Chicken Pan Fried Noodles Recipe
If you’re looking for a satisfying meal that delivers incredible flavor, inviting textures, and a good measure of nostalgia, Chicken Pan Fried Noodles is just the dish for you. Imagine golden, crispy noodles topped with tender chicken, a slew of fresh veggies, and a silky, savory sauce that ties it all together—this recipe is the stuff of weekday dreams and weekend celebrations alike. Every element, from the crackling noodles to the lush sauce, is designed to make you want to dig in with chopsticks and not stop until the plate is clean.
Ingredients You’ll Need
The beauty of Chicken Pan Fried Noodles is how each ingredient brings something special—crunch, color, heartiness, or pure umami. This lineup is straightforward but essential for achieving the true character of the dish, so don’t skip out on the details!
- Chicken breast or thigh: Thinly sliced for super tender bites and quick, even cooking.
- Hong Kong Pan Fried Noodles: These give the signature crispy base; Yakisoba or other thin noodles work in a pinch, too.
- Shaoxing wine (or dry sherry): Adds subtle fragrance and depth to both the chicken and the sauce.
- Cornstarch: Keeps the chicken moist and helps the sauce thicken to glossy perfection.
- Salt: Lifts and balances all the flavors.
- Chicken stock: The backbone of the savory sauce—use homemade or a good store-bought version.
- Oyster sauce: Brings rich, sweet-salty umami flavor that’s unmistakable in Chicken Pan Fried Noodles.
- Light soy sauce: For seasoning that’s bright but not overpowering.
- Sugar: Adds just enough sweetness to balance the savory notes.
- Chicken bouillon powder: Intensifies the savory depth (don’t worry, a little goes a long way).
- White pepper: Subtly spicy and aromatic—much gentler than black pepper.
- Peanut oil: Gives crispness to the noodles and a nutty richness to every stir-fried element.
- Cabbage: For crunch and slight sweetness, shredded so it wilts into the mix.
- Carrot: Strips add vibrant color and a hint of earthy sweetness.
- Scallions: Layered in for a pop of fresh, zesty flavor (separate whites and greens).
- Garlic: Deepens the aromatic base of the sauce.
- Ginger: Lends a warm, spicy zing right at the start of cooking.
- Canned quail eggs (optional): Soft, creamy, and just a little bit fancy—they make the presentation extra special.
- Sesame oil: A finishing drizzle for irresistible aroma and glistening sheen.
How to Make Chicken Pan Fried Noodles
Step 1: Marinate the Chicken
Start by mingling sliced chicken with Shaoxing wine, cornstarch, and a pinch of salt in a medium bowl. Toss everything together (hands are the best tool here!) so each piece gets coated, then set aside to soak up those flavors while you prep the other ingredients. This quick marinade gives the chicken that signature velvety texture and imparts essential depth to your Chicken Pan Fried Noodles.
Step 2: Mix the Sauce
Now, in a separate bowl, whisk together your chicken stock, oyster sauce, Shaoxing wine, cornstarch, light soy sauce, sugar, bouillon powder, and white pepper. Make sure the cornstarch is fully dissolved—this guarantees a glossy, undetectably thickened sauce with no lumps lingering behind.
Step 3: Prepare the Noodles
Cook your chosen noodles according to the package instructions (timing can vary), then drain them well and set aside. Giving them a brief rest allows surface moisture to evaporate so they’ll crisp beautifully in the pan during the next step.
Step 4: Pan-Fry the Noodles
Heat up two tablespoons of peanut oil in your largest skillet or wok over medium-high heat. Pat the noodles into a big, round patty and lay them in the pan—don’t stir! Let them sit until the bottom turns a lovely golden brown, then carefully flip and repeat for the other side. You want a crunchy base but keep it just shy of burning. Add a touch more oil around the edges if the pan looks dry. Slide the crispy noodle round onto your serving platter, ready for its toppings.
Step 5: Cook the Chicken
Drizzle another tablespoon of oil into the same pan. Spread your marinated chicken out in a single layer and let it sear for about a minute, undisturbed, until it develops golden edges. Flip and keep cooking until all the pieces are nicely browned and cooked through. Scoop the chicken onto a plate and keep it handy for finishing your Chicken Pan Fried Noodles.
Step 6: Aromatics—Scallion, Ginger, Garlic
Add your last tablespoon of oil to the pan. Toss in the whites of the scallions, the minced garlic, and ginger. Stir-fry these for just about 30 seconds—enough to release that cloud of fragrance, which is the unmistakable signal that dinner’s about to get good.
Step 7: Add the Veggies
Drop in the shredded cabbage and carrot strips. Stir and toss for a couple of minutes, until they start to soften but haven’t lost their fresh crunch. The veggies should still sport a vibrant color and a light bite—a must for a truly great Chicken Pan Fried Noodles experience.
Step 8: Create the Sauce
Stir your prepared sauce mixture one more time, then pour it over the vegetables. The liquid will start bubbling almost immediately, and as you continue to stir, it’ll thicken to a rich, shiny consistency that begs to be poured over noodles.
