Author Notes
What can I say? I adore noodles. I could live on noodles, be it wheat or rice, udon or glass. As long as they are dressed with some decent sauce, a few shreds of pak choi or beansprouts, I’m theirs until the bottom of the bowl. Or the bottom of the box – because that’s one takeaway staple most of us couldn’t give up.
I tried to reproduce the takeaway flavour but failed as no MSG available. Joking there, of course, that’s one takeaway aspect you can do without – but the both light and dark soy sauce, the random pinch of sugar; the crispy-almost-burnt noodles make for a deeply satisfying dish.
There are plenty more stir-fry recipes on https://www.cuisinefiend.com/ —Cuisine Fiend
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Ingredients
- For the marinade:
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2 teaspoons
dark soy sauce
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2 teaspoons
Shaoxing wine or dry sherry
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1 teaspoon
sesame oil
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1/2 teaspoon
fine salt
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1/4 teaspoon
white pepper
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1 teaspoon
chili paste
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1 teaspoon
cornflour
- For the stir fry:
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10 ounces
fresh medium egg noodles or 2 servings dried
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2 tablespoons
sesame oil
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7 ounces
chicken breast fillet
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1/2
red bell pepper, cored and sliced thinly
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1 ounce
mangetout, trimmed
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2
slices Parma ham or smoked cooked ham, shredded
-
1 ounce
Napa cabbage leaves, shredded
-
2
scallions, roughly chopped
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groundnut oil
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light soy sauce
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1 teaspoon
sugar
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1 tablespoon
sesame oil
Directions
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If using dried noodles, soak them in a pan of boiling water for 3-4 minutes (or follow the packet instructions). Drain, rinse with cold water and stir in the sesame oil.
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Mix all the marinade ingredients in a bowl. Skin the chicken fillet and cut it into thin strips. Stir it into the marinade and chill for 20 minutes.
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Heat a wok until smoking; add 1 tbsp. of the groundnut oil. Add the chicken and stir fry until all the pieces have coloured lightly; transfer back to the bowl.
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Add another tbsp. of oil to the wok and throw in the peppers and the mangetout. Stir fry for two minutes.
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Add the Parma ham, cabbage and most of the spring onions; reserve a little for garnish. Drizzle in a little light soy sauce and stir fry for a minute.
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Return the chicken to the wok and give it all a good stir.
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Push the chicken and vegetables to the sides of the wok and add the noodles.
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Sprinkle the sugar and a little sesame oil over them. Make sure they are not burning underneath but getting crispy so prod them with chopsticks.
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When they start to catch at the bottom, stir the chicken and veg from the sides into the noodles, mix everything well together and serve with the reserved spring onions sprinkled on top.
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