Sometimes a big bowl of noodles is just the ticket and this family-friendly favourite combines vegetables, protein and noodles for a one-pot wonder. Adapted from Steamy Kitchen's Healthy Asian Favourites.
Course Main Dishes
Cuisine Chinese
Prep Time 10 minutesminutes
Cook Time 7 minutesminutes
Total Time 17 minutesminutes
Servings 4people
Calories 569kcal
Author Aimee
Ingredients
1packagerice noodles(400g)
3TablespoonsTamari soy sauce
1Tablespoonbalsamic vinegar
1/2tspsriracha
1/2tspcornstarch
2Tablespoonssesame oildivided
1poundraw ground chicken
1poundSavoy cabbageshredded (or Napa cabbage
1cupchopped white leek
1tspgrated ginger
1tspgrated garlic
Instructions
Prepare noodles according to package directions. I soaked mine in very hot water for 10 minutes. Drain and reserve.
In a small bowl, whisk together the ingredients for the sauce: soy sauce, vinegar, sriracha, cornstarch and 1 tablespoon sesame oil.
Have all ingredients prepared before your begin cooking.
Heat a wok or a non-stick skillet over high heat and add the remaining sesame oil. Carefully add the ground chicken and cook, stirring often, for about 3 minutes or until browned. Add the cabbage, leek, ginger and garlic all at once and stir fry over high heat for 2-3 minutes or until wilted and soft.
Add the noodles and the sauce and mix well until heated through. Serve hot.
Notes
Feel free to substitute actual spaghetti or your favorite noodle in this recipe. It is particularly great with egg noodles.