Asian Noodle Stir Fry With Oyster Sauce

The rich medley of flavors in this Asian Noodle Stir Fry with Oyster Sauce makes a great summer time dish.  This all-in-one stir-fry has family members asking for more.  Filled with wholesome, healthy veggies and noodles, one bowl provides a multitude of infused flavors.  

When one thinks of adding oyster sauce to this dish, it may be very discouraging for some.  However, the oyster sauce and all of the other distinctive ingredients in this mouth-watering dish is what creates the blend of complex flavors for your unique eating pleasure.  Truly, this dish lends a pleasing combination of ingredients which has many guests guessing what the dish is comprised of.  

What ingredients did I use?

I started with a large chicken breast, seasoned with chopped garlic, sesame oil, soy sauce, pureed ginger and a few drops of sriracha sauce and marinaded overnight to extend even greater flavor.  The breast was cubed into bite-size pieces.

A cup or more of various veggies, including fresh shredded carrots, chopped onions and red pepper, and fresh or frozen snow pea pods were prepared.  ( I used frozen pea pods since I could not get them fresh.)

Plenty of delicious cooked spaghetti noodles were prepared and will absorb all of the tasty sauce by the next day (if there are any leftovers that is).  

Next, the spicy, tantalizing flavorings such as chili paste, fresh ginger, chopped garlic and brown sugar are ready to get mixed in.  This combination provides just the right amount of sweet and heat.

And, of course, there is more soy sauce, sesame oil and oyster sauce.  

Served in this unique, swirled glass bowl and topped off with some sweet chili sauce and fried egg roll shell strips.   It couldn't get any better for a memorable taste......sweet, salty, savory with an explosion of vegetable flavors and a bit of heat.  Yum!

If you wish to give this recipe a try, just follow this recipe below, but remember that you can easily change out the veggies to your own preference or what is from your garden and you can purchase rice noodles, instead of spaghetti noodles too.  Instead of cubed chicken, my second choice is scrumptious shrimp.  

Asian Noodle Stir Fry with Oyster Sauce

8 ounces of spaghetti noodles

1 large chicken breast, skinless, cubed and marinaded (see below for ingredient amounts)

1-2 T olive oil

1 red pepper, chopped

1 onion, chopped

1 carrot, grated

1 cup of fresh or frozen snow pea pods

For the stir fry sauce:

1 T minced garlic

2 T brown sugar

1/3 cup of reduced sodium soy sauce

1 tsp. or more to taste of chili garlic sauce

1 tsp. oyster sauce

1 T fresh grated ginger

1 tsp. sesame oil

Marinade for chicken breast:

1 T minced garlic

1 T soy sauce

1 tsp. sesame oil

Several drops of sriracha sauce

1 tsp pureed ginger

Mix and spread over cubed chicken breast.  Cover and refrigerate over night. 

Directions:

In large pot of boiling salted water, cook spaghetti noodles until tender.  Drain and set aside.

In a small bowl combine garlic, brown sugar, soy sauce, brown sugar, chili garlic paste, oyster sauce, ginger and sesame oil.

In large skillet, heat olive oil and add cubed chicken.  Stir fry until cooked through.  Remove chicken and add more oil, if necessary, add chopped onions.  Cook onions until transparent and return cubed chicken.  Add in the remaining vegetables (red pepper, pea pods and grated carrots and prepared sauce.  Cook on low for 5-8 minutes.

Add in the cooked spaghetti noodles and cook until most of the liquid is absorbed into the noodles, stirring the noodles gently.  

Serve with sprinkle of fried egg roll shell strips, sesame sticks and sweet chili sauce.  Garnish with chopped cilantro, if desired.  

I hope you enjoy this easy and satisfying dish with family, friends or larger gatherings.  It is as colorful as it is flavorful and puts those fresh garden veggies to good use.