Categories: Asian

Ingredients

• 1 lb refrigerated chow mein noodles or 8 oz dry thin spaghetti
• 1 lb chicken, sliced into 1/2-inch thin strips
• 1 cup thinly sliced celery (2 stalks)
• 2 Tbsp vegetable oil
• 3 cups thinly sliced cabbage
• 1 1/2 cups matchstick carrots
• 4 green onions, chopped Coupons
• 1 1/2 tsp minced ginger
• 2 cloves garlic, minced
• 5 Tbsp low sodium soy sauce
• 1 Tbsp oyster sauce (or more to taste)
• 2 tsp granulated sugar
• 1 1/2 tsp sesame oil

Directions

1. Prepare noodles according to directions on package. In a bowl whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.
2. Heat oil in a wok or large and deep non-stick skillet over medium-high heat. Add chicken and celery and cook until chicken is halfway cooked through, about 4 minutes (outsides should be white). Add cabbage, carrots, green onions, and ginger and saute until veggies are tender and chicken is cooked through, about 4 minutes, adding in garlic during last minute of cooking.
3. Toss in pasta, then pour soy sauce mixture over top and toss to coat. Serve warm.
4. Recipe source: Cooking Classy

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