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.
How Many Calories per Serving?
This recipe is only 588 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Chicken Stir-fry Noodles
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.
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
Directions
-
1
Rinse the fresh egg noodles with cold water, drain the excess water and set aside.
-
2
In a small mixing bowl, marinate the chicken with all the seasonings in the Marinade, for 15 minutes.
-
3
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.
-
4
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.
-
5
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.
Good
Hi, is it the light or dark soy sauce used in this recipe please ?
Light.
This is delicious. The chicken thigh turns out so tender! My fussy toddler loved the dish. He ate it the first night and then as leftovers a couple of nights later. That’s huge! Thank you it was nice and quick too!
Awesome please try more recipes on my site: https://reference.rasamalaysia.com/recipe-index-gallery/
Thank you for this amazing recipe. It’s the closest I’ve come to cooking chinese food that tastes like a restaurant. It’s actually better than most chinese restaurants. :)
My 9 year old who doesn’t eat chicken unless it’s breaded or fried had two servings! This is going to be my go to marinade!
Awesome!?
Wow, that was delicious and so darn easy. I have one picky child and she said it was outstanding (the other child also inhaled it, but l knew she wasn’t going to be a problem.) I used frozen lo mein noodles which I cooked for 5 minutes and put to the side while l cooked the chicken (which was chicken breast tenderloins, so I can’t even imagine how much better it would have been with thigh/leg meat.) The marinade was amazing – I didn’t think a 15 minutes soak could make such a difference, but it did. Mixed it all together, served it up and can’t wait until the next time I make it. There were no leftovers, which was so sad.
Very good dish. Replaced the cabbage with beansprouts and thought it went perfect with the dish. Also added a couple eggs. Great marinade too! 5/5
Yay!
I made this for the second time tonight, i cut down on the amount of cabbage and used spaghetti. The first time my sauce to pasta ratio was way off and they were quite bland, tonight i perfected it. I wanted seconds but it was all gone! I asked before-but now i cant found my comment, what are egg noodles called in Chinese, the local supermarkets are stocked with so many noodles and i dont know what to look for. Thanks for your great recipes
Egg noodles are called 蛋面 I think, but in the US, it’s labeled as Chow Mein.