Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
  • 8 oz (225 g) rice noodles
  • 2 tbsp (30 ml) vegetable oil
  • 3 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 1 cup (150 g) carrots, julienned
  • 1 bell pepper, thinly sliced
  • 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces
  • 1 cup (150 g) cabbage, shredded
  • 3 green onions, chopped
  • 3 tbsp (45 ml) soy sauce
  • 1 tbsp (15 ml) oyster sauce (optional)
  • 1 tsp (5 ml) sesame oil
  • 1 tsp (5 g) sugar
  • Salt and pepper to taste

Instructions:

  1. Prepare the rice noodles according to package instructions; drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Sauté minced garlic until fragrant (about 30 seconds).
  4. Add sliced onion and cook until translucent (2-3 minutes).
  5. Add sliced chicken to the skillet and cook until browned and no longer pink (about 5-7 minutes).
  6. Incorporate fresh vegetables (carrots, bell pepper, green beans, cabbage) and stir-fry for 3-5 minutes until vegetables are tender-crisp.
  7. In a small bowl, whisk together the sauce ingredients (soy sauce, oyster sauce, sesame oil, sugar).
  8. Add cooked noodles to the skillet, followed by the sauce mixture, and toss everything together until well combined and heated through (2-3 minutes).
  9. Garnish with chopped green onions before serving.