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  • 1 tbsp (15 mL) vegetable oil 
  • 3 cups (750 mL) broccoli florets
  • 1 red pepper, thinly sliced
  • 4 cups (1 L) shredded cabbage
  • 4 green onions, sliced
  • 8 oz (250 g) lo mein noodles, cooked according to package directions and kept warm
  • 12 oz (340 g) Reuven Karaage, cooked according to package directions and kept warm

Stir-Fry Sauce:

  • 1/4 cup soy sauce
  • 1/4 cup chicken broth
  • 3 tbsp hoisin sauce
  • 2 tbsp rice wine vinegar
  • 2 cloves garlic, minced
  • 2 tsp minced fresh gingerroot
  • 2 tsp sambal oelek


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  • Stir-Fry Sauce: Stir together soy sauce, broth, hoisin sauce, rice wine vinegar, garlic, ginger and sambal oelek; set aside.

  • In wok or large skillet, heat oil over medium-high heat; stir-fry broccoli and red pepper for about 3 minutes or until vegetables are tender-crisp. Add cabbage, half of the green onions and reserved sauce; cook for 2 minutes. Add noodles and toss to coat; cook for 1 minute or until heated through.

  • Divide noodle mixture among 4 bowls. Top with hot, cooked karaage and remaining green onions.

Tip: Use rice noodles, if desired, and garnish with toasted cashews or peanuts.

  • Prep time 15 min
  • Total time 25 min
  • 4 servings




Karaage and Noodle Stir-Fry


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