Having any sort of fresh pasta in your fridge in case of getting home late is a game changer, and most fresh pasta lasts at least a week. You can substitute lots of other vegetables but cabbage and onions are fantastic back of the fridge staples that also last forever and are great to keep on hand.
Ingredients
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400 grams fres long pasta (udon, shanghai, or fettuccine all work well)
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2 chicken breasts, thinly sliced
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1/4 cup soy sauce, divided
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1/2 teaspoon five spice
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1/4 cup canola oil, divided
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1/4 red cabbage finely sliced
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1 onion finely sliced
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Salt and pepper to taste
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Sesame seeds, to garnish
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Kewpie mayo, to garnish
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Instructions
- Bring a pot of water to a boil and cook noodles according to package directions. Drain and reserve.
- Coat chicken breasts with 2 tablespoons of soy sauce and five spice and let marinate while you cook the cabbage.
- Heat 2 tablespoons of canola oil in a large pan over high heat and when shimmering add the cabbage and onion. Cook stirring often until cabbage and onions are soft then season to taste with salt and pepper. Remove cabbage from the pan and add remaining oil, return to heat and add the chicken. Cook until chicken is browned and cooked through, about 6 minutes. Return cabbage to the pan with chicken and add the cooked pasta and remaining soy sauce. Cook tossing often until all the ingredients are incorporated together and season to taste with salt and pepper.
- Serve garnished with sesame seeds and kewpie mayo.
