By Dancer^ on January 24, 2003
Photo by Kayla in Montreal
Photo by Kayla in Montreal
"This is a recipe I got out of a newspaper a few years ago, we make it often and enjoy it everytime."
Serving Size: 1 (238 g)
Servings Per Recipe: 6
"I made this for dinner last night and my family really liked it. I made a few minor changes: used 1 tsp. fresh, minced ginger for the ground ginger, had to use frozen pea pods because the fresh ones at my store looked awful, and used some fresh Chinese egg noodles that I had on hand instead of spaghetti. Turned out great and I'll make it again! Thanks Dancer for a good, after work recipe!"
"I have to laugh when I read other reviews that talk about doubling the red pepper flakes in this recipe or remark that they found this dish a bit bland for their taste. My family and I thought it was a little "hot". Not overly so, but it definitely had a little bite to it. That didn't stop us from thoroughly enjoying it though! The only changes I made to the posted recipe were to double it, and to replace the cabbage with two cans of sliced water chestnuts and a cup each of red and green bell pepper. And I served it over plain brown rice. I used all fresh vegetables (except the water chestnuts of course!) so between washing and chopping those and cutting up the chicken, the prep work took some time. But there have been some great short cuts suggested in other reviews if time is a concern! I think next time I'll definitely try it with noodles instead of rice. And maybe add mushrooms. This is indeed a versatile recipe and I can foresee mixing it up a lot by varying the vegetables and meats! As I mentioned, I doubled the recipe. My family of four includes two pre-teen boys and a husband with a healthy appetite of his own. Hubby went back for seconds and the rest of us had one decent serving (certainly much less than what you would get at a restaurant, for comparison's sake) and there wasn't much left over. So I question the recommendation that the original recipe serves 6. 6 children perhaps? Nobody else has addressed this so perhaps we do eat larger than average portions. Just wanted to mention that, fwiw!"
"I found this recipe in a Light and Tasty magazine and was going to post it when I found it here. Our family loves this recipe. We cut up the chicken and add the marinade and freeze. We freeze the other part of the marinade seperately. This saves a lot of time on busy weeknights. As a short cut, I use the preshredded cabbage, matchstick carrots, and frozen brocolli florets. I precook all the veggies in the microwave. With this prep work, this meal can be assembled very quickly. Tastely and healthy."
"Hey, Dancer! This stir-fry is AWESOME!! I used a little more garlic (4 cloves), added some sliced onion, and substituted an 8 oz. can of sliced water chestnuts for the carrot because I didn't have any. It gave the same nice crunch, but lacked a little on the color. Also, instead of using all of the oil, I used a little extra chicken broth to cook the chicken and veggies. I used angel hair for the pasta and savoy for the cabbage. DEFINITELY A KEEPER!! This recipe is a great base for creating a variety of dishes by varying the meat and veggies. Also would be good over rice instead of using the pasta. Thanks, Dancer! ~Manda "
"Delicious! I used red wine instead of white wine and water instead of chicken broth. I also doubled the ginger & it turned out great! :) Will definitely make this again."
"This was a hit with us. I didn't have any cabbage and I didn't use the noodles but served it over rice. I had a teriyaki turkey tenderloin that I used in place of chicken so I used all the marinade in the dish. We will be making this again."
"Oh wow this was amazing and so easy to make. I used chinese noodles and left out the ginger since I hate ginger but the recipe was so fab I've made it twice."
"This was really really good. I have been looking for a good Chinese noodle recipe and this one is it. My kids just loved it and ate every bite. I left out the Ginger (personal preference) but left everything else. I will be making this many times again."
"I'll be uploading a photo of this impressive recipe. Whilst searching here, the photo by Country Lady caught my attention. It looked so colorful and tasty so I decided to give it a try. It's a very good recipe although I found it could be a bit more flavorful. I use egg noodles instead of spaghetti because they're healthier. I also omitted the cabbage but added the same amount of diced vegetables. I should also mention to prevent the wok from burning, I had to use additional oil. I felt like I was eating good takeout without the grease. Thanks for sharing this recipe, I will definitely make it again."
"It's not very nice to be so mean about someones recipe. If it didn't suit your taste, than that's too bad. But there's no need to be so harsh and say it was yuck. I think it was delicious, and many others agreed. Than you for sharing this recipe with us. My picky 2 year old loved it, and so did my picky 25 year old husband. thanks again for a great recipe!"
"Yuck! I hate giving this recipe even 1 star, it's that bad!!"
"Delish! I made this up for my lunches for the week, and I enjoy it more everyday! Very easy and quick to make. Thanks Dancer!"
"Made this for dinner to go with Bourbon Chicken (#45809) and it was wonderful. We made it without the chicken and used frozen stir fry mix veggies. My veggie hating kids even liked it. When we make it again (and we definitely will) I will add a little more garlic."
"Yummy, yummy, YUMMY! I am SO glad you posted this here...I clipped it a long time ago from Light and Tasty but have since lost the clipping. Thank goodness for 'Zaar (and Dancer!!)! This is most definitely a keeper. I used water chestnuts and mushrooms instead of the snow peas b/c I had some left over from New Year's Eve recipes. I was generous with the garlic and ginger, and also added a pinch of sugar (didn't measure but would guess 1/2 t) to the marinade at other folks' advice. The only change I will make next time is the kind of noodles--I used angel hair and really wished for something a little thicker/heartier like udon or soba. Also, I was tempted to leave out the oil to further trim the recipe, but I'm glad I didn't. IMHO it is necessary to get that yummy restaurant "fried noodle dish" taste, and it doesn't add that much fat..."
"This was great!! I did not use the white wine. I did add a little sesame oil to the other oil. I also added mushrooms and next time I will add some water chestnuts, just because we like them in our stir fry. The sauce was great and my whole family loved this recipe. Will be making this often. Thank you so much for this recipe!! It is a keeper!"
"This was very good and ever so sesy to put together. I loved the combination of textures--the smooth noodles, tender chicken and crunchy vegetables. I would increase the hot pepper flakes next time, and maybe the garlic and ginger as well, b ecause it did seem a wee tad bland. But all in all, a fine dinner."
"I have tried many stir fry dishes with little success. This is a great dish for the beginner who wants something easy to make but still tastes fantastic. even my VERY picky children ate this. We had it two nights in a row, just to prove that the first time wasn't a fluke!"
"This was INCREDIBLE.... simple, easy, you can use SO many different types of veggies in there.... it tastes authentic, we LOVED IT! Thank you for sharing the GREAT recipe!"