Stir Fry Chicken with Crispy Noodle Cake

This stir fry is the tastiest, most flavorful stir fry I have ever had! Beats any Asian restaurant! Read on to find out the secret ingredient!

I am reposting this post as I just made again last night and still can’t believe how good it is! The flavor of the sauce, delicious vegetables on a bed of crispy noodles is over the top! It’s hard to believe a home cook can achieve this level of deliciousness so easily!

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 use 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. Very addicting! It is very easy to put together. You just have to get all your ingredients ready ahead of time.

It this easy:

Get all your fresh vegetables ready to go. This stir fry cooks up fast and its much easier if everything is ready to go.

If using chicken, marinate the chicken for 10 minutes to 1 hour. If not skip the step.
Adding chicken is entirely optional.

Make the crispy noodles: In boiling water, cook the fresh noodles for 2-3 minutes to soften. If using dried, follow package directions. Drain and heat a skillet or wok on high. Add oil then noodles. Cook on each side until crispy.
I cook the entire package. In the skillet, the noodles will get crispy on the outside but stay moist inside.


Combine soy sauce, dry sherry, chicken broth, oyster sauce, brown sugar, sesame oil and cornstarch for sauce. Set aside.
I can’t say this enough….if you use any oyster sauce other than House of Tsang Oyster Sauce this recipe will taste 100% different than when using this sauce. It has a sweetness to it and doesn’t taste any where near as fishy as all other. Yes, I do believe I have tried MOST brands when I couldn’t get the House of Tsang. I threw them all out.

In a separate bowl, combine garlic, ginger and oil.

Heat a wok or skillet on high heat. Add oil. Add broccoli and white stems of bok choy and then add water and cover and let steam for 2 minutes. Transfer to plate.

Add a little more oil to hot wok and add add peppers, bok choy leaves and bean sprouts and cook until peppers are spotty brown, about 2 minutes.

Clear center of wok & add garlic/ginger mixture and cook for 20 seconds then stir into vegetables.

Add broccoli & chicken (if using) back to the wok and mix together. Add sauce mixture and cook to thickened.

Sprinkle with sliced scallions and serve.

Notes:

I use baby bok choy. The regular sized bok choy gives you way more white crunchy stems than the baby sized ones. You can use either.

I use fresh lo mein noodles. Dried can also be used. Just follow package directions for cooking before browning.


Use real sherry for this recipe. Not “cooking wine sherry! It is full of sodium and additives and does not taste anywhere near real sherry!

I buy bagged or prepared cut broccoli florets. Just cut any of the larger ones so they are all the same sized for even cooking.

You can replace any vegetables for the one’s listed. 

I think the crispy noodle cake adds a new dimension to the stir fry. The noodle cake is soft on the inside and crispy on the outside, so you get a crunch in every bite. Don’t eliminate it, you’ll love it.

 

THE SECRET INGREDIENT!
Yes, you guessed it! House of Tsang Oyster Sauce!
I do not use any other brand. They all have a fishy taste that ruins your stir fry!

Print
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Stir Fry Chicken with Crispy Noodle Cake


  • Author: Afoodieaffair

Ingredients

Units Scale

Stir Fry:

1/2 lb boneless, skinless chicken breasts, cut into bite sized pieces
3 Tbsp soy sauce

11/2 Tbsp dry sherry
4 Tbsp chicken broth
6 Tbsp oyster sauce
11/2 Tbsp brown sugar
2 tsp toasted sesame oil
2 tsp cornsarch

6 medium sized garlic cloves, minced
1 piece (2″ or so) fresh ginger, peeled and minced
4 Tbsp canola or peanut oil

1 lb. broccoli florets
1/3 c. water

1 red pepper, cut into bite sized pieces
812 baby bok choy or 1 full sized bok choy, stalks and greens separated and sliced
handful or so of fresh bean sprouts or 1/2 a can of canned bean sprouts, drained
4 scallions, sliced

Crispy Noodle Cake:

1 pkg fresh lo mein noodles or dried, cooked according to package directions
4 scallions, sliced
46 Tbsp canola or peanut oil


Instructions

For Stir Fry:

If using, marinate chicken in soy sauce for 10 minutes to 1 hour.

Cook crispy noodle cake:

In boiling water, cook fresh noodles for approx. 3 minutes and drain. If using dried, cook according to package directions and drain.

Heat oil on high in a skillet or wok. Mix scallions with cooked noodles and place in skillet or wok.

Brown on each side and transfer to a plate. (flipping noodles with a round plate and sliding back into skillet is an easy way to flip).

While noodles are browning, prepare sauce and vegetables.

In a separate bowl, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil and cornstarch. Set aside.

In a separate bowl, combine ginger, garlic and oil. Set aside.

If using chicken, drain chicken add oil to skillet or wok and cook on high heat until browned. Trasfer chicken to a plate.

Add more oil to hot skillet or wok and add broccoli, white stalks of bok choy and water and cover pan and steam for 3 minutes. Transfer to plate.

Add more oil to hot skillet or wok and peppers, bok choy leaves and bean sprouts and cook until peppers are spotty brown.

Clear a hole in the center of skillet or wok and add garlic/ginger mixture and cook for 20 seconds, then stir into vegetables.

Add broccoli and chicken (if using) back into the pan.

Add sauce mixture to pan and cook until thickened.

Sprinkle with sliced scallions and serve.

 

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6 Comments

  • Reply
    beth
    November 8, 2013 at 3:46 am

    lovely recipe my family and I loved it

    • Reply
      Sandie
      November 8, 2013 at 9:38 am

      So glad you liked it Beth. I totally love the crispy noodle cake!

  • Reply
    Rebecca
    March 23, 2014 at 12:39 am

    The title of the recipe says chicken, then the instructions all say beef. The veggies are clearly selected to go with beef.

    • Reply
      Sandie
      March 24, 2014 at 10:56 am

      Sorry, Rebecca. You can use chicken or beef. The original recipe called for beef, and I substituted chicken for the posted recipe. Either is fine. That’s what’s great about stir fry’s…anything goes!

  • Reply
    Christa
    July 30, 2021 at 6:12 pm

    What a great idea! I’m actually going to use your recipe to fake okonomiyaki for dinner tonight without as much work!! I also love that you really give good step-by-step directions for how to put together a stir fry, order of cooking things, etc. I think I’m going to save this recipe just as a guide to show my husband on how to put together a stir fry!!

    • Reply
      Sandie
      July 30, 2021 at 9:58 pm

      This stir fry is excellent! And I love the crispy noodle cake! Try it…you will love it!

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