One of my all time favourite dishes at my local Chinese!! Crispy noodles topped with a saucy chicken and vegetable stir fry, this is a CRUNCHY version of Chow Mein. You’ll love how the sauce soaks the noodles so some of it is soft, while some of it stays crispy.
Made healthier by pan frying rather than deep frying the noodles, this is an easy recipe that can be on the table in 20 minutes!
Chinese Crispy Noodles
At my local Chinese, they call this Crispy Chow Mein Noodles. It’s a Hong Kong / Cantonese style dish, and there are a lot of variations but the core of it is a bed of deep fried crunchy noodles topped with a saucy stir fry.
The stir fry topping is much saucier than most Chinese stir fries and this is because you need plenty of sauce so it soaks through some of the noodles, softening them so they can be slurped up like normal noodles.
But the best part is all the crunchy noodle bits that remain! So as you eat your way through the plate, you get that awesome combo of juicy chicken, tender-crisp vegetables, loads of tasty Chinese brown sauce, soft slippery noodles AND crunchy noodles.
It’s crazy good!!!
How to make Chinese Crispy Noodles
Typically, the crunchy noodles served at Chinese restaurants are deep fried.
Tasty, for sure, but my skinny jeans aren’t so much of a fan. 😤
So when I make Chinese Crispy Noodles at home, I pan fry them. It means that the very centre of the noodles don’t go 100% crispy like when you deep fry.
But the entire surface area of the noodle “pancake” does get crispy, so as long as you make them fairly thin, you certainly won’t feel like you’ve been cheated of crispiness!!!
What you need for Crunchy Chow Mein
Here’s what you need for Crunchy Chow Mein. I’ve separated the photos into two components:
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Base ingredients – for the sauce and the crispy noodles; and
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Vegetable options for topping – there’s really no rules here. Just use around 4 to 5 cups of any vegetables you want.
Type of Noodles
This recipe for Chinese Crispy Noodles won’t work using refrigerated fresh Hokkien noodles, egg noodles because they are stickier and wetter so they don’t crisp up as well.
Chow Mein noodles are distinctly drier and a bit crinkly – see image below – and this is what makes it possible to make them crispy in a pan!
Can’t find Chow Mein noodles?
No problem! Just use ramen noodles or instant noodles (see this Ramen Stir Fry recipe for photos). Spray the UNCOOKED noodles with oil and BAKE! (Yes really, it works 100% perfectly)
The most important part – crunch retention!!
The idea with this recipe is that there’s plenty of sauce, so it soaks the noodles and makes them soft so they can be picked up with chopsticks like normal noodles.
BUT it’s VERY important to ensure that you retain a SOME crunch! What I like to do is to pour the saucy topping in the centre of the crunchy noodle cake so the edges stay crunchy.
The one caveat I have about these Crispy Noodles is that you will make a bit of a mess of yourself eating it. Those darn crunchy noodle bits, they stick out all over the place.
So when you try to shovel noodles into your mouth, it’s inevitable that some of those crunchy bits stick out and miss your mouth, so you end up with sauce all over your face.
That’s just part of the fun of eating this!! ~ Nagi x
Watch how to make it
More unmissable Asian noodles!
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Classic Chow Mein – also see the Emergency Chow Mein Ramen recipe!
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Chinese Chicken Salad – with crispy noodles!
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Express noodles: Quick Beef Ramen Noodles, Chicken Vegetable Ramen Noodles and 12 Minute Thai Chicken Peanut Noodles
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Browse the Noodle recipes collection!
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Chinese Crispy Noodles with saucy Chicken and Vegetables (crispy CHOW MEIN!)
Ingredients
Sauce
- 1 tbsp oyster sauce
- 2 tbsp Chinese cooking wine (shoasing wine) (sub Dry Sherry, Mirin, Note 1)
- 1.5 tbsp soy sauce , light or all purpose (not dark soy)
- 1/4 tsp sesame oil
- 1 tsp sugar
- White pepper , one dash
- 3/4 cup (185ml) chicken stock / broth , low sodium
- 3 tbsps cornflour / corn starch
Crispy Noodles
- 200 g / 8 oz fresh chow mein noodles (Note 2)
- 4 tbsp water , separated
- 2 tbsp peanut oil (or vegetable or canola)
Stir Fry
- 150 g / 5 oz chicken , thinly sliced
- 1 tbsp peanut oil , if needed (or vegetable or canola)
- 2 garlic cloves , finely chopped
- 1/2 onion , sliced
- 1 carrot * , small, halved lengthwise then sliced on diagonal
- 1 bok choy * , stems and leaves separated with stems cut vertically into sticks
- 2 shallots/scallions * , cut into 5cm/2" pieces
- 2 cups cabbage * , cut into 2.4cm / 1" squares
- 1/2 cup (125ml) water
Instructions
Sauce & Chicken Marinade
- Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
- Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
- Mix cornflour into Sauce until lump free.
Crispy Noodles
- Turn oven onto low (to keep noodles warm while you cook the topping).
- Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
- Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
- Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
- Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
- Repeat with remaining noodle cake.
Saucy Stir Fry Topping
- Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook until it changes from pink to white (still raw inside)
- Add the carrot and bok choy stems, cook 30 seconds.
- Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
- Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
To serve
- Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!
Recipe Notes:
Nutrition Information:
Originally published August 2014, updated September 2019. Long overdue for an overhaul – new photos, new video, new writing and slightly streamlined recipe. Most importantly, Life of Dozer section added!
Life of Dozer
You have no idea how much time I’ve invested into trying to get him to “bow” on command…..
Caitlin says
Looking forward to making this, has anyone substituted shrimp for the chicken? I’m pregnant and (sadly) chicken has been crossed off my list of appetizing proteins.
