Ingredients
The following ingredients have 4 Servings
- 1/2 pound boneless, skinless Chicken Breast or Thigh Meat
- 2 slices Ginger (to taste, minced)
- 1 Green Onion (minced)
- 2 teaspoons Cornstarch
- 1/2 teaspoon Sugar
- 1 tablespoon Soy Sauce
- 1/2 pound Chinese Noodles (you can substitute Spaghetti, if you like)
- 4 tablespoons Peanut Oil
- 2 Carrots (shredded or julienne (cut into matchsticks))
- 1 cup Cabbage
- 1/2 teaspoon Salt (to taste)
Instruction
- Slice chicken meat into small, bite-sized chunks. Add chicken to a medium bowl.
- To chicken meat add prepared ginger, green onion, cornstarch, sugar and soy sauce. Set aside to marinate for at least 30 minutes.
- Cook Chinese noodles as directed on package to al dente.
- Drain. Rinse in cold water in a colander. Drain thoroughly.
- Place noodles in a medium bowl. Add a few drops oil and stir well to coat. This will keep them from sticking. Set aside.
- When ready to cook, heat wok to smoking.
- Add 2 tablespoons oil.
- Add chicken mixture. Stir-fry chicken for 2 minutes. Do not overcook. Remove from wok to a clean bowl and set aside.
- Add 2 tablespoons oil to wok. Heat and stir-fry carrots and cabbage 2 minutes.
- Add prepared noodles. Stir well and cook a few minutes.
- Add back in meat mixture, 1 tablespoon soy sauce and salt, to taste. Stir a
- minute to heat though.
- Serve hot.
