Ingredients
Scale
- 200g dried egg noodles
- 2 chicken breasts, sliced thin
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 cup mixed vegetables (bell peppers, carrots, snap peas)
- Spring onions and sesame seeds for garnish
Instructions
- Cook noodles according to package instructions, drain and set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in soy sauce, oyster sauce, honey, and sesame oil. Mix well.
- Add cooked noodles and vegetables, toss to coat and warm through.
Notes
- You can substitute chicken with tofu for a vegetarian option.
- Add chili flakes for a spicy kick.
- Adjust sauce ingredients to taste for sweeter or saltier flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry combined with quick cooking noodles
- Cuisine: Asian
- Diet: Gluten-free option possible with gluten-free soy sauce
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg