Name: Chicken Noodle Stir-Fry
Ingredients: 1 pound skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips; 2 tablespoons oyster sauce; 6 ounces dried chow mein noodles; 2 tablespoons vegetable oil; 2 carrots, cut into 1/2inch dice; 1 medium onion, diced; 1/2 red bell pepper, diced; 4 canned whole baby corns, sliced crosswise 1/2-inch thick; 2 scallions, thinly sliced; 1/2 cup frozen shelled edamame, thawed; 2 garlic cloves, minced; 1 1/2 teaspoons minced fresh ginger; 1/4 cup plus 2 tablespoons low-sodium soy sauce

Ingredients

1 pound skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips
2 tablespoons oyster sauce
6 ounces dried chow mein noodles
2 tablespoons vegetable oil
2 carrots, cut into 1/2inch dice
1 medium onion, diced
1/2 red bell pepper, diced
4 canned whole baby corns, sliced crosswise 1/2-inch thick
2 scallions, thinly sliced
1/2 cup frozen shelled edamame, thawed
2 garlic cloves, minced
1 1/2 teaspoons minced fresh ginger
1/4 cup plus 2 tablespoons low-sodium soy sauce

Steps

In a bowl, toss the chicken with the oyster sauce and let stand for 20 minutes.
In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold running water. Drain and reserve.
In a large skillet, heat the oil until shimmering. Add the carrots, onion and bell pepper and stir-fry over high heat for 1 minute. Add the chicken and stir-fry for 2 minutes. Add the baby corn, scallions, edamame, garlic and ginger and stir-fry until the chicken is white throughout, 2 minutes. Reduce the heat to moderate. Add the noodles, soy sauce and cornstarch slurry and toss well. Transfer to bowls and serve.