1 red bell pepper, cored and sliced into 2-inch fairly thin strips
5 oz. button mushrooms, sliced
3 cups shredded green cabbage
1 cup matchstick carrots
2/3 cup 2-inch strip sliced green onions, green portion only
1/2 cup chopped peanuts and sriracha to taste, for serving (optional)
Instructions
Bring a large pot of of water to a boil while prepping ingredients.
In a small mixing bowl whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil. Set aside.
Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about 1 minute. Let drain well in a colander and set aside.
Heat 1 Tbsp oil in a non-stick wok or 12-inch (and deep) non-stick skillet over fairly high heat. Add chicken, just lightly with salt if needed (a pinch or two). Give space between pieces add cook, turning once halfway, until cooked through about 5 minutes.
Transfer chicken to a plate. Reduce heat slightly, heat remaining 1 Tbsp oil in skillet. Add in green onions, ginger paste and garlic and saute 30 seconds (step back as it may sputter a little).
Add in bell pepper and mushrooms. Saute 1 minute. Add in cabbage and carrots and green onion greens and saute until cabbage it’s just wilted, about 1 – 2 minutes longer.
Add drained noodles to skillet along with cooked chicken. Pour sauce over top and toss. Saute 1 minute. Season lightly salt as needed. Serve warm with peanuts and Sriracha if desired.
