Ingredients
Scale
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 lb chicken breast, sliced
- 4 cloves garlic, minced
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- Chopped scallions for garnish
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic, sliced bell peppers, and carrots; stir-fry for 2-3 minutes until vegetables are tender.
- In a small bowl, mix soy sauce, oyster sauce, and sesame oil.
- Pour sauce over the chicken and vegetables; toss to coat evenly.
- Add cooked noodles to the skillet and stir to combine. Cook for an additional 2 minutes.
- Garnish with chopped scallions and serve hot.
Notes
- You can substitute chicken with tofu or shrimp for variety.
- Adjust the sauce ingredients to taste for more sweetness or saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg