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Egg Noodles with Chicken and Vegetables

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A comforting dish of egg noodles, tender chicken, and vibrant vegetables that brings family together around the dinner table.

Ingredients

Scale
  • 250 g Egg Noodles (Cooked according to package instructions)
  • 300 g Chicken Breast (Cut into thin strips)
  • 2 tbsp Vegetable Oil
  • 1 Bell Pepper (Sliced)
  • 1 Carrot (Julienned)
  • 1 Zucchini (Cut into matchsticks)
  • 2 cloves Garlic (Minced)
  • 2 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1/2 cup Chicken Broth
  • Salt and Pepper to taste

Instructions

  1. Prep the Ingredients: Cook the egg noodles according to package instructions. Drain and set aside.
  2. Heat the Vegetable Oil: In a wok or large skillet over medium-high heat, heat the vegetable oil until it shimmers.
  3. Sauté the Garlic: Add minced garlic and sauté until fragrant, about 30 seconds.
  4. Cook the Chicken: Add chicken strips and cook for 5-7 minutes until cooked through and lightly browned.
  5. Add the Vegetables: Toss in bell pepper, carrot, and zucchini and stir-fry for 3-4 minutes.
  6. Create the Sauce: Pour in soy sauce, oyster sauce, and chicken broth; stir well.
  7. Combine with Noodles: Add cooked egg noodles and toss to coat. Heat through for about 2-3 minutes.
  8. Season: Taste and adjust seasoning with salt and pepper. Serve hot and enjoy!

Notes

Use seasonal vegetables for the best flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/egg-noodles-with-chicken-and-vegetables/

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