Photo: Randy Mayor; Styling: Leigh Ann Ross

Ingredients

2 tablespoons butter

2 tablespoons sliced almonds

1 (5-ounce) package Japanese curly noodles (chucka soba), crumbled

2 tablespoons low-sodium soy sauce

1 1/2 tablespoons rice vinegar

1 tablespoon dark sesame oil

1 tablespoon honey

1 teaspoon Chinese mustard

1 teaspoon bottled ground fresh ginger

1/2 teaspoon chile paste with garlic

4 cups thinly sliced napa cabbage

2 cups thinly sliced red cabbage

2 cups coarsely chopped skinless, boneless rotisserie chicken breast

1/2 cup torn fresh cilantro leaves

1 cup jarred fresh orange sections, drained

Preparation

1. Melt butter in a large nonstick skillet over medium-high heat. Add almonds; sauté 1 minute. Add noodles; sauté 3 minutes or until almonds and noodles are toasted. Set aside.

2. Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk. Add cabbages, chicken, and cilantro; toss gently to coat. Top with oranges and almond mixture.

Serves 4 (serving size: about 2 cups)

Borrowed from Cooking Light, December 2009