Chinese Crispy Noodles with saucy Chicken and Vegetables (crispy CHOW MEIN!)
Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!! Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!
Course: Noodles, Stir Fry
Cuisine: Asian, Chinese
Keyword: chinese crispy noodles, crispy chow mein, crispy noodles
1.5tbspsoy sauce, light or all purpose (not dark soy)
White pepper, one dash
3/4 cup (185ml)chicken stock / broth, low sodium
3tbspscornflour / corn starch
200 g / 8 oz fresh chow mein noodles(Note 2)
2tbsppeanut oil(or vegetable or canola)
150 g / 5 ozchicken, thinly sliced
1tbsppeanut oil, if needed (or vegetable or canola)
2garlic cloves, finely chopped
1carrot *, small, halved lengthwise then sliced on diagonal
1bok choy *, stems and leaves separated with stems cut vertically into sticks
2shallots/scallions *, cut into 5cm/2" pieces
2cupscabbage *, cut into 2.4cm / 1" squares
1/2 cup (125ml)water
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.
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).
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!
* These vegetables can be substituted with any vegetables of choice (4 - 5 cups in total)1. Chinese cooking wine or Mirin (or cooking sake or dry sherry) is an essential ingredient for making a truly "restaurant standard" stir fry sauces.If you cannot consume alcohol, it can be skipped.2. Chow Mein noodles required in order to crisp up. Normal slippery noodles won't crisp up in the pan. Sold at Asian grocery stores and also at Woolworths/Coles in Australia (Fantastic noodles brand, fridge section), see in post for post and description.Excellent substitute - ramen or instant noodles! Toss the seasoning pack, spray the hard, UNCOOKED ramen noodle Cale with oil then bake 5 minutes each side at 180°C/350°F. Shape is different but works the same! 3. Nutrition per serving.