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
Scale
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.
