Description
A delicious Chinese Crispy Noodles recipe featuring crispy chow mein noodles topped with a flavorful saucy chicken and vegetable stir-fry. This dish balances crunchy textures with a savory, slightly sweet sauce, making it a perfect meal for lovers of authentic Asian flavors and satisfying noodle dishes.
Ingredients
Scale
Sauce & Marinade
- 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
Noodles
- 200 g / 8 oz fresh chow mein noodles (see note 2)
- 4 tbsp water, separated
- 2 tbsp peanut oil (or vegetable or canola oil)
Chicken & Vegetables
- 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
Instructions
- Prepare Sauce & Marinate Chicken: In a bowl, mix all sauce ingredients except cornflour and chicken stock. Remove 1 tbsp of this sauce and mix it with the sliced chicken. Let the chicken marinate for at least 10 minutes.
- Thicken Sauce: Add cornflour to the remaining sauce mixture and stir until lump-free.
- Preheat Oven: Turn your oven to a low setting to keep noodles warm while preparing the topping.
- Form Noodle Cakes: Divide the fresh chow mein noodles into two equal portions. Shape each into a 20cm (8″) round, keeping the noodles tangled so they stick together during cooking.
- Cook First Side of Noodles: Heat 1 tbsp peanut oil in a skillet over medium-high heat. Place one noodle cake into the pan, then drizzle 2 tbsp water over it. Allow the water to evaporate (which steams and cooks the noodles), then lightly press the noodles down. Continue cooking for 1 to 2 minutes until the bottom is golden brown, checking with a spatula.
- Cook Second Side of Noodles: Slide the noodle cake onto a plate, then flip it upside down back into the pan. Cook for another 1.5 to 2 minutes until golden brown on this side. Transfer cooked noodles to a tray and keep warm in the oven.
- Repeat for Second Noodle Cake: Repeat the cooking process with the remaining noodle cake.
- Prepare Stir Fry Topping: Add an extra 1 tbsp oil to the skillet if needed and increase heat to high. Sauté garlic and onion for 30 seconds until fragrant.
- Cook Chicken: Add the marinated chicken slices and cook until the exterior changes from pink to white, though slightly raw inside.
- Add Vegetables: Add carrot slices and bok choy stems; stir-fry for 30 seconds.
- Add Remaining Vegetables: Incorporate cabbage and bok choy leaves, cooking for 1 minute until they start to wilt.
- Simmer Sauce with Broth: Pour in chicken broth, 1/2 cup water, and the prepared sauce. Stir and let it simmer for 1 to 2 minutes until the sauce thickens to a syrupy consistency.
- Serve: Place a crispy noodle cake on a plate. Spoon the stir-fried chicken and vegetables over the center of the noodles, leaving the edges crispy. Ensure all sauce is spooned over to soak into the noodles. Serve immediately for best texture.
Notes
- Substitute Shaoxing wine with dry sherry or mirin if unavailable.
- Fresh chow mein noodles are preferred for the best texture, but dried noodles rehydrated can be used in a pinch.
- Keep the noodles slightly tangled when shaping to help them hold together while cooking.
- Maintaining crispy edges on the noodles is key to authentic texture contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Keywords: Chinese crispy noodles, chow mein, chicken stir fry, crispy noodles recipe, saucy chicken vegetables
