Instructions
Step 1 Cook the noodles according to package instructions, then drain and set aside.
Step 2 Heat vegetable oil and sesame oil in a large pan or wok over medium-high heat.
Step 3 Add the sliced chicken, season with salt and pepper, and cook until fully cooked and lightly browned.
Step 4 Add the garlic and ginger, sautéing until fragrant.
Step 5 Stir in the carrots and cabbage, cooking until slightly tender but still crisp.
Step 6 Add the cooked noodles to the pan and toss to combine.
Step 7 Pour in the soy sauce, oyster sauce, sugar, and rice vinegar, mixing well.
Step 8 Cook for another 2–3 minutes, stirring frequently, until everything is heated through.
Step 9 Garnish with sliced green onions and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan or microwave, adding a splash of water or soy sauce to prevent drying out.
This dish can be frozen for up to 1 month, though texture is best when enjoyed fresh.
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