Chicken Gravy Noodles
Savor the irresistible flavors of Chicken Gravy Noodles, an easy and comforting dish perfect for weeknight dinners! This recipe combines tender egg noodles and juicy stir-fried chicken in a rich, savory gravy made with soy sauce, oyster sauce, and aromatic chicken broth. Fresh vegetables like carrots and bell peppers add a delightful crunch, while garlic and ginger infuse the dish with mouthwatering depth. Ready in just 40 minutes, this one-pan wonder is a harmonious balance of textures and flavors, perfect for satisfying cravings. Garnished with vibrant spring onions and optionally drizzled with sesame oil, these noodles are as visually appealing as they are delicious. Ideal for busy home cooks searching for a flavorful twist on classic noodle dishes, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 250 grams Egg noodles
- 250 grams Chicken breast
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 teaspoons Cornstarch
- 2 cups Chicken broth
- 2 tablespoons Vegetable oil
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 Carrot, julienned
- 1 Bell pepper, sliced
- 2 Spring onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Sesame oil (optional)
Instructions
Cook the egg noodles according to package instructions. Drain and set aside.
Cut the chicken breast into thin strips and toss with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate for 10 minutes.
In a small bowl, mix the chicken broth, remaining soy sauce, oyster sauce, and cornstarch. Stir until the cornstarch is fully dissolved. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked, about 5-6 minutes. Remove the chicken from the pan and set aside.
In the same pan, heat the remaining tablespoon of vegetable oil. Add the garlic and ginger, and sauté until fragrant, about 30 seconds.
Add the carrot and bell pepper. Stir-fry the vegetables for 3-4 minutes until slightly tender but still crisp.
Return the cooked chicken to the pan and mix well with the vegetables.
Pour the prepared chicken broth mixture into the skillet. Stir continuously until the sauce thickens, about 2-3 minutes.
Add the cooked noodles to the skillet and toss until evenly coated in the chicken gravy sauce.
Season with salt, black pepper, and a drizzle of sesame oil if desired.
Garnish with chopped spring onions and serve hot.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 6986 mg | 304% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 11.8 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2079 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
