Chicken Noodles
Prepare chicken noodles with stir-fried chicken, vegetables, and noodles in a savory sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 500 | Grams |
| Egg Noodles (cooked according to package instructions) | 400 | Grams |
| Soy Sauce (low sodium preferred) | 4 | Tbsp |
| Oyster Sauce (for added flavor) | 2 | Tbsp |
| Sesame Oil (for stir-frying) | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Carrot (julienned) | 2 | Count |
| Bell Pepper (sliced into thin strips) | 1 | Count |
| Green Onions (chopped) | 3 | Stalk |
| Bean Sprouts (rinsed and drained) | 200 | Grams |
| Chicken Broth (for added moisture) | 250 | Milliliters |
| Cornstarch (mixed with 2 tbsp water to form a slurry) | 1 | Tbsp |
Instructions
- In a large wok, heat sesame oil over medium-high heat.
- Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- Add sliced chicken breast and stir-fry until cooked through, about 5-7 minutes.
- Add julienned carrots and sliced bell pepper, stir-fry for another 3 minutes.
- Pour in soy sauce, oyster sauce, and chicken broth. Stir to combine.
- Add cooked egg noodles and bean sprouts to the wok, tossing to coat in the sauce.
- Pour in the cornstarch slurry and stir until the sauce thickens slightly.
- Garnish with chopped green onions before serving.
Prep
- Thaw chicken breast if frozen.
Kitchen equipment
WokGrater