*new*炒刀削麵 / *new*stir-fried Sliced Noodle Recipe

Prepare noodles

If noodles are fresh, separate them gently and blanch in a pot of boiling water for 30–45 seconds until pliable but still slightly firm. Drain in a colander, toss immediately with 1 teaspoon sesame oil to prevent sticking, and set aside. If using packaged fresh noodles, follow package blanching instructions.

Pan-fry to finish (optional)

Heat a large flat-bottomed wok or skillet over high heat until very hot. Add 1 tbs neutral oil and swirl. Add half the blanched noodles and spread into an even layer. Let sit undisturbed 30–40 seconds to create slight char, then toss to combine. Remove to a plate and repeat with remaining noodles. This step gives lightly crisped edges ideal for stir-fry texture.

Marinate protein

In a bowl combine the sliced chicken (or tofu) with 1 tsp salt, 1 tbs light soy sauce, 1 tsp Shaoxing wine and 1 tsp cornstarch. Toss to coat and let sit 10–15 minutes while you prep vegetables. This tenderizes and helps the protein sear.

Cook protein

Heat the wok over high heat until smoking lightly. Add 1 tbs neutral oil and swirl. Add the marinated chicken in a single layer and stir-fry until just cooked through and lightly browned, about 2–3 minutes depending on thickness. Remove to a bowl and set aside. If using tofu, fry until golden on both sides and set aside.

Stir-fry aromatics and vegetables

Return the wok to high heat and add the remaining 1 tbs oil. Add minced garlic and ginger and stir 15–20 seconds until fragrant but not burnt. Add white parts of scallions, julienned carrot and bell pepper; stir-fry 1–2 minutes until they begin to soften. Add bok choy or napa and cook another 1 minute until leaves wilt but still bright. Push vegetables to the side to make room for the noodles.

Make sauce

In a small bowl combine 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp dark soy sauce, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp chili garlic sauce (if using), 1 tsp white pepper and 3 tbs water or broth. Mix 1 tsp cornstarch into the sauce until dissolved to make a thin slurry.

Combine noodles, protein and sauce

Add the pre-cooked noodles and cooked protein back into the wok with the vegetables. Pour the sauce over everything. Toss continuously with a spatula or two wooden spoons to coat evenly and heat through, 1–2 minutes. The cornstarch slurry will thicken into a glossy coating. Taste and adjust seasoning with an extra splash of light soy or a pinch of salt if needed.

Turn off the heat. Drizzle 1 tsp toasted sesame oil over the noodles, toss briefly, then transfer to serving plates. Sprinkle with toasted sesame seeds and reserved scallion greens. Serve immediately so noodles stay tender with slightly crisp edges.