Egg Noodles With Chicken and Water Chestnuts |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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A simple stir-fry. Ingredients:
9 ounces dried medium egg noodles |
2 tablespoons sunflower oil |
1 red bell pepper, chopped |
2 garlic cloves, chopped |
2 inches fresh ginger, peeled and grated |
1 lb boneless skinless chicken breast, cut into strips |
1/2 cup snow peas, trimmed |
5 ounces canned water chestnuts, drained and halved |
3 tablespoons light soy sauce |
2 tablespoons oyster sauce |
2 tablespoons water |
salt |
fresh ground black pepper |
2 scallions, thinly sliced |
Directions:
1. Cook the noodles following the package directions; drain and refresh under cold running water; drain, then set aside.
2. Heat a wok until hot; add in the oil, then the red pepper, garlic, and ginger; stir-fry for about 30 seconds.
3. Add in the chicken; stir-fry until golden and cooked through, 3-4 minutes.
4. Toss in the snow peas and water chestnuts; stir-fry for 1 minute longer.
5. Gently stir in the noodles, soy sauce, oyster sauce, and water; heat through, tossing until everything is mixed together; season to taste with salt and pepper.
6. Serve topped with scallions.
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