Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 8 ounces egg noodles, cooked and drained
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 3 cloves garlic, minced
- 1 cup baby bok choy or spinach
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
Instructions
- Heat a wok or large skillet over medium-high heat and add vegetable oil.
- In a bowl, mix soy sauce, oyster sauce, dark soy sauce, sugar, and sesame oil. In another bowl, toss the chicken with cornstarch.
- Sauté garlic in the hot oil for 30 seconds, then add chicken and cook until browned and fully cooked. Remove and set aside.
- Add a little more oil if needed, then add cooked noodles and pour in the sauce. Stir well to coat evenly.
- Return chicken to the pan. Add greens and stir-fry for 2-3 minutes until everything is hot and combined.
- Drizzle with a bit of sesame oil and toss one last time before serving hot.
Notes
- Prep everything in advance to make the stir-fry process quick and smooth.
- Dark soy sauce gives the noodles their signature color and depth—don’t skip it.
- Use tongs for easier tossing and more control over heat distribution.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Keywords: chicken noodles, stir fry, pan fried noodles, Asian chicken dinner