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You can use Asian noodles but I am using a whole box of thin spaghetti noodles. I am adding them to boiling water with a Tbsp of chicken bullion  powder

In a Large measuring cup:

open a can of chicken broth and add 1 cup to the measuring cup (you will use the rest of the stock in the can too set it over by the stove) ,

add to measuring coup 1/2 cup soy sauce (Kikkoman brand),

1/3 cup sugar,

1 tbsp cornstarch mix together and set aside for later

In my Wok, I have a drizzle of  sesame seed oil,

I cut up one boneless skinless chicken thigh into chunks and add to my wok

I add two cloves of garlic minced, some celery chopped small, a tsp ginger, and a handful of bean sprouts


I will cook this over the stove till chicken is done


and then I will add in my bag of Asian chopped salad kit that I bought at the store, it is just chopped kale, green cabbage, carrots, lettuce, red cabbage, green onions, (the rest of the stuff in the kit I don/t use in this.. just put that away)

Add a Tbsp  of butter and pour the rest of the chicken broth that is in your can over the veggies, tossing as you cook.

Add in your cooked noodles and toss, Pour in your measuring cup mixture you mixed earlier and let them cook,

add a little more soy sauce  and at the very end add in some yum yum sauce and toss.. ready to serve. Enjoy!

I served with Honey Garlic Chicken and Egg Rolls

plenty of leftovers to take to my moms house


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