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Stir-Fried Noodles with Soy Sauce served on a plate

Stir-Fried Noodles with Soy Sauce

A quick and flavorful dish featuring wide rice noodles stir-fried with chicken, fresh vegetables, and a savory blend of soy and oyster sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz wide rice noodles Soak in warm water until softened.
  • 1 lb chicken (sliced) Use boneless, skinless chicken breasts.
  • 2 cups broccoli Cut into small florets.
  • 1 cup carrots Sliced thinly.
  • 1/4 cup soy sauce For seasoning.
  • 2 tbsp oyster sauce Adds depth of flavor.
  • 1 tbsp sugar Balances the flavors.
  • 3 cloves garlic (minced) Enhances the aroma and taste.
  • 2 tbsp vegetable oil For stir-frying.
  • 2 large eggs Scrambled directly in the sauté.
  • 3 tbsp green onions Chopped, for garnish.

Method
 

Preparation
  1. Soak wide rice noodles in warm water for about 30 minutes or until softened. Drain and set aside.
Cooking
  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
  2. Add sliced chicken and cook until browned and cooked through.
  3. Toss in the vegetables and stir-fry for 3-4 minutes until they are tender-crisp.
  4. Push the ingredients to one side of the pan, crack the eggs into the empty space, and scramble until cooked.
  5. Add the soaked noodles to the pan. Pour in soy sauce, oyster sauce, and sugar. Toss everything together until evenly coated and heated through.
  6. Garnish with chopped green onions and serve hot.

Notes

This dish can be served with a side of crispy spring rolls or chili oil for those who like it spicy. Store leftovers in the fridge for up to 3 days or freeze for longer storage, but reheating may affect noodle texture.