Categories: Asian
Ingredients
- 1 lb refrigerated chow mein noodles or 8 oz dry thin spaghetti
- 1 lb chicken, sliced into 1/2-inch thin strips
- 1 cup thinly sliced celery (2 stalks)
- 2 Tbsp vegetable oil
- 3 cups thinly sliced cabbage
- 1 1/2 cups matchstick carrots
- 4 green onions, chopped Coupons
- 1 1/2 tsp minced ginger
- 2 cloves garlic, minced
- 5 Tbsp low sodium soy sauce
- 1 Tbsp oyster sauce (or more to taste)
- 2 tsp granulated sugar
- 1 1/2 tsp sesame oil
Directions
- Prepare noodles according to directions on package. In a bowl whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.
- Heat oil in a wok or large and deep non-stick skillet over medium-high heat. Add chicken and celery and cook until chicken is halfway cooked through, about 4 minutes (outsides should be white). Add cabbage, carrots, green onions, and ginger and saute until veggies are tender and chicken is cooked through, about 4 minutes, adding in garlic during last minute of cooking.
- Toss in pasta, then pour soy sauce mixture over top and toss to coat. Serve warm.
- Recipe source: Cooking Classy