Sesame-Ginger Noodles with Chicken and Vegetables

In a bowl, stir together the chicken, 1 Tbs. of the ginger, the 2 tsp. tamari, 1 tsp. of the sesame oil and the 1 tsp. rice vinegar. Season lightly with salt and black pepper. Let stand while preparing the noodles.

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook, stirring frequently, until just tender, about 5 minutes. Drain the noodles, rinse with cold water and drain again. Place in a bowl, add the remaining 2 tsp. sesame oil and toss to coat.

In a 12-inch (30-cm) wok or nonstick fry pan over medium-high heat, warm the vegetable oil. Add the remaining 1 Tbs. ginger, the shallot and red pepper flakes and stir until fragrant, about 30 seconds. Add the chicken and stir until no longer raw on the outside, about 1 1/2 minutes. Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage just wilts, 2 to 3 minutes.

Add the noodles, broth, green onions, the 1 Tbs. tamari and the 1 Tbs. vinegar. Using tongs, toss until the noodles are heated through and the ingredients are well blended, about 1 minute. Season with salt and black pepper. Divide among warmed plates, sprinkle with the cilantro and serve immediately. Serves 4.

Cook’s notes: To easily shred cabbage into thin strips, first cut the head into quarters lengthwise, cut out the core and then slice it thinly crosswise. This stir-fry takes only minutes, but be certain to prepare the ingredients before starting to cook. If using a nonstick pan, use tongs with silicone tips to toss everything together.

Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).