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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Meanwhile, in a large, heavy skillet, heat the oil over medium-high until shimmering. Add the onion, garlic and ginger. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Turn off the heat.

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  • Add the noodles to the boiling water and cook according to package directions. Add the cabbage, bell pepper, mushrooms, snow peas and carrot; cook for 30 seconds. Drain the noodles and vegetables thoroughly.

  • Turn the heat under the skillet back to high. When the onions sizzle, add the soy sauce, sherry and sesame oil and let the mixture bubble for a few seconds. Add the noodles and vegetables; toss well. Cook, stirring often, until the mushrooms are fully cooked and the peppers are tender but still slightly crunchy, about 3 minutes.

  • Lower the heat to medium, add the chicken and cook, stirring often, to heat through. Season with salt and sprinkle with the peanuts.

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