Ingredients
Scale
- 8 oz chow mein noodles or thin egg noodles
- 2 tablespoons vegetable oil
- 1 lb boneless chicken breasts, sliced thin
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1 cup bean sprouts
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Instructions
- Cook noodles according to package instructions, drain, and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken slices and cook until browned and cooked through, about 4-5 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in shredded carrots and bell peppers; sauté for 2-3 minutes until tender-crisp.
- Add cooked noodles to the skillet with soy sauce, oyster sauce, sesame oil, and black pepper; toss to combine.
- Stir in bean sprouts and green onions; cook for another minute.
- Serve hot garnished with extra green onions if desired.
Notes
- Use fresh stir-fry vegetables for added crunch.
- Adjust soy sauce for saltiness preference.
- For vegetarian version, substitute chicken with tofu or tempeh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg