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Ingredients

  • 2 Chicken Breasts, thinly sliced
  • 8 oz (4 rounds) chow mein noodles (or thin spaghetti)
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 3 green onions, sliced
  • 1/8 tsp white or black ground pepper
  • 2 tbsp oil (for cooking)

The Sauce:

  • 1/4 cup low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 2 cloves garlic, minced2 tsp minced ginger
  • 1 tbsp cornstarch + 2 tbsp water (slurry)

Instructions:

  1. Mix all sauce ingredients in bowl, set aside
  2. Cook noodles according to package and drain
  3. Put noodles in cold water and drain again
  4. Drizzle a little oil over top and mix to prevent sticking
  5. Heat oil in skillet or wok. Cook chicken until brown and cooked through, remove and set aside
  6. In the same pan, sauté cabbage carrots and green onions for 2-3 minutes
  7. Add cooked noodles and chicken back in the pan
  8. Pour in sauce and toss everything together over medium heat and heat for 1-2 minutes
  9. Add snap peas or bell peppers for extra crunch

Enjoy