House Special Crispy Noodles Recipe

Prepare noodles

If using fresh egg noodles, separate strands gently with your fingers. If using packaged chow mein noodles, loosen them by hand. Pat lightly with paper towel to remove excess surface moisture.

Heat a heavy skillet or wok over medium-high heat and add 1 cup vegetable oil. Heat oil to 350°F (175°C) — if you don’t have a thermometer, test with a small piece of noodle: it should immediately sizzle and rise to the surface.

Working in two batches if necessary, carefully add a flattened clump/portion of noodles to the hot oil. Fry until deeply golden and crisp on the edges, about 45–90 seconds per side depending on thickness. Use tongs to flip or turn pieces to get even color. Remove to a wire rack or paper towel-lined tray and sprinkle lightly with 1/4 tsp salt while hot.

Keep fried noodles warm and crisp in a low oven (200°F / 95°C) on a rack if not serving immediately. Reserve 1 tablespoon neutral oil to toss noodles (optional) so they don’t stick.

In a small bowl combine 2 tablespoons light soy sauce, 1.5 tablespoons oyster sauce, 1/2 teaspoon sesame oil, 1/2 cup chicken or vegetable stock, 1 teaspoon cornstarch and 1/2 teaspoon sugar. Whisk until cornstarch is dissolved. This will thicken quickly when added to the wok.

Mince garlic (3 cloves) and ginger (1 tablespoon). Slice scallions into 1-inch pieces for cooking and reserve extra thinly sliced scallion for garnish.

Heat a clean wok or large skillet over high heat until smoking slightly. Add 1 tablespoon vegetable oil and swirl to coat.

Add the thinly sliced chicken (10 oz). Spread into a single layer and let sear without moving 30–45 seconds, then stir-fry until cooked through (about 2–3 minutes total). If using tofu or shrimp, adjust cooking time: shrimp 2–3 minutes, tofu until golden.

Push the protein to the side of the wok. Add another 1 teaspoon oil if needed, then add minced garlic and ginger. Stir-fry 10–15 seconds until aromatic but not browned.

Add carrot (julienned), red bell pepper (sliced) and cabbage (1 cup). Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp.

Add bean sprouts and the scallion pieces reserved for cooking. Stir 30 seconds.

Give the prepared sauce a quick re-whisk and pour into the wok. Stir constantly and let the sauce come to a gentle boil; it will thicken in 20–30 seconds and coat the vegetables and protein.

Season with 1/4 teaspoon white pepper and 1/2 teaspoon rice vinegar or lemon juice if using. Taste and adjust with a pinch more salt or soy if desired.

Place a portion of the fried crispy noodles on each plate or on a shared platter.

Spoon the hot saucy stir-fry over the crispy noodles evenly, allowing some sauce to soak into the noodles and the rest to keep them crisp at the edges.

Garnish with thinly sliced scallions. Serve immediately so noodles remain crisp.