Easy Lo Mein Noodles

This is a great Friday night dinner.  Easy and quick and everything cooks in two pots.  Bonus: it's healthy and tasty.  I often make this dish when I'm in a pinch or just don't feel like cooking and cleaning up.  I always keep a bag of frozen stir fry veggies on hand for this very reason.  This is an honest to goodness thirty minute meal.  Not like some of the thirty minute meals I've tried that actually take me ninety minutes because I don't have a commercial kitchen and a prep cook.  This dish really only takes thirty minutes, but you don't have to sacrifice your diet or taste.  Here's the skinny:
Ingredients
1 box (13 oz) thin spaghetti broken in half
2 cups chicken cut in bite size pieces
3 cups frozen stir fry veggies (Of fresh veggies.  Carrots, peas, mushrooms, red pepper, zucchini are all good options.  Throw in a can of water chestnuts if you have 'em)
3 tablespoons canola or vegetable oil
1/4 cup sauce (teriyaki, Yoshida, soy sauce- whatever floats your boat)
2 tablespoon flax seed*
1 green onion, green part sliced
Directions
In large pot boil spaghetti noodles until al dente, about 9 minutes.  Once noodles are done, drain & rinse with cold water & set aside.  Meanwhile in large frying pan or wok heat up oil, add chicken & vegetables.  Cook stirring occasionally for about 15 minutes, or until chicken is cooked through.  Turn heat down and add noodles, sauce, flax seeds.  Stir until everything is mixed together, coated with sauce and heated through.  Add more sauce to your taste preference.  Sprinkle extra flax seeds & sliced green onion on top to make it look pretty.  Serve and enjoy!
*I use flax seed because of it's health benefits.  But sesame seeds work just as good for this recipe.