This Sichuan noodle dish is a great recipe to make for a weeknight meal. It’s simple to put together and tastes delicious. I plan on making it often!
slightly adapted from: Steamy Kitchen’s Healthy Asian Favorites
8 ounces dried noodles of your choice (I used narrow egg noodles)
for the sauce
2 tablespoons low-sodium soy sauce
1 tablespoon Chinese black vinegar or non-aged, tart balsamic vinegar
½ teaspoon cornstarch
¼ cup cool water
2-3 teaspoons hot chili-garlic sauce, such as sambal oelek (or more to taste)
½ teaspoon toasted sesame oil
for the chicken & cabbage
1 tablespoon cooking oil
8 ounces ground chicken
8 ounces napa cabbage, julienned
3 green onions, sliced diagonally
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
Cook noodles until they are al dente, then drain and set aside.
In a bowl, whisk together the sauce ingredients and set aside.
Heat a wok or large sauté pan over high heat. Swirl in the oil and when hot, add the meat. Stir-fry until browned, about 2 minutes. Add the cabbage, green onions, garlic, and ginger. Stir-fry 1 minute.
Add the noodles and pour in the sauce. Toss until heated through and serve.