Pan Fried Noodles

5 from 3 votes

Nothing will satisfy your craving for an Asian dish better than a good portion of spicy Pan Fried Noodles. Coated in a savory sauce and tossed with fresh vegetables, this recipe is as simple as it gets. This recipe is a perfect balance between savory and spiciness.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: Asian, Chinese

Keyword: Chinese chow mein, Chinese fried noodles, Chow mein recipe, noodles recipe, Pan Fried Noodles

Servings: servings

Calories: 352kcal

Author: Nata

Equipment

1 wok/skillet/pan

Ingredients

1 chicken breast 6-7 oz
1 1/2 tsp cornstarch
1/3 tsp salt
1 tbsp sesame oil

For sauce:

3 tbsp dark soy sauce
2 tbsp oyster sauce
1/4 tsp black pepper

For Stir Fry:

2 tbsp oil
4 green onions green part
1 pepper
bean sprouts
1/4 tsp chili flakes
1 tsp granulated garlic
14 oz Chinese egg noodles
1 tbsp sesame seeds

Instructions

Cut chicken meat into thin slices and transfer it to a mixing bowl. Add then cornstarch, salt, and sesame oil. Stir to combine and set aside for a while.
Chop the vegetables. Cook the noodle according to package instructions, drain and set aside.
Meanwhile, combine the ingredients for the sauce: dark soy sauce, oyster sauce, and black pepper. Set aside.
Heat skillet with one tablespoon of cooking oil until very hot. Stir in the chicken and cook until lightly brown. Transfer to a plate. Add one more tablespoon of oil to the same pan. When the oil is shimmery, add the pepper, green onions, and spices (garlic powder, chili flakes) and saute for 3-4 seconds. Toss the noodles with some kitchen tongs and add them to the pan. Pour the sauce and add fried chicken slices. Mix well so all the noodles are coated with the sauce.
Continue cooking at high heat for about 4-5 minutes, stirring and flipping occasionally. Switch off the heat and stir in bean sprouts. Garnish with more sprouts and sesame seeds. Drizzle with a bit of chili oil. Serve immediately.

Nutrition