Ingredients

• 4 bonelesss chicken thighs
• 1 , 8 ounce
• 2 tablespoons soy-based liquid seasoning , such as Maggi®
• 3 tablespoons olive oil , divided
• 1 tablespoon sesame oil
• 3 cloves garlic , chopped
• 1 medium onion , chopped
• 0.5 large head cabbage , thinly sliced
• 2 carrots , julienned
• 1 teaspoon garlic salt

Instructions

1. 1 Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
2. 2 Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
3. 3 Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

Nutrition per serving