1medium carrot, juliennedabout ¾ cup total julienned carrots
1cupthinly sliced green cabbage
2scallions, green parts, sliced thinly
Cook the noodles according to package directions, drain and set aside.
In a large bowl, whisk together the soy sauce, ketchup, Worcestershire sauce, oyster sauce, and sugar. Pour half into another bowl and set that half aside for later.
Season the chicken on all sides with salt and pepper.
Add oil to a wok or large skillet over medium-high heat. Once the wok is hot, add the chicken and one bowl of the mixed sauce, then cook, stirring constantly, for 5 to 7 minutes. Chicken is cooked when a meat thermometer reads 165°F. Remove the chicken from the wok and transfer it to a bowl or plate.
There should be enough oil left in the wok to cook the remaining ingredients. But if necessary, add 1 tablespoon of additional oil to the wok. Add the carrots and onion and sauté for 3 minutes, just until the vegetables are softened. Add the cabbage and sauté for 1 to 2 more minutes, just until softened.
Return the chicken to the wok, add the cooked noodles, pour in the remaining sauce that you set aside separately from the beginning, and stir together until the noodles are fully coated with sauce, about 2 to 3 minutes. Serve immediately.
Storage tips: vacuum seal in FoodSaver® Preserve and Marinate Containers for up to five days. Substitutions: You can substitute pork, beef, or shrimp for the chicken. Beef and pork may take a few more minutes to cook, whereas shrimp will take less time to cook than chicken. Additional Mix-Ins: Consider adding broccoli, red cabbage, or snap peas to the dish.
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