Mom's Stir-Fried Noodles with Chicken and Vegetables

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option, while vegetable oil is budget-friendly.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles add fiber, while rice noodles can be less expensive.

Boil a big pot of water and lower in the dried egg noodles; cook for two minutes less than the package instructions.

Drain the noodles and rinse with cold water to prevent sticking; dress with a little oil and toss to coat.

Prepare shredded cabbage, carrots, and thinly sliced onions; quarter the bok choy for even cooking.

Marinate thinly sliced chicken in oil, cornstarch, black pepper, and salt.

Heat a wok and add vegetable oil; sauté cabbage, carrots, and onions until tender crisp, then transfer to a large bowl.

Add more oil if necessary and cook bok choy until tender crisp; transfer to the bowl.

Cook the marinated chicken in the wok until completely cooked through; transfer to the bowl.

Add more oil to the wok, then add finely grated ginger and garlic; wait for it to sizzle.

Add oyster sauce, soy sauce, salt, and pepper to the wok; wait until bubbly.

Add the cooked noodles, vegetables, and chicken to the wok; increase heat to high and toss everything to coat with the sauce.

Sprinkle thinly sliced green onions off the heat before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens