Chicken and Noodle Stir Fry

Here is a little change from the normal stir fry and it is adapted from the Sonoma Diet Cookbook so it is GOOD FOR YOU!

The original recipe called for Soba Noodles or Multigrain Spaghetti. I went with the spaghetti and used my usual Barilla Plus and it was delicious! The original recipe also called for Turkey but I used Chicken. Finally, the original recipe called for Snow Peas. My store didn't have any fresh or frozen so I opted to use cabbage instead (not to mention that it was $.39/head at my grocery store and I couldn't resist!

Without any further delay...here goes:

Chicken "Soba" Noodle Stir Fry


6 oz Dried Multigrain Spaghetti
2 t Extra Virgin Olive Oil
2 C Shredded Cabbage
2 Medium Red Bell Peppers cut into strips
2 t Fresh Minced Ginger
4 Cloves of Garlic, minced (2 teaspoons minced)
4 Green Onions, bias-sliced into 1-inch pieces
1 t Extra Virgin Olive Oil
12 oz Chicken Breast cut into short strips
1/2 C Bottled Plum Sauce
1/4 t Crushed Red Pepper

Cook the pasta according to box directions.
While the pasta cooks, heat the oil in a large skillet or wok and add the cabbage, peppers, garlic and ginger.
Cook for 2 minutes and then add the onions for another minute or so. Toss regularly so that all of the veggies have a turn next to the heat. Remove the veggies to a bowl and add the chicken to the hot pan.
Add 1 more teaspoon of Olive Oil to the pan and cook the chicken until it is no longer pink. Add the Plum Sauce and Pepper and incorporate the veggies back into the pan with the chicken. Toss together to coat everything with the sauce. Add the drained pasta to the pan and toss all of this together.
Serve immediately.