Quick and Easy Stir-Fried Noodles with Chicken and Vegetables

Wok or skillet; cutting board; knife; spatula or wooden spoon

10 minutes

30 minutes

Chinese

Stir-Fried Noodles, Chicken, Vegetables, Quick, Easy

Main Course

Stir-frying

Gluten free (if using gluten free soy sauce)

1

200g chicken breast, diced

2 tablespoons vegetable oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 cup broccoli florets

2 tablespoons soy sauce

2 tablespoons oyster sauce

200g egg noodles

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook until lightly browned. Remove from the pan and set aside.

Add the onion to the pan and cook for 3 minutes until softened. Add the garlic and bell pepper and cook for another minute.

Add the broccoli florets to the pan and cook for 3 minutes until tender. Return the chicken to the pan along with the soy sauce and oyster sauce. Cook for another minute until everything is heated through.

Add the egg noodles to the pan and toss everything together until combined. Cook for 5 minutes until noodles are cooked through. Serve hot!

Calories – 500 kcal; Protein – 25g; Fat – 20g; Carbohydrates – 50g; Sodium – 800mg

This quick and easy stir-fried noodles with chicken and vegetables recipe is perfect for busy weeknights! It’s ready in just 30 minutes, packed with flavor, and full of nutritious ingredients like chicken breast, onion, garlic, bell pepper, broccoli florets, soy sauce, oyster sauce, and egg noodles!

5

Xinjiang cuisine is known for its lamb kebabs, which are typically seasoned with cumin and other spices