This is actually a wonderfully quick meal to prepare. Look for Asian noodles in the Asian section of the supermarket. They can be prepared n just a few minutes and if you get all your chopping done ahead, you can pull it together quickly. You could also substitute shrimp in this dish or even tender strips of beef.

Serves 2-4


for stir fry and noodles:

  • 6 ounces Asian noodles
  • 2 pounds chicken breast cut into thin bite-size strips
  • 2 eggs lightly beaten
  • 10 ounces shiitake mushrooms cut into thin strips
  • 1 bunch scallions, white and green parts, cut thinly on the bias
  • 5 cloves minced garlic
  • 2 inch piece of fresh ginger root, finely chopped
  • 1 red bell pepper, fine dice
  • 2 cups bean sprouts
  • 2 tablespoons neutral oil (grapeseed or canola are great)
  • 1/4 cup roughly chopped peanuts, garnish
  • 1/4 cup snow pea shoots, garnish

for sauce:

  • 3 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons chili garlic sauce


In a large heavy bottom skillet, heat a tablespoon of oil on medium high heat. Season chicken with salt and pepper. Sear on each side for about 2 minutes/side until just cooked through. Transfer to a bowl and set aside. Heat another tablespoon of oil and toss in scallions, garlic, ginger, mushrooms and red pepper, stirring frequently for a few minutes until fragrant and tender (about 4 minutes). Turn heat to low, continue stirring until egg is scrambled. Add chicken and any accumulated juices back into skillet and turn off heat.

In a small pan, heat all ingredients for sauce on low until sugar is dissolved. Keep warm.

Cook noodles according to package directions reserving about 1/2 cup of cooking liquid. Drain noodles, add them to vegetable-chicken mixture along with bean sprouts and warm sauce. Stir to incorporate noodles, adding some cooking liquid if sauce is too thick.

Divide noodles in bowls and garnish with snow pea shoots and chopped peanuts. Enjoy!