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Crispy Noodles
5 from 30 votes

Crispy Noodles

Crispy Noodles feature fresh Cantonese-style egg noodles cooked briefly to remove excess alkalinity, then thoroughly dried before either air frying or frying to achieve a crunchy exterior. The noodles are served with a stir-fry of marinated chicken strips, carrots, snap peas, and ginger, combined into a thickened sauce poured over the noodles. This method produces textural contrast between crunchy noodles and tender vegetables and meat.

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

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

    Cup of Yum
  1. Peel off 1 piece of ginger (1 oz) and cut it into 4 slices. 
  2. Peel off 1 small sized carrots (5.1 oz). Then, cut it into slices. 
  3. After that, cut 1 piece of boneless and skinless chicken thigh (6.7 oz) into strips.
  4. 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. 
  5. Mix it well and let it marinate for 15 minutes before cooking. 
  6. Pour 3 cups of water into a pot. Turn on medium high fire and wait until it’s boiling. 
  7. 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.
  8. Then, rinse the noodles with cold water.
  9. Drain the noodles well. 
  10. Put the drained noodles into a salad spinner to remove excess water and dry with paper towels. 
  11. 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.
  12. Put the noodles on the tray and air fry it for 360 F for 8 minutes. 
  13. 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.) 
  14. 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. 
  15. 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. 
  16. Pour ½ tablespoon of vegetable oil into the pan and add 4 slices of ginger. Stir fry a little bit. 
  17. Put the marinated chicken and stir fry until it changes color. 
  18. Then, pour 1 cup of water. Stir it a little bit.  
  19. In a small container, put 1 tablespoon of cornstarch and 3 tablespoons of water. Mix it well. 
  20. 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.
  21. Then, add the stir fry vegetable from step 15 and mix it a little bit. 
  22. When the noodle is done, put it on the plate.
  23. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 153

% 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.