INGREDIENTS:

• 2 lbs chicken, cooked, deboned, and cubed (vegan: sub chicken for firm tofu, cubed)
• 1 tablespoon Maizena (corn starch)
• 4 tablespoons soy sauce (or tamari), divided in two
• 1 tsp garlic powder
• 1 package chow mein noodles
• 6 tablespoons oil, divided in two
• 1 quarter cabbage, thinly sliced
• 1 small red pepper, julienne
• 1 small green pepper, julienne
• 1 medium onion, thinly sliced
• 1 large carrot, julienne
• 3 scallion stalks, sliced on a bias
• 2 tablespoons salsa Maggi
• 2 tablespoons Worcestershire (omit, if vegan)
• 1 bunch fresh spinach, optional
• Salt & pepper to taste

INSTRUCTIONS:

1. Place chicken/tofu in a bowl, add corn starch, 2 tablespoons soy sauce, garlic powder, and pepper. Mix well and let marinade for 1/2 hour
2. Cook noodles for 5 minutes (al dente) and place in cold water to stop cooking
3. Remove chicken/tofu from marinade and place on a tray and pat dry. Place 3 tablespoons oil to a cast iron pan on medium high heat, add chicken/tofu and brown for 5 minutes on each side. Remove from pan and place on a plate
4. Pour remaining 3 tablespoons of the oil in the same pan and add all veggies and cook until tender, 7 minutes. Add the remaining 2 tablespoons of soy sauce, Maggi and Worcestershire sauces. Stir in the cooked chicken/tofu with its juice, noodles, and spinach. Taste for seasoning and adjust, if needed. Combine well and continue cooking for 5 more minutes until heated thoroughly. Remove from heat and serve