Chicken on crispy noodles

A flavoursome dish that can be whipped together in no time – perfect for a speedy supper

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Serves: 4

Preparation time: 30 minutes

Cooking time: 10 minutes


225 boneless, skinless chicken breasts, finely shredded

1 egg white

2 tsp cornflour

salt and white pepper

225g fine Chinese egg noodles, fresh

300ml groundnut or vegetable oil, plus 2-3 tbsp for the noodles

For the sauce

175g fresh bean sprouts

2 tbsp Shaoxing rice wine or dry sherry

2 tbsp oyster sauce

1 tbsp light soy sauce

300ml chicken stock

salt and black pepper

1 tbsp cornflour, mixed with 1½ tbsp water

For the garnish

Spring onions, coarsely chopped


1.     Combine the chicken, egg white, cornflour, 1 tsp of salt and ½ tsp of white pepper in a small bowl. Mix well and leave in the fridge for at least 20 minutes. Blanch the noodles for 2 minutes in a large pan of salted, boiling water. Drain well.

2.     Heat a frying pan until it is hot and add 1½ tbsp of the oil. Spread the noodles evenly over the surface then turn the heat to low and allow them to slowly brown. This should take about 5 minutes. When the noodles are brown, gently flip them over and brown the other side, adding more oil if needed. When both sides are browned, remove the noodles to a platter and keep warm.

3.     Heat a wok until it is very hot and then add the larger quantity of oil. When the oil is very hot, remove the wok from the heat and immediately add the chicken shreds, stirring vigorously to keep them from sticking together. After about 2 minutes, when the chicken has turned white, quickly drain it in a stainless-steel colander set over a bowl. Discard the oil.

4.     Clean the wok and reheat it over a high heat. Add the bean sprouts, rice wine, oyster sauce, soy sauce, chicken stock, 1 tsp of salt and ½ tsp of black pepper.

5.     Bring to a boil and then stir in the cornflour mixture. Reduce to a simmer then return the chicken to the sauce, stirring a few times to combine. Pour the sauce over the noodles, garnish with the spring onions and serve at once.

Recipe and Images courtesy of Ken Hom. To find out more, visit

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