- Heat oil in wok or a large saute pan on medium high.
- Sauté garlic and onion; add chicken.
- Reduce heat slightly, add beans, carrot and a pinch of black pepper.
- Add about a 1/2 cup of reserved chicken broth, fish sauce to taste, and Chinese peas; sauté for a few minutes until heated; toss in cabbage until heated and slightly wilted; remove from wok; set aside.
- In a small bowl, mix shoyu to taste with noodles; set aside.
- In wok or saute pan, add 4 cups reserved chicken broth, and bring to a boil.
- Add chicken bouillon, noodles and pepper.
- Bring to a rolling boil, lower heat, and boil until noodles are cooked through.
- Add all ingredients and toss with noodles; add more chicken broth if necessary.
- Turn heat off let sit until the noodles absorb the remaining liquid.
- Garnish with green onions.
- Serve with lemons.
Makes 4 servings.
Approximate Nutrient Analysis per serving (not including Fish sauce and Low-sodium shoyu to taste):
470 calories, 20 g fat, 3 g saturated fat, 35 mg cholesterol, 350 mg sodium, 62 g carbohydrate, 10 g fiber, 10 g sugar, 14 g protein
