Name: Chinese Crispy Noodles with Saucy Chicken and Vegetables Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 tbsp oyster sauce; 2 tbsp Chinese cooking wine (shaoxing wine; substitute dry sherry or mirin); 1.5 tbsp soy sauce (light or all-purpose, not dark soy); 1/4 tsp sesame oil; 1 tsp sugar; White pepper, one dash; 3/4 cup (185ml) chicken stock/broth, low sodium; 3 tbsps cornflour/corn starch; 200 g / 8 oz fresh chow mein noodles (see note 2); 4 tbsp water, separated; 2 tbsp peanut oil (or vegetable or canola oil); 150 g / 5 oz chicken, thinly sliced; 1 tbsp peanut oil (or vegetable or canola oil), if needed; 2 garlic cloves, finely chopped; 1/2 onion, sliced; 1 small carrot, halved lengthwise then sliced on diagonal; 1 bok choy, stems and leaves separated with stems cut vertically into sticks; 2 shallots/scallions, cut into 5cm/2″ pieces; 2 cups cabbage, cut into 2.4cm / 1″ squares; 1/2 cup (125ml) water

Ingredients

1 tbsp oyster sauce

2 tbsp Chinese cooking wine (shaoxing wine) (substitute: Dry Sherry or Mirin)

1.5 tbsp soy sauce (light or all-purpose, not dark soy)

1/4 tsp sesame oil

1 tsp sugar

White pepper, one dash

3/4 cup (185ml) chicken stock or broth (low sodium)

3 tbsp cornflour (corn starch)

200 g / 8 oz fresh chow mein noodles

4 tbsp water (separated)

2 tbsp peanut oil (or vegetable or canola oil)

150 g / 5 oz chicken, thinly sliced

1 tbsp peanut oil (if needed, or vegetable or canola)

2 garlic cloves, finely chopped

1/2 onion, sliced

1 small carrot, halved lengthwise then sliced on diagonal

1 bok choy, stems and leaves separated with stems cut vertically into sticks

2 shallots or scallions, cut into 5cm (2″) pieces

2 cups cabbage, cut into 2.4cm (1″) squares

1/2 cup (125ml) water

Instructions

Step 1: Mix all the sauce ingredients except for the cornflour and chicken stock. Remove 1 tablespoon of this sauce and mix it through the sliced chicken. Let the chicken marinate for at least 10 minutes.

Step 2: Stir the cornflour into the remaining sauce mixture until smooth and lump-free.

Step 3: Preheat your oven to a low temperature to keep the noodles warm while cooking the stir-fry.

Step 4: Divide the fresh chow mein noodles into two portions and shape each into a 20cm (8″) round, keeping the noodles tangled to hold together during cooking.

Step 5: Heat 1 tablespoon of peanut oil in a skillet over medium-high heat. Place one noodle cake in the pan and drizzle 2 tablespoons of water over it.

Step 6: Allow the water to evaporate, steaming the noodles. Once gone, gently press the noodles and cook for 1 to 2 minutes until the bottom is golden brown. Use a spatula to check carefully.

Step 7: Slide the noodles onto a plate, flip them upside down back into the pan, and cook for another 1.5 to 2 minutes until golden brown on the other side. Transfer to a tray and keep warm in the oven.

Step 8: Repeat the process with the second noodle cake.

Step 9: In the same skillet, add 1 tablespoon more oil if needed and increase heat to high. Add garlic and onion, cooking for about 30 seconds until fragrant.

Step 10: Add the marinated chicken and cook until it changes color from pink to white but is still somewhat raw inside.

Step 11: Add the carrot and bok choy stems, cooking for 30 seconds.

Step 12: Add cabbage and bok choy leaves, stir-frying for 1 minute until they begin to wilt.

Step 13: Pour in the chicken stock, add 1/2 cup water and the prepared sauce. Stir well and let it simmer for 1 to 2 minutes until the sauce thickens into a syrupy consistency.

Step 14: To serve, place a crispy noodle cake on each plate. Spoon the saucy chicken stir-fry over the middle of the noodles, leaving the edges crispy. Use all the sauce to soak into the noodles and serve immediately.

Tips & Variations

Use fresh chow mein noodles if possible for best texture, but dried noodles can be used if rehydrated and patted dry.

For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken stock.

Adjust the vegetables based on what you have available, such as bell peppers or snow peas for extra color and crunch.

Keep the noodle cakes warm in a low oven to maintain crispiness until serving.

If you prefer more heat, add a dash of chili oil or fresh sliced chili to the stir-fry.

Storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 2 days. The crispy noodles are best eaten fresh, but leftovers can be stored separately and reheated in a hot skillet to regain some crispiness. Reheat the sauce and vegetables gently in a pan or microwave until warmed through.

FAQs

Can I use dried noodles instead of fresh chow mein noodles?

Yes, you can use dried noodles but be sure to cook and drain them well before forming into cakes. Pat them dry to help them crisp better in the pan.

How do I know when the sauce has thickened properly?

The sauce is ready when it reaches a syrupy consistency, coating the back of a spoon. It should cling to the chicken and vegetables without being too runny.