Chinese Chicken Pasta

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This is a wonderful dish to make when you have last-minute dinner guests. While there are a lot of ingredients, a food processor or salad shooter cuts the prep time considerably. I serve it with steamed red bean buns (usually in my freezer) and stir-fried green beans with mushrooms. It serves at least 4 people.

Ingredients

Instructions

  1. Bring large pot of water to boil. Add noodles and cook until tender but not mushy. Drain well.
  2. Heat wok (a heavy, deep skillet will do in a pinch) over high heat and add 2 tablespoons peanut oil. Add noodles and stir-fry about 3 minutes. Remove noodles.
  3. Add remaining 3 tbsp. oil to pan and heat until very hot. Add chicken, ginger, and garlic; stir-fry until chicken is just cooked through (about 2 minutes).
  4. Add cabbage, green onions, onion, carrot, oyster sauce, and soy sauce; stir-fry another 2 minutes.
  5. Add noodles back to wok and stir fry 3 minutes to blend flavors.
  6. Serve immediately, passing crushed red pepper flakes for those who like their noodles spicy.
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