Minute Chicken Pan Fried Noodles

November 15, 2022 / By Foodland

Minute Chicken Pan Fried Noodles

"This recipe is super tasty, simple to make and perfect for any get together." - Chef Keoni Chang, Vice President and Chief Food Officer
Course Side Dish
Cuisine Chicken
Servings 4 Servings


  • 1 package Chow Mein Noodles 10oz.((Crown Noodle Recommended))
  • 4 tablespoons vegetable oil
  • Chicken (for marination)
  • 1 pound boneless skinless chicken thighs
  • 1 tablespoon shoyu
  • 1 teaspoon Chinese Rice Wine or Sherry
  • 1 tablespoon oyster sauce
  • 0.5 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • Stir Fry
  • 4 tablespoons oil
  • 2 cups choi sum
  • Sauce
  • 2 cups chicken stock or broth
  • 3 tablespoons oyster sauce
  • 2 tablespoons shoyu
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 0.5 teaspoon white pepper
  • Cornstarch Slurry
  • 3 tablespoons cornstarch
  • 0.5 cup water


  • Remove the excess fat from the chicken thighs and cut into 1 ½ inch pieces.
  • Next, make the marinade by combining the shoyu, rice wine, oyster sauce, baking soda, cornstarch and sesame oil. Combine with chicken and allow to marinate overnight or for at least 1 hour.
  • To prepare the sauce, combine the chicken stock, oyster sauce, shoyu, sesame oil, sugar and white pepper. Reserve.
  • To prepare the slurry, mix the cornstarch and water until even combined. Reserve.
  • Next, fry the noodles by heating 4 tablespoons of oil in a 10-inch nonstick pan over medium high heat. Lay in the noodles and fry until noodles are crispy brown on one side. Once it is brown, carefully flip the noodles to the other side. Add in more oil if necessary.
  • Fry noodles until it is crispy brown. Drain the noodles on paper towel then place on a plate and reserve warm. Alternatively, cut the noodles into squares and reserve warm.
  • To make the stir fry, heat a wok or pan over high heat. Add in 4 tablespoons of oil and let it heat until gentle wisps of smoke come from the wok. Add in the chicken in a single layer. Allow it to brown for a minute then stir fry for 2 minutes until the chicken is done. Add in the 2 cups of choi sum and then pour in the sauce.  Allow the sauce to come to a boil. Thicken with the cornstarch slurry to desired thickness.
  • Pour sauce over the noodles and serve.
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