Ingredients

The following ingredients have 4 Servings
  • 12 oz rice noodles or egg noodles
  • 3 tablespoons olive oil
  • 2 skinless boneless chicken breasts (sliced into bite-size strips)
  • 1/2 red and green bell pepper (sliced)
  • 1 cup broccoli (chopped)
  • 4 oz shiitake mushroom (sliced)
  • 1 tablespoon peeled and shredded fresh ginger
  • 1/2 cup chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 teaspoon cornstarch
  • few drizzles of Asian sesame oil

Instruction

  • Fill pot with water add salt and bring it to a boil. Place noodles into the pot and cook them on medium heat until barely tender, about 2 minutes. Drain the water and stir in 1 tablespoon of olive oil. Set aside.
  • In a large skillet, heat 2 tablespoons of olive oil over high heat, carefully add chicken and stir-fry on high heat, constantly stirring for about 3 minutes. Remove chicken from the skillet on to the plate and set aside.
  • Combine bell peppers, broccoli, mushrooms, and ginger in the same skillet and stir-fry on medium heat for 3 minutes.
  • Using a mixing bowl and a spoon, whisk chicken stock, soy sauce, ketchup and cornstarch.
  • Return chicken to the skillet, add noodles and chicken broth mixture and stir-fry for 3 minutes or until chicken is cooked through. When serving drizzle sesame oil. Grab a fork and enjoy!