Ingredients
Scale
- 8 ounces egg noodles
- 1 pound boneless, skinless chicken breasts
- 1 cup bell peppers (any color)
- 1 cup snap peas
- 1 cup carrots
- 2 teaspoons minced garlic
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 teaspoons sesame oil
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Cook the egg noodles in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Season sliced chicken with salt and pepper, then cook until golden brown (5-7 minutes). Remove and set aside.
- In the same skillet, add more oil if needed and sauté bell peppers, snap peas, and carrots for 3-4 minutes until tender-crisp. Add garlic and ginger; cook for an additional 30 seconds.
- Return the chicken to the skillet along with the cooked noodles and sauces. Toss everything together for about 2-3 minutes until evenly heated.
- Serve immediately, garnished with green onions or sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg