Categories: asian, chicken, dinner

Ingredients

• 9 oz dried medium Chinese egg noodles
• 2 tbsp sunflower oil
• 10 oz cooked chicken breasts, shredded
• 1 gar lic clove, finely chopped
• 1 red bell pepper, seeded and thinly slices
• 3.5 oz shiitake mushrooms, sliced
• 6 scallions, sliced
• 3.5 oz bean sprouts
• 3 tbsp soy sauce
• 1 tbsp sesame oil

Directions

1. Place the egg noodles in a large bowl or dish and break them up slightly. Pour enough boiling water over the noodles to cover and let stand while preparing the other ingredients.

2. Preheat a wok over medium heat. Add the sunflower oil and swirl it around to coat the sides of the wok. When the oil is hot, add the shredded chicken, garlic, bell pepper, mushrooms, scallions, and bean sprouts to the wok and sit-fry for about 5 minutes.

3. Drain the noodles thoroughly then add them to the work, toss well, and stir-fry for an additional 5 minutes. Drizzle over the soy sauce and sesame oil and toss until thoroughly combined.

4. Transfer to warmed serving bowls and serve immediately.

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