Source: Parents Magazine


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil. Cook the noodles until just tender but not soft, about 3 to 4 minutes; drain the noodles, toss with the sesame oil to keep them from sticking together, and set aside.

  • Heat the peanut oil in a 12-inch skillet or wok over medium heat. Add the garlic and ginger and cook, stirring frequently, until fragrant, about 2 minutes. Add the cabbage and carrots, and toss to coat them in the oil; cook until the vegetables soften, about 3 minutes.

  • While the vegetables cook, in a small bowl combine the oyster sauce, soy sauce, and mirin and mix well. When the vegetables are soft, add the chicken and noodles and cook for 1 to 2 minutes or until just warmed through. Then add the sauce and toss well to coat everything and serve.

Nutrition Facts

298 calories; fat 15g; cholesterol 87mg; saturated fat 3g; carbohydrates 26g; mono fat 5g; poly fat 4g; insoluble fiber 3g; sugars 4g; protein 16g; vitamin a 52.5IU; vitamin c 27.2mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 6.5mg; vitamin b6 0.5mg; folate 84.7mcg; vitamin b12 0.1mcg; sodium 883mg; potassium 542mg; calcium 111.1mg; iron 2.2mg.