pan fried noodles;
A bed of crisp, pan fried noodles in a savory sauce, topped with chicken and vegetables
Servings: 4
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Ingredients
chicken marinade;
- 1 lb chicken
- 1 tsp powdered ginger
- 1 tsp garlic powder
- salt & pepper
- 2 Tbsp rice vinegar
- ¼ cup soy sauce
- 2 Tbsp hoisin sauce
pan fried noodles;
- 4 Tbsp oil
- 2 cloves garlic minced
- 1 small head broccoli (alt. chinese broccoli)
- 2 cups baby bok choy (alt. brussel sprouts, finely chopped)
- 1-2 cups mung bean sprouts
- 1 package egg wonton noodles
- 1 cup water
- ½ cup soy sauce
- 4 Tbsp rice vinegar
- ¼ cup hoisin sauce
Instructions
chicken marinade;
- Slice the chicken into thin 1" pieces and season with ginger, garlic powder, salt and pepper. Add ¼ cup soy sauce, 2 Tbsp rice vinegar, and 2 Tbsp hoisin sauce.
- Allow to marinate 30 minutes or ideally overnight.
- Once ready to cook, heat a pan over medium high heat and add 2 Tbsp. oil. Fry the chicken until cooked through, and remove to a plate.
pan fried noodles;
- Chop the broccoli into small bite-sized pieces, and begin steaming. Remove from heat when still a bit crisp, but mostly cooked.
- If using broccoli, cut into florets. If using Chinese broccoli, cut into roughly 1" pieces. Steam them until cooked but still crisp.
- If using bok choy or brussels sprouts, cut and discard stems, then slice into thin ribbons.
- Add a splash of oil to the same pan that cooked the chicken, and add 2 Tbsp minced garlic. Fry for 30-60 seconds or until fragrant.
- Add the bok choy or brussel sprouts, and add the steamed broccoli or chinese broccoli. Fry until crisp and charred. Remove to a plate.
- (Option 1) Heat a pot with water with 1 tsp salt. Once boiling, add the egg noodles and cook approx 5 minutes or until noodles are al dente. Strain and set aside.
- Add 2 Tbsp oil to the pan and allow it to heat up. Separate the noodles to a loose nest and add to the pan. (Be careful if you boiled the noodles, oil may spit.)
- (Option 2) If you did not boil the noodles first, add 1 cup water to the pan, making sure to swish it around to wet all the noodles. Let the water cook mostly off before proceeding.
- Add ¼ cup soy sauce, 2 Tbsp rice vinegar, and let it cook down and absorb into the noodles.
- Add an additional 1 Tbsp of oil and let the first side of the noodles get crisp.
- Carefully flip the noodles over in the pan, and add the remaining Tbsp of oil and crisp the other side.
- Add remaining ¼ cup soy sauce, 2 Tbsp rice vinegar, and ¼ cup hoisin sauce. Add additional sauce to taste if desired.
- Once crisp, remove the noodles to a plate, and top with chicken and veggies. You can toss the chicken and veggies back in the pan to heat them through if they need to be warmed.
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