Chicken Pan Fried Noodles
These Chicken Pan Fried Noodles is my FAVORITE meal to make quickly after work. With tender chicken, crisp vegetables, and chewy noodles tossed in a super simple yet tasty sauce, it’s a comfort food you can make in about 35 minutes and is guaranteed to be a favorite!Watch me make Chicken Pan Fried Noodles
Servings: 2 servings
Equipment
Ingredients
Chicken
- 6 oz chicken thigh thinly sliced
- 2 tbsp shaoxing wine see note 1
- 2 tbsp cornstarch
- Pinch of salt
Stir Fry
- 6 oz fresh wheat noodles I used twin marquis fresh noodles
- ¼ onion thinly sliced
- 2 scallions whites and greens separated
- 1 cup cabbage shredded
Sauce
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
Instructions
- In a small bowl, mix together dark soy sauce, light soy sauce, oyster sauce, and sugar to form your sauce.
- Boil your noodles until one minute before al dente, then rinse under cold water and set aside.
- Heat oil in a pan and brown the chicken for about 5 minutes until cooked through, then remove and set aside.
- In the same pan, add the onion and scallion whites and cook for 2 minutes. Add cabbage and stir-fry until wilted, about another 2 minutes.
- Toss in the noodles, sauce, and cooked chicken. Stir-fry until the noodles are coated and the sauce clings to everything.
- Add in the scallion greens and cook briefly until just wilted. Remove from heat and serve the noodles in a bowl.
Notes
(1) Shaoxing wine helps breakdown the meat further to make it super tender like the Chinese restaurants. If you do not have it, substitute with dry sherry or omit.
Nutrition
Serving: 1 serving | Calories: 420kcal | Carbohydrates: 42g | Protein: 27g | Fat: 17g