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Chicken Pan Fried Noodles

Crispy Hong Kong-style egg noodles topped with seared chicken and vegetables in a savory sauce.

Marinade

• 2 t soy sauce
• 2 t oil
• 2 t cornstarch
• 1/4 t salt

For the Dish

• 2 chicken breasts, cut into thin strips
• 1 bunch choy sum or baby bok choy (~2–3 cups) — baby spinach works too
• 4 bundles dried Hong Kong-style egg noodles
• 1 T oyster sauce
• 1 T soy sauce
• 1 t sesame oil
• 1/8 t sugar
• 1/2 t salt
• Fresh ground white pepper
• 1 C low-sodium chicken stock, heated
• 2 T cornstarch + 2 T water (slurry)
• 3 T oil
• 2 T Shaoxing wine
• 2 cloves garlic, chopped

Instructions

1. Combine the marinade ingredients with the sliced chicken in a bowl and set aside.
2. Tear the greens lengthwise into manageable pieces and set aside.
3. Bring a large pot of water to a boil. Cook the noodles until just softened — do not overcook or they'll be soggy. Rinse with cold water, drain, and set aside.
4. In a bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper, and hot chicken stock. Set aside.
5. In a small bowl, mix the cornstarch and water into a slurry. Set aside.
6. Heat a wok over high heat and add 2 T oil. Spread the noodles in an even layer and fry until golden and crispy on the bottom. Flip and fry the other side, adding a bit more oil if needed.
7. Heat the wok until just smoking and add 1 T oil. Sear the chicken until browned. Add the garlic, then deglaze with Shaoxing wine.
8. Pour in the sauce. Let it come to a boil and add the greens. Stir and cook for about a minute.
9. Stir the slurry and add about 2/3 of it to the boiling sauce. Stir to thicken. Add more slurry until the sauce coats a spoon.
10. Pour the entire mixture over the crispy noodles.
11. Best part — Serve and enjoy!

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