Chinese Chicken Pasta

Print Friendly, PDF & Email

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.



  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.
Print Friendly, PDF & Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Leave a Reply

Your email address will not be published. Required fields are marked *

Please leave these two fields as-is: