Instructions

• 1 In a small bowl, use a whisk to combine the oyster sauce, sugar, soy sauce, sesame oil, chicken broth and corn starch. Set aside.
• 2 Cook your noodles according to package directions, drain, rinse with cold water, and set aside.
• 3 Heat a large skillet with oilve oil over medium-high heat. Cut your chicken into bite-sized strips and cook them until golden brown, Remove and set aside.
• 4 Add the carrots, cabbage, and garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translluscent.
• 5 Add the chicken and noodles to the pan. Pour the sauce over the top and continue cooking for another 2 minutes, tossing everything together to coat.
• 6 Serve hot garnished with the green onions.