Stir-fried Noodles with Chicken, Cabbage, and Marinated Mushrooms
Recipe and photography by Abby Mosler, @SweetRindandSalt. Stir Fried Noodles with Chicken, Cabbage, and Marinated Mushrooms is an easy Asian-inspired stir fry made with tender chicken breast, lo mien noodles, crisp green cabbage, bell peppers, and Paisley Farm Marinated Mushrooms. Tossed in a savory soy-ginger garlic sauce with oyster sauce and sesame oil, this quick noodle stir fry recipe is perfect for weeknight dinners, meal prep, or anyone searching for a flavorful chicken and cabbage noodle dish packed with umami and fresh vegetables.
Ingredients
For the sauté sauce:
¼ cup oyster sauce
2 tbsp. dark soy sauce or tamari
1 tsp. sesame oil
1 tsp. sugar
3 tbsp. mirin or seasoned rice wine vinegar
1 garlic clove, finely minced
1 tbsp. grated fresh ginger
½ tsp. red pepper flakes, or to taste (optional)
1 tsp. black pepper
6 tbsp. water
For the stir-fry:
1 lb. chicken breast, thinly sliced into strips that are about 2 to 3 inches long
3 tsp. cornstarch
2 tsp. neutral oil (plus more as needed)
½ large yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced
2 cups finely shredded green cabbage
1 (24 oz.) jar Paisley Farm Marinated Mushrooms, drained
6 – 7 oz. lo mein noodles
Sliced green onions for garnish (optional)
Instructions
- Make the sauté sauce. Add the oyster sauce, soy sauce, sesame oil, sugar, mirin, garlic, ginger, red pepper flakes, black pepper, and water to a small mixing bowl. Whisk until all ingredients are fully combined. Set aside.
- Add the chicken to a medium bowl and toss with the cornstarch and 2 teaspoons of oil.
- Warm a large skillet over medium/high heat (if NOT using a non-stick pan, add a splash of oil and heat through). Add the chicken and cook, stirring occasionally, until no longer pink; about 8 to 10 minutes.
- Meanwhile, while the chicken is cooking, prepare the lo mein noodles according to package directions.
- When the chicken is done, transfer to a plate and set aside. If the pan is dry, add another splash of oil and heat through. Add the yellow onion and red bell pepper. Cook, stirring occasionally, until the vegetables are crisp-tender; about 3 to 5 minutes. Next, add the cabbage and marinated mushrooms. Cook, stirring often, until the cabbage is just wilted and tender.
- Add the chicken back into the skillet along with the sauté sauce. Stir well and bring the sauce to a simmer. Simmer until the sauce begins to thicken, about 5 minutes. Toss the drained noodles with the chicken mixture, sprinkle with sliced green onions, and serve.