Quick Chicken Sotanghon Stir-Fry

Ingredients

• •300 grams chicken breast, thinly sliced
• •100 grams sotanghon (glass noodles)
• •1 tablespoon vegetable oil
• •2 cloves garlic, minced
• •1 medium onion, sliced
• •1 medium carrot, julienned
• •1 cup cabbage, shredded
• •2 tablespoons soy sauce
• •1 tablespoon oyster sauce
• •1 teaspoon sesame oil
• •2 cups chicken broth
• •Salt and pepper to taste

Instructions

1. 1

   Soak the sotanghon noodles in warm water for about 10 minutes until softened, then drain and set aside.

2. 2

   In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and sliced onion, sautéing until fragrant and slightly translucent.

3. 3

   Add the sliced chicken breast to the skillet. Cook until the chicken is no longer pink, about 5-7 minutes.

4. 4

   Stir in the carrots and cabbage, cooking for an additional 3-4 minutes until the vegetables are tender.

5. 5

   Pour in the chicken broth, soy sauce, and oyster sauce. Bring to a simmer, then add the softened sotanghon noodles.

6. 6

   Toss everything together gently and cook for another 3-5 minutes until the noodles are heated through and well combined with the sauce.

7. 7

   Finish with a drizzle of sesame oil, and season with salt and pepper to taste before serving.