Fried Noodles
Dive into a bowl of sizzling fried noodles that are not only simple to whip up but bursting with flavor! Tossed with vibrant veggies and a splash of soy sauce, this dish is a delightful way to satisfy your cravings in no time. Get ready to stir-fry your way to a mouthwatering meal thatโs as quick as it is tasty!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
๐ Ingredients
Serves 4๐ฅฌFresh Produce(7)
- Some sliced bell pepper, for colour and freshness
- A handful of cabbage
- 3 cloves garlic, minced
- 1 tsp minced ginger (5 ml)
- 2 green onions, chopped
- ยผ onion, sliced
- About 1 tsp potato starch (5 ml)
๐ฅฉMeat & Seafood(1)
- 1 whole chicken leg, about 250 g, thinly sliced (0 lbs)
๐ซPantry Staples(2)
- 1 portion udon, or your favourite noodlesyour favourite noodles
- 1 tsp Ottogi sesame oil (5 ml)
๐งSpices & Seasonings(1)
- A pinch of ground black pepper
๐ฏSauces & Condiments(5)
- 1 tsp Kwong Cheong Thye dark soy sauce (5 ml)
- 1 tsp Lee Kum Kee oyster sauce (5 ml)
- 1 tsp Lee Kum Kee soy sauce (5 ml)
- 1 tsp Lee Kum Kee sweet soy sauce (5 ml)
- 1 tsp Lea & Perrins Worcestershire sauce (5 ml)
๐ฆOther(1)
- 1 tsp Sauce Co fermented black bean sauce (5 ml)
๐จโ๐ณ Instructions
- 1
Marinate the chicken leg with soy sauce, sesame oil, black pepper, and potato starch.
- 2
Stir-fry garlic, ginger, and onion until fragrant, then add the marinated chicken and cook until done.
- 3
Add the noodles, cabbage, bell pepper, and green onions, and stir-fry with the seasoning sauces.
- 4
Serve hot and enjoy!
๐ก Pro Tips
- โCoat the marinated chicken with potato starch at a 1:10 ratio (starch to meat weight) rather than cornstarch, since potato starch forms a crispier crust and stays crunchier longer in the humid environment of stir-frying.ingredient1:10 ratio
- โHeat your wok until it just starts to smoke (around 400-450ยฐF) before adding oil, since this creates the high-heat environment needed for proper wok hei flavor development through Maillard reactions and caramelization.equipment400-450ยฐF
- โCook the marinated chicken in a single layer without overcrowding, working in batches if needed, because overcrowded proteins release steam that lowers pan temperature below 212ยฐF and causes steaming instead of searing.techniquebelow 212ยฐF
- โAdd cabbage and bell pepper only in the final 60-90 seconds of stir-frying since their high water content (around 90-95%) releases moisture quickly, and prolonged cooking will turn them soggy and dilute the sauce.timing60-90 seconds
- โToss pre-cooked noodles with 1-2 teaspoons of oil before adding them to the wok to prevent starch molecules on the surface from gelatinizing together, which otherwise causes clumping during stir-frying.technique1-2 teaspoons oil
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Fried Noodles
Dive into a bowl of sizzling fried noodles that are not only simple to whip up but bursting with flavor! Tossed with vibrant veggies and a splash of soy sauce, this dish is a delightful way to satisfy your cravings in no time. Get ready to stir-fry your way to a mouthwatering meal thatโs as quick as it is tasty!
๐ Ingredients
Serves 4๐ฅฌFresh Produce(7)
- Some sliced bell pepper, for colour and freshness
- A handful of cabbage
- 3 cloves garlic, minced
- 1 tsp minced ginger (5 ml)
- 2 green onions, chopped
- ยผ onion, sliced
- About 1 tsp potato starch (5 ml)
๐ฅฉMeat & Seafood(1)
- 1 whole chicken leg, about 250 g, thinly sliced (0 lbs)
๐ซPantry Staples(2)
- 1 portion udon, or your favourite noodlesyour favourite noodles
- 1 tsp Ottogi sesame oil (5 ml)
๐งSpices & Seasonings(1)
- A pinch of ground black pepper
๐ฏSauces & Condiments(5)
- 1 tsp Kwong Cheong Thye dark soy sauce (5 ml)
- 1 tsp Lee Kum Kee oyster sauce (5 ml)
- 1 tsp Lee Kum Kee soy sauce (5 ml)
- 1 tsp Lee Kum Kee sweet soy sauce (5 ml)
- 1 tsp Lea & Perrins Worcestershire sauce (5 ml)
๐ฆOther(1)
- 1 tsp Sauce Co fermented black bean sauce (5 ml)
๐จโ๐ณ Instructions
- 1
Marinate the chicken leg with soy sauce, sesame oil, black pepper, and potato starch.
- 2
Stir-fry garlic, ginger, and onion until fragrant, then add the marinated chicken and cook until done.
- 3
Add the noodles, cabbage, bell pepper, and green onions, and stir-fry with the seasoning sauces.
- 4
Serve hot and enjoy!
๐ก Pro Tips
- โCoat the marinated chicken with potato starch at a 1:10 ratio (starch to meat weight) rather than cornstarch, since potato starch forms a crispier crust and stays crunchier longer in the humid environment of stir-frying.ingredient1:10 ratio
- โHeat your wok until it just starts to smoke (around 400-450ยฐF) before adding oil, since this creates the high-heat environment needed for proper wok hei flavor development through Maillard reactions and caramelization.equipment400-450ยฐF
- โCook the marinated chicken in a single layer without overcrowding, working in batches if needed, because overcrowded proteins release steam that lowers pan temperature below 212ยฐF and causes steaming instead of searing.techniquebelow 212ยฐF
- โAdd cabbage and bell pepper only in the final 60-90 seconds of stir-frying since their high water content (around 90-95%) releases moisture quickly, and prolonged cooking will turn them soggy and dilute the sauce.timing60-90 seconds
- โToss pre-cooked noodles with 1-2 teaspoons of oil before adding them to the wok to prevent starch molecules on the surface from gelatinizing together, which otherwise causes clumping during stir-frying.technique1-2 teaspoons oil