Chicken Vegetable Chow Mein

WOW! I made this tonight and it was so good I had to blog about it! I have always wanted to become better at cooking Chinese food, but have never really found the right recipes, and I never get the same flavor, taste and texture of Chinese take out. This recipe could be on Pick Up Stix, or Pei Wei's menu for sure. It was so incredibly easy and I was loving every bite I took. Living in Hawaii, there is a huge Asian influence, and so tonight I felt like the "Hawaiian Culture" was rubbing off on me. You can substitute whatever vegetable you want to use, but you must get the napa cabbage, it makes it very restaurant style.

Chicken Vegetable Chow Mein

1 pkg spaghetti (or udon noodles if you want to get fancy)
2 boneless skinless chicken breasts, cut into really thin strips
2 tbs cornstarch
2 tbs oil
1 small onion, cut in half, then sliced (half moon shaped)
3 garlic cloves, sliced
3/4 head napa cabbage, thinly shredded
1 1/2 c frozen Chinese snow peas (or any vegetable you want)
1 carrot, peeled, and sliced into matchstick size
2 1/2 tbs soy sauce
2 1/2 tbs rice wine vinegar
1 tsp sesame oil
salt and pepper

Cook spaghetti according to package directions, making sure to add plenty of salt to the boiling water to flavor the noodles. While noodles are cooking season chicken with salt and pepper, and toss with cornstarch. Heat 2 tbs oil in wok or large skillet on high. Cook chicken until brown and crispy, (this takes about 10 minutes). Remove chicken onto a plate with slotted spoon. Add onion, carrot and garlic and stir fry for 3-4 minutes, then add cabbage, stir fry for 3 minutes or until tender. Add chicken, frozen vegetables, cooked, drained noodles, sesame oil, rice wine vinegar, and soy sauce. Toss until noodles and vegetables are warmed through, about 3 minutes. Serve!