Stir-Fried Noodles with Vegetables and Chicken

Transform your weeknight dinner routine with this vibrant and flavorful Stir-Fried Noodles with Vegetables and Chicken recipe, a quick and easy one-pan wonder packed with colorful produce and tender, marinated chicken. Juicy slices of chicken are infused with a soy sauce and cornstarch marinade, then stir-fried to perfection alongside crisp broccoli, snap peas, bell peppers, and carrots. Tossed with savory oyster and hoisin sauces, these egg noodles soak up every bit of the delectable seasoning, creating a harmony of sweet, salty, and umami flavors. Finished with a sprinkling of fresh scallions and nutty sesame seeds, this 35-minute recipe is as visually stunning as it is delicious, offering a perfect balance of protein, vegetables, and rich, satisfying noodles. Ideal for busy nights, this dish is sure to become a family favorite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 large carrot, julienned
• 1 medium bell pepper, sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 12 ounces cooked egg noodles
• 4 scallions, sliced
• 1 tablespoon sesame seeds
• 0 salt and black pepper, to taste

Directions

Step 1

Slice the chicken breasts thinly across the grain. In a medium bowl, combine the chicken slices with 2 tablespoons of soy sauce and the cornstarch. Mix well and let marinate for at least 10 minutes.

Step 2

Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the marinated chicken slices. Stir-fry the chicken until golden brown and cooked through, around 4-5 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same wok, add the remaining tablespoon of vegetable oil and heat. Add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.

Step 4

Add the julienned carrot, sliced bell pepper, broccoli florets, and snap peas to the wok. Stir-fry the vegetables for 3-4 minutes until they are vibrant in color but still crisp.

Step 5

Return the cooked chicken to the wok, and pour in the remaining 1 tablespoon of soy sauce, the oyster sauce, and hoisin sauce. Stir well to combine all ingredients.

Step 6

Add the cooked egg noodles to the wok, mixing thoroughly so the noodles absorb the flavors and are evenly coated with the sauce. Cook for an additional 2 minutes.

Step 7

Season with salt and black pepper to taste. Sprinkle the sliced scallions and sesame seeds over the noodles.

Step 8

Serve hot immediately and enjoy your stir-fried noodles with vegetables and chicken.

Nutrition Facts

Serving size	(1002.8g)

Amount per serving	% Daily Value*
Calories	1289.8

Total Fat 56.8g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 24.2g
Cholesterol 330.5mg	0%
Sodium 4913.8mg	0%
Total Carbohydrate 94.9g	0%
Dietary Fiber 11.6g	0%
Total Sugars 9.9g
Protein 106.7g	0%

Vitamin D 0.2IU	0%
Calcium 214.0mg	0%
Iron 8.4mg	0%
Potassium 1667.1mg	0%

*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.

Source of Calories

Fat: 38.8%

Protein: 32.4%

Carbs: 28.8%