Name: Stir-fried Noodles with Soy Sauce and Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g chicken breast fillet, thinly sliced; 200 g carrots, julienned; 200 g red bell pepper, thinly sliced; 200 g white cabbage, thinly sliced; 150 g onion, thinly sliced; 3 cloves garlic, minced; 2 cm fresh ginger, grated; 60 ml soy sauce; 30 ml oyster sauce (optional); 15 ml sesame oil; 15 ml rice vinegar; 5 g brown sugar; 5 g cornstarch; 30 ml water; 30 ml vegetable oil; 2 stalks green onions, sliced (for garnish); 1 tbsp toasted sesame seeds (for garnish)

Steps

Noodles and Sauce

Cook the egg noodles according to package instructions, then drain and rinse with cold water to prevent sticking. In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, rice vinegar, brown sugar, cornstarch, and water. Set aside.

Sauté Chicken

Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Add the chicken strips and stir-fry for 3-5 minutes until golden brown and cooked through. Remove the chicken from the wok and set aside.

Stir-fry Vegetables

Add another 1 tbsp of oil to the wok. Add the onion, carrots, bell pepper, and cabbage. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Add the minced garlic and grated ginger, and stir-fry for another 1 minute until fragrant.

Combine All

Return the cooked chicken to the wok with the vegetables. Add the cooked noodles and the reserved sauce. Toss everything together for 1-2 minutes until the sauce thickens and everything is thoroughly heated through. Taste and adjust seasoning with more soy sauce or sugar if needed.

Serve

Serve immediately, garnished with sliced green onions and toasted sesame seeds.

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