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Chicken Stir-Fry Noodles Recipe

Name: Chicken Stir-Fry Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 350 g Egg Noodles; 120 g Snow Peas; 4 Cloves of Garlic, minced; 1 Red Bell Pepper, sliced; 1 Yellow Bell Pepper, sliced; 5 Spring Onions, chopped; 1 Large Carrot, julienned; 450 g Skinless Chicken Breast, cut into strips; 2 Tbsp Rice Wine; 7 Tbsp Cornstarch; 2 Large Eggs, beaten; 4 Tbsp Hoisin Sauce; 6 Tbsp Low-Sodium Soy Sauce; 2 Tbsp Brown Sugar; 2 Tbsp Vegetable Oil

Stashcook

This dish is a yummy mix of noodles, chicken, and veggies, all cooked together in a tasty sauce. It's like a dance of flavors in your mouth! You cook the chicken, then the veggies, and mix them with noodles and sauce. It's fun to make and even more fun to eat!

Ingredients

350 g Egg Noodles

120 g Snow Peas

4 Cloves of Garlic, minced

1 Red Bell Pepper, sliced

1 Yellow Bell Pepper, sliced

5 Spring Onions, chopped

1 Large Carrot, julienned

450 g Skinless Chicken Breast, cut into strips

2 Tbsp Rice Wine

7 Tbsp Cornstarch

2 Large Eggs, beaten

4 Tbsp Hoisin Sauce

6 Tbsp Low-Sodium Soy Sauce

2 Tbsp Brown Sugar

2 Tbsp Vegetable Oil

Method

Cut the chicken breast into thin strips.

Cook the egg noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the vegetables: julienne the carrot, slice the red and yellow bell peppers, chop the snow peas, and mince the garlic.

In a bowl, combine the beaten eggs with 6 tablespoons of cornstarch to create a batter. Dip the chicken strips into the batter.

Heat 1 tablespoon of vegetable oil in a wok or large pan over medium-high heat. Cook the chicken strips until golden and cooked through, about 5-7 minutes. Remove the chicken and set aside.

In the same wok, add another tablespoon of vegetable oil and stir-fry the bell peppers, snow peas, carrot, and spring onions for about 3 minutes. Add the minced garlic and cook for another minute.

While the vegetables are cooking, prepare the sauce by mixing together the hoisin sauce, low-sodium soy sauce, rice wine, brown sugar, and 1 tablespoon of cornstarch in a bowl until smooth.

Add the cooked chicken back to the wok with the vegetables. Pour the sauce over the top and mix well to combine.

Add the cooked noodles to the wok and toss everything together until the noodles are heated through and coated with the sauce.

Serve the Chicken Stir-Fry Noodles hot, garnished with chopped spring onions.

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