Crispy Noodles

Name: Crispy Noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 serving
Ingredients: 2 tablespoons vegetable oil; 3 small Fresh Cantonese egg noodles; 1 piece chicken thigh; 1 cup water; 1 small carrot; 4 lices ginger; 1 cup snap peas; ¼ teaspoon salt; 1 tablespoon sesame oil; 1 tablespoon oyster sauce; 2 tablespoons soy sauce; ¼ teaspoon garlic powder; ½ teaspoon sugar; 1 tablespoon corn starch; 3 tablespoons water

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
5
Calories
153 kcal
Course
Side Dish, Main Course
Cuisine
Asian, Chinese

Crispy Noodles

Leo Ortega

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Crispy pan fried noodles is a classic Cantonese noodles dish among Chinese restaurants. Especially, when crispy noodles soaked with sauce that make the noodles tasty.

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Ingredients

Servings

2 tablespoons vegetable oil (1 tablespoon for air fry the noodles, 1 tablespoon for stir fry vegetables and chicken.)
3 small Fresh Cantonese egg noodles (10.5 oz)
1 piece chicken thigh (Boneless and skinless, 6.7 oz)
1 cup water
1 small carrot (5.1 oz)
4 lices ginger (1 oz)
1 cup snap peas (4 oz)
¼ teaspoon salt (For stir fry carrots and snap peas)

Marinate Chicken:

1 tablespoon sesame oil
1 tablespoon oyster sauce
2 tablespoons soy sauce
¼ teaspoon garlic powder
½ teaspoon sugar

Thicken Sauce:

1 tablespoon corn starch
3 tablespoons water

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Instructions

Peel off 1 piece of ginger (1 oz) and cut it into 4 slices.
Peel off 1 small sized carrots (5.1 oz). Then, cut it into slices.
After that, cut 1 piece of boneless and skinless chicken thigh (6.7 oz) into strips.
Put the cut chicken into a bowl and add 1 tablespoon of sesame oil, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, ¼ teaspoon of garlic powder and ½ teaspoon of sugar.
Mix it well and let it marinate for 15 minutes before cooking.
Pour 3 cups of water into a pot. Turn on medium high fire and wait until it’s boiling.
When the water is boiling, add 3 small fresh Cantonese egg noodles (10.5 oz). Remember don’t overcook them, the purpose of boiling the noodles is to remove some alkaline stuff from the noodles and loose up the noodles.
Then, rinse the noodles with cold water.
Drain the noodles well.
Put the drained noodles into a salad spinner to remove excess water and dry with paper towels.
Place the dry noodles into the bowl and pour 1 tablespoon of vegetable oil. Mix it well and make sure noodles are covered with oil.
Put the noodles on the tray and air fry it for 360 F for 8 minutes.
Take it out and flip the other side for another 8 minutes. (Total 16 minutes. If you use less noodles, you can do 12-14 minutes.)
Pour ½ tablespoon of vegetable oil into the pan and add the sliced carrots from step 2. Stir fry it a little bit, add 1 tablespoon of water, cover the lid for 1-2 minutes and stir fry it until it’s soft.
After, add 1 cup of snap peas (4 oz), 1 tablespoon of water, ¼ teaspoon of salt and cover the lid for 1 minute and stir fry it until it’s changed to deeper green and soft. Then, set the vegetables aside.
Pour ½ tablespoon of vegetable oil into the pan and add 4 slices of ginger. Stir fry a little bit.
Put the marinated chicken and stir fry until it changes color.
Then, pour 1 cup of water. Stir it a little bit.
In a small container, put 1 tablespoon of cornstarch and 3 tablespoons of water. Mix it well.
When the water is bubbling, pour the cornstarch mixture from step 19 into the chicken. Keep stirring it, let the chicken cook and until the sauce is thickened.
Then, add the stir fry vegetable from step 15 and mix it a little bit.
When the noodle is done, put it on the plate.
Lastly, pour the sauce over the crispy noodles when they are ready to serve.

Notes

First boil and cook the Cantonese fresh egg noodles. Remember don’t overcook them, the purpose of boiling the noodles is to remove some alkaline stuff from the noodles and loose up the noodles.
First boil and cook the Cantonese fresh egg noodles. Remember don’t overcook them, the purpose of boiling the noodles is to remove some alkaline stuff from the noodles and loose up the noodles.
Drain and rinse the noodles with cold water. Then, dry the noodles very well. I like to use a salad spinner to remove excess water and dry with paper towels. Then, you can use it for deep dry, pan fry or air fry the noodles whichever way you prefer.
Drain and rinse the noodles with cold water. Then, dry the noodles very well. I like to use a salad spinner to remove excess water and dry with paper towels. Then, you can use it for deep dry, pan fry or air fry the noodles whichever way you prefer.
Dry the noodles well is very important and crucial to have crunchy and crispy noodles.
Dry the noodles well is very important and crucial to have crunchy and crispy noodles.
If you choose to deep fry or pan fry the noodles. The oil needs to be hot (around 375-400 F) when you add the noodles. If the oil is not hot enough, the noodles will not be crispy. (Be careful when you add the noodles to the oil, oil may splash out. )
If you choose to deep fry or pan fry the noodles. The oil needs to be hot (around 375-400 F) when you add the noodles. If the oil is not hot enough, the noodles will not be crispy. (Be careful when you add the noodles to the oil, oil may splash out. )
If you like to air fry the noodles, make sure the noodles are dry and mix with the oil. Then, place the noodles on the tray. Air fry it for 360 F 15-16 minutes. I did it for 8 minutes then took it out, flipped the other side and cooked for another 8 minutes.
If you like to air fry the noodles, make sure the noodles are dry and mix with the oil. Then, place the noodles on the tray. Air fry it for 360 F 15-16 minutes. I did it for 8 minutes then took it out, flipped the other side and cooked for another 8 minutes.
When the noodles are done, put it on a paper towel and let it absorb excess oil from the crispy noodles if you deep fry them.
When the noodles are done, put it on a paper towel and let it absorb excess oil from the crispy noodles if you deep fry them.
Or, place it on the plate after air frying it.
Or, place it on the plate after air frying it.
After that, stir fry carrot, snap peas and chicken to make the sauce for the noodles. The best is to pour the sauce over the crispy noodles when they are ready to serve.
After that, stir fry carrot, snap peas and chicken to make the sauce for the noodles. The best is to pour the sauce over the crispy noodles when they are ready to serve.

Nutrition Information

Show Details

Calories 153kcal (8%) Carbohydrates 6g (2%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 23mg (8%) Sodium 645mg (27%) Potassium 145mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1902IU (38%) Vitamin C 12mg (13%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 153 kcal

% Daily Value*

Calories	153kcal	8%
Carbohydrates	6g	2%
Protein	5g	10%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	4g	20%
Trans Fat	0.1g	5%
Cholesterol	23mg	8%
Sodium	645mg	27%
Potassium	145mg	3%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	1902IU	38%
Vitamin C	12mg	13%
Calcium	19mg	2%
Iron	1mg	6%