Nagi says
Hi Caitlin, you can definitely use shrimp here! Enjoy! N x
Chainie says
I love (crispy noodle) chow mein but I haven’t had it for decades because I was annoyed paying $15 for a tub of noodles and cabbage with maybe 1/2 tsp of chicken floating around in there somewhere.
This got hoovered off the plates so fast that half the noodles were still crunchy in the last mouthful. There were no leftovers and at one point even the frying pan was starting to look scared that it was going to get eaten.
The only thing I would change when I make it next time is, I might put it in a takeaway tub in the car for 3 minutes to protect it from being hoovered before the noodles get to soak up the sauce.
Thank you so much Nagi, now we can finally enjoy chicken chow mein (not $15 cabbage noodle).
Nagi says
That’s my biggest gripe with store bought Chow Mein!!! Homemade is so much better for that exact reason, I’m so glad you loved it Chainie! N x
Heather T says
I doubled the recipe and it came out great. Loved the sauce. Topped it off with roasted cashews.
SnowyOwl says
This recipe is excellent but I had a bit of an issue with the noodle being too chewy. I bought mine at a supermarket (I’m from Canada). I set the recipe to 8 servings for a family of 5 and only had a small amount of left over. Now that I’m reading the recipe over, I’m thinking that maybe I should have divided the noodle into 8 cakes (instead of 4). Do you have any other suggestions? Adjusting the water? Steaming for longer?
Sabrina Juggernauth says
Nagi, you’re a genius! I sprayed the uncooked ramen with some oil, popped it in the oven, and it turned out to be perfect crispy noodles! Topped it with general tso tofu, and soooo yummy! Your recipes are so awesome 🙂
Dani says
What temperature and for how long? I definitely didn’t cook mine for long enough! Thanks!
Nagi says
Nailed it Sabrina! N x
Katy says
Hey! Thank you for the recipe. I still fondly remember crispy chow mein as a kid and could never figure out how to do the delicious sauce – this was spot on! The dried noodles in the oven trick didn’t quite work for me – I get the idea now, they cook into a hard crunchy block but the sauce softens them enough in the middle to eat with lovely crunchy edges. My sauce didn’t soften them enough but it was still tasty! Next time I may try briefly blanching the noodles or something – cooking is all about experimentation, right?!
Nagi says
I’m so glad you enjoyed it Katy! N x
Sandra says
I will definitely make again. I was increasing the recipe to 6 serges and I think I got it a bit off in the corn flour department. But I will try it agin for sure. I also used the 2 minute noodles in the oven trick and it work perfectly and turn out nice and crunchy and toasted. Some crunchy noodles sprinkled on top is good (and will make every Brooklyn 99 fan laugh too). xx
Laurence Butcher says
We used instant ramen noodles but wondering if I’ve done something wrong. I’ve baked them in the oven after spraying with oil, but still ended up eating raw noodles? Do you need to add the water as well? It wasn’t overly clear in the notes.
Also I used potato starch instead of corn starch (people have panic bought all the corn starch here in the UK, not sure why), and as soon as I started to cook all the liquid/sauce ingredients it almost solidified. I had to add another 200ml of water just to loosen it, which then diluted all the flavours.
Help?! 😭
Darlana says
Oh… so good. We loved every bite…. had it the other night and I already want it again. I added some mushrooms. Another fantastic recipe! 💖
Nagi says
I’m so happy you loved it Darlana!! N x
Rachael says
Question – can you use thin hokkien noodles for the crispy noodle cake?
Rachael says
Found it ❤️
Yean says
This is incredible and lives up to the promise of easy and delicious. I didn’t have chicken broth at hand and my itchy fingers doubled the oyster sauce and wine because I thought my vege portion was larger than Navi’s video. Still enjoyed the final product – but lesson learnt : don’t mess with Nagi’s proportion for taste!
Nagi says
😂 I’m so glad you enjoyed it though Yeah! N x
Claudia says
We have made this recipe so many times over the past couple of weeks, I have lost count. It is absolutely incredible. I do have to admit that I sometimes sprinkle a little bit of MSG into the sauce, it really seems to add that extra oomph.
Nagi says
I’m so glad you love it Claudia!! N x
Jodie C says
Made this dish a couple of weeks ago as I love a good Chow Mein. This recipe Did not disappoint and was amazing, so much better than take out! Will be making it over and over again for sure.
Thank you, thank you…
Tania Blak says
Hi Nagi
I am making this tonight. Noodles – noodle cakes in oven perfect. Can’t wait for dinner. Every single recipe I have made from yr site becomes a family fav!
Tania
Emma says
Nagi, did I just see your hands in a New World supermarket ad? 😂 Sesame chicken bake?
Emma says
Nahi did I just see your hands in a New World supermarket ad? 😂 Sesame chicken bake?
Linda w says
This is such an authentic recipe, and so much better than all the restaurants we’ve tried, the sauce is just superb, the flavours are subtle and nothing is over powering but super tasty. My husband has requested I make this at least once a week. Thank you again Nagi!
Be says
Finally, a recipe for Cantonese pan fried noodles! It sounds just like what I have been yearning and trying unsuccessfully to find at Chinese restaurants around here. I had this as a kid and this recipe looks like it will result in the real thing!
Sandra says
Hi can you use fried changs noodles?
Nagi says
I find they are too brittle and are broken up into pieces that are too small – N x
Brooke says
After making this for the 1000th time, I had to leave my very first comment on any recipe LOL.
Let me just say, NOBODY loves chow Mein more than this gal. I was so skeptic so when I started to try and make it at home. Fast forward… I have tried and tried to order chow Mein from every restaurant around me. It never lives up to this recipe. So amazing.
PS— I use better than bouillon vegetable To make it vegetarian and it’s unreal.
Nagi says
You wont look back now Brooke!!!