Step 1

Sauce. Whisk all sauce ingredients together in a small bowl and set aside.

Step 2

Chicken. In a large bowl, whisk together the rice vinegar (1 teaspoon), sesame oil (1 tablespoon), and soy sauce (2 teaspoons). Add the chicken (1 pound) and toss to coat. Heat a large pan over medium-high heat and add the chicken and sauce, making sure not to overcrowd (you may need to do this in batches depending on the size of your pan). Brown chicken on both sides (about 2-3 minutes on each side). Remove to a plate and set aside.

Step 3

Noodles. Place noodles (8 ounces) in a collander and rinse well. Allow most of the liquid to drip off. Then return the large pan to medium heat, and 2 teaspoons of oil. Add the noodles, and dry fry for 5 minutes. Stirring frequently.

Step 4

Veggies. Add remaining 2 teaspoons of oil to the skillet, along with the cabbage (4 cups), carrots (1 cup), and bean sprouts (1 cup). Toss to coat, and cook until veggies have slightly softened. Add the sauce and chicken, and bring liquid to a boil. Toss to coat, and cook until the meat reaches and internal temp of 165 F. Taste and adjust seasoning to your liking.

Step 5

Assemble. Remove from heat, stir in green onions (1 bunch), and enjoy!