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Chicken Noodles - Stir-fried with chicken and egg noodles, this easy chicken noodle recipe is delicious, easy to make, and perfect for a weeknight dinner.
Chinese Chicken Noodles
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. Then, I was able to make these mouthwatering chicken noodles for lunch yesterday.
How To Prepare The Chicken
The best part of these 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.
The Best Noodles To Use
This 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.
Frequently Asked Questions
This recipe is only 888 calories per serving.
What To Serve With Chicken Stir Fry Noodles
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
- Sweet and Sour Pork Noodles
- Cold Sesame Noodles with Butter Pepper Shrimp
- Pork Chow Mein
- Shrimp Chow Mein
Chicken Stir-fry Noodles
Ingredients
- 6 oz (170g) skinless and boneless chicken thigh, or leg meat, cut into small pieces
- 10 oz (280g) fresh egg noodles
- 3 tablespoons cooking oil
- 2 cloves garlic, minced
- 1/2 cup cabbage, shredded
- 1/4 cup carrot, shredded
- 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
Instructions
- Rinse the fresh egg noodles under cold water, drain any excess, and set aside.
- In a small mixing bowl, marinate the chicken with all the seasonings in the Marinade for 15 minutes.
- Heat a wok with 1 tablespoon of cooking oil. Once the wok is hot, add the chicken and pan-fry until slightly charred and blackened on both sides. Remove the chicken from the wok and transfer it to a bowl. Set aside.
- Clean the wok and heat it with the remaining 2 tablespoons of oil. Add the minced garlic and stir-fry until light brown and aromatic. Then, add the shredded cabbage and carrot, stirring quickly. Next, stir in the noodles, soy sauce, oyster sauce, and water.
- Continue to stir-fry until the noodles are well blended with the seasonings and fully cooked through. Dish out the noodles and transfer them into two serving bowls. Top each bowl with the chicken and its juices, and garnish with sesame seeds and scallions. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
