Just can’t get enough of this!
Taken and modified from:
Food.com

Preptime: 30 minutes
Cook Time: 10 minutes
Servings: 8-10

INGREDIENTS:

• 2lbs chicken breast or thigh, cubed/marinated
• 4 cups cabbage, chopped, roughly half-head green cabbage
• 3 large carrots, sliced
• 1 onion, sliced
• ¹⁄₈ teaspoon Accent seasoning (msg)
• 2 TBS cooking oil (for browning the chicken)
• ¹⁄8 cup cooking oil (set aside until end)
• 2 TBS light soy sauce or mirin for garlic saute
• ¹⁄4 cup light soy sauce for noodles
• 2 sprigs green onion (optional)

MARINADE:

• 3 cloves garlic , minced
• 2 tsp ginger , freshly grated
• 2 tbsp light soy sauce
• 2 tbsp ketchup
• 2 tbsp Oyster sauce
• 1 1/2 tbsp Chinese cooking wine OR Rice Wine Vinegar
• 1 – 3 tbsp Sriracha (adjust spiciness to taste)
• 2 tbsp brown sugar

DIRECTIONS:

• Cube up the chicken and place in a ziplock bag with the marinade and place in the fridge for 3-4 hours.
• When ready to cook, soak the rice noodles in warm water for 15-30 minutes.
• While the noodles soak, drain the marinade off the chicken and discard the marinade.
• In a skillet, heat 2 tablespoons of oil on medium high heat and brown the chicken, drain and set aside.
• In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
• Add the carrots and stir fry for about 5 minutes.
• Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
• Add the chicken to the vegetables and continue stir frying.
• Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
• Keep cooking and mixing until the noodles are tender and cooked thoroughly.
• Serve with the green onions and/or lemon juice from the lemon slices.

NOTES:

*Add Shrimp or Pork for additional profile flavors