Chicken Pan Fried Noodles
Serves 1
Directions
- 1Thinly slice some napa cabbage and set it aside.
- 2Peel one carrot.
- 3Slice the carrot into matchstick strips.
- 4Separate the white part from the greens of the green onions.
- 5Slice the white parts in half and set them aside.
- 6Cut the green parts into large chunks.
- 7Thinly slice an onion and set it aside.
- 8Finely mince up garlic.
- 9Slice the chicken thigh into quarter inch pieces.
- 10Tenderize the chicken with baking soda.
- 11Season it with soy sauce, oyster sauce, and black pepper.
- 12Mix the chicken well and set it aside.
- 13To make the sauce, combine soy sauce, dark soy sauce for color, oyster sauce, Shaoxing wine, and sugar for balance.
- 14Give it a good mix and let's take it to the stove.
- 15Cook the wheat noodles in boiling water for about a minute or until al dente.
- 16Strain the noodles.
- 17Add oil to your wok and make sure it gets nice and hot.
- 18Add the chicken and remove it once it's cooked through.
- 19Add a little more oil to the wok.
- 20Add the white parts of the green onion.
- 21Add garlic and onions and sauté until the onions are slightly translucent.
- 22Next, add the cabbage and carrots and give it a mix.
- 23After a minute, add the noodles, toss in the chicken, and pour the sauce.
- 24Give it a good mix until the noodles have absorbed all the sauce.
- 25Finish it off with sesame oil and the rest of the green onions.
- 26Give it one last toss.
Ingredients
- 2 cups napa cabbage
- stalks green onions (white parts)
- stalks green onions (green parts)
- 1 medium onion
- 1 medium carrot
- 4 garlic cloves
- 1 lb fresh wheat noodles
- cooking oil
- 1 lb chicken thighs
- 2 tbsp Oyster sauce
- 0.5 tbsp Soy sauce
- 0.25 tsp Pepper
- 0.25 tsp Baking soda
- 1.5 tbsp Soy sauce (for sauce)
- 2 tbsp Dark soy sauce
- 2 tbsp Oyster sauce (for sauce)
- 1 tbsp Shaoxing wine
- 0.5 tbsp Sugar
- 2 tsp sesame oil
Equipment
knifechopping boardsmall bowlwokstrainer
Tips
- You can add whatever veggies you want.
- Regular soy sauce cannot be substituted for dark soy sauce because it will be too salty.
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