Equipment Needed
- Large pot for boiling noodles
- Colander
- Large wok or 12-inch skillet (a big surface area is key)
- Mixing bowls (one small for sauce)
- Tongs or wooden utensils for stirring
- Measuring spoons and cups
- Sharp knife and cutting board
Step-by-Step Instructions
First, I get everything prepped. This is a fast-cooking dish, so having your sauce mixed, veggies chopped, and chicken sliced before you turn on the stove is crucial. I learned this the hard way my first attempt, scrambling to grate ginger while my garlic threatened to burn! I boil the noodles according to package directions, but I stop them just shy of al dente, about a minute early. They’ll finish cooking in the sauce later. I drain them and toss with just a tiny bit of oil to prevent sticking.
Next, I heat my wok or largest skillet over high heat until it’s seriously hot. A drop of water should skitter and evaporate instantly. I add the oil, swirling to coat, then immediately add the chicken in a single layer. Here’s my tip: don’t crowd the pan and don’t move it for a good minute. Let it get a beautiful sear. I stir-fry until it’s just cooked through, then scoop it out onto a clean plate. The chicken will finish warming through later, so don’t overcook it now.
With the chicken resting, I add a tiny bit more oil if the pan looks dry and throw in the garlic, ginger, and the white parts of the green onions. I stir constantly for just 30 seconds until incredibly fragrant—you’ll smell it instantly. Then, I add the harder veggies: the carrots and bell pepper. I stir-fry for 2-3 minutes until they just start to soften but still have a nice crunch. I then push them to the sides of the wok.
Now for the grand finale. I add the cabbage and the partially cooked noodles to the center. I pour my pre-mixed sauce all over everything. Using my tongs, I toss and toss, coating every noodle and combining all the elements. The sauce will thicken and glaze the noodles beautifully as it heats. Finally, I add the cooked chicken and any accumulated juices back in, along with the green onion tops. One more big toss, and it’s done. The smell at this moment is absolutely intoxicating.(See the next page below to continue…)