Instructions

1. 1

   In a medium bowl, toss the thinly sliced chicken with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of black pepper. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for 10 minutes.

   ⏱️ 2 min

   
2. 2

   In a separate small bowl, combine the dark soy sauce, light soy sauce, brown sugar, chili oil or paste, vinegar, and water. Add chili flakes according to your taste preference. Stir until the sugar is dissolved and the sauce is well combined. Set aside.

   ⏱️ 3 min

   
3. 3

   Cook your preferred noodles according to package instructions until they are just done (al dente). Drain the noodles thoroughly and set them aside.

   ⏱️ 8 min
4. 4

   Heat a large pan or wok over high heat. Add a small amount of cooking oil. Once the pan is hot, add the marinated chicken in a single layer. Sear the chicken on high heat until it is slightly crispy and cooked through. Remove the cooked chicken from the pan and set it aside.

   ⏱️ 5 min

   
5. 5

   In the same pan, add a little more cooking oil if needed. Sauté the chopped garlic and julienned ginger for about 30 seconds until fragrant. Add the dried red chillies and additional chili flakes (if using) and stir for another 15 seconds. Then, add the sliced onions and green bell pepper. Sauté until the vegetables are slightly tender-crisp.

   ⏱️ 4 min

   
6. 6

   Pour the prepared sauce into the pan with the vegetables. Let the sauce come to a gentle bubble and cook for about 1 minute, allowing it to thicken slightly.

   ⏱️ 2 min

   
7. 7

   Return the seared chicken to the pan. Add the cooked and drained noodles. Toss everything well with tongs until the chicken and noodles are thoroughly coated with the sauce and vegetables.

   ⏱️ 3 min

   
8. 8

   Serve immediately, garnished with fresh chopped green onions. For extra spice, drizzle with additional chili oil before serving.

   ⏱️ 1 min

   

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Nutrition Facts (per serving)