Ingredients
Units
Scale
- 2 chicken breasts, sliced into thin strips
- 8 oz egg noodles or rice noodles
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cook the Noodles: Prepare the noodles according to package instructions. Drain and set aside.
- Sauté Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add Vegetables: Add garlic, ginger, bell peppers, and snap peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- Combine: Add cooked noodles to the skillet. Pour in soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined and heated through.
- Season and Serve: Season with salt and pepper to taste. Garnish with chopped green onions before serving.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 4
- Calories: 350kcal
- Fat: 10g
- Carbohydrates: 40g
- Protein: 25g