Imported from TikTok

Chicken Pan-Fried Noodles

Name: Chicken Pan-Fried Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: Napa cabbage (Thinly sliced; amount not stated); 1 Carrot (Peeled and cut into matchsticks); Green onions (Separate the white parts from the greens; halve the white parts and cut the greens into large chunks; amount not stated); Onion (Thinly sliced; amount not stated); Garlic (Finely minced; amount not stated); Chicken thigh (Cut into 1/4-inch pieces; chicken breast is also suggested as an alternative; amount not stated); Baking soda (For tenderizing; amount not stated); Soy sauce (For seasoning the chicken; amount not stated); Oyster sauce (For seasoning the chicken; amount not stated); Black pepper (For seasoning the chicken; amount not stated); Soy sauce (For the sauce; amount not stated); Dark soy sauce (For color; creator says to leave it out if unavailable and cautions against substituting regular soy sauce; amount not stated); Oyster sauce (For the sauce; amount not stated); Shaoxing wine (Amount not stated); Sugar (For balance in the sauce; amount not stated); Wheat noodles (Creator says other noodles may be used; amount not stated); Oil (For cooking the chicken and vegetables; amount not stated); Sesame oil (For finishing; amount not stated)

Recipe by @izkya91090 @izkya91090 · TikTok

Imported by Tara Farrar on SeeMeCook

Wheat noodles are tossed with tender chicken, Napa cabbage, carrot, onion, and green onions in a savory soy-and-oyster sauce. The creator describes this as a takeout-style meal and notes that other noodles can be used.

4 servings35 minEast Asian

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Ingredients

Napa cabbage (Thinly sliced; amount not stated)
1 Carrot (Peeled and cut into matchsticks)
Green onions (Separate the white parts from the greens; halve the white parts and cut the greens into large chunks; amount not stated)
Onion (Thinly sliced; amount not stated)
Garlic (Finely minced; amount not stated)
Chicken thigh (Cut into 1/4-inch pieces; chicken breast is also suggested as an alternative; amount not stated)
Baking soda (For tenderizing; amount not stated)
Soy sauce (For seasoning the chicken; amount not stated)
Oyster sauce (For seasoning the chicken; amount not stated)
Black pepper (For seasoning the chicken; amount not stated)
Soy sauce (For the sauce; amount not stated)
Dark soy sauce (For color; creator says to leave it out if unavailable and cautions against substituting regular soy sauce; amount not stated)
Oyster sauce (For the sauce; amount not stated)
Shaoxing wine (Amount not stated)
Sugar (For balance in the sauce; amount not stated)
Wheat noodles (Creator says other noodles may be used; amount not stated)
Oil (For cooking the chicken and vegetables; amount not stated)
Sesame oil (For finishing; amount not stated)

Steps

1
Thinly slice the Napa cabbage and set it aside.
2
Peel the carrot and cut it into matchstick strips.
3
Separate the green onion whites from the greens. Slice the white parts in half and set them aside; cut the green parts into large chunks.
4
Thinly slice the onion and set it aside.
5
Finely mince the garlic.
6
Slice the chicken thigh into 1/4-inch pieces. Tenderize it with baking soda, then season with soy sauce, oyster sauce, and black pepper. Mix well and set aside.
7
Make the sauce by mixing soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar. The creator says dark soy sauce is for color, may be left out if unavailable, and should not be replaced with extra regular soy sauce.
8
Cook the wheat noodles for about 1 minute, or according to the package as needed. The creator says other noodles may be used.
9
Heat oil in a wok until it is nice and hot.
10
Add the chicken and cook until cooked through. Remove it from the wok, leaving the browned bits behind.
11
Add a little more oil to the wok.
12
Add the white parts of the green onions.
13
Add the garlic and sliced onion. Sauté until the onion is slightly translucent.
14
Add the cabbage and carrots and mix them in.
15
After about 1 minute, add the noodles.
16
Toss the cooked chicken back into the wok.
17
Pour in the sauce and mix well. Continue tossing until the noodles have absorbed the sauce.
18
Finish with sesame oil and the remaining green onions, then serve.

Notes

The transcript does not give amounts for most ingredients or specify a serving yield. It also does not clearly state how the noodles are cooked beyond cooking them for about a minute; follow the package directions for the noodle type used.