I Made This Yesterday and I Loved It and It's in My Rotation Now
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 2 cloves garlic minced
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1/2 cup shredded cabbage
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons cooking oil
- 1 tablespoon oyster sauce
- 1/2 tablespoon worcestershire sauce
- sesame seeds
- 6 oz. skinless and boneless chicken thigh or leg mea cut into small pieces
- 10 oz. fresh egg noodles
- 1/4 cup shredded carrot
- 1/2 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon shaoxing wine
- 3 dashes white pepper
- scallion sliced diagonally
- Carbohydrate 33.1490033737685 g
- Cholesterol 0 mg
- Fat 49.9872020015034 g
- Fiber 8.93608001849559 g
- Protein 13.0209213522942 g
- Saturated Fat 6.57731320019416 g
- Serving Size 1 1 recipe (571g)
- Sodium 1953.53993321547 mg
- Sugar 24.2129233552729 g
- Trans Fat 2.72794060070493 g
- Calories 602 calories
Step-by-step
- Rinse the fresh egg noodles with cold water, drain the excess water and set aside.
- In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 minutes.
- Heat up a wok with 1 tablespoon of the cooking oil.
- When the wok is heated, add the chicken into the wok and pan-fry the chicken until slightly charred and blackened on both sides.
- Remove the chicken from the wok and into a bowl. Set aside.
- Clean the wok and heat it up with the remaining 2 tablespoons of oil.
- Add in the minced garlic and stir-fry until light brown or aromatic.
- Add the shredded cabbage and carrot into the wok and do a few quick stirs.
- Stir in the noodles, soy sauce, oyster sauce, and water.
- Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through.
- Dish out and transfer into two serving bowls.
- Top the chicken noodles with the chicken (and its juice), garnish with the sesame seeds and scallion.
- Serve immediately.
Can this be prepared without a traditional round-bottom carbon steel wok, or is specialized hardware strictly necessary for achieving proper char on the protein? Standard home ranges struggle to deliver the localized high heat required for authentic wok hei, meaning a wide heavy-bottomed cast iron skillet serves as an effective thermal substitute because its high mass retains heat far better than thin stainless steel pans. When searing the boneless chicken pieces, allow them to sit undisturbed in hot oil for a full three minutes to develop the requisite dark crust before attempting to flip them. Rinsing the fresh egg noodles in cold water before cooking removes excess surface starch that otherwise causes the strands to clump together into a gummy mass during stir-frying.
Adjusting components requires caution regarding moisture balance and cooking times, as swapping fresh egg noodles for dried varieties demands a preliminary boiling step rather than a direct rinse. While Shaoxing wine contributes a specific depth of aroma, dry sherry functions as an adequate 1:1 replacement without fundamentally altering the flavor profile of the finished dish.
