Mar Mar Noodles
Discover the ultimate comfort food with Mar Mar Noodles, a vibrant stir-fry bursting with bold Asian-inspired flavors and fresh, colorful ingredients. Featuring tender chicken strips, crisp vegetables like bell peppers and carrots, and the chewy texture of fresh egg noodles, this dish is tossed in a rich, umami-packed sauce made from soy sauce, oyster sauce, and a touch of sesame oil. Enhanced with aromatic garlic and ginger, the noodles are cooked to perfection and finished with a sprinkle of optional chili flakes for a spicy kick. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or as a satisfying family dinner. Serve it hot, garnished with fresh spring onions, for a wholesome, flavor-packed meal you’ll crave time and time again!
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Recipe Information
Ingredients
- 400 grams fresh egg noodles
- 300 grams chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 3 stalks spring onions
- 1 medium red bell pepper
- 1 medium carrot
- 100 grams bean sprouts
- 2 tablespoons cooking oil
- 2 tablespoons water
- 1 teaspoon chili flakes (optional)
Instructions
Prepare the sauce by mixing soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and water in a small bowl. Set aside.
Trim the chicken breast and slice it into thin strips. Finely mince the garlic and ginger. Thinly slice the spring onions, keeping the white and green parts separate. Julienne the red bell pepper and carrot.
Bring a pot of water to a boil. Cook the egg noodles according to package instructions, then drain and rinse with cold water. Toss with a small drizzle of sesame oil to prevent sticking and set aside.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the chicken strips and cook until golden and fully cooked, about 5-7 minutes. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of cooking oil to the same wok. Toss in the minced garlic, ginger, and the white parts of the spring onions. Sauté for 30 seconds until fragrant.
Add the sliced bell pepper, carrot, and chili flakes (if using). Stir-fry for 2-3 minutes, keeping the veggies crisp yet tender.
Return the cooked chicken to the wok, then pour the prepared sauce over the ingredients. Toss to coat everything evenly.
Add the cooked noodles and bean sprouts to the wok, stirring constantly to combine all the ingredients and heat the noodles through, about 2 minutes.
Garnish with the green parts of the spring onions. Serve immediately.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 23.0 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1992 mg | 42% | |
*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.
