Canton noodles are dried Chinese noodles that are great to keep in the pantry for when you need to throw a meal together quickly – they don’t even require boiling separately. And you can use up whatever vegetables you have (I make some suggestions below).

Guessipe

• Olive oil for sautéing
• 3 boneless skinless chicken thighs, thinly sliced
• 3 TBSP oyster sauce
• 8 oz bok choy, sliced
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/2 green bell pepper, sliced
• 8 oz bean sprouts
• 5 cloves garlic, minced
• 1 small red onion, chopped
• 1 1/2 cups chicken broth
• 3 TBSP soy sauce
• 8 oz Canton noodles
• salt and pepper to taste

Sauté the chicken with oyster sauce until cooked through. Remove from pan.

In the same pan, sauté the bok choy and bell peppers until almost tender.

Add the bean sprouts, toss and cook for 30 more seconds. Remove from pan and add to chicken.

In the same pan, sauté the garlic and onion until the garlic starts to brown.

Add chicken broth and soy sauce.

Add noodles, stirring gently and continuing to cook until liquid is absorbed.

Toss the noodles with the chicken and vegetables. Salt and pepper to taste.