Before diving into the delightful details of Chinese chicken pan fried noodles, let’s think about what can elevate this dish. A refreshing cucumber salad with sesame dressing balances flavors beautifully. You might also consider serving it alongside spring rolls for some extra crunch.
If you want something warm, a bowl of hot and sour soup can create a comforting meal. The contrast in textures and flavors makes each bite more enjoyable. Now, let’s explore this fabulous dish.
What is Chinese Chicken Pan Fried Noodles?
Chinese chicken pan fried noodles combines everything you love about Asian cuisine. Fresh chow mein noodles form the base. They’re pan-fried until crispy and golden.
On top, tender, juicy chicken is stir-fried with colorful vegetables, all tied together with a savory sauce.
It’s the kind of dish that looks complex but is surprisingly straightforward to whip up at home. And once you make it, you can enjoy it for lunch or dinner, impressing your family or guests.
What is the Flavor Profile of This Dish?
The flavor profile of Chinese chicken pan fried noodles is nothing short of spectacular. Imagine the rich umami from oyster sauce, melded with the sweetness of a touch of sugar and the warmth of pepper.
The freshness of the vegetables adds a crisp bite, while toasted sesame oil provides a nutty undertone.
Each ingredient brings something essential to the table. The chicken absorbs the sauce beautifully, making each piece savory and tender.
Why You’ll Love This?
Why will you fall in love with this dish? For starters, it’s incredibly versatile. Whether you’re a meat lover or a vegetarian, you can adapt it to suit your taste. It’s a simple one-pan dish, which makes cleanup a breeze.
Plus, it’s packed with protein, veggies, and flavor. You can make it in about 30 minutes, making it the perfect weeknight meal. Trust me, your future self will thank you for adding this recipe to your collection.
Ingredients
Now, let’s gather what you need for this delightful feast:
Crispy Noodles:
- 200g / 8 oz fresh chow mein noodles (or any fresh egg noodles)
- 4 tablespoons water, divided
- 2 tablespoons peanut oil (you can use vegetable or canola oil)
Sauce:
- 1 tablespoon oyster sauce
- 2 tablespoons Chinese cooking wine (Shaoxing wine; if you’re out, dry sherry or mirin works too)
- 1 ½ tablespoons light soy sauce (light is key for balanced flavors)
- ¼ teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- A pinch of white pepper
- ¾ cup (185ml) low-sodium chicken stock
- 3 tablespoons cornstarch (corn flour)
Stir-Fry:
- 150g / 5 oz thinly sliced chicken breast
- 1 tablespoon peanut oil for stir-frying (or vegetable/canola oil)
- 2 cloves garlic, finely chopped
- ½ medium onion, thinly sliced
- 1 small carrot, halved lengthwise and sliced on the diagonal
- 1 small bok choy, separated into stems and leaves, stems cut into sticks
- 2 shallots (or scallions), cut into 2-inch pieces
- 2 cups chopped cabbage, cut into 1-inch squares
- ½ cup (125ml) water
Step-by-Step Instructions
Step 1: Prepare the Noodles
Start by placing the fresh chow mein noodles in boiling water. Cook them for just a couple of minutes until softened but still slightly firm. Drain and rinse under cold water to stop the cooking process. This keeps them al dente. Toss them with two tablespoons of water and set aside.
Step 2: Make the Sauce
In a separate bowl, whisk together oyster sauce, cooking wine, soy sauce, sesame oil, sugar, white pepper, chicken stock, and cornstarch. This sauce is what will coat your noodles and chicken, making each bite delightful.
Step 3: Stir-Fry the Chicken
Heat a tablespoon of peanut oil in a large skillet or wok over high heat. Toss in the sliced chicken and cook for about 4-5 minutes, or until the chicken is golden and no longer pink. Don’t rush this stage; you want that lovely sear.
Step 4: Add the Aromatics
Once the chicken is done, add garlic and onion to the pan. Stir-fry them for about a minute until fragrant. The aroma will get your taste buds tingling.
Step 5: Toss in the Veggies
Now, it’s time for color! Add the sliced carrot, bok choy stems, shallots, and cabbage to the pan. Stir everything together and cook for another 2-3 minutes. The goal here is to keep the veggies crisp and vibrant.
Step 6: Combine Everything
Push the stir-fried mixture to one side of the pan. In the empty space, add the noodles. Pour the sauce over the noodles. Stir gently to combine everything. The heat will thicken the sauce and coat everything perfectly.
Step 7: Serve
Once everything is heated through and well mixed, remove from heat. Transfer to a serving dish (or serve directly from the pan if you’re feeling casual). Enjoy with chopsticks or a fork, whichever you prefer!
Tips & Tricks
Here are some handy tips to enhance your cooking experience:
- Noodle Options: If chow mein noodles aren’t available, any fresh egg noodles or even soba noodles can substitute beautifully.
