Description
A delicious Cantonese dish featuring crispy noodles topped with stir-fried chicken and vegetables.
Ingredients
Scale
- 12 oz fresh egg noodles
- 8 oz chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 1/2 cup julienned carrots
- 1/2 cup sliced napa cabbage
- 3 green onions, cut into 2-inch pieces
- 1/4 cup chicken broth
Instructions
- Prepare the Noodles: If using fresh egg noodles, gently loosen them with your hands. Bring a pot of water to a boil and blanch the noodles for about 30 seconds. Drain thoroughly.
- Marinate the Chicken: In a bowl, combine sliced chicken with 1 tablespoon soy sauce, cornstarch, sesame oil, and white pepper. Let it sit for 10–15 minutes.
- Pan-Fry the Noodles: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Spread the noodles evenly into a thin layer. Press them gently with a spatula and let them cook undisturbed for 3–4 minutes until the bottom turns golden brown and crispy. Flip carefully and cook the other side. Remove and set aside.
- Stir-Fry the Chicken: Add the remaining oil to the pan. Stir-fry the marinated chicken until just cooked through. Remove and set aside.
- Cook the Vegetables: In the same pan, add garlic and sauté briefly until fragrant. Toss in carrots and napa cabbage. Stir-fry for 1–2 minutes. Add bean sprouts and green onions last to keep them crisp.
- Combine and Sauce: Return the chicken to the pan. Add oyster sauce, remaining soy sauce, sugar, and chicken broth. Stir to coat everything lightly. Place the crispy noodles on a serving plate and spoon the stir-fry mixture over the top.
Notes
- Moisture is the enemy of crispiness, make sure to drain the noodles thoroughly.
- The vegetables should remain vibrant and slightly crunchy to retain their freshness.
- This recipe is an authentic representation of Cantonese cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg