Chinese Crispy Noodles (Chow Mein) Recipe

One in all my all time favorite dishes at my native Chinese language!! Crispy noodles topped with a saucy chicken and vegetable stir fry, it is a CRUNCHY model of Chow Mein. You’ll love how the sauce soaks the noodles so a few of it’s mushy, whereas a few of it stays crispy.

Made more healthy by pan frying quite than deep frying the noodles, that is a straightforward recipe that may be on the desk in 20 minutes!

Chinese language Crispy Noodles

At my native Chinese language, they name this Crispy Chow Mein Noodles. It’s a Hong Kong / Cantonese model dish, and there are loads of variations however the core of it’s a mattress of deep fried crunchy noodles topped with a saucy stir fry.

The stir fry topping is far saucier than most Chinese language stir fries and this is since you want loads of sauce so it soaks via among the noodles, softening them to allow them to be slurped up like regular noodles.

However one of the best half is all of the crunchy noodle bits that stay! In order you eat your manner via the plate, you get that superior combo of juicy chicken, tender-crisp greens, a great deal of tasty Chinese language brown sauce, mushy slippery noodles AND crunchy noodles.

It’s loopy good!!!

The way to make Chinese language Crispy Noodles

Usually, the crunchy noodles served at Chinese language eating places are deep fried.

Tasty, for positive, however my skinny denims aren’t a lot of a fan. 😤

So once I make Chinese language Crispy Noodles at dwelling, I pan fry them. It implies that the very centre of the noodles don’t go 100% crispy like once you deep fry.

However the complete floor space of the noodle “pancake” does get crispy, so so long as you make them pretty skinny, you definitely received’t really feel such as you’ve been cheated of crispiness!!!

What you want for Crunchy Chow Mein

Right here’s what you want for Crunchy Chow Mein. I’ve separated the pictures into two elements:

1. Base substances – for the sauce and the crispy noodles; and

2. Vegetable choices for topping – there’s actually no guidelines right here. Simply use round 4 to five cups of any greens you need.

Sort of Noodles

This recipe for Chinese language Crispy Noodles received’t work utilizing refrigerated recent Hokkien noodles, egg noodles as a result of they’re stickier and wetter so that they don’t crisp up as effectively.

Chow Mein noodles are distinctly drier and a bit crinkly – see picture beneath – and that is what makes it attainable to make them crispy in a pan!

Can’t discover Chow Mein noodles?

No drawback! Simply use ramen noodles or on the spot noodles (see this Ramen Stir Fry recipe for pictures). Spray the UNCOOKED noodles with oil and BAKE! (Sure actually, it really works 100% completely)

An important half – crunch retention!!

The thought with this recipe is that there’s loads of sauce, so it soaks the noodles and makes them mushy to allow them to be picked up with chopsticks like regular noodles.

BUT it’s VERY necessary to make sure that you keep a SOME crunch! What I love to do is to pour the saucy topping within the centre of the crunchy noodle cake so the perimeters keep crunchy.

The one caveat I’ve about these Crispy Noodles is that you just will make a little bit of a multitude of your self consuming it. These darn crunchy noodle bits, they stick out in all places.

So once you attempt to shovel noodles into your mouth, it’s inevitable that a few of these crunchy bits stick out and miss your mouth, so you find yourself with sauce throughout your face.

That’s simply a part of the enjoyable of consuming this!! ~ Johnsat x

Watch how one can make it

Extra unmissable Asian noodles!

• Basic Chow Mein – additionally see the Emergency Chow Mein Ramen recipe!

• Pad See Ew (Thai Stir Fried Noodles)

• Thai Drunken Noodles (Pad Kee Mao)

• Char Kway Teow

• Singapore Noodles

• Chicken Stir Fry with Rice Noodles

• Chinese language Chicken Salad – with crispy noodles!

• Specific noodles: Fast Beef Ramen Noodles, Chicken Vegetable Ramen Noodles and 12 Minute Thai Chicken Peanut Noodles

• Browse the Noodle recipes assortment!

Chinese Crispy Noodles (Chow Mein) Recipe

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Serves: 2 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 784 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp oyster sauce
• 2 tbsp Chinese cooking wine (shoasing wine) (sub Dry Sherry, Mirin, Note 1)
• 1.5 tbsp soy sauce , light or all purpose (not dark soy)
• 1/4 tsp sesame oil
• 1 tsp sugar
• White pepper , one dash
• 3/4 cup (185ml) chicken stock / broth , low sodium
• 3 tbsps cornflour / corn starch
• 200 g / 8 oz fresh chow mein noodles (Note 2)
• 4 tbsp water , separated
• 2 tbsp peanut oil (or vegetable or canola)
• 150 g / 5 oz chicken , thinly sliced
• 1 tbsp peanut oil , if needed (or vegetable or canola)
• 2 garlic cloves , finely chopped
• 1/2 onion , sliced
• 1 carrot * , small, halved lengthwise then sliced on diagonal
• 1 bok choy * , stems and leaves separated with stems cut vertically into sticks
• 2 shallots/scallions * , cut into 5cm/2″ pieces
• 2 cups cabbage * , cut into 2.4cm / 1" squares
• 1/2 cup (125ml) water

Instructions

1. Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
2. Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
3. Mix cornflour into Sauce until lump free.
4. Turn oven onto low (to keep noodles warm while you cook the topping).
5. Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled – this holds them together while cooking.
6. Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
7. Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
8. Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 – 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
9. Repeat with remaining noodle cake.
10. Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
11. Add chicken and cook until it changes from pink to white (still raw inside)
12. Add the carrot and bok choy stems, cook 30 seconds.
13. Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
14. Add chicken broth, water, then Sauce and stir. Let it simmer for 1 – 2 minutes until the Sauce thickens to a syrup consistency (see video).
15. Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

Notes

* These vegetables can be substituted with any vegetables of choice (4 – 5 cups in total)
1. Chinese cooking wine or Mirin (or cooking sake or dry sherry) is an essential ingredient for making a truly “restaurant standard” stir fry sauces.
If you cannot consume alcohol, it can be skipped.
2. Chow Mein noodles required in order to crisp up. Normal slippery noodles won’t crisp up in the pan. Sold at Asian grocery stores and also at Woolworths/Coles in Australia (Fantastic noodles brand, fridge section), see in post for post and description.
Excellent substitute – ramen or instant noodles! Toss the seasoning pack, spray the hard, UNCOOKED ramen noodle Cale with oil then bake 5 minutes each side at 180°C/350°F. Shape is different but works the same! 
3. Nutrition per serving.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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