- Store-Bought Sauce: If you’re short on time, you can use a store-bought stir-fry sauce. Just pay attention to the salt levels.
- Veggie Variety: Feel free to toss in any seasonal vegetables you have on hand. Snow peas, bell peppers, or mushrooms work wonders.
- Heat It Up: For those who crave spice, add a sprinkle of crushed red pepper flakes while stir-frying.
- Meal Prep: This dish holds up well in the fridge, making it perfect for meal prep.
Nutrition Information
Per serving, this dish packs a nutritious punch. Here’s a rough breakdown:
- Calories: Approximately 450
- Protein: 25g
- Carbohydrates: 55g
- Fat: 12g
- Fiber: 4g
It’s a balanced meal that provides plenty of energy without excess calories.
How Can You Store This Chinese Chicken Pan Fried Noodles?
Store any leftovers in an airtight container in the fridge. They’ll be good for about 3-4 days.
When ready to enjoy, simply reheat in a skillet over medium heat. You might want to splash a little water or chicken stock in to avoid drying out.
Alternative Ingredient Choices
What if you can’t find some of the ingredients? No worries! Here are some alternative choices:
- Vegetables: Swap out the bok choy for spinach or broccoli. Either option will add nutritional benefits and delicious flavor.
- Protein Swap: Use tofu instead of chicken for a vegetarian version. Just cube it and bake or pan-fry until golden before adding it to the stir-fry.
- Sauce Alternatives: If you’re missing oyster sauce, you can use hoisin sauce for a sweeter flavor.
Conclusion
In conclusion, Chinese chicken pan fried noodles is not just another dish in your culinary repertoire. It’s a delightful blend of flavors and textures that brings excitement to your table. It’s easy to make, adaptable, and perfect for busy weeknights.
Whether you enjoy it alone or share with family and friends, you’ll appreciate the satisfaction it brings. So, why not give this recipe a try? I promise, it will soon become a favorite in your home, just like it has in mine. Happy cooking!
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Chinese Chicken Pan Fried Noodles Recipe – Friendsgiving Food Ideas
Description
Ah, Chinese chicken pan fried noodles. Just saying the name brings a smile to my face. I remember the first time I had it at a local Chinese restaurant. Each bite was a harmonious mix of flavors and textures. I was hooked.
Since then, I’ve experimented in my kitchen and crafted my own version, and let me tell you – it’s a game-changer. This dish sings with crispy noodles, tender chicken, and vibrant veggies. It’s not just a meal; it’s an experience that brings your taste buds to life.
Ingredient
Crispy Noodles:
Sauce:
Stir-Fry:
Instructions
Step 1: Prepare the Noodles
-
Start by placing the fresh chow mein noodles in boiling water. Cook them for just a couple of minutes until softened but still slightly firm. Drain and rinse under cold water to stop the cooking process. This keeps them al dente. Toss them with two tablespoons of water and set aside.
Step 2: Make the Sauce
-
In a separate bowl, whisk together oyster sauce, cooking wine, soy sauce, sesame oil, sugar, white pepper, chicken stock, and cornstarch. This sauce is what will coat your noodles and chicken, making each bite delightful.
Step 3: Stir-Fry the Chicken
-
Heat a tablespoon of peanut oil in a large skillet or wok over high heat. Toss in the sliced chicken and cook for about 4-5 minutes, or until the chicken is golden and no longer pink. Don’t rush this stage; you want that lovely sear.
Step 4: Add the Aromatics
-
Once the chicken is done, add garlic and onion to the pan. Stir-fry them for about a minute until fragrant. The aroma will get your taste buds tingling.
Step 5: Toss in the Veggies
-
Now, it’s time for color! Add the sliced carrot, bok choy stems, shallots, and cabbage to the pan. Stir everything together and cook for another 2-3 minutes. The goal here is to keep the veggies crisp and vibrant.
Step 6: Combine Everything
-
Push the stir-fried mixture to one side of the pan. In the empty space, add the noodles. Pour the sauce over the noodles. Stir gently to combine everything. The heat will thicken the sauce and coat everything perfectly.
Step 7: Serve
-
Once everything is heated through and well mixed, remove from heat. Transfer to a serving dish (or serve directly from the pan if you’re feeling casual). Enjoy with chopsticks or a fork, whichever you prefer!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 55g19%
- Dietary Fiber 4g16%
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Noodle Options: If chow mein noodles aren't available, any fresh egg noodles or even soba noodles can substitute beautifully.
- Store-Bought Sauce: If you're short on time, you can use a store-bought stir-fry sauce. Just pay attention to the salt levels.
- Veggie Variety: Feel free to toss in any seasonal vegetables you have on hand. Snow peas, bell peppers, or mushrooms work wonders.
- Heat It Up: For those who crave spice, add a sprinkle of crushed red pepper flakes while stir-frying.
- Meal Prep: This dish holds up well in the fridge, making it perfect for meal prep.
