CentMenu / Dinner · Lunch
Chicken cabbage noodles
Chicken and plenty of cabbage stretch a pack of egg noodles into dinner.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) boneless chicken thighs
- 11.29 oz (320 g) egg noodles
- 1.32 lb (600 g) white cabbage
- 2 carrots
- 2 garlic cloves
- 2 tbsp (30 ml) sunflower oil
- 2¼ tbsp (35 ml) soy sauce
Let’s cook
Cook 11.29 oz (320 g) egg noodles in a pot of boiling water over medium heat for 8 minutes, or as directed on the package; drain. Prepare the rest of the dish while it cooks.
Remove any bones from 1.06 lb (480 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Thinly shred 1.32 lb (600 g) white cabbage, grate 2 carrots and mince 2 garlic cloves; heat 2 tbsp (30 ml) sunflower oil in a wide skillet over medium-high heat.
Fry the chicken for 7 minutes, turning; add the vegetables and stir-fry for 8 minutes, until tender and the chicken reaches 165 °F (74 °C).
Add the drained noodles and 2¼ tbsp (35 ml) soy sauce, toss over medium heat for 2 minutes and serve.