1 1/2cupsmulti colored bell peppers, cut into strips
1/2medium onion, sliced
1large carrot, julienned
1/2lb (225g)ramen noodles, or Chinese egg noodles, cooked
sesame seeds, for sprinkling
In a bowl, toss the chicken with water, salt, and egg white. Add the starch and toss again. Cover with plastic wrap and let sit in a fridge for 15 minutes.
Fill a large pot of water and bring to a boil. Add the chicken mixture, stir, and cook for a minute, until the outside whitens. Drain and transfer to a bowl.
In a small bowl, combine the chicken stock, soy sauce, oyster sauce, Worcestershire sauce, sugar, and white pepper.
In a large skillet or wok, heat the canola oil. Add the ginger and cook for 30 seconds. Add the cabbage, bell peppers, carrot, onion, and cook until the cabbage is wilted. Don't forget to stir continuously. Add the noodles and cook for a minute. Add the chicken and cook for 1 minute more, mixing it with other ingredients. Add the stock and sauces mixture, and cook, stirring, until the liquid is almost gone. Sprinkle with some sesame seeds and enjoy!
Adapted from Hiroko's American Kitchen– Cooking with Japanese Flavors by Hiroko Shimbo