Shredded Chicken Noodles with Sesame Soy Sauce

Ingredients

• 250g (8.8 oz) boneless, skinless chicken breast 250g (8.8 oz) boneless, skinless chicken breast
• 200g (7 oz) dried wheat noodles 200g (7 oz) dried wheat noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 medium carrot, julienned 1 medium carrot, julienned
• 1 red bell pepper, julienned 1 red bell pepper, julienned
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)
• 1 tablespoon toasted sesame seeds (for garnish) 1 tablespoon toasted sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the dried wheat noodles according to the package instructions. Drain and set aside.
2. 2.
   In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, and sugar to make the sesame soy sauce. Set aside.
3. 3.
   Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the chicken breast and stir-fry until cooked through. Remove from the wok and let it cool slightly. Shred the chicken into thin strips.
4. 4.
   In the same wok, heat the remaining tablespoon of vegetable oil. Add the minced garlic and sliced onion, and stir-fry for 1-2 minutes until fragrant.
5. 5.
   Add the julienned carrot and red bell pepper to the wok and stir-fry for another 2-3 minutes until the vegetables are slightly tender.
6. 6.
   Add the shredded chicken and cooked noodles to the wok. Pour the sesame soy sauce over the ingredients and toss everything together until well combined and heated through.
7. 7.
   Remove from heat and garnish with sliced green onions and toasted sesame seeds.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is cooked thoroughly to avoid any risk of foodborne illness.
• Dried wheat noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook when stir-fried with the other ingredients.

Tips & Tricks

• For added flavor, marinate the chicken breast in a mixture of soy sauce, garlic, and ginger before cooking.
• Customize the dish by adding your favorite vegetables such as mushrooms, snow peas, or bean sprouts.
• To make it spicier, add a dash of chili oil or sprinkle some red pepper flakes.
• If you prefer a vegetarian version, substitute the chicken with tofu or tempeh.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in a skillet or microwave, adding a splash of water or broth to prevent drying.

Serving advice

Serve the Shredded Chicken Noodles hot as a main course. Garnish with additional sliced green onions and toasted sesame seeds for an extra pop of flavor and visual appeal.

Presentation advice

Present the Shredded Chicken Noodles in a large serving dish or individual bowls. Arrange the noodles and shredded chicken on top, with the colorful stir-fried vegetables peeking through. Sprinkle the dish with sliced green onions and toasted sesame seeds for an attractive finishing touch.