Description
Learn how to make delicious Chicken Fried Noodles at home with this easy recipe. Perfect for a quick and tasty dinner option. Click to get cooking!
Ingredients
- – 2 teaspoons (10 ml) soy sauce
- – 2 teaspoons (10 ml) vegetable oil
- – 2 teaspoons (10 ml) cornstarch
- – ¼ teaspoon (1.25 ml) salt
- – 2 boneless skinless chicken breasts (cut into thin strips)
- – 1 bunch choy sum (or baby bok choy; about 2-3 cups (600 ml), washed thoroughly)
- – 4 bundles dried Hong Kong style egg noodles (or 10 oz (283 g). fresh HK Style noodles)
- – 1 tablespoon (15 ml) oyster sauce
- – 1 tablespoon (15 ml) soy sauce
- – 1 teaspoon (5 ml) sesame oil
- – 1/8 teaspoon (1 ml) sugar
- – 1/2 teaspoon (3 ml) salt
- – Fresh ground white pepper
- – 1 cup (240 ml) low-sodium chicken stock (heated)
- – 2 tablespoons (16 g) cornstarch
- – 2 tablespoons (30 ml) water
- – 3 tablespoons (45 ml) oil
- – 2 tablespoons (30 ml) beef broth
- – 2 cloves garlic (chopped)
Instructions
- Mix the marinade components with the chicken strips in a bowl and let them rest. Tear apart the leafy greens into smaller pieces with your hands and set them aside.
- Fill a large pot with water and bring it to a boil. Add the noodles. If using fresh noodles, cook for 30 seconds to a minute; dry ones will need a bit more time. Cook until just tender, avoiding overcooking to prevent sogginess. Rinse with cold water, drain, and set aside.
- In one bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper, and heated chicken stock. In another bowl, mix cornstarch and water to create a slurry and set aside. Review your preparations: marinated chicken, trimmed vegetables, cooked noodles, sauce blend, and cornstarch slurry. It may seem like a lot, but it comes together quickly!
- Warm your wok over high heat, adding 2 tablespoons of vegetable oil, swirling to cover the sides. Spread the noodles evenly and fry for about 3 minutes until golden and crispy. Turn the noodles over and fry the other side, adding more oil if needed. Proper preheating will prevent sticking. With practice, you can flip all the noodles at once, or turn them in sections if preferred. Once golden on both sides, move the noodles to a large round dish.
- Heat the wok again until it just begins to smoke, then add another tablespoon of vegetable oil. Sear the chicken until browned, add the garlic, and deglaze the pan with beef broth. Pour in the sauce mixture. This is why the chicken stock should be hot, as it’s unlikely you have an extremely high flame under your wok! Allow the liquid to reach a boil, then add the green vegetables. Stir and cook for about a minute.
- Stir the slurry again to recombine, as the cornstarch may have settled. Once boiling, add about two-thirds of the slurry to thicken the mixture. Adjust with more slurry until the sauce reaches your preferred thickness, able to coat a spoon. Let it bubble for another 30 seconds.
- Pour the entire mixture over the noodles and serve right away. If desired, offer hot chili oil or Sriracha on the side!
Notes
- Use low-sodium soy sauce and oyster sauce for a healthier option without compromising flavor.
- Cook noodles until just tender to prevent sogginess in the dish.
- Avoid overcrowding the wok when frying noodles for a crispy, golden-brown finish.
