Stir-Fried Noodles
Bring the vibrant flavors of Asian cuisine to your table with this quick and satisfying Stir-Fried Noodles recipe! Featuring a delicate balance of tender chicken, crisp vegetables, and chewy egg noodles, this dish comes together in just 30 minutes, making it perfect for busy weeknights. Fragrant garlic, ginger, and a savory medley of soy sauce and oyster sauce elevate the dish with bold, irresistible flavors, while a splash of sesame oil adds nutty aroma and depth. Filled with crunchy bean sprouts, sweet bell peppers, and fresh spring onions, this stir-fry bursts with color and texture that will excite your senses. Easily customizable, this versatile noodle dish is great for swapping in your favorite proteins or vegetables. Ideal for family dinners or casual gatherings, serve it piping hot for a wholesome, restaurant-quality meal right at home. Keywords: Stir-Fried Noodles, quick Asian recipes, easy noodle stir-fry, chicken stir-fry with vegetables, homemade stir-fry ideas.
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Recipe Information
Ingredients
- 250 grams dried egg noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 inch piece ginger
- 200 grams chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon white pepper
- 1 medium carrot
- 1 medium red bell pepper
- 2 sticks spring onions
- 100 grams bean sprouts
- 1 teaspoon sesame oil
Instructions
Boil the egg noodles according to package instructions until just al dente, then drain and set aside.
Mince the garlic and ginger. Cut the chicken breast into thin strips. Slice the carrot and red bell pepper into thin strips, and chop the spring onions.
In a large wok or frying pan, heat the vegetable oil over medium-high heat.
Add the garlic and ginger to the hot oil and stir-fry for about 30 seconds or until fragrant.
Add the chicken strips to the wok and stir-fry for about 5 minutes or until the chicken is cooked through.
Add the sliced carrots and red bell pepper to the wok and continue to stir-fry for another 3 minutes until the vegetables are tender-crisp.
Add the cooked noodles, soy sauce, oyster sauce, and white pepper to the wok. Toss everything together to ensure the noodles are evenly coated with the sauces.
Stir in the bean sprouts and spring onions, and cook for another 2 minutes.
Drizzle with sesame oil, toss everything again, and remove from heat.
Serve immediately, garnished with additional spring onions if desired.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 15.4 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1391 mg | 30% | |
*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.
