Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the noodles and protein
- 300 g dried egg noodles
- 500 g chicken breast fillets, sliced into 1 cm strips
- 2 tbsp peanut oil (divided: 1 tbsp for noodles, 1 tbsp for chicken)
For the sauce
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 4 g caster sugar
- 120 ml chicken stock
- 1 tbsp cornflour mixed with 2 tbsp water
For the vegetables and aromatics
- 2 capsicum (any colour), cut into thin strips
- 200 g snow peas, halved lengthways
- 150 g mushrooms, thinly sliced
- 3 spring onions, cut into 3 cm lengths
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 long red chilli, finely sliced (optional)
Method
Prepare
Bring a medium saucepan of salted water to a boil.
While water heats, whisk together oyster sauce, soy sauce, sesame oil, rice vinegar, sugar, and chicken stock in a small bowl. Set aside.
Slice chicken, prepare all vegetables, and have garlic and ginger minced and ready.
Cook the noodles
Add noodles to boiling water and cook for 3–4 minutes until just tender (they should still have a slight firmness). Drain well in a colander, then toss lightly with 1 tbsp peanut oil to prevent sticking. Set aside.
Stir-fry
Heat a wok or large frying pan over high heat. When very hot, add 1 tbsp peanut oil and swirl to coat.
Add chicken strips and cook, stirring frequently, until golden and cooked through, 4–5 minutes. Transfer to a plate.
Add garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.
Add capsicum and mushrooms, stirring constantly, for 2–3 minutes until just tender but still crisp.
Add snow peas and spring onions, toss for 1 minute.
Return chicken to the pan, then add the cooked noodles and pour in the sauce. Toss everything together for 1–2 minutes until noodles are evenly coated and sauce is bubbling.
Stir the cornflour slurry once more, then pour it in while tossing constantly. Cook for 30–45 seconds until the sauce thickens and coats the noodles lightly.
Taste and adjust seasoning with a splash more soy sauce if needed. Scatter over chilli if using, and serve immediately.
