A flavorful dish featuring golden, crunchy noodles topped with savory chicken and vegetables in a delicious garlic sauce.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
12 ounces fresh Hong Kong-style egg noodles
2 tablespoons vegetable oil, plus more as needed
1 teaspoon sesame oil
1 pound boneless, skinless chicken breast or thighs, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sesame oil
¼ teaspoon black pepper
1 cup shredded cabbage
1 medium carrot, julienned
1 cup sliced bok choy
½ cup sliced mushrooms
2 green onions, cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce, optional
1 teaspoon granulated sugar
½ teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons cold water
¼ teaspoon white pepper, or to taste
Instructions
In a bowl, combine the sliced chicken with soy sauce, cornstarch, sesame oil, and black pepper. Toss until every piece is coated. Set aside for 10–15 minutes.
Bring a large pot of water to a boil. Cook the fresh egg noodles according to the package directions, then drain and rinse under cold water. Spread the noodles on a tray to dry.
In a bowl, whisk together the chicken broth, soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and white pepper. In a separate bowl, mix the cornstarch with cold water until smooth.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the noodles and cook for 4–6 minutes until golden and crisp. Flip and cook for another 4–6 minutes.
In the same skillet, add more oil if needed and cook the marinated chicken for 4–6 minutes until browned and cooked through. Transfer to a plate.
Add mushrooms and carrots to the skillet and stir-fry for 2 minutes. Then add cabbage, bok choy, green onions, garlic, and ginger, cooking for another 2–3 minutes.
Pour the chicken broth mixture into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.
Return the chicken to the skillet and toss everything together. If the sauce is too thick, add a splash of chicken broth.
Place the crispy noodle cake on a serving platter and spoon the chicken, vegetables, and sauce over it. Serve immediately.
Notes
Ensure noodles are dry before frying for maximum crispiness.
Adjust the seasoning to taste, especially the white pepper.
Garnish with sliced green onions and sesame oil for extra flavor.