Chicken on Crispy Noodles

Marinated chicken strips stir-fried and served over golden-brown, crispy egg noodles with a savory oyster sauce glaze.

Chicken Main Course Noodles High Protein Stir-Fry

Estimated Nutrition

Calories

402.6

kcal / serving

1610.2 kcal total

Carbs

19.2g

per serving

76.8 g total

Fat

27.6g

per serving

110.5 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Cornflour

for chicken marinade

tbsp

Cornflour

mixed with 1.5 tbsp water for sauce

CondimentsSauces

1.5

tbsp

Oyster Sauce

tbsp

Soy Sauce

light

Dairy

piece

Egg White

free-range

GrainsCereals

225

Egg Noodles

fresh and thin

Liquids

tbsp

Shaoxing Rice Wine

or dry sherry

300

Chicken Stock

Meat

225

Chicken Breast

boneless, skinless, cut into thin strips

NutsSeeds

tsp

Salt

for chicken marinade

0.5

tsp

White Pepper

freshly ground

tsp

Salt

for sauce

0.5

tsp

Black Pepper

freshly ground

OilsFats

350

Groundnut Oil

or peanut oil for frying

Vegetables

tbsp

Spring Onions

finely chopped

Method

Coat chicken strips with egg white, cornflour, salt, and pepper, then chill for 20 minutes.

Blanch noodles in boiling salted water for 2-3 minutes until tender and drain.

Fry noodles in 22 ml of oil over low heat for 5 minutes until crisp on the bottom.

Flip noodles, add another 22 ml of oil, and fry for 4 minutes until golden and crisp.

Stir-fry chicken in very hot oil for 2 minutes until sealed, then drain and discard oil.

Boil rice wine, sauces, stock, and seasonings in a clean wok, then thicken with cornflour mixture.

Coat chicken in the sauce and serve over crispy noodles garnished with spring onions.