Step 9: Bring It All Together
Add the cooked chicken, those (optional) quail eggs, and the scallion greens back into the pan. Give it all a good toss to mix, then turn off the heat. Finish with a splash of sesame oil for that unbeatable aroma. Now, pour this gorgeous, saucy combo right over your crispy noodles. It’s time to eat!
How to Serve Chicken Pan Fried Noodles
Garnishes
For that signature restaurant touch, sprinkle a bit of extra sliced scallion greens over the top just before serving. You can also add a few toasted sesame seeds or, for lovers of heat, a handful of thinly sliced red chilis. These simple flourishes make your homemade Chicken Pan Fried Noodles look and taste truly special.
Side Dishes
This dish is hearty on its own, but it’s fantastic with a few extras: think a platter of quickly sautéed bok choy with garlic, a bright cucumber salad, or some classic Chinese-style pickled vegetables. These sides add freshness and help balance out the savory richness of the main event.
Creative Ways to Present
Individual noodle nests are a fun way to serve this for a crowd, or you can pile everything onto a generous serving platter for a dramatic, family-style presentation. If you’re in the mood for a party, serve Chicken Pan Fried Noodles in a large wok right at the table for that wow factor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is a big “if” with this dish!), let them cool before transferring to an airtight container. Store the Chicken Pan Fried Noodles in the fridge, where they’ll keep well for up to 3 days. The noodles will soften but soak up even more sauce overnight.
Freezing
While it’s best enjoyed fresh, you can freeze any leftover topping (minus the noodles) in sealed containers for up to a month. Noodles tend to lose their crunchy texture in the freezer, so only freeze the sauce, chicken, and veggies if you must.
Reheating
For best flavor, reheat the leftover noodles and toppings separately. Warm the topping in a skillet over low heat until hot, then either microwave or rejuvenate the noodles in a dry pan to get back some of their crispiness. Combine just before serving for the freshest taste.
FAQs
Can I use a different noodle type for Chicken Pan Fried Noodles?
Absolutely! If Hong Kong pan fried noodles aren’t available, try using fresh yakisoba or even thin egg noodles. Just be sure to cook and drain them well so they fry up nice and crisp.
What vegetables can I add or substitute?
Feel free to swap in pak choi, snap peas, bean sprouts, or thinly sliced bell peppers—this dish is very versatile. Use what’s fresh and available, but keep the pieces thin so they cook quickly.
Is the Shaoxing wine essential?
Shaoxing wine adds authentic flavor, but if you can’t find it, dry sherry makes a solid substitute. If you prefer not to use alcohol, you can skip it or replace with a splash of chicken broth—it will still be delicious.
How do I keep my noodles from getting soggy?
The key is to drain your cooked noodles well and let them dry out a bit before frying. Also, spread them in an even layer and avoid stirring too much as they crisp up in the pan.
Can I prepare Chicken Pan Fried Noodles ahead of time?
You can prep all the components—chicken, veggies, sauce, and cooked noodles—ahead of time, then assemble and fry the noodles just before serving for the best texture and flavor.
Final Thoughts
Chicken Pan Fried Noodles is one of those dishes that delivers way beyond the effort it takes to prepare. Every bite is a little celebration of texture and taste, and it’s perfect for both a weeknight dinner or when you want to impress someone special. So gather your ingredients, fire up that skillet, and treat yourself (and your favorite people) to a delicious helping of Chicken Pan Fried Noodles soon!
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Chicken Pan Fried Noodles Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious Chicken Pan Fried Noodles recipe that’s easy to make at home. Tender chicken, crisp vegetables, and savory noodles come together in a flavorful dish that’s sure to please.
Ingredients
For the Chicken:
- 8 oz chicken breast, sliced thinly against the grain (or thigh)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
For the Sauce:
- 1 cup chicken stock
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 1/2 tablespoons cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon chicken bouillon powder
- 1/4 teaspoon white pepper
For the Noodles:
- 8 oz Hong Kong Pan Fried Noodles (or fresh Yakisoba noodles, or other type of thin noodles)
- 4 tablespoons peanut oil, divided
For the Stir-Fry:
- 1/2 head small cabbage, julienned
- 1/2 carrot, sliced into strips
- 5 scallions, sliced into 2” (5 cm) long pieces
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 8 canned quail eggs (Optional)
- 1 teaspoon sesame oil
Instructions
- Marinate the Chicken: Combine chicken with marinade ingredients, let sit for 15 minutes.
- Prepare the Sauce: Mix sauce ingredients in a bowl.
- Cook Noodles: Prepare noodles according to package directions and set aside.
- Fry Noodles: Heat oil, fry noodles until golden, then transfer to a plate.
- Cook Chicken: Cook chicken until browned, then set aside.
- Saute Vegetables: Cook scallions, ginger, garlic, cabbage, and carrot.
- Add Sauce: Pour in sauce, cook until thickened.
- Combine: Add chicken, eggs, and scallion greens, mix well.
- Finish: Drizzle with sesame oil, pour over noodles, and serve.
Notes
- You can customize the vegetables in this dish based on your preferences.
- Adjust the seasoning of the sauce to suit your taste.
- Feel free to add other proteins like shrimp or tofu.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Chicken Pan Fried Noodles, Chinese noodles recipe, stir-fry noodles, Asian noodle dish
