Egg noodles with chicken and vegetables

Egg noodles with chicken and vegetables.

Ingredients:

8 ounces thin egg noodles
3 cups water 3 chicken bouillon cubes 2 boneless skinless chicken breasts 2 tablespoons olive oil 2 tablespoons sesame oil 1 onion, chopped 1 garlic clove, minced 1 celery rib, thinly sliced 2 cups cabbage, thinly sliced 2 stalks bok choy, sliced 1 carrot, shredded 1⁄4 cup frozen green pea 1 tablespoon cornstarch 2 tablespoons cold water 1⁄4 cup light soy sauce

Method:

Boil egg noodles in water adding bouillon cubes until al dente. Drain well reserving liquid. Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside. Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth. Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.