Cabbage Lo Mein

Ingredients

• 2 tablespoons plus 2 teaspoons sesame oil, divided
• 3 tablespoons reduced-sodium soy sauce
• ¼ teaspoon crushed red pepper
• 3 boneless, skinless chicken breasts, thinly sliced
• 1 1/2 cups ramen noodles
• 3 tablespoons vegetable oil, divided
• 2 cups mushrooms, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh ginger
• 1 bunch scallions, thinly sliced
• 2 cups small broccoli florets (about 1 large crown)
• 1 red bell pepper, sliced
• 1 cup snow peas, halved
• 4 ½ cups thinly sliced cabbage (1/2 head)
• ¾ cup unsalted chicken stock
• 1 teaspoon cornstarch

Preparation

1. combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. add chicken, toss to coat, and set aside.
2. bring a large pot of water to a boil. cook noodles in the boiling water according to package directions. drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil. set aside.
3. heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. stir in garlic, ginger and scallions and cook until fragrant, 1 minute. transfer to a medium bowl.
4. add broccoli, bell pepper, and snow peas. cook until tender-crisp, 2 to 3 minutes. stir in cabbage and cook until wilted, 2 minutes. transfer to the bowl with the mushroom mixture.
5. heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. add the reserved chicken, leaving the sauce in the bowl. sauté the chicken until cooked through, 2 to 3 minutes. meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes
6. add the vegetable mixture to the pan and toss to combine. transfer the chicken and vegetables to the bowl with the noodles and toss to combine.