Sauce and Marinade

3 tablespoons oyster sauce (leave out & add more soy sauce (if allergic) or coconut aminos for paleo)

3-4 tablespoons low sodium soy sauce (gluten free tamari or coconut aminos for paleo)

1 teaspoon honey (or sugar)

1 tablespoon corn starch (arrowroot starch for paleo)

2 teaspoons sesame oil

1 teaspoon rice wine or dry sherry (leave out if you don’t have it in your pantry already)

1/8 teaspoon ground white pepper or red pepper chili flakes

Salt and black pepper to taste

1-2 teaspoons red chili pepper flakes or Sriracha (optional)

1 tablespoon water or more, as needed to thin out sauce

For the noodles

6-8 ounces (225 grams) refrigerated / fresh chow mein or egg noodles (see photos in post) (OR can also use cooked dry chow mein, yakisoba or ramen noodles (can also use very thin cooked pasta if needed)

One boneless skinless chicken breast or thighs (about 1/3 lb.), cut into 1” chunks

2 tablespoons cooking oil

2 garlic cloves, minced

½ teaspoon minced fresh ginger

1 cup shredded Napa cabbage (mixed cabbage slaw, bok choy or snap peas would work as well)

1/3 cup shredded or julienned carrots

2 green onions (cut into 2-inch length)

1/3 cup mung bean sprouts, rinsed and drained (leave out if can’t find)

Sesame seeds, for garnish

For meal prep

4 Lunch containers


  1. In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.
  2. Heat oil in a non-stick pan or wok over medium high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.
  3. Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out sauce, as needed.
  4. Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.
  5. For meal prep – divide into even portions in containers and store in fridge for up to 4 days. Reheat any leftovers in microwave or on stovetop.


*Chicken can be swapped out for turkey, beef or tofu. *Broccoli, spinach, snap peas or bok choy can be used instead of cabbage

Source : Allrecipes.com