If you love that perfect contrast between crispy and saucy in Chinese stir-fries, you’re going to adore chicken pan fried noodles. Known as “鸡肉两面黄” in Chinese, this dish features golden-brown, crunchy noodles topped with tender chicken and a savory sauce full of vegetables.
What Are Pan Fried Noodles?
Pan fried noodles are usually made with Hong Kong-style egg noodles. They’re a type of thin, yellow wheat noodles that are parboiled, then pan-fried until both sides are crispy and golden. The noodles are then topped with a saucy stir-fry, which softens the noodles slightly while keeping their crisp edges. It’s the best of both worlds: crispy and chewy, saucy and satisfying.
In the past I’ve shared beef pan fried noodles with brown sauce and vegetarian pan fried noodles. Today I want to introduce the chicken version, which is made with a light chicken stock based white sauce that is light yet full of fragrance.
Chicken pan fried noodle ingredients
What type of noodles to use
Hong Kong pan fried noodles are the best noodles to use. These fresh noodles have been pre-cooked, so you only need to briefly soak them in hot water before using. Once cooked, they are crunchy and crispy, providing the perfect texture. You can often find them in the fridge or freezer section at large Asian markets and Chinese grocery stores.
Fresh Yakisoba noodles are another great alternative. It is a type of Japanese noodle that’s designed for fried noodles. The noodles are pre-cooked so they are ready to be used directly in the stir fry without boiling first. I especially like the Twin Marquis brand Japanese Style Yakisoba Noodles, which have a chewy texture and turn crispy once pan fried.
If no type of fresh noodles is available, vermicelli pasta and other types of thin wheat noodles are OK too. Just to be sure to cook them until al dente before pan frying for the best texture.
Mise en place
When you’re ready to cook, your table should have:
- Marinated chicken: The wine and salt season the chicken, and the cornstarch keeps it tender during cooking.
- Mixed sauce: The sauce uses chicken stock, oyster sauce, soy sauce, sugar, chicken powder and white pepper for a light yet fragrant sauce.
- Noodles
- Sliced vegetables: Carrot and cabbage are used here, but you can also choose other vegetables.
- Aromatics: Ginger, garlic and scallion.
- Other fun ingredients for texture: I used quail eggs for added texture. You can replace them or skip them altogether.
Have you ever used quail eggs in cooking?
Canned quail eggs are a fun and convenient ingredient to add texture to your stir fry. Quail eggs are similar to chicken eggs, but with a very mild taste and a creamy, silky yolk. The eggs don’t taste like much by themselves, but they are fun and tasty once you mix them with the stir fry sauce. You can find the canned type at many large Asian grocery stores and Chinese markets.
How to cook chicken pan fried noodles
- Prepare the noodles according to the package directions, then pan fry until golden crispy.
- Sear the chicken until just cooked, then transfer it to a plate.
- Cook the aromatics to infuse the oil, then stir fry the vegetables.
- Add the sauce, then the cooked chicken, scallion greens and quail eggs. Cook until the sauce thickens.
Once it’s done, pour the chicken topping, along with the sauce, onto the crispy noodles and enjoy! Once you pour the sauce onto the noodles, they will slowly soften but the edges will remain crispy. If you do not plan to serve the noodles immediately, place the topping in a bowl and pour it over the noodles when you’re ready to serve.
Other delicious noodle recipes
- Shrimp Lo Mein
- Longevity Noodles (Yi Mein, 伊面)
- Wonton Noodle Soup (广式云吞面)
- Peanut Noodles
- Beef Chow Fun (干炒牛河)
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Chicken Pan Fried Noodles
Ingredients
- 8 oz chicken breast , sliced thinly against the grain (or thigh)
- 8 oz Hong Kong Pan Fried Noodles (or fresh Yakisoba noodles, or other type of thin noodles) (Footnote 1)
Meat & Marinade
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
Sauce
- 1 cup chicken stock
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 1/2 tablespoons cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon chicken bouillon powder
- 1/4 teaspoon white pepper
Stir-Fry:
- 4 tablespoons peanut oil , divided
- 1/2 head small cabbage , julienned (yields 4 cups loosely packed)
- 1/2 carrot , sliced into strips (yield 1/2 cup)
- 5 scallions , sliced into 2” (5 cm) long pieces
- 2 cloves garlic , minced
- 1 ” ginger , minced
- 8 canned quail eggs (Optional)
- 1 teaspoon sesame oil
Instructions
- Combine the chicken and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the chicken evenly. Let marinate for 15 minutes while preparing other ingredients.
- Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
- Prepare the noodles according to package directions (*Footnote 1). Drain and set aside in a colander.
- Heat a 12” skillet with 2 tablespoons of peanut oil over medium-high heat until hot (*Footnote 2). Spread the noodles into a patty shape (*Footnote 3). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
- Pour 1 tablespoon of oil into the same pan. Add the chicken and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 1 minute or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the chicken is cooked, transfer to a big plate or small serving plates, and set aside.
- Add the remaining 1 tablespoon of oil to the pan. Add the scallion whites, ginger, and garlic. Stir and cook for 30 seconds to release the fragrance.
- Add the cabbage and carrot. Cook and stir for 2 minutes, until the veggies start to soften.
- Stir the sauce thoroughly to dissolve the cornstarch completely and pour it into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
- Add the cooked chicken, quail eggs, and scallion greens into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, turn off the heat. Drizzle with sesame oil and mix again. Pour everything over the fried noodles. Serve immediately as a main dish.
Notes
- Hong Kong Pan Fried noodles are a thin egg noodle that yields a nice crispy texture when pan fried. To prepare, briefly boil the noodles for 40 seconds to 1 minute, then drain thoroughly, rise with cold water to stop cooking, and drain again.
Yakisoba noodles is a type of Japanese noodle that’s designed for Chinese cooking. The noodles are pre-cooked so they are ready to be used directly in the stir fry without boiling first. It’s a very convenient type of noodle to use in this recipe for great texture.
Vermicelli pasta is another good alternative, and you should cook it until al dente. If you use thin Asian noodles, cook them 1 minute less than the package indicates. - If you want the noodles to be golden throughout and extra crispy, you will need to use enough oil to cover the bottom of the skillet for the pan frying. To be conscious about oil consumption, this recipe uses less oil to create a noodle texture that’s chewy and crispy.
- This recipe yields a big plate of noodles to share. If you wish to cook individual servings, you can fry the noodles in 2 to 3 batches to create smaller plates.
Nutrition
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