Chinese Chicken Noodles Recipe

I love cabbage. But I really dislike cole slaw. And that seems to be the way that most folks get their cabbage around here. In an effort to get more of this good stuff into my diet, I’ve been adding it anywhere noodles would go, since they blend in so well. Here’s just one such recipe.

• 2 tablespoons canola oil
• 2 tablespoons sesame oil
• 3 cups thinly sliced cabbage
• 1 cup chopped green onions
• 2 tablespoons minced garlic (less if you prefer, I just looooove garlic)
• 8 ounces spaghettini or angel hair pasta
• 4 tablespoons soy sauce
• 2 cups chicken or pork, cooked and diced
• 1 cup bean sprouts (fresh or canned, if canned — drain first)
• sesame seeds

1. Heat oil and sesame oil in a wok or skillet over medium heat.
2. Saute the cabbage and onions for 3-4 minutes or until cabbage is tender.
3. Meanwhile, cook the pasta (angel hair only takes 4 minutes so can cook while the cabbage and onions are cooking) according to the directions on the package.
4. Drain pasta and add to cabbage and onions along with the chicken (or pork), sprouts and garlic.
5. Cook until everything is heated evenly and add soy sauce to taste (about 4 tablespoons, but you might like more or less, let your taste buds be your guide).
6. Serve immediately and sprinkle with sesame seeds.