Fried Noodle 炒面 Recipe

Name: Qin West Noodles Fried Noodle 炒面 Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 12 oz fresh or dried Chinese egg noodles (or thin wheat noodles); 2 tbs light soy sauce; 1 tsp dark soy sauce; 1 tbs oyster sauce; 1 tsp sesame oil; 1 tsp white pepper; 8 oz boneless chicken breast or thigh, thinly sliced; 1 tsp cornstarch (for marinade); 1 tsp light soy sauce (for marinade); 0.5 cup carrot, julienned; 1 cup green cabbage, thinly sliced; 3 stalks scallions (green parts and white separated), sliced; 0.5 cup onion, thinly sliced; 3 cloves garlic, minced; 3 tbs neutral cooking oil (vegetable or peanut); 1 tsp butter (optional, for gloss and flavor); 0.5 tsp salt; 0.5 tsp sugar

Inspired by Qin West Noodle

Time30m

Serves3

Make Fried Noodle 炒面 Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Sauce

12 oz fresh or dried Chinese egg noodles (or thin wheat noodles)

2 tbs light soy sauce

1 tsp dark soy sauce

1 tbs oyster sauce

1 tsp Toasted sesame oil

1 tsp White pepper

Protein

8 oz boneless chicken breast or thigh, thinly sliced

1 tsp cornstarch (for marinade)

1 tsp light soy sauce (for marinade)

Vegetables & Aromatics

1/2 cup carrot, julienned

1 cup green cabbage, thinly sliced

3 stalks scallions (green parts and white separated), sliced

1/2 cup onion, thinly sliced

3 cloves Garlic, minced

Oils & Seasoning

3 tbs neutral cooking oil (vegetable or peanut)

1 tsp butter (optional, for gloss and flavor)

1/2 tsp Celtic sea salt

1/2 tsp sugar

Method

Noodles & Sauce

Cook noodles

Bring a large pot of salted water to a boil. If using fresh egg noodles, blanch 30–45 seconds until just pliable; if using dried, cook 3–4 minutes until al dente. Drain and rinse under cold water to stop cooking. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Mix sauce

In a small bowl combine 2 tbs light soy sauce, 1 tsp dark soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil and 1 tsp white pepper. Stir until homogenous and set aside.

Protein

Toss the thinly sliced chicken with 1 tsp light soy sauce and 1 tsp cornstarch until evenly coated. Let sit 5–10 minutes while preparing vegetables. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add chicken in a single layer and stir-fry until just cooked through, about 3–4 minutes. Remove chicken to a plate and reserve any brown bits in the pan.

Vegetables & Aromatics

Increase heat to high and add remaining 2 tablespoons oil to the wok. Add the sliced onion and stir-fry 30 seconds until slightly softened. Add minced garlic and the white parts of the scallions; stir 15–20 seconds until fragrant (do not burn). Add julienned carrot and cabbage and stir-fry 1–2 minutes until vegetables are crisp-tender.

Combine & Finish

Add the cooked noodles and reserved chicken back to the wok. Pour the prepared sauce over the top. Using tongs or two spatulas, toss and stir quickly to evenly coat the noodles and distribute ingredients. Stir-fry for 1–2 minutes, allowing sauce to caramelize slightly and noodles to pick up color from the wok.

Taste and season with 1/2 tsp salt and 1/2 tsp sugar, adjusting as needed. Add the butter if using and toss until melted and glossy. Add the green parts of the scallions and give one final toss.

Transfer to a serving platter and serve immediately while hot.