Egg Noodles With Chicken and Water Chestnuts

Name: Egg Noodles With Chicken and Water Chestnuts
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4 serving(s)
Ingredients: 9 ounces dried medium egg noodles; 2 tablespoons sunflower oil; 1 red bell pepper, chopped; 2 garlic cloves, chopped; 2 inches fresh ginger, peeled and grated; 1 lb boneless skinless chicken breast, cut into strips; 1/2 cup snow peas, trimmed; 5 ounces canned water chestnuts, drained and halved; 3 tablespoons light soy sauce; 2 tablespoons oyster sauce; 2 tablespoons water; salt; fresh ground black pepper; 2 scallions, thinly sliced

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Recipe by ratherbeswimmin

A simple stir-fry.

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READY IN: 38mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

9

ounces dried medium egg noodles
2

tablespoons sunflower oil
1

red bell pepper, chopped
2

garlic cloves, chopped
2

inches fresh ginger, peeled and grated
1

lb boneless skinless chicken breast, cut into strips
¹⁄₂

cup snow peas, trimmed
5

ounces canned water chestnuts, drained and halved
3

tablespoons light soy sauce
2

tablespoons oyster sauce
2

tablespoons water
salt
fresh ground black pepper
2

scallions, thinly sliced

DIRECTIONS

Cook the noodles following the package directions; drain and refresh under cold running water; drain, then set aside.
Heat a wok until hot; add in the oil, then the red pepper, garlic, and ginger; stir-fry for about 30 seconds.
Add in the chicken; stir-fry until golden and cooked through, 3-4 minutes.
Toss in the snow peas and water chestnuts; stir-fry for 1 minute longer.
Gently stir in the noodles, soy sauce, oyster sauce, and water; heat through, tossing until everything is mixed together; season to taste with salt and pepper.
Serve topped with scallions.

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