1 package buckwheat noodles, cooked according to package, drained
1/2 c carrots, thinly sliced, bias cut
3 stalks of green onions, bias cut
1/2 c shredded cabbage
1 garlic clove, chopped
1 inch grated ginger
Slurry: 2 tbsp water + 1 tbsp cornstarch
Black pepper, to taste
Toasted sesame seeds, garnish
Chopped cilantro, garnish
How to make it
In a medium pan, heat water and chicken with seasonings (soy sauce, hoisin sauce, oyster sauce and sugar.) Let it boil and turn down heat. Cover and simmer for 15 minutes. Remove chicken and thinly shred meat . Reserve seasoned broth.
Cook noodles in boiling water for 5 minutes. Drain and set aside.
In a large heated saute pan, add some oil and saute together carrots, green onions, cabbage, ginger and garlic for 2 minutes.
Add shredded chicken to the vegetables and saute for 1 minute. Taste and season with black pepper.
Pour slurry and stir until desired thickness.
Add noodles and gently stir mixture.
To serve, sprinkle noodles with sesame seeds, cilantro, and a drop of sesame oil.