Chicken and Cabbage Stir-Fry with Noodles

Chicken and Cabbage Stir-Fry with Noodles


  • 8  oz.  fresh or dried Asian egg noodles
  • 1  Tbs.  toasted sesame oil
  • 2  Tbs.  peanut or other neutral oil
  • 1  clove  garlic, minced
  • 1  Tbs.  minced fresh ginger
  • 1  head  Napa or savoy cabbage, shredded (5 cups)
  • 2    carrots, peeled and cut into matchsticks
  • 2  Tbs.  oyster sauce
  • 2  Tbs.  soy sauce
  • 2  tsp.  mirin or honey
  • 1  to 1-1/2 cups  shredded cooked chicken
Directions1. Bring a large pot of salted water to a boil. Cook the noodles until just tender but not soft, about 3 to 4 minutes; drain the noodles, toss with the sesame oil to keep them from sticking together, and set aside.

2. Heat the peanut oil in a 12-inch skillet or wok over medium heat. Add the garlic and ginger and cook, stirring frequently, until fragrant, about 2 minutes. Add the cabbage and carrots, and toss to coat them in the oil; cook until the vegetables soften, about 3 minutes.

3. While the vegetables cook, in a small bowl combine the oyster sauce, soy sauce, and mirin and mix well. When the vegetables are soft, add the chicken and noodles and cook for 1 to 2 minutes or until just warmed through. Then add the sauce and toss well to coat everything and serve.

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