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Chicken Noodles
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Chicken Noodles

Stir-fried chicken noodles with chicken and egg noodles. This easy chicken noodles recipe is delicious, easy to make, and perfect for weeknight dinner.

This chicken noodles recipe was inspired by a recipe book that I flipped through at my grocery store. The timing couldn’t be better as I had some fresh egg noodles in the fridge, so I made this mouthwatering chicken noodles for lunch yesterday.

Chicken Noodles

The best part of this chicken noodles was the chicken. I marinated the chicken with some soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and a secret ingredient that made all the difference: Worcestershire sauce. I then pan-fried the chicken, and topped the simple fried egg noodles with the chicken, including the delicious juice from the chicken. Click the image above to view the deliciousness!

This chicken noodle recipe is so easy to make, with ingredients that you can get at regular grocery stores. If you can’t find fresh egg noodles (also labeled as chow mein or steamed chow mein in the United States), you can always use dried egg noodles.

RECIPE HERE: Chicken Noodles
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Chicken Noodles Recipe

Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes

Ingredients:

6 oz. skinless and boneless chicken thigh or leg meat, cut into small pieces
10 oz. fresh egg noodles
3 tablespoons cooking oil
2 cloves garlic, minced
1/2 cup shredded cabbage
1/4 cup shredded carrot
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons water

Marinade:

1/2 tablespoon soy sauce
1 teaspoon oyster sauce
1/2 tablespoon Worcestershire sauce
1 teaspoon Shaoxing wine
3 dashes white pepper
1 teaspoon sugar
1/2 teaspoon sesame oil

Garnishing:

Sesame seeds
Scallion, sliced diagonally

Method:

Rinse the fresh egg noodles with cold water, drain the excess water and set aside.

In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 minutes.

Heat up a wok with 1 tablespoon of the cooking oil. When the wok is heated, add the chicken into the wok and pan-fry the chicken until slightly charred and blackened on both sides. Remove the chicken from the wok and into a bowl. Set aside.

Clean the wok and heat it up with the remaining 2 tablespoons of oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Stir in the noodles, soy sauce, oyster sauce, and water. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through. Dish out and transfer into two serving bowls. Top the chicken noodles with the chicken (and its juice), garnish with the sesame seeds and scallion. Serve immediately.

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