Ingredients
Scale
- 300 grams dried egg noodles
- 250 grams boneless chicken breast or thigh
- 1 onion
- 2–3 cloves garlic
- 2–3 spring onions
- 1 bell pepper
- 1 carrot
- 2–3 cabbage leaves
- 2–3 tbsp neutral cooking oil
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 4 tbsp plant-based oyster sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp water
- ¼ tsp white pepper
- 1 tbsp light soy sauce (for marinating chicken)
- 1 tbsp cornstarch
- ¼ tsp baking soda
- 1 tsp brown sugar (for marinating chicken)
- ¼ tsp white pepper (for marinating chicken)
- 2 tsp sesame oil (for marinating chicken)
Instructions
- 1. Marinate sliced chicken with soy sauce, cornstarch, baking soda, white pepper, sesame oil, and sugar. Set aside.
- 2. Boil the noodles according to package instructions, drain and rinse with cold water.
- 3. Combine chow mein sauce ingredients in a bowl and set aside.
- 4. In a hot wok or pan, stir-fry marinated chicken until cooked through. Remove and set aside.
- 5. Sauté garlic and onions until fragrant; then add carrots and bell peppers.
- 6. Add boiled noodles and chicken back into the pan along with the stir-fry sauce. Toss well to combine.
- 7. Serve hot, garnished with spring onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (450g)
- Calories: 480
- Sugar: 9g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg