Made with AI
Egg Noodles with Shredded Chicken
30 min 369 kcal per serving Easy
Ingredients
4 Servings
- dried egg noodles200 g
- cooked, shredded chicken breast300 g
- vegetable oil1 tablespoon
- garlic, minced2 cloves
- carrot, julienned1 medium
- snow peas, trimmed100 g
- low-sodium soy sauce2 tablespoons
- oyster sauce1 tablespoon
- sesame oil1 teaspoon
- green onions, sliced2 pieces
Instructions
- 1
Cook the dried egg noodles according to the package instructions. Drain and set aside.
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 3
Add the minced garlic and sauté for about 30 seconds until fragrant.
- 4
Add the julienned carrot and snow peas. Stir-fry for 2-3 minutes until just tender.
- 5
Add the shredded chicken breast to the pan and stir to combine.
- 6
Pour in the soy sauce, oyster sauce, and sesame oil. Mix well to coat all the ingredients evenly.
- 7
Add the cooked egg noodles to the pan and toss everything together until well combined and heated through.
- 8
Remove from heat and garnish with sliced green onions.
- 9
Serve hot and enjoy your Egg Noodles with Shredded Chicken!
