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Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese. Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in the wok - much healthier, less mess, just as fast and definitely just as tasty!



Total time

20 minutes




  • 150 g chow mein noodles (fresh)
  • ¼ cup water
  • 2 tbsp peanut oil
  • 3 garlic cloves (minced)
  • 1 tbsp peanut oil
  • 1 carrot (sliced diagonally)
  • 1 bok choy (stems and leaves separated with stems cut vertically into sticks.))
  • 2 shallots (scallions (, cut into 5 cm / 2 " pieces)
  • 1 cup cabbage (shredded)
  • 1 cup bean sprouts
  • 150 g chicken (cut into bite size pieces)
  • 1½ tsp light soy sauce
  • ¼ tsp sesame oil
  • 1 tsp corn starch
  • 1 dash white pepper
  • 3 tbsps cornflour
  • 3 tbsp water
  • ¾ cup chicken stock
  • ¾ cup water
  • 1 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tsp sugar
  • 2 tbsp chinese cooking wine (shoasing wine, or dry sherry, or sub mirin)


  1. Combine Chicken and Marinade ingredients in a small bowl and set aside for at least 15 minutes while you prepare the other ingredients.
  2. Turn oven onto low (to keep noodles warm while you cook the topping).
  3. Loosen the chow mein noodles with your fingers.
  4. Heat 1 tbsp oil in wok over medium high heat. Place noodles into wok and gently pat into a round pancake.
  5. Add water. Wait until the water evaporates, then let cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
  6. Slide noodles onto a plate. Return wok to heat and add remaining 1 tbsp oil into wok. Flip noodles upside down back into the wok to crisp the other side. Cook for 1 to 2 minutes until the bottom is golden brown. Slide noodles onto serving plate and keep warm in the low oven, uncovered.
  7. Mix together cornflour and 3 tbsp water in a medium size bowl until there are no lumps.
  8. Add remaining sauce ingredients and mix to combine.
  9. Heat 1tbsp oil in wok over high heat. Add garlic and fry for 10 to 15 seconds until fragrant, being careful not to let it burn.
  10. Add chicken and marinade, then stir fry until it turns a very light golden brown, but not yet cooked through.
  11. Add the carrot, bok choy stems and shallots, then stir fry for 30 seconds.
  12. Add the Sauce into the wok, bring to simmer and cook, stirring, for 1 to 1 1/2 minutes so the sauce thickens.
  13. Turn off heat. Add the bok choy leaves, cabbage and bean sprouts and gently stir to coat with sauce and allow residual heat to wilt these vegetables.
  14. Place stir fry and sauce over crispy noodles. Serve immediately.
  15. View the recipe instructions at

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