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Ingredients
2 Tbsp vegetable oil
3 cups thinly sliced green cabbage
1 lb refrigerated yakisoba or chow mein noodles*
1 lb boneless skinless chicken breasts**, sliced into 1/2-inch thick strips
1 cup thinly sliced celery (3 stalks)
1 1/2 cups matchstick carrots
2/3 cup chopped green onions (about 5)
2 tsp minced ginger
2 garlic cloves, minced
4 Tbsp low-sodium soy sauce,
1 Tbsp oyster sauce*** (or more to taste)
1 Tbsp granulated sugar
1 1/2 tsp sesame oil
Instructions
Prepare noodles according to directions on the 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 moderately high heat.
Add chicken (working to leave a little space between pieces so they'll brown) and cook 3 - 4 minutes, turn and continue to cook until cooked through, about 2 - 3 minutes longer. Transfer to a plate or sheet of foil.
Reduce heat slightly add remaining 1 Tbsp oil in a skillet, add celery and saute 3 minutes.
Add cabbage and saute 2 minutes, then add carrots, green onions, garlic, and ginger and saute 1 - 2 minutes longer, until veggies are all crisp-tender.
Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat. Serve warm.
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