Cut your chicken up into pieces. I'm using a small size here, just my choice
Place chicken in a bowl, grind some pepper on it if you wish.
If you choose to, add some hot sauce, mix it up, if not using hot sauce, skip this step
Add corn starch and mix it in well, set aside
If you have to cook your noodles, do that now. I'm using a fresh udon noodle this time that does not require pre-cooking. Cook and set aside if you need to.
Cut your cabbage into small pieces, I'm using napa cabbage here, but any cabbage should work
Cut your onion into smallish dice
Cut your pepper in a small dice. I don't like Bell pepper, so I am using a Hungarian wax pepper instead, any mild pepper should work.
Slice your mushrooms. I'm using crimini here, but button or shitaki would work
Just put all your veggies aside, together, it will be fine
Chop your garlic, grate your ginger.
Heat a strir-fry/skillet/wok on medium high heat, with a couple tablespoons oil.
About like this.
Add your garlic and ginger to the hot oil, stir for 1 minute
Now as the veggies and stir
Add all the sauce ingredients together and stir well, TASTE your sauce, adjust honey if you want it sweeter, set aside
Once the cabbage just starts to Wilt, add your chicken, now frequent stirring is required
Once your chicken is about half cooked, add the broth, stir until the broth is gone.
Once your chicken is just cooked, about the time the broth is gone, add your noodles, stir them to heat, about 1-2 minutes
Turn your heat down to medium low. Stir your sauce, add it in, stir. Heat until it bubbles and its the thickness you like.
Serve, garnish with sesame seeds, green onion, cilantro or parsley
