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.
- egg noodles - 1/2 lb (or thin spaghetti)
- peanut oil - 5 TBS
- chicken - 1/2 lb, skinless and boneless
- ginger - 1/2 tsp, peeled and grated
- garlic - 1/4 tsp, peeled and minced
- cabbage - 4 cups, shredded
- scallions - 1 bunch, sliced
- onion - 1, medium, thin sliced
- carrot - 1, medium, peeled and thin sliced
- oyster sauce - 1/4 cup
- soy sauce - 2 TBS
- Bring large pot of water to boil. Add noodles and cook until tender but not mushy. Drain well.
- 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.
- 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).
- Add cabbage, green onions, onion, carrot, oyster sauce, and soy sauce; stir-fry another 2 minutes.
- Add noodles back to wok and stir fry 3 minutes to blend flavors.
- Serve immediately, passing crushed red pepper flakes for those who like their noodles spicy.