So Low Mein With Chicken

So who doesn't have random chinese food cravings? I know I do. So when I found this lovely recipe for chicken lo mein I was pretty excited, and the serving is HUGE! 1 1/2 cups! and it makes 4 servings! I couldn't find frozen chinese vegetable medley bags, but i found a japanese one, so i just used that. One serving is 167 calorie, 1.5g fat, 925mg sodium, 19g carbs, 6g fiber, 4g sugars, 18g protein, 4 WW points plus.

3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
One bag (about 12 ounces) frozen Chinese-style stir fry mixed veggies
8 ounces raw boneless skinless lean chicken breast, cut into strips
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 cup thinly sliced zucchini
1/2 cup chopped scallions
1/4 cup shredded carrots
1/4 reduced-sodium or light soy sauce
1 tbsp cornstarch
2 tsp chicken-flavored powdered consommé
2 no-calorie sweetener packets

Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
To make sauce, combine soy sauce, cornstarch, consomme, and sweetener with 1/2 cup hot water. Stir well and set aside.
Bring a large pan or a wok sprayed with nonstick spray to medium-high heat. Add frozen veggies, chicken, bean sprouts, mushrooms, zucchini, scallions, and carrots. Saute for 5 to 7 minutes, stirring frequently, until chicken is cooked through and frozen veggies are thawed and hot. Pour sauce into the pan or wok. Stir well and continue to cook until sauce has thickened, about 3 to 4 minutes.
Add noodles and cook, stirring occasionally, until entire dish is thoroughly mixed and hot.