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

Recipe by ratherbeswimmin

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A simple stir-fry.

Ready In:: 38mins
Serves:
Units:

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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

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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