Chicken Noodle Stir-Fry

• FAST
• HEALTHY

Ingredients

1. 1 pound skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips
2. 2 tablespoons oyster sauce
3. 6 ounces dried chow mein noodles
4. 2 tablespoons vegetable oil
5. 2 carrots, cut into 1/2inch dice
6. 1 medium onion, diced
7. 1/2 red bell pepper, diced
8. 4 canned whole baby corns, sliced crosswise 1/2-inch thick
9. 2 scallions, thinly sliced
10. 1/2 cup frozen shelled edamame, thawed
11. 2 garlic cloves, minced
12. 1 1/2 teaspoons minced fresh ginger
13. 1/4 cup plus 2 tablespoons low-sodium soy sauce

1. In a bowl, toss the chicken with the oyster sauce and let stand for 20 minutes.
2. In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold running water. Drain and reserve.
3. 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.