Description
A classic Cantonese-style stir-fried noodle dish featuring tender chicken, crisp vegetables, and savory egg noodles tossed in a flavorful sauce.
Ingredients
12 ounces (340 g) dried thin egg noodles
2 tablespoons vegetable oil, divided
1 pound (450 g) boneless skinless chicken breast, thinly sliced
1 teaspoon cornstarch
1 teaspoon light soy sauce
1 cup (100 g) shredded green cabbage
1 cup (100 g) shredded napa cabbage
1 cup (100 g) bean sprouts
1 medium carrot (about 75 g), julienned
3 green onions, cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
½ teaspoon sugar
¼ teaspoon white pepper
3 tablespoons chicken broth
1 teaspoon cornstarch
Instructions
Boil noodles according to package instructions until just al dente. Drain, rinse briefly, and toss with a little oil.
Marinate sliced chicken with 1 teaspoon cornstarch and 1 teaspoon soy sauce for 10–15 minutes.
Mix sauce ingredients in a bowl and set aside.
Heat 1 tablespoon oil in a wok over high heat. Stir-fry chicken until cooked through. Remove and set aside.
Add remaining oil. Stir-fry garlic and ginger briefly, then add cabbage, carrot, and bean sprouts. Cook 2–3 minutes.
Return chicken to the wok. Add noodles and sauce. Toss well and stir-fry until evenly coated and heated through.
Add green onions and cook 30 seconds more. Serve immediately.
Notes
Use high heat for best texture.
Do not overcook noodles.
Prep all ingredients before starting to cook.
Adjust soy sauce slightly to taste if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes