1lb, boneless skinless chick breasts sliced into 1/2 inch thick strips(I cooked breasts on a smoker then cut them up after resting them) or 1 lb cubed chicken (I cooked breasts on a smoker then cut them up after resting them)
1cup thinly sliced celery (3 stalks)
2tablespoonsvegetable oil or 2 tablespoons stir fry oil
3cups thinly sliced green cabbage
1 1⁄2cups matchstick carrots (cut to resemble wooden matches)
2⁄3cup chopped green onion, use the whole stalk(about 5)
2garlic cloves, minced
4tablespoonslow sodium soy sauce
1 1⁄2teaspoonssesame oil
Prepare noodles according to directions on the package.
In a bowl whisk together the soy sauce, oyster sauce, sugar and sesame oil then set aside.
Heat the 2 tablespoons of vegetable or stir fry oil in a wok over moderately high heat.
Add the chicken (if you didn’t cook it on the smoker), brown the chicken on all sides.Cook 3-4 minutes, turn and continue to cook until cooked through about 2-3 minutes longer.Transfer to a plate or sheet of foil.
Reduce heat slightly add another 1 tablespoon of stir fry oil in a skillet, add celery and saute 3 minutes.
Add cabbage and saute 2 minutes then add carrots, green onions, garlic and ginger and saute 1-2 minutes longer, until veggies are all crisp tender.
Toss in noodles and chicken then pour soy sauce mixture over the top and toss to coat.Serve warm.