Chicken Noodle Stir-Fry
- Recipe by Emeril Lagasse
the good news E.J. Lagasse helped create this dish, which contains seven kinds of vitamin-rich vegetables and lean protein.
- TOTAL TIME: 35 MIN
- SERVINGS: 4
- Fast
- Healthy
Recipe
Ingredients
- 1 pound skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips
- 2 tablespoons oyster sauce
- 6 ounces dried chow mein noodles
- 2 tablespoons vegetable oil
- 2 carrots, cut into 1/2inch dice
- 1 medium onion, diced
- 1/2 red bell pepper, diced
- 4 canned whole baby corns, sliced crosswise 1/2-inch thick
- 2 scallions, thinly sliced
- 1/2 cup frozen shelled edamame, thawed
- 2 garlic cloves, minced
- 1 1/2 teaspoons minced fresh ginger
- 1/4 cup plus 2 tablespoons low-sodium soy sauce
Directions
- In a bowl, toss the chicken with the oyster sauce and let stand for 20 minutes.
- In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold running water. Drain and reserve.
- In a large skillet, heat the oil until shimmering. Add the carrots, onion and bell pepper and stir-fry over high heat for 1 minute. Add the chicken and stir-fry for 2 minutes. Add the baby corn, scallions, edamame, garlic and ginger and stir-fry until the chicken is white throughout, 2 minutes. Reduce the heat to moderate. Add the noodles, soy sauce and cornstarch slurry and toss well. Transfer to bowls and serve.
Notes
-
One serving 475 cal, 19 gm fat, 3.1 gm sat fat, 40 gm carb, 5.1 gm fiber.
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User Reviews

(Average Rating)
My family loved this recipe. Both of my kids love vegetables and chinese foods.
Posted by: friedrice on September 21, 2007
- From How to Kick Healthy Cooking Up a Notch
- Published August 2007
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