Fried Asian Noodles
Dive into a bowl of sizzling fried Asian noodles, where tender chicken and vibrant veggies come together in a flavor-packed harmony! Tossed in a medley of savory sauces, this dish is a quick and tasty way to satisfy your cravings for something bold and delicious. Perfect for a weeknight dinner, these noodles are sure to become a family favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 3 ½ handfuls bean sprouts
- 5 ½ pcs carrots
- 0.66 lb (299 g) chicken breast
- 3 pcs eggs
- 1 bunch green onions
- 1 tsp (5 ml) hoisin sauce
- 2 tbsp (30 ml) msg
- 1.65 lb (748 g) quick cooking noodles
- 2 tbsp (30 ml) sambal oelek
Pantry Items
Amounts also listed in instructions below
- cornstarch (to taste)
- dark soy sauce (to taste)
- fish sauce (to taste)
- garlic (to taste)
- light soy sauce (to taste)
- oil (to taste)
- oyster sauce (to taste)
- salt (to taste)
- sesame oil (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Cut the vegetables and chicken into small pieces. Marinate the chicken with the ingredients and refrigerate.
- 2
Soak the noodles in warm-hot (not boiling) water for about 15-20 minutes until they separate.
- 3
Drain the noodles and mix with all the noodle ingredients.
- 4
In a pan, heat some sunflower oil and scramble the eggs, then set aside.
- 5
In the same pan, add more oil and cook the marinated chicken until done, then remove it.
- 6
Add 100ml of sunflower oil to the pan, sauté garlic, then add carrots until soft.
- 7
Increase heat and add the marinated noodles, frying for 5-7 minutes while stirring.
- 8
Add green onions and bean sprouts, stir, and fry for another 3-5 minutes.
- 9
Finally, add the scrambled eggs and chicken back, mix well, and enjoy.
💡 Pro Tips
- ✓Soak noodles in 160-180°F water instead of boiling to prevent overcooking - the starches hydrate without breaking down, maintaining the chewy texture essential for stir-frying.technique160-180°F
- ✓Use 100ml oil for the noodle frying stage because this creates a thin oil coating that prevents sticking and enables the Maillard reaction at high heat without burning.ingredient100ml oil
- ✓Marinate chicken with cornstarch for at least 15 minutes - the starch forms a protective barrier that keeps proteins from overcooking and creates a silky 'velveting' texture.timing15 minutes minimum
- ✓Fry noodles undisturbed for the first 2-3 minutes of the 5-7 minute cooking time to develop wok hei (breath of the wok) - the slight charring creates complex smoky flavors.technique2-3 minutes undisturbed
- ✓Add bean sprouts in the final 3-5 minutes because their high water content (90%) will create steam that softens them while maintaining crunch if not overcooked.timing90% water content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Fried Asian Noodles
Dive into a bowl of sizzling fried Asian noodles, where tender chicken and vibrant veggies come together in a flavor-packed harmony! Tossed in a medley of savory sauces, this dish is a quick and tasty way to satisfy your cravings for something bold and delicious. Perfect for a weeknight dinner, these noodles are sure to become a family favorite!
📝 Ingredients
Shopping List
- 3 ½ handfuls bean sprouts
- 5 ½ pcs carrots
- 0.66 lb (299 g) chicken breast
- 3 pcs eggs
- 1 bunch green onions
- 1 tsp (5 ml) hoisin sauce
- 2 tbsp (30 ml) msg
- 1.65 lb (748 g) quick cooking noodles
- 2 tbsp (30 ml) sambal oelek
Pantry Items
Amounts also listed in instructions below
- cornstarch (to taste)
- dark soy sauce (to taste)
- fish sauce (to taste)
- garlic (to taste)
- light soy sauce (to taste)
- oil (to taste)
- oyster sauce (to taste)
- salt (to taste)
- sesame oil (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Cut the vegetables and chicken into small pieces. Marinate the chicken with the ingredients and refrigerate.
- 2
Soak the noodles in warm-hot (not boiling) water for about 15-20 minutes until they separate.
- 3
Drain the noodles and mix with all the noodle ingredients.
- 4
In a pan, heat some sunflower oil and scramble the eggs, then set aside.
- 5
In the same pan, add more oil and cook the marinated chicken until done, then remove it.
- 6
Add 100ml of sunflower oil to the pan, sauté garlic, then add carrots until soft.
- 7
Increase heat and add the marinated noodles, frying for 5-7 minutes while stirring.
- 8
Add green onions and bean sprouts, stir, and fry for another 3-5 minutes.
- 9
Finally, add the scrambled eggs and chicken back, mix well, and enjoy.
💡 Pro Tips
- ✓Soak noodles in 160-180°F water instead of boiling to prevent overcooking - the starches hydrate without breaking down, maintaining the chewy texture essential for stir-frying.technique160-180°F
- ✓Use 100ml oil for the noodle frying stage because this creates a thin oil coating that prevents sticking and enables the Maillard reaction at high heat without burning.ingredient100ml oil
- ✓Marinate chicken with cornstarch for at least 15 minutes - the starch forms a protective barrier that keeps proteins from overcooking and creates a silky 'velveting' texture.timing15 minutes minimum
- ✓Fry noodles undisturbed for the first 2-3 minutes of the 5-7 minute cooking time to develop wok hei (breath of the wok) - the slight charring creates complex smoky flavors.technique2-3 minutes undisturbed
- ✓Add bean sprouts in the final 3-5 minutes because their high water content (90%) will create steam that softens them while maintaining crunch if not overcooked.timing90% water content