Description
This classic, cafe-style stir-fry brings restaurant quality to your dinner table in under 30 minutes. Featuring perfectly seared chicken, crisp vibrant vegetables, and golden egg noodles tossed in a savory mushroom-based sauce, this meal is a masterpiece of texture and taste. High-heat searing ensures every bite is packed with the rich, authentic flavors expected from a professional wok finish, making it the perfect quick and healthy weeknight dinner solution for the entire family.
Ingredients
12 oz egg noodles (fresh or dried yellow wheat noodles)
1 lb chicken breast, thinly sliced against the grain
3 tbsp low-sodium soy sauce
2 tbsp vegetarian mushroom-based oyster sauce
1 tsp sesame oil
2 cups mixed vegetables (bok choy, carrots, and snap peas)
2 tbsp vegetable or canola oil for frying
Instructions
Boil the egg noodles according to package instructions until just al dente.
Drain the noodles thoroughly and pat dry to ensure a good crust when frying.
Heat a wok or heavy-bottomed skillet over high heat with oil until near-smoking.
Sear the chicken slices until completely opaque and golden brown, then remove from the pan.
Add the vegetables to the wok and stir-fry until tender but still crisp.
Return the chicken to the pan and add the prepared noodles.
Pour the mixture of soy sauce, mushroom oyster sauce, and sesame oil over the ingredients.
Toss everything together on high heat for two minutes until well incorporated and slightly crispy.
Notes
Ensure your pan is very hot before adding the ingredients to achieve the best Maillard reaction. Drying the noodles after boiling is crucial to prevent steaming in the pan and to ensure they crisp up properly. Slice chicken into uniform pieces to ensure even cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg