Chicken And Vegetable Noodle Stir-Fry Recipe


  • 4 ounces Chinese lo mien noodles, prepared according to package directions and drained 
  • 2 tablespoons cooking oil 
  • 4 chicken breasts, thinly sliced 
  • 1/4 cup carrots, cut into matchsticks
  • 1 cup mushrooms 
  • 1 can baby corn, 
  • 14 ounce 
  • 1 cup bean sprouts
  • 1/2 cup onion, chopped 
  • 1/4 cup soy sauce 
  • 1 tablespoon ginger, grated 
  • 4 garlic cloves, pressed 
  • 2 teaspoons corn starch 
  • 4 tablespoons cashews 
Chicken And Vegetable Noodle Stir-Fry Recipe

  1. Heat 1 tablespoon cooking oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-6 minutes, then transfer to a small bowl and set aside.
  2. Add remaining oil to skillet and lower heat to medium. Add garlic and ginger and stir-fry until tender-crisp.
  3.  In a small bowl, whisk together cornstarch and soy sauce until smooth. Pour into skillet and cook 2-3 minutes, until mixture begins to thicken.
  4. Add the cooked chicken back into skillet, along with noodles and cashews. Stir gently until heated through.
  5. Serve and enjoy!
Source: 12 Tomatoes


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