Fish Free Black Pepper Chicken Noodle Bowls with Snow Peas
Total time50 min
Prep time20 min
Cook time20 min
4.6(3)
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Learn more āIngredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
For the sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp rice vinegar
- 1 tsp sugar
- 1 Ā½ tsp freshly ground black pepper
- 1 tsp cornstarch
For the bowls
- 8 oz dried lo mein noodles or spaghetti
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 8 oz snow peas, strings removed
- 4 scallions, thinly sliced, white and green parts separated
- 1 tsp toasted sesame oil
For serving
- 1 tsp sesame seeds (optional)
- chili oil or chili crisp, for serving (optional)
Instructions
- 1
In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp toasted sesame oil. Toss to coat evenly and let sit for 10 minutes while you prepare the remaining ingredients.
- 2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, chicken broth, rice vinegar, sugar, freshly ground black pepper, and 1 tsp cornstarch until the cornstarch is fully dissolved. Set aside.
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