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A steaming bowl of high protein fried rice noodles with chicken, green edamame, and fresh bean sprouts

High Protein Fried Rice Noodles

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 250 g dried flat rice noodles
  • 400 g boneless skinless chicken breast, thinly sliced
  • 3 large eggs , beaten
  • 1 cup shelled edamame
  • 2 cups fresh bean sprouts
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 4 green onions , sliced into 1-inch pieces
  • 3 tablespoons low -sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons avocado oil for frying

Instructions
 

  • Soak dried rice noodles in warm water for 15-20 minutes until pliable but firm, then drain thoroughly.
  • Whisk soy sauce, oyster sauce, and sesame oil in a small bowl to create the seasoning base.
  • Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat; add chicken slices and stir-fry until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  • Add remaining oil to the wok; pour in beaten eggs and scramble quickly until just set.
  • Add minced garlic and grated ginger to the wok, sautéing for 30 seconds until fragrant.
  • Incorporate the drained noodles and shelled edamame into the wok, tossing constantly for 2 minutes to heat through.
  • Return the cooked chicken to the pan and pour the sauce mixture over the noodles and protein.
  • Stir-fry for an additional 2 minutes using high heat until noodles are evenly coated and have absorbed the sauce.
  • Fold in the bean sprouts and green onions, cooking for 30 seconds until sprouts are slightly wilted but remain crunchy.
  • Divide into four equal portions and serve immediately.