Ingredients:
8 oz. fresh or dried Asian egg noodles
5 cups Napa or savoy cabbage, shredded
1 to 1-1/2 cups shredded cooked chicken
2 carrots, peeled and cut into matchsticks
1 clove garlic, minced
2 tbsp peanut or other neutral oil
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp minced fresh ginger
2 tsp mirin or honey
[Source: Parents.Com]
How To Make:
1. Boil salted water in large saucepan. Cook noodles until tender, drain, mix with sesame oil to prevent sticking together. Set aside.
2. Heat oil in a skillet, over medium heat. Saute garlic and ginger until fragrant. Add cabbage and carrots, saute until soft.
3. In a small bowl, combine oyster sauce, soy sauce and mirin. Set aside.
4. When vegetables are tender, add chicken and noodles, cook for 2 minutes. Then add sauce mixture and stir to coat. Serve.
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