Ingredients
– 8 ounces egg noodles or lo mein noodles
– 1 pound boneless, skinless chicken breast, sliced thinly
– 2 tablespoons vegetable oil
– 2 cups mixed vegetables (like bell pepper, carrots, and sugar snap peas)
– 3 cloves garlic, minced
– ¼ cup soy sauce
– 2 tablespoons oyster sauce
– 1 tablespoon hoisin sauce
– 1 tablespoon cornstarch
– 2 tablespoons water
– Sesame seeds, for garnish (optional)
– Green onions, sliced for garnish (optional)
Equipment Needed
– Large pot for boiling noodles
– Wok or large skillet
– Chef’s knife and cutting board
– Mixing bowls
– Measuring cups and spoons
– Wooden spatula or tongs
Step-by-Step Instructions
First things first, I start by boiling a large pot of water and quickly cooking the egg noodles according to the package directions until they’re just al dente. I like to avoid overcooking them since they’ll continue cooking in the stir-fry. Once they’re done, I drain them, rinse under cold water, and set them aside. This little step guarantees that your noodles won’t clump together later! While the water is boiling, I take a moment to prep my chicken and veggies. It’s essential to slice the chicken thinly for even cooking and to chop my veggies into bite-sized pieces that will stir-fry quickly. (See the next page below to continue steps…)