30 minutes
Dive into the comforting flavors of this traditional Chinese stir-fry featuring tender shreds of chicken and egg noodles tossed in savory sauces. Versatile and adaptable, feel free to swap in your choice of proteins or veggies to make it your own!
Egg Noodles, boiled
0 oz
Sesame Oil, divided
teaspoons
Chicken Breast, finely shredded
0 oz
Groundnut Oil, divided
tablespoons
Garlic Clove, finely chopped
each
Mangetout, finely shredded
0 oz
Prosciutto, finely shredded
0 oz
Light Soy Sauce, divided
teaspoons
Shaohsing Rice Wine, divided
teaspoons
tablespoons
White Pepper, freshly ground, divided
teaspoons
teaspoons
Spring Onions, finely chopped
each
to taste
1. Noodle Prep
Boil the egg noodles in a large pot of water for 3-5 minutes. Drain and rinse under cold water. Drain well, toss with 1 tbsp sesame oil, and set aside.
2. Flavor Infusion
In a bowl, combine the shredded chicken with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, 1/4 tsp white pepper, and a pinch of salt. Mix thoroughly and marinate for 10 minutes.
3. Sear Chicken
Heat a wok on high until hot. Swirl in 1 tbsp of groundnut oil. When smoking, add the marinated chicken. Stir-fry for 2 minutes, then remove to a plate.
4. Veggie Toss
Clean the wok and reheat. Add 1 1/2 tbsp groundnut oil. Once smoking, stir in the garlic and cook for 10 seconds. Add the mangetout and prosciutto, stir-frying for 1 minute.
5. Noodle Incorporation
Introduce the noodles, followed by 2 tsp each of light and dark soy sauce, 1 tbsp Shaohsing rice wine, 1/4 tsp white pepper, the caster sugar, and spring onions. Stir-fry for 2 minutes.
6. Chicken Reunion
Return the chicken and its juices to the wok. Stir-fry for 3-4 minutes until the chicken is fully cooked.
7. Final Touch
Drizzle in the remaining 1 tsp of sesame oil and give a final few stirs. Serve on a warm platter immediately.
Having all your ingredients prepped and ready to go is crucial in stir-frying because the cooking process is rapid. This includes slicing the chicken thinly for quick and even cooking, chopping vegetables uniformly, and having your sauces and aromatics measured and within reach.
Your wok or pan has to be sizzling hot before you add your ingredients. This sears the chicken and vegetables quickly, keeping them juicy and crisp. Don’t overcrowd the pan—cook in batches if necessary to maintain high heat.
Cook ingredients in stages, starting with the ones that take the longest to cook, and then remove them from the wok. Add them back in when you're ready to toss everything with the sauce. This ensures each component is perfectly cooked.
If you have a carbon steel wok, use it. It's the best tool for high-heat stir-frying and will impart a 'wok hei' (the breath of the wok) flavor that is characteristic of Chinese stir-fries. Make sure it is well-seasoned for a natural non-stick surface.
Don’t skimp on fresh garlic, ginger, and green onions. They should be fragrant and added early in the cooking process to flavor the oil, which in turn flavors the entire dish.
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