Ingredients
Scale
- 8 oz (225 g) rice noodles or egg noodles
- 2 tablespoons vegetable oil
- 1 lb (450 g) boneless, skinless chicken breasts, sliced
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Sesame seeds for garnish
- Vegetables like bell peppers or snap peas (optional)
Instructions
- Cook noodles according to package instructions, drain, and set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in soy sauce, oyster sauce, and sesame oil, cooking for another 2 minutes.
- Add cooked noodles and toss to coat evenly.
- Garnish with chopped green onions and sesame seeds. Serve hot.
Notes
- Feel free to add your favorite vegetables for extra nutrition and crunch.
- Adjust soy sauce to taste for saltiness.
- Use pre-cooked chicken or leftovers for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free option available with gluten-free noodles
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg