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4 servings of egg noodles
of hoisin sauce
1/4 cup of chicken broth
of soy sauce
2 tsp of sesame oil
1 tsp of cornstarch
of vegetable oil
2 garlic cloves, minced
1/2 medium onion, sliced
1/2 shiitake mushrooms, sliced
1/2 cup of carrots, sliced
1/2 cup of sugar snap peas, halved
1 lb of chicken breast, sliced
chopped scallions for garnish
Mix sauces, set aside.
Heat oil over medium-high heat.
Add ginger and garlic cloves, stir until fragrant.
Add chicken, cook until no longer pink (3 to 4 minutes).
Add onions, mushrooms, carrots and sugar snap peas.
Stir fry until vegetables are tender.
Add the cooked egg noodles.
Toss in sauce and cook for another 3 minutes.
Garnish with scallions.
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