Stir Fry Chicken Noodles
Ingredients :
Skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips - 1 pound
Oyster sauce - 2 tblsps
Dried chow mein noodles - 6 ounces
Vegetable oil - 2 tblsps
Carrots, (diced) - 2
Onion, diced - 1 medium
Red bell pepper, diced - 1/2
Canned whole baby corns, sliced - 4
Scallions, thinly sliced - 2
Frozen shelled edamame, thawed - 1/2 cup
Garlic cloves, minced - 1/2 cup
Minced fresh ginger - 1 1/2 tsps
Low-sodium soy sauce - 1/4 cup plus 2 tblsps
Oyster sauce - 2 tblsps
Dried chow mein noodles - 6 ounces
Vegetable oil - 2 tblsps
Carrots, (diced) - 2
Onion, diced - 1 medium
Red bell pepper, diced - 1/2
Canned whole baby corns, sliced - 4
Scallions, thinly sliced - 2
Frozen shelled edamame, thawed - 1/2 cup
Garlic cloves, minced - 1/2 cup
Minced fresh ginger - 1 1/2 tsps
Low-sodium soy sauce - 1/4 cup plus 2 tblsps
Method :
1. Marinate the chicken with the oyster sauce and set aside for 20 minutes.
2. Heat water along with salt in a pot and bring it to boil
3. Cook the noodles until the noodles become tender but firm
4. Drain and rinse under cold running water. Drain again and set aside
5. Heat the oil in a pan until shimmering.
6. Add the carrots, onion and bell pepper and stir-fry over high heat for 1 minute.
7. Now add the chicken and stir-fry for 2 minutes.
8. Add the baby corn, scallions, edamame, garlic and ginger and stir-fry until the chicken becomes white throughout
9. Add the noodles, soy sauce and cornstarch slurry and toss well over medium flame .
10. Remove from flame and serve
Source : Sulekha
