Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Mix chicken, egg, 2 teaspoons cornstarch, and sesame oil in a bowl.
Bring a large pot of water to a boil over high heat. Add noodles and cook until soft, about 4 minutes. Drain and rinse under cold water to stop the cooking.
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add vegetables and stir-fry until soft, about 3 minutes. Transfer vegetables to a bowl using a slotted spoon.
Add the remaining vegetable oil to the wok. Add chicken and stir-fry until no longer pink, about 5 minutes. Transfer chicken to a bowl using a slotted spoon.
Mix the remaining cornstarch and water in a bowl until smooth; add to the wok. Add chicken broth, soy sauce, and oyster sauce, and cook over medium heat 3 minutes or until sauce starts to thicken.
Add vegetables and chicken back to the wok and stir until sauce is evenly distributed. Turn off heat and let stand 3 minutes. Serve over noodles in a bento box.
Cook's Note:
You can use fresh or frozen vegetables. Suggested combination of vegetables include water chestnuts, bell pepper, mushrooms, green onions, broccoli, carrots, bean sprouts, snap peas, bamboo shoots, and baby corn.
Nutrition Facts (per serving)
| 644 | Calories |
| 19g | Fat |
| 78g | Carbs |
| 42g | Protein |
