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I think by now you see that I like to mix things up a bit! Why should I make the same old stir fry that I always do?
This is dish is so yummy but, I do have two things to confess.
#1 The original recipe called for chili paste and I ran out. I used Sriracha sauce, which has a bit more of a kick, so I was conservative in how much I used. Once everything was in the wok and all tossed together, I thought that it could use a bit more Sriracha sauce, so I squirted some on. Note to self – next time remember that when you squirt hot sauce on the chicken, it doesn’t get mixed evenly and it stays absorbed on the pieces that get hit with the sauce. Sorry mommy, you got the ‘hot’ piece of chicken!
#2 I didn’t advertise to my family that this stir fry was made with cabbage. Had they known, I’m sure I would have had to coax my boys to eat it!
Delicious and easy to make! A definite hit and I’ll be making it again, but next time I’ll be careful about the Sriracha sauce!
I’d love to hear from you! Do you ever use soba noodles or cabbage in your stir frys??
Please feel free to share your ideas and tips in the comments below:)
In a large wok pan or skillet, combine the sesame oil, vegetable oil and Sriracha sauce and mix for about 30 seconds over medium heat. Add the garlic slices and stir fry until fragrant, about a minute. Add the cubed chicken and 1/4 cup of tamari and cook until the chicken is no longer pink inside. Remove from pan when ready, cover and set aside.
Do not empty the pan and add to it the onion slices, cabbage and carrots. Stir fry until the cabbage softens, about 5–10 minutes. Add the remaining 1/4 cup tamari, chicken, cooked noodles and red pepper slices and toss until it’s all mixed together.