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This is a simple weeknight meal that can be expanded to feed a crowd easily – or can feed just two.

Gluten-free, paleo, keto

Japanese Style Chicken & Cabbage Noodles

1/2 lb. ground chicken
1/2 inch fresh ginger
3 cloves garlic
3 tsp. sesame seeds
4 Tbsp. neutral oil
1 Tbsp. + 2 tsp. sesame oil
1/4 head green cabbage
4 tsp. coconut aminos or soy sauce
2 tsp. rice vinegar
2 stalks celery
2 eggs
Salt
White pepper

Heat 2 Tbsp. Neutral oil in a large pan over medium-high heat. Add chicken.

Press or grate the fresh ginger and garlic and add. Hit with salt and white pepper.

While your chicken is cooking, core and shred the cabbage into long ribbons.

When the chicken is cooked 3/4 of the way through, add 2 tsp. sesame oil & 2 tsp. sesame seeds.

Set aside when cooked through.

In the same pan still over medium-high heat, add 2 more Tbsp. oil. When the oil is up to temperature, add the cabbage noodles.

Stir-fry until soft and beginning to brown.

While the cabbage is working, cut your celery on the bias into 1/4 to 1/2 inch wide pieces. Break your eggs into a small bowl.

When the cabbage is just about done, season with salt & white pepper. Add 2 tsp. soy sauce and 2 tsp. rice vinegar at the end of cooking.

Set aside.

Put the pan back on the heat and add 1 Tbsp. sesame oil. When the oil is up to temperature, add the celery. Stir fry until tender and beginning to brown, adding a couple Tablespoons water if necessary.

When the celery is done, add the eggs. Let sit a few seconds, then gently start to scramble. Season with 2 tsp. soy sauce and 1 tsp. Sesame seeds.

Add the noodles and the chicken back into the pan and give a good toss. Hit with a sprinkle white pepper and some more salt if needed.

Serves 2 for dinner