Chinese Crispy Noodles with saucy Chicken and Vegetables (crispy CHOW MEIN!)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
784 kcal
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Course
Side Dish, Main Course
Chinese Crispy Noodles with saucy Chicken and Vegetables (crispy CHOW MEIN!)
Description
This recipe uses fresh chow mein noodles shaped into rounds and cooked in peanut oil with added water to steam before crisping both sides to a golden brown. Meanwhile, chicken is marinated briefly in a sauce combining oyster sauce, Chinese cooking wine or alternatives, soy sauce, sesame oil, sugar, white pepper, chicken stock, and cornstarch for thickening.
The stir-fry includes garlic, onion, carrot, bok choy, shallots, and cabbage cooked with a splash of water to keep vegetables tender yet crisp. The sauce is finished by combining with the stir-fried ingredients and simmered briefly to thicken. The cooked chicken and vegetables are served atop the crispy noodle rounds, combining contrasting textures and rich flavors.
The recipe notes suggest flexibility in vegetables and alternatives in noodles, such as ramen, and emphasize the importance of using chow mein noodles for authentic crispiness. Alcohol in the sauce can be omitted if needed without impacting the overall dish significantly.
Ingredients
Sauce
- 1 tbsp oyster sauce
- 2 tbsp Chinese cooking wine (shoasing wine) (sub Dry Sherry, Mirin, Note 1)
- 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 low sodium, or broth
- 3 tbsps corn starch or cornflour
Crispy Noodles
- 200 g / 8 oz Chow Mein noodles Note 2, fresh
- 4 tbsp water , separated
- 2 tbsp peanut oil (or vegetable or canola)
Stir Fry
- 150 g / 5 oz chicken , thinly sliced
- 1 tbsp peanut oil , if needed (or vegetable or canola)
- 2 garlic finely chopped, cloves
- 1/2 onion , sliced
- 1 carrot small, halved lengthwise then sliced on diagonal
- 1 bok choy stems and leaves separated with stems cut vertically into sticks
- 2 shallot cut into 5cm/2" pieces, or scallions
- 2 cups cabbage cut into 2.4cm / 1" squares
- 1/2 cup (125ml) water
Instructions
Sauce & Chicken Marinade
- Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
- Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
- Mix cornflour into Sauce until lump free.
Crispy Noodles
- Turn oven onto low (to keep noodles warm while you cook the topping).
- Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
- Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
- Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
- Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
- Repeat with remaining noodle cake.
Saucy Stir Fry Topping
- Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook until it changes from pink to white (still raw inside)
- Add the carrot and bok choy stems, cook 30 seconds.
- Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
- Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
To serve
- Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!
Notes
- Vegetable varieties can be substituted to total about 4-5 cups depending on preference.
- Chinese cooking wine or Mirin is traditional in the sauce, but it can be omitted if avoiding alcohol.
- Fresh chow mein noodles are essential for achieving the crispy texture; alternatives include using ramen noodles baked to crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 784 kcal
% Daily Value*
| Serving | 535g | |
| Calories | 784cal | 39% |
| Carbohydrates | 97g | 32% |
| Protein | 33g | 66% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 56mg | 19% |
| Sodium | 1330mg | 55% |
| Potassium | 471mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 5389IU | 108% |
| Vitamin C | 32mg | 36% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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