Chicken Noodle Stir Fry

By Janet-2

Ingredients

• 1 - 1 lb. skinless, boneless, chicken breast halves, cut into 2 by 1/2 inch strips
• 2 - 2 tbsp. oyster syace
• 6 - 6 oz. dried chow mein noodles
• 2 - 2 tbsp. vegetable oil
• 2 - 2 carrots, cut into 1/2 inch dice
• 1 - 1 medium onion, diced
• 1/2 - 1/2 red bell pepper, diced
• 4 - 4 canned whole baby corns, sliced crosswise 1/2 inch thick
• 2 - 2 scallions, thinly sliced
• 1/2 - 1/2 cup frozen shelled edamame, thawed
• 2 - 2 garlic cloves, minced
• 1 1/2 - 1 1/2 tsp. minced fresh ginger
• 1/4 - 1/4 cup plus 2 tbsp. soy sauce
• 2 - 2 tsp. corn starch, mixed with 1 tbsp. water

Preparation

Step 1

In a bowl, toss the chicken with the oyster sauce and let stand for 20 minutes.

In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold running water. Drain and reserve.

In a large skillet, heat he oil until shimmering. Add the carrots, onion and bell pepper and stir-fry over high heat for 1 minute. Add the chicken and stir-fry for 2 minutes. Add the baby corn, scallions, edamame, garlic, and ginger and stir-fry until chicken is white throughout, 2 minutes.

Reduce the heat to moderate. Add the noodles, soy sauce and cornstarch slurry and toss well. Transfer to bowls and serve.