Ingredients
10ozChinese egg noodles
1tspsesame oil
2tbspcanola oil
2chicken breasts,sliced thinly
1red bell pepper,thinly sliced
1tspginger,minced
2garlic cloves,minced
¾cupwater
¼cuplite soy sauce
2tbspcornstarch
1tbspoyster sauce
1tbspvegetable oil
1carrot,thinly sliced
½cuponion slices
½cupcabbage,shredded
1cupbean sprouts
Preparation
Cook the egg noodles one minute shy of the directions.
Drain and toss with sesame oil in a bowl to coat.
Heat canola oil in a large skillet or wok over medium-high heat.
Cook the chicken for 3 to 4 minutes on each side until cooked through.
Remove from the pan and add in the red bell peppers, ginger and garlic and cook them for 1 to 2 minutes, stirring frequently until just softened.
Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.
Add in the carrot, onion, and cabbage and cook for 1 to 2 minutes before adding back in the chicken and egg noodles.
Add in the bean sprouts, toss all the ingredients together well and serve.
