Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless chicken breast, thinly sliced
- 2 cups shredded cabbage
- 1 bell pepper, sliced
- 2 carrots, julienned
- 3 garlic cloves, minced
- 2 teaspoons grated ginger
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 8 ounces Chinese egg noodles
- 2 green onions, chopped
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and ginger; sauté for 30 seconds.
- Add vegetables and stir-fry until crisp-tender.
- Return chicken to skillet, add cooked noodles, soy sauce, and oyster sauce. Toss well to combine and heat through.
- Garnish with chopped green onions before serving.
Notes
- You can substitute chicken with shrimp or tofu for variety.
- For extra flavor, add a dash of sesame oil at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 7g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
