🍜 Chinese-Style Chicken Stir-Fried Noodles

(Wok-seared edges, glossy sauce, no fluff — just flavor.)

These noodles are all about bold, direct taste: soy sauce-soaked strands, seared chicken, and vegetables that still have bite. No garnish, no restaurant polish — just honest, wok-fired food straight from your own kitchen.

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📝 Ingredients (serves 2):
• 200g egg noodles or rice noodles
• 1 chicken breast, sliced thin
• 1 cup bell peppers, thinly sliced
• ½ cup carrots, julienned
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce (for color + depth)
• 1 tsp sesame oil
• 1 tsp oyster sauce (optional)
• 1 tbsp neutral oil for stir-frying
• Salt & black pepper

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🔥 Instructions:
1. Cook noodles:
Boil noodles according to package instructions. Drain, rinse with cold water, and toss with a bit of oil to prevent sticking.
2. Sear chicken:
Heat oil in a hot wok or skillet. Add sliced chicken with salt and pepper. Cook until golden and cooked through. Remove and set aside.
3. Sauté veg:
In the same pan, add garlic, bell peppers, and carrots. Stir-fry over high heat for 2–3 minutes until slightly softened but still crisp.
4. Combine everything:
Return chicken to the pan. Add noodles, soy sauces, oyster sauce, and sesame oil. Toss quickly until everything is coated and heated through.
5. Serve:
Scoop into a shallow bowl. Let the sauce and seared bits speak for themselves.

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