Ingredients
The following ingredients have 4 Servings
- 1 (1-pound) bag fresh or dry Chinese noodles ((see notes))
- grapeseed oil for the pan and to toss with noodles
- 1¼ cup yellow onion, (thinly sliced)
- 1½ tablespoons ginger pulp
- 1½ tablespoon garlic, (minced)
- 5 cups Kool or Napa Cabbage, (washed and dried, thinly sliced)
- 5 cups Gai Lan (washed and dried, thinly sliced)
- ¾ pound boneless chicken breasts or thighs, (cut into bite-sized thin strips)
- 3 tablespoons unsalted butter
- 1 tablespoon plus 1 teaspoon chili paste
- 1 teaspoon Chinese black vinegar or soy sauce
- salt and freshly ground black pepper
Instruction
- Bring a large pot of water to a boil and add the fresh Chinese noodles. Immediately stir with a fork to be sure they don't stick together. Let them cook just until they're tender, about 3 minutes. Drain, add them back to the pot, and toss them with grapeseed oil. Set aside.
- Coat the bottom of a large sauté pan with grapeseed oil and place it over medium heat. Add the onions, garlic and ginger. Cook, stirring periodically, until the onions are soft, about 7 minutes.
- Add the Gai Lan and cabbage and stir. Cook until all of the greens are wilted, about 5 minutes.
- Then use a spatula to gently push all of the ingredients to one side of the pan. Keeping the heat at medium, add a bit more oil to the empty side of the pan and add the chicken. Season it with salt and pepper and then move it around from time to time until it's cooked through, about 7 minutes.
- Mix everything together and again, move it to the side of the pan. Melt the butter in the empty side, and add the chili paste and vinegar to it. Stir until it's blended and then gently incorporate it into the rest of the ingredients.
- In a very large serving dish and toss the cooked noodles with the contents of the sauté pan. Serve!
