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Ingredients
- ¼ cup low sodium soy sauce
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons ketchup
- 2 tablespoon brown sugar
- ½ teaspoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 pound chicken breast or chicken thighs cut in thin bite size pieces
- 6-7 ounces Chinese wheat noodles see notes
- 2 carrots peeled and cut in matchstick
- 1 small onion finely diced
- 1 red bell pepper cut julienne
- 2 cups shredded Napa cabbage or green cabbage
- 2 green onions thinly sliced garnish
Instructions
- In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, brown sugar, sesame oil, ginger, and garlic.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken and brown on both sides. Work in batches and remove to a plate. Cover to keep warm. Add more vegetable oil if needed.
- Meanwhile, cook the noodles according to package instructions and drain well in a colander.
- Add the carrots, onion, bell pepper, and cabbage to the hot skillet. Cook just until crisp tender. Add the noodles, cooked chicken, and sauce to the skillet. Toss to coat and cook over low heat until everything is warm and coated with sauce. Top with green onions. For best results, serve promptly.
