Ingredients
Scale
- 8 oz chow mein noodles or thin Chinese egg noodles
- 2 chicken breasts, sliced into thin strips
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional)
- 2 tbsp vegetable oil
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger
- Salt and pepper to taste
Instructions
- Cook noodles according to package instructions, drain, and set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add chicken slices, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove from skillet.
- In the same skillet, add remaining oil, garlic, and ginger; sauté until fragrant.
- Add bell pepper and carrots, cook for 3-4 minutes until slightly tender.
- Return chicken to the skillet, add soy sauce, oyster sauce, and hoisin sauce, stir well to coat.
- Add cooked noodles, bean sprouts, and green onions; toss everything together and cook for another 2 minutes.
- Serve hot garnished with extra green onions if desired.
Notes
- You can substitute chicken with shrimp or tofu for different variations.
- Adjust soy sauce for saltiness as needed.
- Use fresh noodles for the best texture.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Method: Stir-frying
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg