👩🍳 Instructions
1. Cook the Noodles
Bring a pot of water to a boil and cook the wok noodles for about 5 minutes, or according to package instructions. Drain, rinse briefly under cold water to stop cooking, and let them drain well. Toss the noodles with sesame oil to prevent sticking and add a subtle nutty flavor.
2. Prepare the Ingredients
While the noodles cook:
Mince the garlic finely
Cut the carrot into thin strips
Slice the green onions into rings
Soak the bean sprouts in cold water for about 5 minutes, then drain
Slice the chicken into thin strips
Beat the eggs in a small bowl
3. Mix the Sauce
In a small bowl, combine soy sauce, oyster sauce, sugar, and water. Stir until the sugar dissolves and set aside.
4. Cook the Chicken & Vegetables
Heat the peanut oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry for about 2 minutes until lightly golden. Add the garlic, carrots, and green onions, and stir-fry for another 2 minutes until fragrant and slightly tender.
5. Add the Noodles
Add the cooked noodles to the wok. Toss everything together so the noodles soak up all the flavors.
6. Pour in the Sauce
Reduce the heat slightly and pour in the prepared sauce. Stir well to coat all ingredients evenly.
7. Add the Eggs
Push the noodles slightly to one side and pour in the beaten eggs. Let them set slightly, then gently mix into the noodles to create soft, silky ribbons.
8. Finish with Bean Sprouts
Add the bean sprouts last and toss briefly to keep their crunch. Season with black pepper or chili powder to taste. Add extra soy sauce if desired.
✨ Tips & Variations
Swap chicken for shrimp, tofu, or even beef strips
Add bell peppers, mushrooms, or cabbage for extra veggies
For a spicy kick, drizzle in some chili oil or sriracha
Use leftover noodles the next day—they taste even better!
🍽️ Serving Suggestion
Serve hot straight from the wok for the best flavor. Pair with a light cucumber salad or enjoy on its own as a complete, comforting meal.
Enjoy your homemade takeout-style noodles! 😋
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