Stir Fry Chicken with Crispy Noodle Cake

This recipe is adapted from Cooks Illustrated and is basically the same stir fry as I make quite often, but with a crispy noodle cake as a base. I used fresh lo mein noodles. The crispy exterior and soft interior of the noodles make it a perfect match for the savory sauce and vegetables. This sauce is so flavorful and delicious, it keeps you coming back for more.

Stir fry with crispy noodle cake -
You can replace any vegetables for the ones listed. In the pictures, I replaced carrots and celery for broccoli, and used the baby bok choy. The choices are endless.

Crispy Noodle Cake -
I think the crispy noodle cake adds a new dimension to the stir fry. The noodle cake is sift on the inside and crispy on the outside, so you get a crunch in every bite. Don’t eliminate it, you’ll love it. Just brown it in a non-stick pan. It’s much easier to get out of the pan that way.

Oriental Stir Fry with Crispy Noodle Cake

Oriental Stir Fry with Crispy Noodle Cake

For stir fry, it is best to get all ingredients prepared and ready, as cooking stir fry is rather quick.

Oriental Stir Fry with Crispy Noodle Cake

Oriental Stir Fry with Crispy Noodle Cake

Stir Fry Chicken with Crispy Noodle Cake
  • Stir Fry:
  • 1 lb. boneless chicken, cut into very small bite size pieces
  • 3 Tbsp soy sauce
  • 1-1/2 Tbsp dry sherry
  • 4 Tbsp chicken broth
  • 6 Tbsp oyster sauce
  • 1-1/2 Tbsp brown sugar
  • 2 Tsp sesame oil
  • 2 Tsp cornstarch
  • 6 medium garlic cloves, minced
  • 1 piece (2" or so) fresh ginger, minced
  • 4 Tbsp canola or peanut oil
  • 1 lb, broccoli florets
  • ⅓ c. water
  • 1 red pepper, sliced into bite sized pieces
  • 5-6 baby bok choy or 1 stalk bok choy, stalks & green separated and sliced
  • handful or so of fresh bean sprouts (preferably) or half can of canned
  • bean sprouts
  • scallions, sliced
  • Crispy Noodle Cake:
  • 1 pkg fresh lo mein noodles
  • 2 scallions, sliced
  • canola oil
  1. Stir Fry:
  2. Marinate chicken in soy sauce 10 minutes to 1 hour.
  3. Meanwhile prepare sauce; Whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, & cornstarch. In a separate bowl, combine garlic, ginger & oil.
  4. Drain chicken, and cook on high heat preferably in a wok until browned. Transfer chicken to plate. Add a little oil to hot wok, and add broccoli, white stalks of bok choy and water and cover pan to steam vegetables for about 2 minutes.
  5. Transfer to plate. Add a little more oil to hot wok, add peppers, bok choy leaves and bean sprouts and cook until peppers are spotty brown (1-1½ min).
  6. Clear center of wok & add garlic/ginger mixture and cook for 20 seconds and stir into vegetables. Add broccoli & beef and mix together. Add sauce mixture and cook to thickened. Sprinkle with sliced scallions and serve.
  7. Crispy Noodle Cake:
  8. Cook lo mein noodles in boiling water about 3 minutes. Drain. Heat oil on medium high heat in a 12" skillet. Mix sliced scallions with noodles and place in skillet. Cook until slightly browned. To flip, place a dinner plate over skillet, and flip noodles onto plate. Then slide back in to skillet to brown the other side. When browned, remove from skillet and cut in to wedges. Serve with stir fry.
This recipe can be made with virtually any vegetables you would like, or any protein (beef, pork, etc). The basic principal is to prepare everything ahead of time, and then cooking takes minutes. Basically the meat is cooked, the heavier vegetables are then cooked, the lighter vegetables, the garlic/ginger is lightly cooked to bring out the aromas, and then the sauce added.


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