Description
A speedy and comforting dish that balances savory flavors and is perfect for weeknight dinners.
Ingredients
- 8 oz egg noodles or chow mein noodles
- 1/2 lb boneless chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 2 cups shredded cabbage
- 1 cup matchstick carrots
- 1/2 cup thinly sliced onion
- 2 cloves garlic, minced
- 2 green onions, sliced
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup chicken broth or water
- Salt and pepper to taste
- Optional: sliced mushrooms, bean sprouts, or tofu
Instructions
- Cook noodles according to package directions until just al dente. Drain, rinse briefly under cool water, and toss with a teaspoon of oil to prevent sticking.
- In a small bowl, combine sliced chicken with 1 teaspoon soy sauce and a pinch of pepper for 5–10 minutes.
- Whisk together remaining soy sauce, oyster sauce, sesame oil, sugar, and chicken broth in a bowl. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until just done (about 3–4 minutes). Remove and set aside.
- Add the remaining oil to the pan. Stir in garlic and onion until fragrant, then add cabbage, carrots, and any optional vegetables. Stir-fry 2–3 minutes until bright and slightly tender.
- Return chicken to the pan, add noodles and sauce, and toss everything together. Stir-fry 1–2 more minutes to heat through and let the sauce coat the noodles evenly.
- Taste and adjust seasoning with salt or additional soy sauce. Sprinkle with green onions and serve hot.
Notes
Use the right noodles for authentic texture. Don’t overcook your ingredients to keep them crisp-tender.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese