Chinese Chicken and Noodles
Transport your taste buds straight to an authentic Chinese kitchen with this flavorful and vibrant Chinese Chicken and Noodles recipe. Perfectly tender strips of marinated chicken are stir-fried to golden perfection and paired with bouncy egg noodles, crisp vegetables like julienned carrot, red bell pepper, and snow peas, all tossed in a rich, savory sauce made with soy sauce, oyster sauce, hoisin sauce, and a hint of sesame oil. The dish comes together in just 30 minutes, making it a quick but satisfying meal for busy weeknights. Bursting with umami and a medley of textures, this recipe is a one-pan wonder that’s sure to impress. Garnished with fresh green onions, it’s not just delicious but visually stunning—a perfect choice for an easy homemade Asian-inspired dinner.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 0.5 teaspoon ground white pepper
- 1 tablespoon cornstarch
- 300 grams egg noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, finely grated
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 100 grams snow peas
- 2 green onions, sliced
Instructions
Slice the chicken breast into thin strips and place in a bowl.
In a small bowl, combine 2 tablespoons of soy sauce, cornstarch, and 1 teaspoon of sesame oil. Add this mixture to the chicken, toss to coat, and set aside to marinate for 10 minutes.
Cook the egg noodles according to the package instructions. Drain and set aside.
Prepare the sauce by mixing the remaining 2 tablespoons of soy sauce, oyster sauce, dark soy sauce, hoisin sauce, 1 teaspoon of sesame oil, and ground white pepper in a small bowl. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes, or until fully cooked. Remove from the wok and set aside.
In the same wok, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stir-frying until fragrant, about 30 seconds.
Add the julienned carrot, red bell pepper, and snow peas to the wok. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the wok along with the cooked egg noodles. Pour in the prepared sauce and toss to combine all ingredients evenly. Cook for another 2-3 minutes, ensuring the noodles and chicken are coated in the sauce.
Sprinkle the sliced green onions over the top. Serve warm and enjoy!
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 28.9 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 4986 mg | 217% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 19.5 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 281 mg | 22% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2620 mg | 56% | |
*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.
