Chicken Chow Mein

Boil Chinese noodles according to package instructions. Drain well and toss with sesame oil.

Heat large skillet over medium heat until a drop of water added sizzles. Working in 2 batches, add noodles and cook undisturbed for 1–2 minutes or until they get crispy. Flip and crisp the other side. Repeat with second batch of noodles. Remove to bowl.

Meanwhile, mix ingredients for the sauce. Set aside.

Add 1 tablespoon vegetable oil to same skillet over medium high heat. Working in batches, cook chicken until golden brown on both sides and cooked through. Remove chicken to plate.

Add remaining 1 tablespoons vegetable oil to same skillet over medium high heat until almost smoking. Add cabbage, carrots, onions and celery, cook until crisp tender. Reduce heat to low and add garlic stirring constantly.

Return cooked noodles and chicken to the skillet and stir to reheat. Add sauce and stir to coat. Top with sliced green onions and serve immediately.

Notes: Mirin is sweetened sake and is available at some high-end grocery stores. You can substitute 1 tablespoon sherry with 1/2 tablespoon of brown sugar for mirin. If you can not find the mirin and you do not want to purchase the sherry, simply add 1/2 to1 tablespoon of brown sugar to sweeten the sauce.