Panfried Egg Noodles with Chicken

Please don’t get nervous when you see how long this recipe is. It’s actually not complicated, it’s just that the ingredients repeat themselves, and it’s easier to group them by purpose (marinade, sauce, etc.). And, the main reason I made this was because I didn’t need to buy anything. I had all of these ingredients because they are very common for Chinese recipes. We were having a small send-off meal for Lisa who was on her way to Thailand for a couple weeks. We had been planning to have a dish from K’s parents, but when Lisa visits, you have to cook.

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So, she was in charge of vegetables (which meant that she also made soft-boiled eggs and spicy pickled cucumbers) and I found this dish in a cookbook we both have. Funnily enough, it is apparently one of her all-time favorite dishes. I didn’t even know this!! I just thought it looked yummy and easy for us, while being something new. K has made something similar for us before, but sometimes pan-frying the noodles is tricky. The secret in this recipe is using a cast-iron skillet. It really works well!

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These are the things from his parents. I say “things” because we call them “bamboo things” even though they don’t use bamboo leaves, it’s actually banana leaves, I think? But, basically they are sticky rice with stuff inside. During certain times of the year, it is traditional for people to make their own varieties then share them with friends. His parents use peanuts, preserved egg yolks, Chinese sausage, pork belly, dried scallops….all sorts of things. They are really tasty and kind of fun to eat. You can kind of see one on the plate below.

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For the egg noodles, you can use fresh if that’s what you find, but you will cook them for less time. We always buy the egg noodles that look like this:

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Conveniently, each ball is one serving. You can make as little or as much as you like, but you might need a bigger pan if you make more than 4 of them (more than 8 ounces).

Panfried Egg Noodles with Chicken

Adapted from Mastering the Art of Chinese Cooking

As written below, this serves 3-4 adults

  • 6-8 ounces dried egg noodles
  • 2 teaspoons peeled and minced ginger
  • 2 teaspoons minced garlic
  • 2 pounds chicken thighs, cut into bite-sized pieces
  • 1-2 cups mushrooms, sliced
  • ¾ cup chopped green onions

Sauce

  • ½ cup chicken broth
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon Mirin
  • 1.5 teaspoons cornstarch
  • 1 teaspoon sugar
  • Pinch of white pepper

Marinade

  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon Mirin
  • 2 teaspoons cornstarch dissolved in a little bit of water
  • 1.5 teaspoons sugar
  • Pinch of white pepper
  • Pinch of garlic powder

Bring a pot of water to boil with a bit of salt. Add the egg noodles and cook for about 3 minutes, until they are just al dente. Drain the noodles, put them back in the pot with cold water, and then drain again. Repeat one more time before allowing them to dry completely (about an hour) in a strainer.

Mix together all of the sauce ingredients and set aside. Mix all of the marinade ingredients together, then add the chicken and set aside.

Heat a 10-inch cast-iron skillet over high heat. Coat the bottom evenly with vegetable oil. When the oil begins to smoke, place the noodles evenly in the pan and lower the heat to medium-high.

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Let the noodles fry for a couple minutes until they start to brown, turn the noodles, trying to fry all sides.

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Stir in a bit of the chopped green onions. When they are crispy, set them aside. If they lose their crispiness or get cold, you can always place them back over the heat again.

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Meanwhile, stir-fry the chicken. To do this, heat a bit of oil in a large skillet or wok over medium-high heat. Begin stir-frying the mushrooms until they are browned.

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Then, remove them from the pan. Add more oil if needed, then stir-fry the garlic and ginger.

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Pour the chicken with the marinade into the pan. After cooking the chicken on one side, add the mushrooms back into the pan. Add half of the remaining green onions.

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Continue cooking until the mixture thickens. Add the sauce as desired to the pan, then add the remaining green onions. Serve on top of the noodles.

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Panfried Egg Noodles with Chicken (without pictures)

Adapted from Mastering the Art of Chinese Cooking

As written below, this serves 3-4 adults

  • 6-8 ounces dried egg noodles
  • 2 teaspoons peeled and minced ginger
  • 2 teaspoons minced garlic
  • 2 pounds chicken thighs, cut into bite-sized pieces
  • 1-2 cups mushrooms, sliced
  • ¾ cup chopped green onions

Sauce

  • ½ cup chicken broth
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon Mirin
  • 1.5 teaspoons cornstarch
  • 1 teaspoon sugar
  • Pinch of white pepper

Marinade

  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon Mirin
  • 2 teaspoons cornstarch dissolved in a little bit of water
  • 1.5 teaspoons sugar
  • Pinch of white pepper
  • Pinch of garlic powder

Bring a pot of water to boil with a bit of salt. Add the egg noodles and cook for about 3 minutes, until they are just al dente. Drain the noodles, put them back in the pot with cold water, and then drain again. Repeat one more time before allowing them to dry completely (about an hour) in a strainer.

Mix together all of the sauce ingredients and set aside. Mix all of the marinade ingredients together, then add the chicken and set aside.

Heat a 10-inch cast-iron skillet over high heat. Coat the bottom evenly with vegetable oil. When the oil begins to smoke, place the noodles evenly in the pan and lower the heat to medium-high. Let the noodles fry for a couple minutes until they start to brown, turn the noodles, trying to fry all sides. Stir in a bit of the chopped green onions. When they are crispy, set them aside. If they lose their crispiness or get cold, you can always place them back over the heat again.

Meanwhile, stir-fry the chicken. To do this, heat a bit of oil in a large skillet or wok over medium-high heat. Begin stir-frying the mushrooms until they are browned. Then, remove them from the pan. Add more oil if needed, then stir-fry the garlic and ginger. Pour the chicken with the marinade into the pan. After cooking the chicken on one side, add the mushrooms back into the pan. Add half of the remaining green onions. Continue cooking until the mixture thickens. Add the sauce as desired to the pan, then add the remaining green onions. Serve on top of the noodles.

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4 thoughts on “Panfried Egg Noodles with Chicken

  1. I am always ready for some noodles! When I see pictures of noodles, I get a craving!
    And I know those “things”!! I don’t know what they’re called in English either! My mom makes them and as a kid, i used to eat them with soy sauce or better yet – sugar!! Really yummy stuff. : )

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