Chicken Pan Fried Noodles
Serves 1
Directions
- 1Thinly slice some napa cabbage and set it aside.
- 2Thinly slice some napa cabbage and set it aside.
- 3Thinly slice some napa cabbage and set it aside.
- 4Peel one carrot and slice it into matchstick strips.
- 5Peel one carrot and slice it into matchstick strips.
- 6Peel one carrot and slice it into matchstick strips.
- 7Separate the white part from the greens of the green onions, slice the white parts in half, and cut the green parts into large chunks.
- 8Separate the white part from the greens of the green onions, slice the white parts in half, and cut the green parts into large chunks.
- 9Separate the white part from the greens of the green onions, slice the white parts in half, and cut the green parts into large chunks.
- 10Thinly slice an onion and set it aside.
- 11Thinly slice an onion and set it aside.
- 12Thinly slice an onion and set it aside.
- 13Finely mince up garlic.
- 14Finely mince up garlic.
- 15Finely mince up garlic.
- 16Slice chicken thighs into quarter-inch pieces.
- 17Slice chicken thighs into quarter-inch pieces.
- 18Slice chicken thighs into quarter-inch pieces.
- 19Tenderize the chicken with baking soda, season it with soy sauce, oyster sauce, and black pepper, then give it a good mix and set it aside to marinate for 15 minutes.
- 20Tenderize the chicken with baking soda, season it with soy sauce, oyster sauce, and black pepper, then give it a good mix and set it aside to marinate for 15 minutes.
- 21Tenderize the chicken with baking soda, season it with soy sauce, oyster sauce, and black pepper, then give it a good mix and set it aside to marinate for 15 minutes.
- 22To make the sauce, combine soy sauce, dark soy sauce for color, oyster sauce, Shaoxing wine, and sugar in a measuring cup, give it a good mix, and set it aside.
- 23To make the sauce, combine soy sauce, dark soy sauce for color, oyster sauce, Shaoxing wine, and sugar in a measuring cup, give it a good mix, and set it aside.
- 24To make the sauce, combine soy sauce, dark soy sauce for color, oyster sauce, Shaoxing wine, and sugar in a measuring cup, give it a good mix, and set it aside.
- 25Cook the wheat noodles in boiling water for about a minute or until al dente, then strain them.
- 26Cook the wheat noodles in boiling water for about a minute or until al dente, then strain them.
- 27Cook the wheat noodles in boiling water for about a minute or until al dente, then strain them.
- 28Add oil to your wok, let it get nice and hot, then add the chicken and cook it through.
- 29Add oil to your wok, let it get nice and hot, then add the chicken and cook it through.
- 30Add oil to your wok, let it get nice and hot, then add the chicken and cook it through.
- 31Remove the cooked chicken from the wok and set aside, leaving the good stuff in the wok.
- 32Remove the cooked chicken from the wok and set aside, leaving the good stuff in the wok.
- 33Remove the cooked chicken from the wok and set aside, leaving the good stuff in the wok.
- 34Add a little more oil to the wok, then add the white parts of the green onion, garlic, and onions, and sauté until the onions are slightly translucent.
- 35Add a little more oil to the wok, then add the white parts of the green onion, garlic, and onions, and sauté until the onions are slightly translucent.
- 36Add a little more oil to the wok, then add the white parts of the green onion, garlic, and onions, and sauté until the onions are slightly translucent.
- 37Next, add the cabbage and carrots and sauté for 1-2 minutes.
- 38Next, add the cabbage and carrots and sauté for 1-2 minutes.
- 39Next, add the cabbage and carrots and sauté for 1-2 minutes.
- 40After a minute, add the noodles and toss in the cooked chicken.
- 41After a minute, add the noodles and toss in the cooked chicken.
- 42After a minute, add the noodles and toss in the cooked chicken.
- 43Pour the sauce over everything and give it a good mix, cooking until the noodles have absorbed all the sauce (about 3-4 minutes).
- 44Pour the sauce over everything and give it a good mix, cooking until the noodles have absorbed all the sauce (about 3-4 minutes).
- 45Pour the sauce over everything and give it a good mix, cooking until the noodles have absorbed all the sauce (about 3-4 minutes).
- 46Finish it off with sesame oil and the rest of the green onions, then give it one last toss.
- 47Finish it off with sesame oil and the rest of the green onions, then give it one last toss.
- 48Finish it off with sesame oil and the rest of the green onions, then give it one last toss.
- 49Serve and enjoy your chicken pan-fried noodles.
- 50Serve and enjoy your chicken pan-fried noodles.
- 51Serve and enjoy your chicken pan-fried noodles.
Ingredients
- 2 cups Napa cabbage
- 2 cups Napa cabbage
- 2 cups Napa cabbage
- 4 stalks Green onions
- 4 stalks Green onions
- 4 stalks Green onions
- 1 Onion
- 1 Onion
- 1 Onion
- 1 Carrot
- 1 Carrot
- 1 Carrot
- 4 cloves Garlic
- 4 cloves Garlic
- 4 cloves Garlic
- 1 lb Chicken thighs
- 1 lb Chicken thighs
- 1 lb Chicken thighs
- 0.25 tsp Baking soda
- 0.25 tsp Baking soda
- 0.25 tsp Baking soda
- 0.5 tbsp Soy sauce
- 0.5 tbsp Soy sauce
- 0.5 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 2 tbsp Oyster sauce
- 2 tbsp Oyster sauce
- 0.25 tsp Black pepper
- 0.25 tsp Black pepper
- 0.25 tsp Black pepper
- 1.5 tbsp Soy sauce
- 1.5 tbsp Soy sauce
- 1.5 tbsp Soy sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- 2 tbsp Oyster sauce
- 2 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp Shaoxing wine
- 1 tbsp Shaoxing wine
- 0.5 tbsp Sugar
- 0.5 tbsp Sugar
- 0.5 tbsp Sugar
- 1 lb Pancit noodles (wheat noodles)
- 1 lb Pancit noodles (wheat noodles)
- 1 lb Pancit noodles (wheat noodles)
- Cooking oil
- Cooking oil
- Cooking oil
- 2 tsp Sesame oil
- 2 tsp Sesame oil
- 2 tsp Sesame oil
Equipment
Cutting boardKnifeMeasuring spoonsBowlChopsticksMeasuring cupPotWokSpatulaStrainer
Tips
- You can add whatever veggies you want to this recipe.
- If you don't have dark soy sauce, leave it out because using too much regular soy sauce will make it too salty.