Spicy Chicken Chow Mein

This was quite good, easy enough to make and didn't take very long before it was done. I used a pkg. coleslaw mixture with carrots and cooked longer than suggested as I like my cabbage on the wilted side (the carrots still had a slight crunch to them). I also used chicken tenders. All I had on hand was spaghetti and it worked quite nicely. I guess I liked it more than I thought as I had 2 big servings.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 8  ounces  dry  vermicelli
• 8  ounces skinless chicken breasts, cut into thin strips
• 2  tablespoons soy sauce, divided
• 1  large garlic clove, minced
• 1  tablespoon  vegetable oil
• 2  cups  packed shredded green cabbage
• 3  green onions with tops, thinly sliced on diagonal
• 1  medium carrot, coarsely shredded
• 1  tablespoon oyster sauce
• 1  teaspoon  hot chili oil or 1  teaspoon  sesame chili oil

Directions

1. Cook vermicelli as pkg. directs, omitting salt. Drain; rinse with cold water and drain well. Coat chicken with 1 Tb soy sauce and garlic.
2. Heat large frying pan, preferably nonstick, over high heat. Add 1 Tb oil; coat pan.
3. Add chicken; stir-fry 2-3 minute or until lightly browned and cooked through. Mix in cabbage, green onions & tops and carrots. Cook and stir 30 seconds. Mix in vermicelli, oyster sauce and remaining 1 Tb soy sauce; cook and stir 2 minute or until all is hot.
4. Remove from heat: mix in chili oil.