Chinese Stir Fry Chicken and Noodles Recipe



Stir Fry Chicken and Noodles

Serves 4


8 oz. Medium Egg Noodles, uncooked

1 tbsp. vegetable oil

1 lb. boneless, skinless chicken breasts, cut into julienne strips (1 1/2 × 1/4-inch)

2 carrots, peeled and thinly sliced

1 bunch scallions, chopped

1/2 red bell pepper, thinly sliced

1/4 cup low-sodium soy sauce

1 cup chopped celery

1 4-oz. can sliced water chestnuts

1/2 tsp. garlic powder

1/2 tsp. white pepper

1 tsp. dried cilantro

2 tbsps. toasted almonds (optional)


Prepare egg noodles according to package directions; drain.

In a large skillet or wok, sauté chicken, carrots, scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly.

Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired.

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