A speedy, takeout-style stir-fry with tender chicken, colorful vegetables, chewy noodles, and a glossy savory sauce. Ready in about 30 minutes and easy to customize with whatever veggies you have on hand.
2tbspchicken broth or water (to thin sauce as needed)
1tspbrown sugar (optional, for balance)
1tspcornstarch (optional, for thicker glaze)
salt and black pepper, to taste
sesame seeds, for garnish (optional)
Instructions
Cook noodles in a large pot of salted boiling water until al dente. Drain, toss with a few drops of sesame oil to prevent sticking, and set aside.
In a small bowl whisk soy sauce, oyster sauce, hoisin (if using), remaining sesame oil, brown sugar, and chicken broth. If you prefer a thicker sauce, whisk in cornstarch until smooth; set aside.
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Season sliced chicken lightly with salt and pepper. Stir-fry 4–5 minutes until golden and cooked through. Transfer chicken to a plate.
Add remaining 1 tbsp oil to the pan. Stir-fry carrot and bell pepper 1 minute, then add cabbage and snow peas; cook 1–2 minutes more until crisp-tender.
Push vegetables to the sides. Add garlic and ginger to the center and cook 30 seconds until fragrant, stirring constantly.
Return chicken to the pan. Add cooked noodles and pour in the sauce. Toss with tongs over medium-high heat 1–2 minutes until everything is hot and evenly coated. If the noodles look dry, splash in a bit more broth or water.
Turn off heat. Stir in green onions. Taste and adjust seasoning with additional soy sauce or pepper as desired. Garnish with sesame seeds and serve hot.