Japanese shredded pickled ginger (shoga) adds striking crimson colour and intense ginger flavour to stir-fries. Find it in specialty Japanese or Korean stores. By comparison, sushi ginger (gari) is light pink, mild and thinly sliced. Use it in a pinch.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2006
Cut chicken lengthwise into 1/4-inch (5 mm) wide strips. In bowl, toss together chicken, 1 tbsp (15 mL) of the soy sauce, the sake, sesame oil and sugar; marinate in refrigerator for 30 minutes.
Cut carrot in half lengthwise; thinly slice crosswise. Thinly slice green pepper. Set aside.
In large wok or skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture, in batches, until browned, about 3 minutes. Remove to clean bowl.
Add remaining oil to wok; stir-fry carrot, green pepper, cabbage and garlic until tender-crisp, about 2 minutes. Add to chicken.
Add noodles, 3/4 cup (175 mL) water and remaining soy sauce to wok; cover and steam, breaking up noodles with spoon, until softened, about 3 minutes.
Return chicken mixture to wok; stir-fry until heated through, about 1 minute. Stir in ginger and green onions.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 366 mg
- Protein 14 g
- Calories 190.0
- Total fat 8 g
- Cholesterol 26 mg
- Saturated fat 1 g
- Total carbohydrate 17 g
- Iron 7.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 23.0
- Vitamin C 23.0