Quick and Easy Stir-Fried Noodles with Chicken, Snow Peas, and Mushrooms

Wok or skillet; Large pot; Knife; Cutting board; Wooden spoon or spatula

10 minutes

20 minutes

Chinese

Stir-Fried Noodles, Chicken, Snow Peas, Mushrooms

Main Course

Stir-frying

Gluten Free (if using gluten free noodles)

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200g dried egg noodles

2 tablespoons vegetable oil

1 small onion, finely chopped

2 cloves garlic, minced

150g boneless skinless chicken breast, cut into thin strips

100g snow peas, trimmed and halved lengthwise

100g mushrooms, sliced

2 tablespoons soy sauce

1 teaspoon sesame oil

Bring a large pot of water to a boil over high heat. Add the egg noodles and cook for 4-5 minutes until al dente. Drain the noodles and set aside.

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the onion and garlic and cook for 1 minute until fragrant.

Add the chicken strips to the wok and cook for 3-4 minutes until cooked through. Add the snow peas and mushrooms to the wok and cook for an additional 2 minutes until vegetables are tender.

Add the cooked noodles to the wok along with soy sauce and sesame oil. Toss everything together until combined then remove from heat. Serve immediately.

Calories – 590 kcal; Fat – 15 g; Carbohydrates – 79 g; Protein – 28 g; Sodium – 930 mg; Sugar – 8 g

This quick stir-fried noodle dish is packed with flavor from chicken, snow peas, mushrooms, soy sauce, and sesame oil! It’s ready in just 20 minutes making it perfect for busy weeknights!

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Qinghai cuisine is known for its use of high-altitude ingredients and Tibetan-style dishes, featuring dishes such as Tibetan Noodle Soup and Yak Meat Hot Pot