70 minutes
A delicious stir-fry featuring tender velvety chicken, flavorful wide rice noodles, and crisp vegetables all tossed in a smoky sauce.
Boneless Skinless Chicken Breast, thinly sliced against the grain
0 oz
tablespoons
teaspoons
teaspoons
Oyster sauce
teaspoons
Light Soy Sauce
teaspoons
Oyster sauce
tablespoons
Light Soy Sauce
tablespoons
teaspoons
MSG, (optional)
teaspoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
Fresh Wide Rice Noodles
0 lb
tablespoons
Fresh Ginger, 1/8-inch-thick slices
each
Garlic Clove, chopped
each
Scallions, white and green parts separated, halved lengthwise, and cut into 3-inch pieces
each
Shaoxing Wine
tablespoons
Fresh Mung Bean Sprouts
0 oz
1. Velveting the Chicken
Combine the thinly sliced chicken breast with 1 tablespoon of water, 1 teaspoon of cornstarch, 1 teaspoon of neutral oil, 2 teaspoons of oyster sauce, and 0.5 teaspoon of light soy sauce. Massage the mixture into the chicken to ensure every slice is well-coated. Let it marinate for 30 minutes.
2. Prepare the Sauce
Mix together 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 2 teaspoons of dark soy sauce, 0.5 teaspoon of MSG (if using), 0.5 teaspoon of sugar, 0.5 teaspoon of toasted sesame oil, and 0.25 teaspoon of white pepper powder. Set this aside.
3. Cook the Noodles
If you are using dried noodles, cook them in boiling water until al dente, then rinse and drain them. Toss the noodles with 1 teaspoon of neutral oil to prevent sticking. If using fresh noodles, you can skip the boiling step.
4. Sear the Chicken
Heat a wok over high heat and add 1.5 tablespoons of neutral oil. Once the oil is shimmering, add the marinated chicken slices and sear them for about 1 minute on each side until they are lightly browned and nearly cooked through. Remove the chicken from the wok and set it aside.
5. Stir-Fry Aromatics
With the wok still hot, add another 1.5 tablespoons of neutral oil. Toss in the 3 slices of fresh ginger, the chopped garlic clove, and the white parts of the scallions. Stir-fry these aromatics for about 15-20 seconds until they release their fragrant aroma.
6. Stir-Fry Noodles and Sauce
Spread the noodles evenly in the wok and pour in 2 tablespoons of Shaoxing wine. Stir-fry the noodles for about 15 seconds, ensuring they spread evenly and absorb the wine's flavor. Add the sauce mixture and the partially cooked chicken back into the wok. Stir-fry everything together for 2-3 minutes, making sure the noodles are evenly coated with the sauce and heated through.
7. Add Vegetables and Serve
Finally, add the fresh mung bean sprouts and the green parts of the scallions. Stir-fry for another minute until the vegetables are just wilted but still crisp. Serve the smoky chicken and rice noodles stir-fry immediately.
Enhance the flavor of your chicken by marinating it for at least 30 minutes or, even better, overnight with soy sauce, a touch of fish sauce, sesame oil, and a pinch of Chinese five-spice.
Ensure your wok is very hot before adding ingredients to achieve the elusive smoky flavor known as "wok hei" (the breath of the wok).
Have all ingredients chopped, measured, and ready to go—stir-frying is fast and doesn't allow for prep time once cooking starts.
Cook the chicken and vegetables in batches to ensure proper browning and to avoid steaming.
Soak them just until they are pliable but still retain a slight bite—they will continue to cook in the pan with the other ingredients.
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