Chicken and Egg Noodle Stir-Fry
A flavorful and easy-to-make chicken and egg noodle stir-fry with fresh vegetables and a savory sauce.
Equipment
- Large Skillet or Wok
Ingredients
Chicken and Egg Noodles
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
- 12 ounces egg noodles
Vegetables
- 1 medium onion thinly sliced
- 2 carrots julienned
- 1 red bell pepper sliced into strips
- 1 cup broccoli florets
- snap peas optional
Aromatics and Sauces
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 3 tablespoons soy sauce low sodium preferred
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Eggs
- 2 large eggs lightly beaten
Garnishes
- 2 scallions chopped
- toasted sesame seeds for garnish
Instructions
- Preheat a large skillet or wok over medium-high heat. Prepare ingredients by slicing vegetables, mincing garlic, and grating ginger.
- Season the chicken with salt and pepper. Sear in hot oil for 3-4 minutes on each side until golden brown. Remove and set aside.
- Sauté onions, garlic, and ginger in the same pan for 1-2 minutes until aromatic.
- Add carrots, bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes until crisp-tender.
- Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
- Push vegetables to one side and scramble the beaten eggs in the empty space.
- Return chicken to the pan, add noodles, soy sauce, oyster sauce, rice vinegar, and sesame oil. Toss to coat.
- Garnish with scallions and sesame seeds. Serve hot.