Soy-Glazed Chicken and Egg Noodles with Scallions
Tender chicken pieces glazed in a savory-sweet soy sauce, tossed with springy egg noodles and soft scrambled egg ribbons, finished with fresh scallions for a burst of brightness.
Soy-Glazed Chicken and Egg Noodles with Scallions
shopping_basketIngredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 3 large eggs, beaten
- 8 oz dried egg noodles
- 2 tbsp vegetable oilMissing (Pantry Staple)
- 3 cloves garlic, mincedMissing (Pantry Staple)
- 1 tbsp fresh ginger, gratedMissing (Pantry Staple)
- 3 tbsp soy sauceMissing (Pantry Staple)
- 1 tbsp brown sugarMissing (Pantry Staple)
- 1 tsp sesame oilMissing (Pantry Staple)
- 4 scallions, slicedMissing (Pantry Staple)
- Salt and white pepper to tasteMissing (Pantry Staple)
Nutrition Per Serving
Calories
340
Protein
29g
Fat
12g
Carbs
45g
restaurantInstructions
Cook the Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente, about 6-8 minutes. Drain well, then toss with 1 teaspoon of vegetable oil to prevent sticking. Set aside.
Sear and Glaze the Chicken
Heat the remaining vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken pieces in a single layer and sear without moving for 2 minutes until golden brown. Flip and cook another 2 minutes. Reduce heat to medium, add garlic and ginger, and stir-fry for 30 seconds until fragrant. In a small bowl, mix soy sauce, brown sugar, and sesame oil; pour over the chicken and toss to coat. Cook for 1 minute until the sauce thickens and glazes the chicken.
Scramble the Eggs
Push the chicken to one side of the wok. Pour the beaten eggs into the empty space and let them set for 10 seconds, then scramble gently with a spatula until just cooked but still soft. Toss the eggs with the chicken, then add the cooked noodles. Use two spatulas to toss everything together until well combined and heated through, about 1 minute.
Finish and Serve
Remove from heat. Add the sliced scallions and toss once more. Season with salt and white pepper to taste. Divide among four bowls and serve immediately.
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