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Egg Noodles with Chicken & Vegetables

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Egg Noodles with Chicken & Vegetables Ingredients:

6 ounces dried Chinese egg noodles
8 ounces chicken breast
4 ounces green beans
1 medium carrot, peeled and julienned
1 cup julienned daikon radish
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon oil
2 sprigs fresh cilantro, leaves only

8 servings

1. Soak the noodles in boiling water until softened, about 1 minute. Drain in a colander and rinse well with cold water. Squeeze off excess water. Slice chicken breast into thin pieces.
2. Heat the oil in a wok over medium-high heat and add the chicken pieces and vegetables. Stir-fry until the chicken is almost cooked through. Add the noodles and heat through. Add the soy sauce and the oyster sauce and stir-fry until the chicken and noodles are coated. Let cook 2 minutes, until heated through and the chicken is cooked.
3. Turn out the noodle mixture onto a serving plate and garnish with the cilantro leaves. Serve hot.

Per Serving:
145 calories
18g carbohydrates
11g protein
3g fat

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