Crispy Pan Fried Noodles

Crispy pan fried noodles is a classic Cantonese noodles dish among Chinese restaurants. Especially, when crispy noodles soaked with sauce that make the noodles tasty.

Course Main Course, Noodles, Side Dish

Cuisine Asian, Chinese

Prep Time 15 minutes

Cook Time 50 minutes

Servings

Calories 119kcal

Author Tracy O.

Ingredients

some Vegetable oil (around 2 cups for pan fried noodles)
3 Fresh egg noodles small
1 piece Chicken thigh
1 cup Water
1 Carrot
1 cup Snow peas
4 slices Ginger
some Salt (pinch for stir fried carrot and snow peas)

MARINATED CHICKEN:

1 tablespoon Sesame oil
1 tablespoon Oyster sauce
2 tablespoons Soy sauce
1/4 teaspoon Garlic powder
1/2 teaspoon Sugar

THICKEN SAUCE:

1 tablespoon Corn starch
3 tablespoons Water

Instructions

Sliced and cut carrots
Cut chicken thigh into strips
In a mixing bowl, add sesame oil 1 tablespoon, oyster sauce 1 tablespoon, soy sauce 2 tablespoons, garlic powder 1/4 teaspoon and sugar 1/2 teaspoon to marinate chicken thigh.
After that, boil water to cook fresh egg noodles. (Don't over cook the noodles)
Then, drain, rinse with cold water and dry the noodles before pan fried it. Remember to dry the noodles very well.
Pour some oil (around 2 cups) into the pan, then turn on fire medium high wait until the oil is hot enough (around 350F) or put a wooden chopstick into the oil if you see bubble around the chopsticks, it means the oil is hot enough for pan fried. Be careful when you put the noodles into pan.
Pan fried both sides of noodles until it’s little bit golden brown. Next, put the crispy noodles on a paper towel to absorb excess oil.
At the meantime, add some oil into the pan, stir fried carrots and add a pinch of salt. Then, set it a side.
The same thing like snow peas, add some oil into the pan, stir fried snow peas and add a pinch of salt. After that, set them a side.
Pour some oil into the pan and add ginger stir fried little bit. Next, add marinated chicken thigh keep stir fried them little bit and add 1 cup of water until the chicken is cooked. Then, add corn starch mixture (corn starch 1 tablespoon and water 3 tablespoons) to thicken the sauce.
When the sauce is thicken, add cooked carrots, snow peas and some green onion stir them.
Pour the sauce over the crispy pan fried noodles when it is ready to serve.

Video

Notes

Cooking tips for crispy pan fried noodles:

First boil and cook the Cantonese fresh egg noodles. Remember don’t over cook them, the purpose of boiling the noodles is to remove some alkaline stuff from the noodles and loose up the noodles.
Drain and dry the noodles before adding to the oil and pan fried.
The oil need to be hot when you add the noodles. If the oil is not hot enough, the noodles will not be crispy. (Be careful when you add the noodles to the oil.)
When the crispy pan fried noodles is done, put it on a paper towel and let it absorb excess oil from the crispy noodles.
After that, stir fried carrots, snow peas and chicken to make the sauce for the noodles. The best to pour the sauce over the crispy noodles when is ready to serve.

Nutrition