Long Life Noodles with Chicken

February 26, 2013

Author: KatieChin

Serves 4

8 ounces (1/2 box) spaghetti or linguine

12 ounces boneless, skinless chicken breast, cut into bite size pieces

1 teaspoon cornstarch

1/2 teaspoon salt

1/8 teaspoon white pepper

3 tablespoons vegetable or canola oil, divided

1 garlic clove, minced

3/4 cup thinly sliced red bell pepper

1/2 cup bean sprouts

3/4 cup snow peas, blanched and thinly sliced

1/2 cup carrots, julienned

1/4 cup soy sauce

1 teaspoon oyster sauce

1 teaspoon sesame oil

1/4 teaspoon white pepper

1/8 teaspoon sugar

Prepare noodles according to package directions. Rinse, drain and set aside.
Toss the chicken pieces with the cornstarch, salt and white pepper. Cover and refrigerate for 10 minutes.
Heat a wok or large skillet over medium high heat. Add 1 tablespoon of the oil and swirl to coat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until it turns white.
Add the remaining 2 tablespoons oil. Add the red pepper and stir-fry for 1 minute. Add the bean sprouts, snow peas and carrots and stir-fry for 1 minute. Add the soy sauce, oyster sauce, sesame oil, white pepper and sugar and stir-fry until blended, about 1 minute. Add the reserve chicken and stir-fry for 1 minute. Add the reserve noodles and toss until coated. Transfer to a platter and serve immediately.