Chicken Pan Fried Noodles

Method9 steps · about 30 min

1. 1

   Step 1: Toss the 8 oz thinly sliced chicken with the 1 tbsp marinade Shaoxing wine, 1 tsp marinade cornstarch and ¼ tsp marinade salt until evenly coated. Refrigerate for 15 minutes while preparing the sauce and noodles.

   Refrigerate the chicken marinade · 15 minUses 8 oz boneless skinless chicken breast, thinly sliced against the grain · 1 tbsp Shaoxing wine, for the marinade · 1 tsp cornstarch, for the marinade · ¼ tsp salt, for the marinade

2. 2

   Step 2: Mix the 1 cup chicken stock, 2 tbsp oyster sauce, 2 tbsp sauce Shaoxing wine, 1½ tbsp sauce cornstarch, 1 tsp light soy sauce, 1 tsp sugar, 1 tsp chicken bouillon powder and ¼ tsp white pepper thoroughly in a bowl. Keep all the sauce ready for step 8.

   Uses 1 cup chicken stock · 2 tbsp oyster sauce · 2 tbsp Shaoxing wine, for the sauce · 1½ tbsp cornstarch, for the sauce · 1 tsp light soy sauce · 1 tsp sugar · 1 tsp chicken bouillon powder · ¼ tsp ground white pepper

3. 3

   Step 3: Prepare the selected 8 oz noodles by one route only. For thin Hong Kong pan-fried egg noodles (8 oz), briefly boil for about 40 seconds to 1 minute, rinse under cold water and drain thoroughly. Ready yakisoba needs no boiling; loosen it as its package directs. For other thin noodles, follow their package and stop about 1 minute early so they remain al dente. Keep all the prepared noodles drained in a colander.

   Briefly boil Hong Kong noodles only · 1 minUses 8 oz thin Hong Kong pan-fried egg noodles · Water for preparing and rinsing the noodles, as needed

4. 4

   Step 4: Heat 2 tbsp of the peanut oil in a 12-inch skillet over medium-high heat. Spread all the prepared noodles from step 3 into one patty. Fry without moving until the bottom is golden, then turn and fry the other side until golden and crisp. Add a little of the separate additional peanut oil only if needed. Transfer the entire crisp noodle patty to a large serving plate.

   Uses 2 tbsp peanut oil for the noodles · All the prepared and drained noodles from step 3 · Additional peanut oil for frying the noodle patty, as needed (optional)

   
5. 5

   Step 5: Add 1 tbsp of the peanut oil to the same pan. Spread all the marinated chicken from step 1 in a single layer. Sear the first side for about 1 minute until golden, then turn and continue until the actual chicken centers reach 74°C/165°F. Transfer all the fully cooked chicken and juices to a clean plate.

   Sear the first chicken side · 1 minUses 1 tbsp peanut oil for the chicken · All the marinated chicken from step 1

   
6. 6

   Step 6: Add the remaining 1 tbsp peanut oil, the white pieces from the 5 scallions, the minced 1-inch ginger (1-inch piece) piece and 2 minced garlic cloves. Stir-fry for about 30 seconds until fragrant.

   Fry the scallion whites, ginger and garlic · 1 minUses Remaining 1 tbsp peanut oil · White pieces from the 5 scallions · 1-inch piece fresh ginger, minced · 2 garlic cloves, minced

7. 7

   Step 7: Add the julienned half head of cabbage and half carrot to all the aromatics from step 6. Stir-fry for about 2 minutes until the vegetables start to soften.

   Begin softening the cabbage and carrot · 2 minUses ½ small head cabbage, julienned · ½ carrot, cut into strips · All the aromatics from step 6

   
8. 8

   Step 8: Stir all the sauce from step 2 again to redistribute its cornstarch, then pour it over all the vegetables and aromatics from step 7. Bring to a boil while stirring and continue until the sauce begins to thicken.

   Uses All the sauce from step 2 · All the vegetables and aromatics from step 7

9. 9

   Step 9: Return all the fully cooked chicken and juices from step 5 to the thickened vegetables and sauce from step 8. Add the 8 drained, already cooked canned quail eggs (8) if using, and all the reserved scallion greens. Stir until hot and the sauce reaches the desired consistency, with the complete chicken dish reaching 74°C/165°F throughout. Turn off the heat and stir in the 1 tsp sesame oil. Pour the entire topping over the crisp noodle patty from step 4 and serve immediately.

   Uses All the fully cooked chicken and juices from step 5 · All the vegetables and thickened sauce from step 8 · 8 canned quail eggs, drained (optional) · All reserved scallion greens · 1 tsp sesame oil · The whole fried noodle patty from step 4