If you’re a fan of bold flavors and delightful textures, then you’re in for a treat with this Chinese Crispy Noodles with Saucy Chicken and Vegetables Recipe. Imagine golden, crunchy chow mein noodles layered with tender, saucy chicken and a rainbow of crisp vegetables all tossed in a savory, slightly sweet sauce that hits all the right notes. This dish is both comforting and exciting, perfect for a quick weeknight dinner or a special weekend feast that will undoubtedly become a favorite in your recipe collection.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the fresh ingredients that bring it all together. Each component plays a crucial role—from the crispy noodles to the fragrant garlic and the vibrant vegetables, every bite bursts with flavor and texture. Let’s break down what you need to create this amazing dish:
- Oyster sauce: Adds a deep, savory umami flavor that enriches the sauce.
- Chinese cooking wine (Shaoxing wine): Brings subtle sweetness and complexity, but dry sherry or mirin can work as substitutes.
- Soy sauce (light or all-purpose): Provides that perfect salty backbone without overwhelming the dish.
- Sesame oil: Just a dash to impart a rich, nutty aroma.
- Sugar: Balances the savory elements with a hint of sweetness.
- White pepper: Offers a mild heat and subtle peppery kick.
- Chicken stock (low sodium): Forms the base of the luscious sauce.
- Cornflour/cornstarch: Thickens the sauce to that perfect glossy consistency.
- Fresh chow mein noodles: The star of the show for that iconic crispiness.
- Peanut oil (or vegetable or canola oil): Ideal for frying the noodles and sautéing ingredients due to its high smoke point.
- Chicken (thinly sliced): Tender, protein-packed, and ready to soak up all the wonderful sauce flavors.
- Garlic cloves (finely chopped): Infuses the dish with a fragrant punch.
- Onion (sliced): Adds natural sweetness and depth.
- Carrot (small, halved lengthwise then sliced on diagonal): Brings color and a sweet crunch.
- Bok choy (stems and leaves separated, stems cut into sticks): Offers a fresh, mild bitterness and crisp texture.
- Shallots/scallions (cut into 5cm/2″ pieces): Brightens the dish with a subtle oniony flavor.
- Cabbage (cut into 1″ squares): Adds bulk and a sweet crunch to every bite.
- Water: Used to balance the sauce and create steam for perfectly cooked vegetables.
How to Make Chinese Crispy Noodles with Saucy Chicken and Vegetables Recipe
Step 1: Prepare the Sauce
Start by mixing oyster sauce, Chinese cooking wine, soy sauce, sesame oil, sugar, white pepper, and chicken stock in a bowl. Whisk in cornflour until smooth. This sauce mixture is the beating heart of the dish, providing that irresistible balance of salty, sweet, and umami flavors that cling lovingly to each noodle strand and vegetable bite.
Step 2: Crisp the Noodles
Heat peanut oil in a large pan or wok over medium-high heat. Add the fresh chow mein noodles and press them down to create an even layer. Fry until the bottom turns golden and crisp, then flip carefully to crisp the other side. Achieving that perfect crunch on your noodles creates a sensational texture contrast when combined with the saucy chicken and vegetables.
Step 3: Cook the Chicken and Vegetables
Remove the crispy noodles from the pan and set aside. Add a little more oil if needed, then sauté garlic and onions until fragrant and translucent. Toss in the thinly sliced chicken and cook until just no longer pink—this keeps the meat tender. Next, add carrots, bok choy stems, cabbage, and shallots/scallions, stirring to combine and cook until they start to soften but maintain their bite.
Step 4: Bring It All Together
Pour in the prepared sauce along with 1/2 cup water. Stir everything vigorously to coat the chicken and vegetables beautifully while letting the sauce thicken. Slide the crispy noodles back into the pan, nestling them carefully into the saucy mixture without breaking their delicate crunch. Let it all heat through just a minute longer to marry the flavors, then serve immediately.
How to Serve Chinese Crispy Noodles with Saucy Chicken and Vegetables Recipe
Garnishes
Garnish this dish with freshly chopped scallions or a sprinkle of toasted sesame seeds for an extra layer of flavor and visual appeal. A few sprigs of fresh cilantro can also brighten up the presentation and add a fragrant note to the meal.
Side Dishes
Pair the Chinese Crispy Noodles with Saucy Chicken and Vegetables Recipe with light sides like a crisp cucumber salad or a simple miso soup. These complement the robust flavors of the main dish without overpowering its delightful crunchiness and saucy richness.
Creative Ways to Present
For a fun twist, serve the crispy noodles on individual plates with the saucy chicken and vegetable mixture artfully draped over the top. Alternatively, use a ring mold to shape the noodles into neat towers, then spoon the saucy filling around them—a guaranteed crowd-pleaser for dinner parties!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The noodles might soften a bit, but reheating thoughtfully can bring back much of their charm.
Freezing
This recipe is best enjoyed fresh because freezing can cause the noodles and vegetables to lose their crispness and texture. If you must freeze, separate the components and freeze the chicken and sauce alone, then prepare fresh noodles upon reheating.
Reheating
To reheat, use a skillet over medium heat. Add a splash of oil and gently warm the leftovers, stirring occasionally to prevent sticking. This method helps restore a bit of the noodles’ crisp texture and ensures the sauce warms evenly.
FAQs
Can I use dried noodles instead of fresh chow mein noodles?
