Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 2 cups shredded carrots
  • 2 cups snap peas
  • 3 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tsp sesame oil
  • 1/2 tsp ground ginger
  • 12 oz dried egg noodles

Instructions:

  1. Boil the noodles in salted water for 1-2 minutes less than the package instructions. Note: This prevents overcooking in the final step.
  2. Drain the noodles and rinse them with cold water until they are chilled and stop sticking.
  3. Whisk the soy sauce, brown sugar, sesame oil, and ginger in a small bowl to create the glaze.
  4. Heat the vegetable oil over medium high heat until it starts shimmering.
  5. Add the chicken strips in a single layer and sear for 2 minutes without moving them until a golden brown crust forms.
  6. Stir fry the chicken for another 2-3 minutes until cooked through, then remove them from the pan and set aside.
  7. In the same pan, stir fry the shredded carrots and snap peas for 3 minutes until they are vibrant and slightly softened.
  8. Add the minced garlic and cook for 30 seconds until you smell that sharp, toasted aroma.
  9. Return the chicken and cooked noodles to the pan.
  10. Pour the savory glaze over the mixture and toss constantly for 2 minutes over high heat until the sauce reduces into a glossy coating.