Stir-Fried Chicken and Noodles

I made this for dinner last night and my family really liked it. I made a few minor changes: used 1 tsp. fresh, minced ginger for the ground ginger, had to use frozen pea pods because the fresh ones at my store looked awful, and used some fresh Chinese egg noodles that I had on hand instead of spaghetti. Turned out great and I'll make it again! Thanks Dancer for a good, after work recipe!

Hey, Dancer! This stir-fry is AWESOME!! I used a little more garlic (4 cloves), added some sliced onion, and substituted an 8 oz. can of sliced water chestnuts for the carrot because I didn't have any. It gave the same nice crunch, but lacked a little on the color. Also, instead of using all of the oil, I used a little extra chicken broth to cook the chicken and veggies. I used angel hair for the pasta and savoy for the cabbage. DEFINITELY A KEEPER!! This recipe is a great base for creating a variety of dishes by varying the meat and veggies. Also would be good over rice instead of using the pasta. Thanks, Dancer! ~Manda

I have to laugh when I read other reviews that talk about doubling the red pepper flakes in this recipe or remark that they found this dish a bit bland for their taste. My family and I thought it was a little "hot". Not overly so, but it definitely had a little bite to it. That didn't stop us from thoroughly enjoying it though! The only changes I made to the posted recipe were to double it, and to replace the cabbage with two cans of sliced water chestnuts and a cup each of red and green bell pepper. And I served it over plain brown rice. I used all fresh vegetables (except the water chestnuts of course!) so between washing and chopping those and cutting up the chicken, the prep work took some time. But there have been some great short cuts suggested in other reviews if time is a concern! I think next time I'll definitely try it with noodles instead of rice. And maybe add mushrooms. This is indeed a versatile recipe and I can foresee mixing it up a lot by varying the vegetables and meats! As I mentioned, I doubled the recipe. My family of four includes two pre-teen boys and a husband with a healthy appetite of his own. Hubby went back for seconds and the rest of us had one decent serving (certainly much less than what you would get at a restaurant, for comparison's sake) and there wasn't much left over. So I question the recommendation that the original recipe serves 6. 6 children perhaps? Nobody else has addressed this so perhaps we do eat larger than average portions. Just wanted to mention that, fwiw!

This was a hit with us. I didn't have any cabbage and I didn't use the noodles but served it over rice. I had a teriyaki turkey tenderloin that I used in place of chicken so I used all the marinade in the dish. We will be making this again.

Oh wow this was amazing and so easy to make. I used chinese noodles and left out the ginger since I hate ginger but the recipe was so fab I've made it twice.