Serving size: 4
Ingredients:
1/2 pound Chinese egg noodles
1/2 pound boneless and skinless chicken breast, cut into strips
1 red bell pepper, thinly sliced
4 ounces shiitake mushrooms, thinly sliced
4 ounces bean sprouts
6 green onions, sliced
2 garlic cloves, minced
2 tablespoons vegetable oil
4 tablespoons light soy sauce
1 tablespoon sesame oil
Salt to taste
Directions:
- Drop noodles into boiling water and boil for five minutes. Rinse under cold water. Drain and set aside.
- In a wok or large skillet, heat vegetable oil over high heat. Add garlic and sauté until fragrant. Add chicken and stir-fry for 3-4 minutes. Add bell peppers, shiitake mushrooms and bean sprouts; stir-fry for 2 minutes more.
- Stir in the noodles. Add soy sauce and sesame oil, mixing well; stir-fry for about 1 minute. Season with salt to taste. Sprinkle with green onions. Serve immediately.
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