Ginger-Garlic Chicken Stir Fry with Soy-Sesame Noodles


  • Salt
  • 1 pound spaghetti
  • 3 tablespoons vegetable oil (eyeball it)
  • 3/4 pound chicken cutlets, cut into very thin strips
  • 6 cloves garlic, finely chopped
  • 2 inches of fresh ginger, peeled and grated
  • A couple generous handfuls of shiitake mushrooms, stemmed and thinly sliced
  • 1 bunch scallions, trimmed and chopped into 2-inch pieces
  • 1 small head or 1/2 large head Napa cabbage, shredded
  • 1 teaspoon coarse black pepper (1/3 palmful)
  • 1/3 cup Tamari (dark soy sauce)
  • 2 tablespoons sesame oil
  • 2 tablespoons toasted sesame seeds


Bring water to a boil and salt it. Cook the spaghetti to al dente.

While the pasta cooks, heat a large nonstick skillet with vegetable oil over high heat until the oil ripples. Add the chicken and stir fry until golden, 3-4 minutes. Add the garlic, ginger, shiitake mushrooms, scallions and cabbage and stir fry for 2-3 minutes more. Season the stir fry with salt and lots of black pepper and turn off heat.

Place the Tamari (eyeball it) and sesame oil in a bowl and add the hot pasta to the dish. Toss to coat, then sprinkle with sesame seeds. Place pasta in shallow bowl and top with stir fry.

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