S2Ep6-Crispy Pan Fried Noodles with Chicken and Bok Choy 小白菜雞煎麵

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Hoisin sauce is often less expensive and provides a similar flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are generally cheaper and more flavorful.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Spaghetti is a cost-effective substitute for egg noodles.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

Cut chicken thigh meat into small strips, about a quarter inch thick.

Marinate chicken with seasoning salt, white pepper, sesame oil, and Shaoxing wine for 10 minutes.

Cut baby bok choy in half if large; keep small ones whole.

Remove steamed egg noodles from the package and loosen them up; blanch in boiling water for 10 seconds, then drain and rinse under cold water.

Use a paper towel to remove excess moisture from the noodles.

Heat about 2 cups of peanut oil in a pan over medium heat until smoking.

Add 3/4 of the noodles to the hot oil and fry one side until crispy and golden brown, about a few minutes; flip and fry the other side until golden brown.

Drain the fried noodles on a rack.

In another pan, cook the marinated chicken until it changes color, about 4 minutes.

Add baby bok choy, seasoning salt, white pepper, sesame oil, Shaoxing wine, and oyster sauce to the chicken; bring to a boil.

Mix cornstarch with water to create a slurry and add to the chicken mixture, cooking for about 30 seconds until thickened.

Cut the fried noodles into quarters and place in a serving tray; pour the chicken and bok choy mixture over the noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens