If you are looking for a mouthwatering and hearty meal, this Egg Noodles with Chicken and Vegetables recipe is just what you need. Combining tender chicken, vibrant vegetables, and delicious egg noodles, this dish is a delightful blend of flavors and textures. It’s perfect for a quick midweek dinner or a satisfying weekend meal. Simple to prepare and sure to please the whole family, this recipe is a must-try!
Tips to make the Egg Noodles with Chicken and Vegetables recipe:
1. Use Fresh Vegetables: For the best flavor and texture, opt for fresh vegetables like bell peppers, carrots, broccoli, and snap peas. They not only enhance the taste but also add a colorful appeal to the dish.
2. Pre-Cook Chicken: Save time by cooking the chicken ahead of time. Grilling or baking the chicken breasts and then slicing them can speed up the preparation process significantly.
3. Cook Egg Noodles Al Dente: When boiling the egg noodles, cook them until they are just al dente. This will ensure they hold their shape and texture when mixed with the other ingredients.
4. Use Low-Sodium Soy Sauce: For a healthier option, consider using low-sodium soy sauce. This ingredient will give your dish a rich umami flavor without adding too much salt.
5. Add a Drizzle of Sesame Oil: Enhance the overall taste by adding a small drizzle of sesame oil at the end. This aromatic oil will bring a gourmet touch to your homemade meal.
How to Make Egg Noodles with Chicken and Vegetables Recipe?
Egg Noodles with Chicken and Vegetables Recipe
Equipment
- 1 Large pot For boiling noodles
- 1 Wok or large skillet For stir-frying
Ingredients
- 250 g Egg noodles Cooked according to package instructions
- 300 g Chicken breast Cut into thin strips
- 2 tbsp Vegetable oil
- 1 Bell pepper Sliced
- 1 Carrot Julienned
- 1 Zucchini Cut into matchsticks
- 2 cloves Garlic Minced
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1/2 cup Chicken broth
- to taste Salt and pepper
Instructions
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Add chicken strips and cook until fully cooked and lightly browned, about 5-7 minutes.
- Add bell pepper, carrot, and zucchini, and stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Pour in soy sauce, oyster sauce, and chicken broth. Stir well to combine.
- Add cooked egg noodles and toss to coat evenly with sauce and vegetables. Cook for an additional 2-3 minutes until heated through.
- Season with salt and pepper to taste. Serve hot.
