Here's a recipe for Cabbage Lo Mein that I learned while working for the Emeril Green show. It's a terrific way to use up 12 cups (or more) of greens. I used the chinese cabbage and bok choy, and as you can see, I added sliced chicken breast. I marinated the chicken with a little of the liquid mixture and then cooked it with the peanut oil. Remove the cooked chicken from the pan before cooking the green onions and ginger and add it back when you toss in the noodles. The leftovers make for a great lunch that you can warm up at the office.
