Name: Stir-Fried Noodles With Chicken
Yield: 4 Servings
Ingredients: 2 5-oz. packages fresh wavy ramen noodles (preferably Sun Noodle brand) or three 3-oz. packages dried wavy ramen noodles; Kosher salt; 2 tsp. plus 3 Tbsp. grapeseed oil or vegetable oil, divided; 6 scallions; ¼ medium head of green cabbage (about 11 oz.), very coarsely chopped into 1" pieces; 1 medium onion, sliced ¼" thick; 2 medium carrots, peeled, sliced on a diagonal ¼" thick; 2 celery stalks, sliced on a diagonal ¼" thick; 1 serrano or Fresno chile, finely chopped; 1 2" piece ginger, peeled, finely chopped; 3 garlic cloves, finely chopped; 1 lb. skinless, boneless chicken thighs, sliced into ½"-thick strips; 3 Tbsp. soy sauce; 2 Tbsp. unseasoned rice vinegar; 1 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry; 1 Tbsp. toasted sesame oil; Toasted sesame seeds (for serving)

Photograph by Heami Lee, food styling by Maggie Ruggiero, prop styling by Sophia Pappas

Loosely inspired by Japanese yakisoba, these hearty and utilitarian stir-fried noodles are the ideal vehicle for less-than-perky scallions, that random carrot, and the last few stalks of celery you forgot about in the back crisper drawer.

Recipe notes

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