1/8-1/4cupthinly sliced green onions( for garnish)
Noodles
8 ouncepackage of chow mein noodles(thin egg noodles)
some reserved pasta water
Instructions
Sauce
Combine all the sauce ingredients in a small bowl and whisk to combine. Set aside.
Chicken
In a large frying pan or ideally a wok, heat 1 Tablespoon of sesame oil. When hot, add the garlic and saute for 30 seconds, and add the ginger. Saute for another 30 seconds and add the cubed chicken. Fry until the chicken is just about fully cooked through. If you need to add sesame oil becuase the chicken is sticking, do so 1/2 Tbs at a time. Add the vegetables, saute for a minute or two. You want to keep the veggies slightly crunchy-just when the cabbage and carrots are starting to wilt and the onion is translucent, add the sauce(stir it before to get the sugar that settled to the bottom).
Mix the sauce into the chicken and cook for 30 seconds; immediately remove from the heat.
Noodles
In a seperate pot, cook chow mein noodles according to the package instructions. Usually this means boiling water and cooking them for 3-6 minutes until just softened(unless they are fresh noodles than you dont need to cook them at all). Drain and reserve some of the water you boiled them in.
Over medium heat add the drained noodles and 1-2 Tablspoons of the pasta water(however saucy you like it) to the wok with the chicken, veggies, and sauce and stir everything until combined. Add the sliced green onions and toss. Serve hot. Store in the fridge and reheat before serving. (you can even eat this cold, it's a great take away lunch!)