What I used: Serves 4
2-8oz pack dried thin Chinese rice/bean noodles
2 cloves garlic, minced
1 tsp ginger, minced
1 cup corn
1 cup celery sticks chopped
2 cups green cabbage finely chopped
2 whole eggs hard boiled and halved - Vegans, eliminate this ingredient
2 Tbsp soy sauce
1 tsp vinegar
1 Tbsp chili sauce
2 Tbsp vegetable oil
Salt and pepper to taste
Bring a large pot of water to a boil. Add noodles, and cook for 2 to 3 minutes or until al dente; do not overcook them, or they will become mushy. Drain, and set aside.
Heat oil in a large skillet on medium heat. Sauté ginger and garlic until tender. Stir in the chicken and let it brown, add in the corn and celery, stir well for a few minutes. Add the finely chopped cabbage and sauté on high for just a minute; bring back the heat to medium. Add the noodles and season with soy sauce, chili sauce, salt and pepper. Top it with an egg half and serve hot. Enjoy!