Description
A fast and flavorful 20-minute weeknight dinner featuring tender chicken, fresh vegetables, and savory egg noodles in a rich soy-based sauce.
Ingredients
8 oz Lo Mein noodles (or egg noodles)
1 lb chicken breast, thinly sliced
2 cups shredded cabbage
1 large carrot, julienned
1 cup snap peas
3 cloves garlic, minced
2 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp toasted sesame oil
Instructions
Step 1: Cook the noodles according to package directions. Drain and set aside.
Step 2: In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, sugar, and sesame oil.
Step 3: Heat vegetable oil in a large skillet or wok over high heat. Add the chicken and cook until browned and cooked through, about 5 minutes. Remove chicken and set aside.
Step 4: In the same skillet, add the garlic, cabbage, carrots, and snap peas. Stir-fry for 2-3 minutes until slightly softened but still crisp.
Step 5: Add the cooked noodles and chicken back into the skillet. Pour the sauce over the mixture.
Step 6: Toss everything together over high heat for 1-2 minutes until the noodles are well coated and heated through. Serve immediately.
Notes
For a gluten-free version, use tamari and rice noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta & Noodles
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 445
- Sugar: 5g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
