Servings 6 servings
Ingredients
For the sauce:
- 1/3 cup oyster sauce
- 2 Tablespoons hoisin sauce
- 2 Tablespoons low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 teaspoons sesame oil
For the noodles:
- 10 oz. yakisoba noodles or fresh chow mein noodles (See Kelly’s Notes)
- 2 medium chicken breasts, cut into thin 1-inch strips (See Kelly’s Notes)
- 2 Tablespoons vegetable oil, divided
- 1 Tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 2 stalks celery, thinly sliced on the diagonal
- 1 cup shredded carrots
- 1 cup shredded green cabbage
- 1 cup bean sprouts
Instructions
Make the sauce:
- In a small bowl, whisk together the oyster sauce, hoisin sauce, soy sauce, rice wine vinegar and sesame oil. Set the sauce aside.
Make the noodles:
- Bring a large pot of water to a boil. Add the noodles and cook them according to the package directions. Drain the noodles and set them aside.
- Add 1 tablespoon vegetable oil to a large skillet set over medium-high heat. Add the chicken and cook, stirring constantly, until it is browned on all sides. (It does not need to be cooked through.) Push the chicken to one side of the pan.
- Add the remaining 1 tablespoon vegetable oil then add the garlic, ginger, celery, carrots, cabbage and bean sprouts. Cook, stirring constantly and incorporating the chicken, until the vegetables are tender, about 5 minutes.
- Add the noodles and sauce and toss to combine. Serve immediately.
Kelly's Notes:
- Yakisoba or chow mein noodles can often be found in the refrigerator section of most major grocery stores. If you can’t find either, you can substitute in spaghetti or linguini.
- Switch up this recipe with your protein of choice, including shrimp, steak, pork or tofu.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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