Description
A delicious and satisfying Crispy Cake Noodle Stir Fry combining golden, pan-fried egg noodles with tender chicken and vibrant stir-fried vegetables tossed in a savory soy-oyster sauce. Perfect for a quick and flavorful weeknight meal with a delightful crispy texture.
Ingredients
Scale
Noodles
- 8 oz thin egg noodles or Hong Kong-style pan-fry noodles
- Vegetable oil, for tossing and frying (about 2 tablespoons plus more as needed)
Protein
- 1/2 lb boneless chicken breast or thighs, thinly sliced
Vegetables
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/2 cup sliced bell pepper
- 1/2 cup snow peas
- 2 green onions, sliced
- 2 cloves garlic, minced
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 cup chicken broth or water
- Salt and pepper, to taste
Instructions
- Prepare the Noodles: Cook the noodles according to package instructions, then drain and let cool slightly. Toss with a small amount of vegetable oil to prevent sticking.
- Make the Noodle Cake: Heat a large nonstick skillet or wok over medium-high heat and add 1 tablespoon of oil. Swirl to coat the pan evenly. Press the cooked noodles into the skillet forming a round and even “cake.” Cook for 5–7 minutes until the bottom is golden and crispy. Carefully flip and crisp the other side for 4–5 minutes. Remove from the pan and set aside on a plate.
- Cook the Chicken: In the same skillet or wok, add the remaining tablespoon of oil. Stir-fry the sliced chicken until fully cooked through, about 4–5 minutes. Remove and set aside.
- Stir-Fry Vegetables: Add minced garlic to the pan, then toss in broccoli, carrots, bell pepper, and snow peas. Stir-fry for 3–4 minutes until vegetables are just tender but still crisp.
- Prepare the Sauce: In a small bowl, combine soy sauce, oyster sauce, sesame oil, cornstarch, and chicken broth. Stir until smooth and well mixed.
- Combine Chicken and Sauce: Return the cooked chicken to the pan with vegetables. Pour in the sauce mixture. Toss everything together and cook for 1–2 minutes until the sauce thickens and coats the ingredients evenly.
- Assemble and Serve: Place the crispy noodle cake on a serving plate. Pour the stir-fried chicken and vegetables over the top. Garnish with sliced green onions and serve immediately for the best texture and flavor.
Notes
- Substitute chicken with shrimp, beef, or tofu for a different protein option.
- For extra crunch, pan-fry the noodle cake in two smaller portions rather than one large cake.
- Ensure the noodles are well tossed with oil before frying to prevent sticking and aid crispiness.
- Use a nonstick skillet or well-seasoned wok to help flip the noodle cake without breaking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Pan-Frying
- Cuisine: Asian, Chinese-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 65 mg
