Sesame-Ginger Noodles with Chicken and Vegetables

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, mix the chicken, 1 tablespoon of the ginger, 2 teaspoons of the tamari, 1 teaspoon of the sesame oil and 1 teaspoon of the rice vinegar. Sprinkle lightly with salt and pepper. Let stand while preparing the noodles.

Step 2

Boil the noodles in a large pot of salted water, stirring frequently, until just tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again. Place in a bowl, add the remaining 2 teaspoons sesame oil, and toss.

Step 3

In a 12-inch (30-cm.) wok or nonstick frying pan over medium-high heat, warm the vegetable oil. Add the remaining 1 tablespoon ginger, the shallot and red pepper flakes and stir until fragrant, about 30 seconds. Add the chicken and stir until no longer raw on the outside, about 1 1/2 minutes. Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage just wilts, 2-3 minutes. Add the noodles, chicken broth, green onions, remaining 1 tablespoon tamari and 1 tablespoon vinegar. Using tongs, toss until the noodles are heated through and are well blended, about 1 minute. Season to taste with salt and pepper. Divide among warmed plates, sprinkle with cilantro and serve right away. Serves 4.

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