Ingredients
Scale
- 10 ounces Chinese egg noodles
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tsp minced ginger
- 2 cloves garlic, minced
- 3/4 cup water
- 1/4 cup light soy sauce
- 2 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tbsp vegetable oil
- 1 carrot, thinly sliced
- 1/2 cup onion, thinly sliced
- 1/2 cup shredded cabbage
- 1 cup bean sprouts
Instructions
- Cook egg noodles one minute less than package directions; drain and toss with sesame oil.
- Heat 2 tbsp vegetable oil in a skillet or wok over medium-high heat; cook chicken 3-4 minutes per side until cooked through; remove.
- Add bell pepper, ginger, and garlic; cook 1-2 minutes until just softened.
- Mix water, soy sauce, cornstarch, vegetable oil, and oyster sauce; pour into skillet.
- Add carrot, onion, and cabbage; cook 1-2 minutes.
- Return chicken and noodles to pan; toss to combine.
- Add bean sprouts, toss, and serve immediately.
Notes
- For extra flavor, use fresh ginger and garlic.
- You can add additional vegetables like snap peas or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese