce and the seasoning packet over medium heat. Add the chicken and cook, turning occasionally, until beginning to brown, 2-3 minutes.

Add the peppers, onions and carrots and cook, stirring occasionally, until the vegetables are tender and the chicken is cooked through, 3-4 minutes.

Meanwhile, cook the noodles according to the package directions; drain. Toss with the chicken and vegetables.

*When I get everything home from food shopping, I pre-rinse and chop everything so all my veggies are ready for the week's recipes. So, if this is how you roll too, just take some of your already chopped peppers, onions and carrots.