Ingredients

The following ingredients have 4 Servings
  • 10 ounces Chinese egg noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 chicken breasts (, thinly sliced )
  • 1 red bell pepper (, thinly sliced)
  • 1 teaspoon minced ginger
  • 2 cloves garlic (minced)
  • 3/4 cup water
  • 1/4 cup light soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon oyster sauce
  • 1 tablespoon vegetable oil
  • 1 carrot (thinly sliced)
  • 1/2 cup onion (thinly sliced)
  • 1/2 cup shredded cabbage
  • 1 cup bean sprouts

Instruction

  • Cook the egg noodles one minute shy of the directions.
  • Drain and toss with sesame oil in a bowl to coat.
  • Heat canola oil in a large skillet or wok over medium-high heat.
  • Cook the chicken 3-4 minutes on each side until cooked through.
  • Remove from the pan and add in the red bell peppers, ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
  • In a bowl, mix together the water, soy sauce, cornstarch, vegetable oil and oyster sauce then add the mixture into the skillet.
  • Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.
  • Add in the bean sprouts, toss all the ingredients together well and serve.