Shanghai Noodles (Filipino Style)

Thanks so much to Angie for giving me her recipe! Love it!

2 tbsp olive oil
3 cloves garlic, minced
1 medium onion, sliced
1 cup cooked chicken, chopped or sliced
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup snow peas
1 cup cabbage, shredded or sliced
1 cup chicken broth
2 tbsp soy sauce
2 tbsp oyster sauce
2 pkg of fresh miki noodles (rinse)
Ground black pepper

Heat oil in wide skillet or wok. Saute the garlic until a little brown, then add the onion and chicken. Stir for about 2 minutes. Add the carrots and celery, saute until tender. Add the snow peas and cabbage, then set aside.

In a large pot, combine the broth, soy sauce and oyster sauce. Bring to a boil. Add the noodles to the broth mixture for a few minutes. Stir to coat noodles. Add the noodles and broth mixture to the veggie mixture in the skillet. Stir to combine and heat through over low heat for a few minutes until broth is absorbed by the noodles and veggies. Season with black pepper.

Feel free to add more veggies or seafood in addition to the chicken. Angie often makes this with shrimp, but I'm not a fan of the shrimp!