Egg Noodles With Chicken And Water Chestnuts - cooking recipe

Ingredients

9 ounces dried medium egg noodles
2 tablespoons sunflower oil
1 red bell pepper, chopped
2 garlic cloves, chopped
2 inches fresh ginger, peeled and grated
1 lb boneless skinless chicken breast, cut into strips
1/2 cup snow peas, trimmed
5 ounces canned water chestnuts, drained and halved
3 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons water
salt
fresh ground black pepper
2 scallions, thinly sliced

Preparation

Cook the noodles following the package directions; drain and refresh under cold running water; drain, then set aside.
Heat a wok until hot; add in the oil, then the red pepper, garlic, and ginger; stir-fry for about 30 seconds.
Add in the chicken; stir-fry until golden and cooked through, 3-4 minutes.
Toss in the snow peas and water chestnuts; stir-fry for 1 minute longer.
Gently stir in the noodles, soy sauce, oyster sauce, and water; heat through, tossing until everything is mixed together; season to taste with salt and pepper.
Serve topped with scallions.