Golden, crisp noodles with fresh vegetables and chicken, shrimp, or tofu, tossed in a rich, savory sauce for a homemade chow mein that rivals takeout.
Ingredients
8 ounces egg noodles
2 tablespoons vegetable oil, divided
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 pound boneless, skinless chicken breast, thinly sliced
1/2 pound shrimp, peeled and deveined (optional)
1 cup sliced carrots
1 cup thinly sliced bell peppers
1 cup shredded cabbage
3 green onions, chopped
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon cornstarch
1/4 cup water
Salt and black pepper to taste
Instructions
1. Cook noodles as directed, rinse with cold water, toss with 1 tsp oil. 2. Heat 1 tbsp oil in skillet/wok over medium-high heat. Add garlic and ginger, stir 30 sec. 3. Add chicken, cook 4–5 min until opaque and golden. Add shrimp last 2 min if using. Season. 4. Remove protein, stir-fry vegetables 3–4 min. Add green onions at the end. 5. Mix soy sauce, oyster sauce, hoisin, sesame oil, sugar, cornstarch-water. Pour over vegetables, cook 2 min until thickened. 6. Return protein, fold to coat. 7. Add noodles, toss gently, adjust seasoning, serve hot.