Egg Noodles With Chicken And Water Chestnuts

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 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

• 1 cook the noodles following the package directions; drain and refresh under cold running water; drain, then set aside.
• 2 heat a wok until hot; add in the oil, then the red pepper, garlic, and ginger; stir-fry for about 30 seconds.
• 3 add in the chicken; stir-fry until golden and cooked through, 3-4 minutes.
• 4 toss in the snow peas and water chestnuts; stir-fry for 1 minute longer.
• 5 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.
• 6 serve topped with scallions.