Stir-Fried Chicken with Noodles and Vegetables
Peel ginger and chop finely. Rinse and pat dry chicken, cut into narrow strips. Mix with soy sauce, 2 tablespoons of oil and ginger. Marinate, covered, for 1 hour in refrigerator.
Rinse snow peas and halve diagonally.
Rinse napa cabbage and cut into narrow strips. Peel carrot and cut into fine strips. Peel pineapple thoroughly and quarter lengthwise, remove hard stalk and cut into bite-sized pieces.
Cook noodles in boiling salted water until al dente. Drain well.
Drain meat. Stir-fry in a hot wok and remove from the wok, set aside.
Add carrot, cabbage and snow peas to the wok with 1-2 tablespoons of oil, if necessary, and stir-fry vegetables for 2-3 minutes. Add noodles and pineapple pieces and cook for another 3-4 minutes, stirrng occasionally. Return chicken to the pan and jeat through. Season with remaining marinade, if desired, and season with salt and pepper. Sprinkle with cilantro and serve.