Chicken Noodle Stir Fry
|Skinless, boneless chicken breast halves||1 Pound, cut into 2-by-1/2-inch strips|
|Oyster sauce||2 Tablespoon|
|Dried chow mein noodles||6 Ounce|
|Vegetable oil||2 Tablespoon|
|Carrots||2 , cut into 1/2 inch dice|
|Onion||1 Medium, diced|
|Red bell pepper||1⁄2 , diced|
|Canned whole baby corn||4 , sliced crosswise 1/2 inch thick|
|Scallions||2 , thinly sliced|
|Frozen shelled edamame||1⁄2 Cup (8 tbs), thawed|
|Garlic clove||2 Medium, finely chopped|
|Minced fresh ginger||1 1⁄2 Teaspoon|
|Low-sodium soy sauce||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Cornstarch||2 Teaspoon, mixed with 1 tablespoon water|
|Water||1 Tablespoon, mixed with cornstarch|
1. In a bowl, toss the chicken strips with the oyster sauce and let stand at room temperature for 20 minutes.
2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente. Drain the noodles and rinse them under cold running water. Drain well and reserve.
3. In a large skillet, heat the oil over high heat until shimmering. Add the carrots, onion and bell pepper and stir-fry over high heat for 1 minute. Add the marinated chicken strips and stir-fry for 2 minutes. Add the sliced baby corn, sliced scallions, edamame, chopped garlic and minced ginger and stir-fry until the chicken is white throughout, 2 minutes. Reduce the heat to moderate. Add the noodles, soy sauce and cornstarch slurry and toss well. Transfer to bowls and serve.