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–+ servings
Chicken pan fried noodles feature crispy egg noodles topped with tender chicken and colorful vegetables cooked in a chicken stock based sauce.

Chicken Pan Fried Noodles

By Maggie Zhu
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 to 3 servings
Chicken pan fried noodles feature crispy egg noodles topped with tender chicken and colorful vegetables cooked in a chicken stock based sauce.

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
US Customary - Metric

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

  1. 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.
  2. 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.
  3. 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

Serving: 1serving, Calories: 489kcal, Carbohydrates: 42.6g, Protein: 26g, Fat: 24.4g, Saturated Fat: 4.2g, Cholesterol: 141mg, Sodium: 1264mg, Potassium: 688mg, Fiber: 5.4g, Sugar: 7.5g, Calcium: 107mg, Iron: 3mg