Do you ever feel really intimidated by even attempting to cook some of the gorgeous and tasty noodle dishes served at Chinese restaurants? Yeah, me too. If there’s a silver lining to this whole world pandemic event that is currently going on, having more time on my hands to try cooking nearly anything is it!
In the past if I was crazing a really solid noodle dish, I would visit a local restaurant. I truly thought I could never quite recreate what those magic kitchens in Chinese restaurants did to food. Enter: Hong Kong Crispy Pan-Fried Noodles.
One day while frequenting my favorite local Asian market, I encountered these pretty noodles called Cantonese style egg noodles. They look like pretty little bird nests, so obviously I just had to buy them. I had no idea what to do with them. I did a little research and found that they were perfect for making those delicious fried noodles I had only eaten in restaurants. So, I went for it. I took inspiration from all kinds of sources, and came up with what I think is the most finger-licking chicken meal ever. Sorry, KFC.
8 oz. Hong Kong style noodles or Cantonese style egg noodles
1 large chicken breast, sliced into bite-sized pieces
2 carrots, sliced
1 medium crown of broccoli, florets only
1 cup of shiitake mushrooms, sliced
4 cloves garlic, miced
1 inch piece of ginger, minced
¼ c. water
3 green onions, sliced
½ c. cilantro, chopped
1 Tbsp. mirin
1 tsp. Cornstarch
Pinch of salt
2 Tbsp. soy sauce
2 Tbsp. hoisin sauce
¼ c. mirin
1 ½ c. chicken broth
Slurry (made by combining 2 Tbsp. cornstarch and 3 Tbsp. water)
Salt and pepper
Cook the noodles according to package directions. While the noodles are cooking, mix the sliced chicken with the mirin, cornstarch and salt. Let it marinate for 15 minutes. Drain the cooked noodles.
In a large skillet, add a generous amount of vegetable oil, e.g. 2-3 Tbsp. and turn to medium high heat. Once the oil is hot, place the noodles evenly into the skillet and cook the noodles (like a pancake) until the noodles are slightly browned (6-8 minutes). Flip the noodle “pancake” over and cook the other side for the same amount of time or until both sides are slightly browned and the noodles are crispy. Place the noodle “pancake” on a clean platter.
Wipe out the skillet and add 1 Tbsp. of vegetable oil. Heat over medium high heat until oil is hot. Add chicken slices and cook until slightly caramelized on both sides, about 3-4 minutes. Set chicken aside.
Wipe the skillet out and add 1 Tbsp. of vegetable oil. Heat over medium high heat. Add garlic and ginger. Stir for 15-30 seconds. Add the carrots, broccoli and mushrooms and stir fry, making sure to add a little water (so the veggies don’t get burned). Cook until the veggies are tender, but not soggy, and the water has cooked off. Add the cooked chicken into the skillet. Pour in soy sauce, chicken broth, hoisin sauce and mirin to the skillet. Then, add the cornstarch slurry and cook until the sauce thickens.
Place the mixture on top of the pan-fried noodles, top with green onions and cilantro and serve.