Chicken Noodle Stir-Fry with Napa Cabbage

What You Get

Napa, savoy, or green cabbage

Green onions

Garlic

Cut chicken (see note below)

Black bean sauce

Udon noodles (see note below)

What You'll Need

Vegetable oil

Salt

Chile flakes (optional)

Step 1

Bring a pot of water to a boil. Cut half of the cabbage into strips about ½-inch thick (you should have about 4 cups). Slice the green onions. Chop 2 cloves of garlic. In a bowl, toss the chicken with about ⅓ cup of the black bean sauce.

Step 2

Add the noodles to the boiling water, stir to separate the strands, and cook until nearly tender, 4 minutes or according to package instructions. Drain and rinse the noodles under cold water to stop the cooking. Drizzle lightly with vegetable oil and toss.

Step 3

In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. When the oil shimmers, add the chicken and sear until browned on the bottom, 2 to 3 minutes. Stir and continue to cook until the chicken is no longer pink, 1 to 2 minutes longer. Transfer the chicken and any juices to a bowl.

Step 4

Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the cabbage and garlic, season with a pinch of salt, and sauté until the cabbage is softened, 2 minutes. Return the chicken and juices to the pan and add the noodles, remaining black bean sauce, and most of the green onions, reserving a handful. Stir-fry until the noodles are warmed through and everything is evenly coated with sauce, 2 minutes. Season to taste with salt.

Step 5

Heap the stir-fry in bowls, sprinkle with the remaining green onions and chile flakes, if you want some heat, and serve warm.