Chicken Pan Fried Noodles
View original ↗
Omnivore's Cookbook · by Maggie Zhu★ 5.0 (1)

Chicken Pan Fried Noodles

NUTRITION · PER SERVING30M COOK
CAL 59%·PRO 89%
CARBS 96G32% OF CAL
9G FIBER0G ADDED0G INTRINSIC72G OTHER14G TOTAL SUGAR
FAT 69G53% OF CAL
11G SAT58G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy pan-fried egg noodles topped with tender chicken and colorful vegetables in a savory oyster and soy sauce. A restaurant-style dish with satisfying textures.

mainchinesestir frychickendairy free
View the full recipe on Omnivore's Cookbook →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 8 oz chicken breast (, sliced thinly against the grain (or thigh))
  • 8 oz Hong Kong Pan Fried Noodles ( (or fresh Yakisoba noodles, or other type of thin noodles) (Footnote 1))
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup chicken stock
  • 2 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine ((or dry sherry))
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon chicken bouillon powder
  • 1/4 teaspoon white pepper
  • 4 tablespoons peanut oil (, divided)
  • 1/2 head small cabbage (, julienned (yields 4 cups loosely packed))
  • 1/2 carrot (, sliced into strips (yield 1/2 cup))
  • 5 scallions (, sliced into 2” (5 cm) long pieces)
  • 2 cloves garlic (, minced)
  • 1 ” ginger (, minced)
  • 8 canned quail eggs ((Optional))
  • 1 teaspoon sesame oil
PREP
20M
SODIUM
2004MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.