Ingredients
- 5 ounces medium egg noodles (or any kind of Chinese noodles you want to use)
- 11 ounces boneless skinless chicken breasts (sliced into strips, you could use more chicken)
- Dash dark soy sauce
- 1 teaspoon five-spice powder
- 1 teaspoon chile sauce
- 1 tablespoon cornstarch
- 2 tablespoons oil (peanut oil)
- 1 red bell pepper, seeded and finely sliced
- 5 ounces bean sprouts
- 2 large green onion, sliced lengthwise (green and white parts)
- 3 garlic cloves (chopped finely)
- 2 tablespoons soy sauce
- 2 teaspoon sesame oil, plus more as needed
- Freshly ground black pepper, finely ground
- Salt (optional)
- Roasted peanuts (optional)
How to Make
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Step 1: Cook whatever noodles you are using according to the the package instructions. Drain, drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.
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Step 2: Pat the chicken dry thoroughly with a paper towels.
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Step 3: Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.
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Step 4: Heat a wok over a high heat, add the peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.
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Step 5: Add the red bell pepper and stir-fry for 1 minute, then add the bean sprouts and green onion and garlic, and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 2 teaspoons toasted sesame oil. Season with black pepper, to taste. Stir well, top with peanuts, if using. and serve immediately.
We hope you enjoy this recipe!
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