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…..
Wang jong says
I want a deep fried rice now!!!!!!!!
Jeanie says
Cooked this dish tonight for the family and they all loved it ! It was simply delicious and the recipe was very easy to follow. My son even wanted to take it to school for lunch tomorrow ! Thanks Nagi ! This is now one on our favourites list.
Wang jong says
wow
Nagi says
Wonderful! So glad you enjoyed this Jeanie, thanks for letting me know! N x
Peter G says
I like all your recipe you posted Thanks
Julie Parkes says
Made this tonight and WOW how delicious.
I spent my poor husband to shops for the noodles and bok choy etc.
He came home with four different noodle types. None were any good. He did try though.
I made the meal notheless and it was sensational.
Truly beautiful and the sauce was unbelievable.
I used to love having Chinese takeaway as a treat. You have burst my bubble in that regard Nagi.
This meal tonight was 100% better than any Chinese meal that I have paid for.
It was first class and restaurant quality and I know exactly what I was eating.
Thank you again for another fabulous meal.
Nagi says
So great to hear Julie!! Thanks for letting me know you enjoyed this – N x
Katouka says
That was wonderfully yummy !Even my pick Nicaraguan boyfriend loved it 😉
Nagi says
That’s terrific to hear Katouka! Thanks for sharing your feedback! N x ❤️
Katouka says
Guys u need to add a tablespoon or two of Asian cooking wine ! Its this ingredient that is used in restaurants and that when ure at home ure like hmm its great but not the same ..Trust me its worth the 5$ !
Nagi says
Umm…YES. I have no idea why it is missing from the Sauce! Adding it now!
Annie says
THis looks like exactly what my husband has been dying to find as none of the local Chinese restaurants make it now. And those packaged crispy noodles look stale and yucky. Can’t wait to try it. Thanks!
Nagi says
Hope you do try this Annie! It’s SO GOOD!!!
Frances says
I made this twice this week!! So quick and easy. It reminds me of my favourite crispy noodle dish at my favourite HK restaurant in Sydney.
First time I made it with a few added veggies, second time I made it all vegetarian and it was still so great!
Nagi says
So glad you enjoyed this Frances! Thanks for letting me know! N x
Katharine says
Excellent recipe. I used packaged Yee Mee crispy noodles (I’m lazy) rather than do my own. Your ‘sauce’ is just right in terms of taste and amount.
Verdict from the household: ‘Loved the way the soupy sauce worked – keeping a lot of crunch in the noodles with just enough softening; taste was great. Please make again soon.’ I shall.
Why do packaged crispy noodles from Asian groceries come in 5 discs per package? Such a curious number!
Nagi says
Hmm, gosh I never even thought of that!! I’m so pleased to hear enjoyed this Katharine, thanks for letting me know! – N x ❤️
Becca says
It was excellent, even better than our favorite restaurant!! Thank you!
Nagi says
That’s great to hear Becca, thanks for sharing your feedback! N x ❤️
Audrey says
Stumbled upon your site while searching for a crispy noodle recipe. So glad I did
I attempted cooking this dish last night, it was tasty. But I’ll have to fry the noodles in smaller batches to get it crisper (I used more noodles than what the recipe called for).
Will definitely make this again. Thank you for sharing!!
Nagi says
I’m so pleased you enjoyed it Audrey! N xx
Phyllis says
This was one of my favourite dishes growing up. My mum never made this frequently enough (I wanted it at least once a week haha) because crispy noodles aren’t supposed to be good for you or something…. PPFFFFFTTTTT yeah right. Haha. And now I can make them myself weekly woohoo!! Thanks so much for sharing this!
Nagi says
ME TOOOOOOOO!!!
Isabel says
Love this recipe! Bye bye take out noodles that turn out to be soggy when you come home. We had this last night and everybody loved it! I’m in Holland and we have great Asian supermarkets so no problems with finding the chow mein noodles. I added some babycorn and some shii take to the vegeatables. Delicious! Will definately make this again Thanks for sharing!
Nagi says
Great to hear Isabel! Thank you for coming back to let me know! N xx
Carol Ann Chee Lynch says
Hi Nagi, I found your site today while looking for a Crispy Noodle Recipe. None of my recipe books, Ken Hom, Ching He Huang, Gok Wan, had one. So I will be trying this out in the next few days and let you know how it goes. Thanks
Nagi says
I hope you enjoy it Carol! 🙂
plasterer bristol says
This looks so good. Thanks do much for sharing this. Simon
Nagi says
Thanks Simon! I keep meaning to shoot new photos of this, thanks for the reminder! N x
Mary says
Hello Nagi,
I just made your “CHARLIE”,and was going to use it with the crispy noodle and chicken recipe but I see you have a different sauce with the noodle recipe.
Can I still use “CHARLIE”?
I am loving all the positive comments.Looking forward to serving the dish to my family at dinner tonight:)
Nagi says
Hi Mary! You absolutely can use Charlie for this recipe! 🙂
ThenC says
You can use any kind of noodles. You need to first cook the noodles like you usually do in boiling water then rinse and dry. Then you deep fry the noodles in oil until crispy. I used to do it with meehoon but I tried Pancit Canton today and it worked great. The noodles turned out really crispy, like something you would put in a salad.
Aria says
I love this dish! In Indonesia we call it I Fu Mie and it’s sold almost everywhere. It’s my favorite way to eat noodles, next to ramen. Thank you for the recipe! Now I can make it myself at home 🙂
Nagi | RecipeTin says
I didn’t know that!! I’ve been to Indonesia and I don’t remember seeing it!! 🙂
Naomi says
I used ramen noodles. It reminded me of a Chinese restaurant in San Francisco called The Garden Restaurant (it’s closed now). They used ramen noodles, or something similar to it. Really good
Nagi | RecipeTin says
I haven’t tried this with ramen noodles, I must! Thank you! I’m so glad you enjoyed it!
Jeanine says
I made this last night and it was so good. My husband even brought the leftovers for work and called at lunch time to say again how awesome it was. I couldn’t find any noodles that said chow mein but the asian market that we shop at said the pack of really thin egg noodles they had was the same and the directions said to only boil them for 10 seconds before continuing the recipe. I don’t think it was the same noodle- but it had flour around the noodles which I read was good. When I cooked the first batch it seemed like it might not be done when I turned the noodles so I added just a little more water. I did that for the second batch of noodles too and they were really good. I wish I could find the noodles you show! But in spite of the wrong noodles I had – this was such an incredible dish! So flavorable!!
Nagi | RecipeTin says
Hurrah! I am so glad you enjoyed it!! It sounds like the noodles you got were pretty similar if they had flour on them because flour means they would be less wet than other noodles like Hokkien which means they crisp up when you pan fry them.
Oh yay yay! I am so so glad you enjoyed it! Thank you so much for coming back to share your feedback Jeanine! 🙂