Bonnie says: To turn this into a stir-fry, omit the first two ingredients and reduce chicken stock to ½ cup (125 mL). Serve over steamed rice. If you like things spicy, add ½ tsp (2 mL) hot Asian chili sauce. To prepare Chinese egg noodles, follow directions on the package.

Fran says: Each serving contains 390 calories, 24 grams of protein, 4 grams of fibre and generous amounts of beta carotene, folate, vitamins C and K, iron, calcium and selenium.

Ingredients

¾ lb (375 g) round Chinese noodles, cooked (about 4 cups/1 L cooked)
1 tbsp (15 mL) dark sesame oil
2 tbsp (25 mL) vegetable oil
¾ lb (375 g) boneless skinless chicken breasts, cut into strips
2 cloves garlic, finely chopped
¼ lb (125 g) fresh shiitake mushrooms, stems discarded, thinly sliced
2 carrots, thinly sliced on the diagonal
3/4 lb (375 g) broccoli, trimmed, broken into florets and stems sliced
1½ cups (375 mL) chicken stock, vegetable stock or water
¼ cup (50 mL) oyster sauce
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) cold water
1 tbsp (15 mL) cornstarch
2 green onions, sliced on the diagonal

Get Cooking!

1. Rinse cooked noodles with cold water and toss with sesame oil. Set aside.
2. Heat vegetable oil in a wok or large nonstick skillet. Add chicken and garlic to pan. Cook a few minutes, until chick­en loses its raw appear­ance. Remove from pan and reserve. Clean pan if needed, then add 1 tbsp (15 mL) vegetable oil.
3. Add mushrooms and carrots to pan. Cook for 2 min­utes. Add broc­coli and cook for a few mi­nutes, until it turns bright green. Add stock, oyster sauce and soy sauce. Bring to a boil.
4. Add noodles and chicken. Cook over low heat for about 3 minutes, tossing gently until noodles have absorbed the liquid and every­thing is very hot. To thicken sauce, combine water with corn­starch, then add to noodles. Cook until thick. Toss in green onions.

Makes 4 to 6 servings

Photo by Benoît Levac; Assistant Josée Lecompte; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

Make meal planning easy when you sign up for our weekly food newsletter. You'll get the our latest articles on healthy living delivered right to your inbox.