Stir-Fried Egg Noodles with Chicken and Bean Sprouts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Chinese stir-fry featuring tender chicken, fresh bean sprouts, and egg noodles tossed in a savory sauce. This Chinese recipe, ready in about 30 minutes, pairs egg noodles, chicken breast, bean sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil and add 8 oz egg noodles. Cook for 3 minutes until just tender but not mushy, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 12 oz thinly sliced chicken breast and stir-fry for 4-5 minutes until cooked through and lightly browned, then remove from wok.
  3. Step 3: In the same wok, add 2 cloves minced garlic and 1 tsp grated ginger, sauté for 30 seconds until fragrant.
  4. Step 4: Push aromatics to the side and pour 1 large beaten egg into the wok, swirling to make a thin omelet. Once set, roughly chop the egg in the wok.
  5. Step 5: Add 1 cup shredded cabbage, 1 cup rinsed bean sprouts, and 3 sliced scallions to the wok, stir-frying for 2 minutes until vegetables are just tender.
  6. Step 6: Return the cooked chicken and drained noodles to the wok. Add 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp sesame oil, tossing everything together for 2-3 minutes until noodles are coated and heated through.

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