Egg Noodles with Chicken and Vegetables Recipe
Follow this recipe to prepare a delicious and hearty meal of egg noodles with chicken and vegetables. Perfect for a quick and satisfying dinner.
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.
Notes
Feel free to add any other vegetables you like, such as broccoli or snap peas. For a spicier version, add a teaspoon of chili paste or a sprinkle of red pepper flakes.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 70mgSodium: 900mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 250000IUVitamin C: 41.3mgCalcium: 400mgIron: 0.4mg
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