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.
One Serving 475 cal, 19 gm fat, 3.1 gm sat fat, 40 gm carb, 5.1 gm fiber.
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