Ginger-Garlic Chicken Stir-Fry with Soy Sesame Noodles

I love stir-fry.  I love the many ways you can prepare it, that you can throw whatever into it and it is good.  I found this recipe in Rachel Ray Just in Time and tweeked it a little for what I had on hand.

Salt
1 lb Spaghetti (we used whole wheat noodles)
3 Tbsp vegetable oil (eyeball it)
3/4 lb chicken cut into thin strips (I used 2 chicken breasts)
2-inch piece of fresh ginger, peeled and grated
6 garlic cloves finely chopped (I just used my garlic press)
10-12 chiitake mushrooms, stemmed and thinly sliced (I just used white mushrooms)
1 small head or 1/2 head Napa cabbage, shredded
A couple handfuls of snow peas (I added this to the recipe)
1 bunch scallions, trimmed and chopped into 2-inch pieces
1 tsp coarse black pepper
1/3 cup tamari (aged soy sauce), eyeball it (I just used regular soy sauce since that's what I had)
1 Tbsp sesame oil
1 Tbsp toasted sesame seeds

1. Bring a large pot of water to a boil and salt it.  Add the spaghetti and cook it al dente.

2.  While the pasta cooks, heat the vegetable oil in a large nonstick skillet over high heat until the oil ripples.  Add the chicken and stir-fry until golden, 3-4 minutes.  Add the ginger, garlic, mushrooms, cabbage, and scallions and stir-fry for another 2-3 minutes.  Season the stir-fry with salt and lots of black pepper and turn off the heat.

3.  Place soy sauce and sesame oil in a bowl and add the hot pasta.  Toss to coat the pasta, the sprinkle with the sesame seeds.  Top pasta with the stir-fry.

Verdict:  I really liked this.  I really like sesame oil and I loved the sesame noodles.  I have never added cabbage when I've done stir-fry and I really liked that, too.  My kids, however, did not care for dinner.  One of them only took stir-fry, and then only ate the chicken.  One only took noodles and then covered them in ranch before decided sesame oil and ranch don't go that well together, and one refused to eat altogether.  Oh well, I enjoyed it quite a bit.