July 13, 2018


1/2 kilogram chicken breasts cut into strips
1/2 of : red, green, and yellow pepper (u can use whatever colors u want)
1 big onion: julienned
1/2 can baby corn, julienned
1 big carrot, julienned
1/2 kilogram broccoli, blanched
1 tsp of: white and black pepper
3 TBS light soy sauce
3 TBS dark soy sauce
1-2 TBS teriyaki sauce
1-2 TBS oyster sauce
1 pack egg noodles (500 grams- i usually use fine or medium ones)
1-2 TBS sesame oil
1 TBS cornstarch dissolved in 1 cup cold water
1 TBS minced garlic
1.5 TBS finely chopped ginger
1 TBS veg oil


1. Marinate the chicken in 1/2 tsp ginger, 1 TBS light soy sauce and 1 TBS dark soy, black and white pepper sauce for 1 hour at least

2. Boil the noodles until they’re well coked, transFer into a sieve, wash and drain then add the sesame oil and 1 TBS light soy sauce and 1 TBS dark soy sauce and mix well, set aside

3. Heat a wok or a wide pan, add a little vegetable oil, 1 TBS garlic and 1 TBS ginger and stir for 30 sec. Add the onions, peppers and carrots and stir fry until they’re crispy tender (don’t over cook). Add the baby corn and the broccoli and stir. Add 1 TBS light soy sauce, 1 TBS dark soy sauce, the teriyaki and the oyster sauce and boil a little. Remove veggies from the pan and set aside

4. Heat the pan, add the chicken and stir fry until they’re cooked. Add the cornstarch/water mix and boil till the sauce thickens. Add the veggies and stir

5. Add the noodles just before serving
Garnish with roasted cashews or sesame seeds.


u can omit chicken for a vegetarian version or replace it with beef strips

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