Chinese Style Chicken and Noodle Stir Fry


1 teaspoon sugar
4 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 tablespoons minced ginger
5 boneless, skinless chicken thighs, cut into bite sized pieces
1 onion, chopped
1 red pepper, sliced into thin strips
2 large carrots, cut into matchsticks
1 cup sugar snap peas, sliced lengthwise


Soak noodles in hot water until softened, about 5 minutes. Drain and set aside.
In a small bowl, combine chicken broth, sugar, oyster sauce, soy sauce and water. Set aside.
Heat oil in a wok over medium high heat. When hot, add garlic and ginger. Cook until fragrant , about 30 seconds, then add chicken and cook until done.
Add vegetables and cook until tender crisp, about 4 -5 minutes, then add chicken broth mixture.
Stir in drained noodles and cook until heated through, about 2 minutes. Enjoy!




Everybody loves Chinese food but not always the calories that comes with it. I've been experimenting with fresh Chinese noodles, the kind you can find in the refrigerated section of your grocery store and have come up with a healthy stir fry that is loaded with flavour and goodness. The chicken can be easily substituted for beef, pork or tofu and the vegetables can easily be varied. Total time for this meal was 30 minutes, from start to finish. Not bad for a delicious, week day meal.




Tuesday, December 8, 2009 - 11:15pm


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