Ingredients
Equipment
Method
- Prepare the sauce by whisking together cornstarch, brown sugar, garlic, and a spoonful of soy sauce until smooth, then add remaining soy sauce, oyster sauce, and hot chicken broth.
- Soak the dried noodles in boiling water until softened but not mushy.
- Heat oil in a large skillet or wok, add chicken strips, sprinkle with five-spice powder, and cook for 6–7 minutes until golden.
- Drain noodles lightly and separate them with a fork, then toss vegetables into the pan with the chicken and stir-fry for 4–5 minutes.
- Pour the sauce over chicken and veggies, let it simmer for 3–4 minutes, then add the drained noodles and toss together.
- Garnish with chopped green onions and serve immediately with optional lemon wedges or chili flakes.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid sogginess.
Nutrition
Calories: 450kcalCarbohydrates: 60gProtein: 38gFat: 12gSaturated Fat: 2gCholesterol: 90mgSodium: 850mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 15mg
Notes
For an extra layer of flavor, toast the five-spice powder for 30 seconds before adding to the chicken. Feel free to customize the vegetables and protein based on your pantry and preferences. Enjoy your meal hot and garnished for best presentation!
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