My Kitchen is a Noodle Bar (Oyster Sauce Noodles)

19 Dec

They’re quick, delicious, and the varieties are endless.  Yes, I’m talking about noodles.  I rely on them for quick meals so often that my kitchen could be a noodle bar.  The specialty of the evening was oyster sauce noodles made with Cantonese style egg noodles.


9 oz egg noodles (dried or fresh)
1 lb boneless skinless chicken thighs, cut into bite sized pieces
2 tbsp vegetable/canola/peanut oil
3/4 cup sliced carrots
1 cup sliced mushrooms (I used baby bella mushrooms)
3 tbsp oyster sauce (popular sauce found in the international foods aisle)
2 eggs

If using dried egg noodles, place noodles in a large bowl.  Cover noodles with boiling water (immerse all noodles in water).  Cover and leave standing for 10 minutes.

Heat peanut oil in a large skillet or wok over medium high heat.  Swirl the oil around the pan to evenly coat the bottom (if using a wok, coat halfway way up the side of the wok, too).  Add in chicken and carrot slices and stir fry for about 3 minutes.  Add in mushrooms and stir fry 2-3 more minutes, or until mushroom and carrot slices are tender and chicken pieces are golden brown around the edges. 

Drain noodles thoroughly and add to the wok (if you’re using fresh egg noodles, you can just add them straight to the wok in this step).  Stir fry for 2-3 minutes, or until all noodles are heated through. 

Meanwhile, beat together oyster sauce, eggs, and 3 tbsp of cold water.  Drizzle the mixture over the wok and stir fry 2-3 more minutes, or until eggs are set.

Serves 4


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