Chinese Style Chicken and Noodle Stir Fry
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.
Total Steps
5
Ingredients
14
Tools Needed
2
Ingredients
- 1 package 16 ounce (454 gram) chow mein noodles
- 1/4 cup chicken broth
- 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 thighs boneless, skinless chicken, cut into bite sized pieces
- 1 onion chopped onion
- 1 red pepper red pepper, sliced into thin strips
- 2 large carrots carrots, cut into matchsticks
- 1 cup sugar snap peas, sliced lengthwise
Instructions
Step 1
Soak noodles in hot water until softened. Drain and set aside.
Step 2
In a small bowl, combine chicken broth, sugar, oyster sauce, soy sauce and water. Set aside.
Step 3
Heat oil in a wok over medium-high heat. When hot, add garlic and ginger. Cook until fragrant, then add chicken and cook until done.
Step 4
Add vegetables and cook until tender-crisp, then add chicken broth mixture.
Step 5
Stir in drained noodles and cook until heated through.