Fresh chow mein noodles are preferred for their texture, but if you only have dried, cook them according to package instructions until just al dente and try to dry-fry them briefly before adding the sauce to mimic crispiness.
Is there a vegetarian version of this recipe?
Absolutely! Simply replace the chicken with firm tofu or additional vegetables like mushrooms, and use vegetable stock instead of chicken stock to keep it flavorful and satisfying.
Can I make this dish spicier?
Yes! Add a splash of chili oil or sprinkle some crushed red pepper flakes when cooking the vegetables to give your Chinese Crispy Noodles with Saucy Chicken and Vegetables Recipe a spicy kick.
What if I don’t have Chinese cooking wine?
Dry sherry or mirin make excellent substitutes and provide a similar depth of flavor. If unavailable, a small splash of white wine with a pinch of sugar can also work in a pinch.
How do I keep the noodles crispy after adding the sauce?
Balancing crispiness with sauciness can be tricky. Stir the sauce quickly and add it gradually so that the noodles absorb just enough flavor but retain some crunch. Serving immediately also helps preserve that texture contrast.
Final Thoughts
There’s just something so satisfying about a dish that combines crunchy, tender, saucy, and fresh all in one bite. The Chinese Crispy Noodles with Saucy Chicken and Vegetables Recipe captures this harmony beautifully, making it a must-try for anyone craving comfort food with a flavorful Asian twist. Don’t hesitate—grab your ingredients and get cooking to enjoy this vibrant, delicious meal that’s sure to become a go-to favorite!
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Chinese Crispy Noodles with Saucy Chicken and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Description
This Chinese Crispy Noodles with Saucy Chicken and Vegetables recipe delivers the perfect balance of crunchy chow mein noodles topped with a flavorful, savory chicken and vegetable sauce. Bursting with authentic Asian flavors from oyster sauce, soy sauce, and sesame oil, this quick and easy stir-fried dish is ready in just 25 minutes, making it an ideal weeknight meal. The combination of fresh vegetables like bok choy, carrot, cabbage, and scallions adds vibrant color and nutrition, while the tender chicken slices soak up the deliciously thickened sauce. Crispy on the bottom and saucy on top, this dish satisfies all cravings for classic Chinese comfort food.
Ingredients
Sauce and Stir-fry Base
- 1 tbsp oyster sauce
- 2 tbsp Chinese cooking wine (Shaoxing wine) or substitute with dry sherry or mirin
- 1.5 tbsp light or all-purpose soy sauce (not dark soy)
- 1/4 tsp sesame oil
- 1 tsp sugar
- 1 dash white pepper
- 3/4 cup (185ml) low sodium chicken stock or broth
- 3 tbsp cornflour (corn starch)
- 4 tbsp water (separated)
Main Ingredients
- 200 g / 8 oz fresh chow mein noodles
- 2 tbsp peanut oil (or vegetable or canola oil) for frying noodles
- 150 g / 5 oz chicken breast or thigh, thinly sliced
- 1 tbsp peanut oil (or vegetable or canola oil) if needed for stir-frying chicken and vegetables
- 2 garlic cloves, finely chopped
- 1/2 onion, sliced
- 1 small carrot, halved lengthwise then sliced diagonally
- 1 bok choy, stems and leaves separated, stems cut vertically into sticks
- 2 scallions or shallots, cut into 5 cm (2″) pieces
- 2 cups cabbage, cut into 2.4 cm (1″) squares
- 1/2 cup (125ml) water
Instructions
- Prepare the sauce: In a bowl, combine oyster sauce, Chinese cooking wine, soy sauce, sesame oil, sugar, white pepper, chicken stock, and cornflour. Stir thoroughly until the cornflour dissolves and the sauce is smooth. Add four tablespoons of water separately as needed to help dissolve the cornflour evenly.
- Fry the noodles: Heat 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Add the fresh chow mein noodles and fry until they become crispy and golden, about 3-4 minutes, flipping them gently to ensure they crisp evenly on both sides. Once crispy, remove the noodles from the pan and set aside on paper towels to drain excess oil.
- Cook the chicken and vegetables: In the same pan, add 1 tablespoon of peanut oil if the pan is dry. Add the finely chopped garlic and sliced onions, sautéing until fragrant and translucent. Then add the thinly sliced chicken, cooking until no longer pink and slightly browned. Add the carrot, bok choy stems, scallions, and cabbage. Stir-fry the vegetables for about 3 minutes until they start to soften but remain crisp.
- Combine and finish: Pour the prepared sauce and 1/2 cup of water into the pan with the chicken and vegetables. Cook while stirring constantly until the sauce thickens and coats the ingredients nicely, around 2-3 minutes. Finally, add in the bok choy leaves and cook for another minute until wilted. Plate the crispy noodles on serving dishes and spoon the saucy chicken and vegetables over the top. Serve immediately for optimal crispness and flavor.
Notes
- Shaoxing wine is a traditional Chinese cooking wine that adds authenticity but can be substituted with dry sherry or mirin if unavailable.
- Fresh chow mein noodles work best for this recipe due to their texture, but dried noodles can be used if cooked and drained properly beforehand.
- For a vegetarian version, replace chicken with firm tofu and use mushroom or vegetable broth instead of chicken stock.
- Adjust the amount of oil for frying the noodles according to your preference for crispiness and health considerations.
- Make sure to fry the noodles at medium-high heat to get them crispy without burning.
