Nice Recipe, but I did make a few changes. I did use shanghai noodles, as they are very very good. I got mine at a local specialty market. I had them before and they are worth getting them if u can. I used less oil, 3 tablespoons was a bit much for me, I added fish sauce and some hoisin, more scallions and cabbage. I felt there were too many noodles compared to the cabbage and onions. And also added water chestnuts for some crunch. Fresh sprouts vs canned really made a difference and adding the chicken is a nice touch. I marinated mine in soy, sesame oil, and a little red chili paste for some heat and sauteed it prior to adding the cabbage and scallions. I know a few changes, but it is a great dish, I just needed more flavor and personally, more veggies to offset the ratio of pasta and vegetables. We did enjoy it and I really enjoyed the chicken in it.
This is a great start. But I'm always trying to add more vegetables, so I added sauteed zucchini. Also, I used actual SHANGHAI noodles. If you live in California, you can find these fresh at Ranch 99... The noodles are soft and pillowey... I know sounds a little strange, but so, so worth a try!
This is a great recipe that I will be using alot for asian noodles! I will be cutting the oil in half next time though, it was a little oily for me. I will also be adding more cabbage, but this is just personal preference. Thanks for sharing this is a keeper recipe!
We loved this. I wanted a soup though, so I made all this in a chicken broth and just added more of the sesame oil and soy sauce. I also use soba noodles because I didn't have thin spaghetti on hand and that worked really well. I did add the optional chicken too. I can't wait to have more for lunch today...really yummy! Kind of reminds me of Vietnamese Pho...mmmm. Thanks so much for posting!
Just made this for dinner. We loved it. Easy and tasty recipe. Thanks papergoddess.
I've been looking for ways to incorporate more coconut oil in my diet, and this recipe is perfect! I had previously made it with olive oil and it was okay, but the coconut oil made it totally FABULOUS. I used 1 TBSP of sesame oil, 3 cups of cabbage, and added the chicken and bean sprouts. I also used vermicelli instead of angel hair pasta. Even the kids liked it! This is one of our new favorites. Thanks so much for sharing! By the way, be sure to use FERMENTED soy sauce for the best health benefits.
I used soba noodles so next time I'll use the angel hair. It was a little flavorless also so I'll add oyster sauce also next time and add more cabbage (following Let's Cook! review). I like the combination so I will try again.
Made this to go with Teriyaki ribs and is was a hit. I used Chinese noodles, half of a small head of cabbage and upped the soy sauce. Since this was a side, I omitted the chicken, subbed a small bit of sauteed onion for the green onions and left out the sprout, personal preference. Will make again.
This was yum!! Changes I made~~used napa cabbage and bok choy~~and way more than 2 cups! :O) Started sauteeing them in just water, then added 2 T. sesame oil after they started to soften. I would have left the oil out completely, but I love the flavor sesame oil adds. I only had thin spaghetti, and it worked great, but next time I will use thin rice noodles as per my hubby's request! I also used veggie-chicken and no bean sprouts. Thanks so much for sharing! :O)
This was delish but needed a bit of extra help for me...in the form of crushed garlic and some sugar substitute. Might have liked a pinch of red pepper flakes for heat if I'm in the mood for that. I used tofu noodles and they worked AWESOME. (Just be sure to drain them, then run them through the microwave until they dry out well.) I also used fresh bean sprouts, and opted only for the sesame oil.