Crispy Noodles
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
5
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Calories
153 kcal
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Course
Side Dish, Main Course
Crispy Noodles
Description
This recipe starts with boiling fresh Cantonese egg noodles just enough to loosen them, preventing overcooking which could cause sogginess. After draining and rinsing with cold water, the noodles are dried with a salad spinner and paper towels to ensure they crisp properly during cooking.
The noodles can be cooked in hot oil for frying or placed in an air fryer at 360°F for 15-16 minutes, flipped halfway, producing a crunchy texture. Meanwhile, chicken thighs are cut into strips and marinated with sesame oil, oyster sauce, soy sauce, garlic powder, and sugar for 15 minutes. Carrots, snap peas, and ginger slices are stir-fried with the chicken and then combined with a cornstarch slurry to thicken the sauce.
The crispy noodles are served with the savory, saucy stir-fried topping poured over, making a balanced dish with contrasting textures and complementary flavors.
Drying the noodles well before cooking is crucial to achieve crispiness. If frying in oil, ensure the oil is hot (375-400°F) to prevent soggy noodles and risk of oil splattering. This dish can be customized by using preferred cooking methods for noodles and sauce ingredients.
Ingredients
- 2 tablespoons vegetable oil (1 tablespoon for air fry the noodles, 1 tablespoon for stir fry vegetables and chicken.)
- 3 small egg noodles 10.5 oz, fresh Cantonese style
- 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
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
- Don’t overboil the fresh noodles; brief boiling removes alkalinity without making them soggy.
- Dry noodles thoroughly before frying or air frying to achieve crispiness.
- If deep or pan-frying, ensure oil temperature is between 375-400°F to prevent sogginess and splashes.
- Air frying noodles requires flipping halfway to cook evenly.
- Use a cornstarch slurry to thicken the stir-fry sauce for better coating on noodles.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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