I love making any kind of stir-fry or Asian noodles. They’re so simple and always flavorful. It only took me about 10 minutes to make this dish, and Kramer and Dane wolfed it down! We even had enough for leftovers, and what’s better than leftover Chinese food? This tastes just like it came from a restaurant. Recipe after the jump!
What you’ll need.
While your noodles are cooking, cook up your onion and chicken.
Then add the mushrooms and garlic.
And after a few minutes, add your Cantonese 3-2-1 sauce (how amazing is that sauce recipe?)
And finally, the noodles.
Just like that, you’re ready to eat!
- 1 lb Chinese egg noodles (or spaghetti)
- 2 teaspoons peanut or canola oil
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces (I used thighs)
- 1 onion, diced or 4-5 scallions, chopped (I used onions but next time I'd definitely use scallions!)
- 1 clove garlic, peeled, sliced thin
- 4-oz can sliced mushrooms (I used fresh mushrooms)
- ½ cup Cantonese 3-2-1 sauce (3 parts reduced-sodium soy sauce, 2 parts oyster sauce, 1 part sesame oil), or more as needed - for this recipe, I did ¼ + ⅛ cup soy sauce, ¼ cup oyster sauce, and ⅛ cup sesame oil
- 2 cups mung bean sprouts (optional), rinsed under cold water (I didn't use these)
- Bring 6 quarts of water to a boil and cook your egg noodles over high heat until they float to the surface, then reduce heat and cook for 2-3 minutes until al dente (or cook spaghetti according to package directions). Drain, but don't rinse, and set aside.
- In a large wok or frying pan, heat the oil. Add the chicken and stir fry for 1-2 minutes, until lightly brown all over. Add the onion, and stir for 1-2 minutes, until translucent. Add the garlic and mushrooms, and stir for 1 minute.
- Add the Cantonese 3-2-1, and stir for 1 minute until the meat is coated. Add the cooked noodles and bean sprouts (if you're using them), and stir thoroughly for 2-3 minutes, until the ingredients are combined and the sauce is absorbed into the noodles. If needed, add more soy sauce and oyster sauce, to taste.