cabbage lo mein

Serves: 4

Ingredients:
2 tablespoons plus 2 teaspoons sesame oil, divided
3 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red pepper
3 boneless, skinless chicken breasts, thinly sliced
1 1/2 cups ramen noodles
3 tablespoons vegetable oil, divided
2 cups mushrooms, thinly sliced
4 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 bunch scallions, thinly sliced
2 cups small broccoli florets (about 1 large crown)
1 red bell pepper, sliced
1 cup snow peas, halved
4 ½ cups thinly sliced cabbage (1/2 head)
¾ cup unsalted chicken stock
1 teaspoon cornstarch

Method:
combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. add chicken, toss to coat, and set aside.
bring a large pot of water to a boil. cook noodles in the boiling water according to package directions. drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil. set aside.
heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. stir in garlic, ginger and scallions and cook until fragrant, 1 minute. transfer to a medium bowl.
add broccoli, bell pepper, and snow peas. cook until tender-crisp, 2 to 3 minutes. stir in cabbage and cook until wilted, 2 minutes. transfer to the bowl with the mushroom mixture.
heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. add the reserved chicken, leaving the sauce in the bowl. sauté the chicken until cooked through, 2 to 3 minutes. meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes
add the vegetable mixture to the pan and toss to combine. transfer the chicken and vegetables to the bowl with the noodles and toss to combine.