450 gr of refrigerated Yakisoba or Chow Mein noodles
450 gr of organic chicken, cut into strips
3 stalks of celery cut into thin slices
3 tablespoons Organics Extra Virgin Olive Oil
3 cups of green cabbage, sliced thin
1 cup of carrots cut into slices
2 cups of red peppers cut into strips
0.65 cup of onion
2 teaspoons of chopped ginger
2 cloves of garlic, minced
4 tablespoons of low-sodium soy sauce
1 tablespoons of oyster sauce
1 tablespoons of brown sugar
1.5 teaspoons of sesame oil
1 tablespoon of parsley for garnishing
Prepare the noodles according to the instructions on the package.
In a cup, mix the soy sauce, oyster sauce, sugar, and sesame oil and set the mixture aside.
Heat two tablespoons of oil in a wok or large, non-stick frying pan. Cook the chicken until it is well done. Set it aside.
Next, sauté all the vegetables. To do that, add the remaining tablespoon of oil and slowly add the celery, cabbage, carrots, onions, pepper, garlic, and ginger. Sauté until the vegetables are tender and crisp.
Lastly, add the noodles and the chicken and, as a final touch, the sauce mixture. Stir all the ingredients well. Cook for several minutes and decorate with chopped parsley.
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