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“This is one I made up myself with the memory of an old dish from a local restaurant as my inspiration and bits and pieces of a lot of other recipes as guides. The kids eat it so it can't be too bad.”

Ingredients Nutrition


  1. Cut the chicken into thin slivers, small enough so the chicken won't overwhelm the noodles on the fork. Mix and add the marinade (soy sauce, wine, salt, pepper and cornstarch). Let it sit for at least 20 minutes.
  2. Prepare the remaining ingredients while the chicken marinates: Cook the noodles. Wash and shred the cabbage. Slice the onion and red pepper into long thin strips, aiming to give them the appearance of being noodles themselves as much as possible. (Quarter the onion, 2 crosswise slices passing from north pole to south. Then lay each quarter down and make thin slices lengthwise to get the noodle effect most easily). Mix the final sauce together (hoisin sauce, water, molasses and soy sauce). Toast the slivered almonds in a pan without oil and set aside.
  3. Heat 1 tbs oil in the wok and stir fry the garlic and ginger for 30 seconds until it is aromatic. Add the chicken pieces and stir fry until cooked. Remove and set aside.
  4. Heat another tbs oil and when it is hot add the cabbage. Stir fry for 2 minutes, seasoning with brown sugar and teaspoon of soy sauce near the end. Remove and set aside with the chicken.
  5. Heat another tbs oil and stir fry the onion and red pepper together, stopping before they get soft. Remove and set aside with the chicken and cabbage.
  6. Working in 2 or 3 batches, add 1 tbs oil to the wok, then some of the cooked noodles. Stir briskly to coat the noodles with oil and keep them from burning or sticking to the wok. Set each batch aside until the final batch is done. Then add all of the noodles back together.
  7. Pour in the final sauce mixture (molasses, etc) and stir to coat evenly.
  8. Add back the chicken and vegetables and add the uncooked scallion pieces. Stir and heat through.
  9. Add the toasted almond slivers before serving.

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