I picked up some of those egg noodles on sale (thin) and decided to
do a quick stirfry with them. Andrea and I ate our fill and I took
the rest downstairs for my Daughter.

My grandson and his friend were there (5 year olds) and they are
both VERY VERY picky eaters. Kristina got one bite of it and the
two kids polished it off. So we now have added another dish to the
things they will eat. ;) (Recipe according to the website was for
two people.... it made a lot) I forgot to write down where I stole
this from so it's a good thing recipes can't be copyright. ;)



MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Stir Fry Noodles (Favoite)
Categories: Chinese
Yield: 2 Servings

1 boneless skinless chicken
-breast,Sliced Thinly
2 T low sodium soy sauce + More
-To Taste
1.5 ea garlic minced
1 Small Red Onion *
1 T hoisin sauce
1/2 T minced fresh ginger
1/2 T rice wine vinegar
1 T grapeseed oil or canola oil
-divided
1 Egg Noodles
3 c thinly sliced vegetables
-such as
-mushrooms,bok choy,
-broccoli, red
-bell pepper,or carrots (I
-used 8
-ounces cremini mushrooms,1
-red bell
-pepper,and 1 small head
-broccoli)
1 large eggs lightly beaten
1/2 to 1 teaspoons hot Sauce **

* I was out of green onion so used 1/2 a red onion
** I add hot sauce to my own serving as no one else likes spice

[Note: Chicken stir fry noodles with vegetables in a quick and easy stir
fry sauce. This fast, healthy meal tastes better than takeout and is
better for you too! ]
Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let
sit while you prep the remaining ingredients.
In a small bowl or large liquid measuring cup, combine the three-
quarters of the green onions, the remaining 1 tablespoons soy sauce,
hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the
remaining green onions for serving.
Bring a large pot of salted water to a boil. Cook noodles until they
are about 1 to 2 minutes from done, according to package instructions.
They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the
oil to prevent sticking.
In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once
the oil is hot, add the chicken. Cook until golden and fully cooked
through, about 3 to 4 minutes. Remove to a plate.
To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still
fairly crisp, about 3 to 4 minutes.
Add half the scallion mixture and saute until fragrant, about 1 minute.
Add the noodles. Cook, using tongs to toss the noodles and coat them
with the sauce, for 30 seconds.
Add the eggs, sriracha, chicken, and remaining scallion mixture.
Continue to stir fry and toss the noodles, until the eggs are cooked
through and the noodles are tender, 1 to 2 minutes longer.
Remove from heat. Sprinkle with the reserved green onions.

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