A takeout favorite you can make at home—tender chicken, crisp veggies, and savory noodles tossed in a rich sauce. Fast, flavorful, and satisfying!
🛒 Ingredients (Serves 3–4)
Main:
- 8 oz chow mein noodles (or spaghetti as substitute)
- 2 chicken breasts, thinly sliced
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- ½ cup bell pepper, sliced
- 2 green onions, chopped
- 1 tbsp oil (olive or sesame)
Sauce:
- ¼ cup soy sauce (low sodium)
- 1 tbsp oyster sauce (optional but authentic)
- 1 tbsp hoisin sauce (optional for depth)
- 1 tsp sugar or honey
- ½ cup chicken broth or water
- 1 tsp cornstarch
- ½ tsp black pepper
👩🍳 Instructions
- Cook noodles
Boil noodles according to package, drain, and set aside. - Cook chicken
Heat oil in a wok or pan. Cook chicken for 4–5 minutes until done. Remove and set aside. - Stir-fry veggies
In the same pan, cook cabbage, carrots, and bell pepper for 2–3 minutes (keep them slightly crisp). - Mix sauce
Whisk all sauce ingredients until smooth. - Combine everything
Add noodles and chicken back to the pan. Pour in sauce. - Toss & finish
Stir well until noodles are coated and sauce thickens slightly. - Serve
Garnish with green onions and enjoy hot!
🌿 Anti-Inflammatory Touch
- Use olive oil + fresh garlic & ginger
- Swap noodles for whole wheat or rice noodles
- Add extra veggies like broccoli, mushrooms
- Reduce sugar and use natural sweetness
💡 Tips
- Don’t overcook noodles—they soften quickly
- Use high heat for that “wok” flavor
- Prep everything before cooking (it cooks fast!)
🥗 Nutrition (Approx. per serving)
- Calories: ~350–450
- Protein: ~25–30g
- Balanced carbs + protein
🧮 WW Points (Estimated)
- Standard: ~6–9 points
- Lighter (less noodles): ~4–6 points
🔄 Variations
- Spicy: add chili sauce or sriracha
- Garlic lover: increase garlic
- Low-carb: use zucchini noodles