When I attempted to prepare a cabbage soup resembling that offered at a nearby restaurant, I came up with this recipe. The family now enjoys it. I make a lot of it so I can freeze some and share.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (6 ounce) skinless, boneless chicken breast halves
- 1 tablespoon Chinese five-spice powder
- 2 tablespoons grapeseed oil
- 1 (10 ounce) package Chinese egg noodles
- 1 tablespoon sesame oil
- ¼ cup thinly sliced red cabbage
- 1 carrot, shredded
- ½ red bell pepper, thinly sliced
- ½ medium poblano pepper, sliced
- 3 stalks green onions, white parts only, chopped
- ½ cup snow peas
- 4 mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- ¼ cup brown sugar
- ¼ cup low-sodium soy sauce
- 1 tablespoon chile paste
- ½ tablespoon Sriracha sauce
- 1 tablespoon toasted sesame seeds
Instructions
- Season chicken with five-spice powder.
- Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
- Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
- Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
- Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
- Stir sauce into wok and cook for 3 minutes. Serve.
Nutrition Facts
| Calories | 580 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 5 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 721 mg |
| Sugars | 18 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and So good. I made this vegan, I was not disappointed. I used a rice noodle instead of egg. I will make it again. You can sub out other veggies if needed, it will still be tasty. I did follow the recipe minus the chicken.
I really liked this recipe and it was easy to make. I set everything up ahead of time so I was not scrambling.
I think the recipe is awesome, I can’t understand why people don’t know what grape seed oil js, it’s been around forever