Pan-Fried Noodles with Chicken and Vegetables (Jirou Chaomien)
This flavorful Chinese dish features pan-fried noodles, cooked like a crispy pancake, topped with stir-fried chicken, fresh vegetables, and a savory sauce. Perfect for a satisfying and versatile meal, it can easily be adapted with different meats or vegetables to suit your taste.
Equipment
- nonstick skillet
- Wok or large skillet
- spatula
Ingredients
For the Noodles:
- 8 oz 225 g dried wheat noodles
For the Sauce:
- ¼ cup 50 ml unsalted chicken stock or water
- 1 teaspoon reduced-sodium soy sauce
- 1 –2 teaspoons oyster sauce
- 2 teaspoons sugar
- Freshly ground black pepper
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 2 large cloves garlic crushed
- 8 oz 125 g cooked chicken, cut into bite-size pieces
- 2 ribs celery sliced into short, narrow strips
- 8 oz 200 g fresh bean sprouts, ends trimmed
- 4 fresh mushrooms sliced
- 2 green onions scallions, sliced for garnish
- Soy sauce and chili sauce optional, for serving
Instructions
- Parboil the noodles according to package directions or use the parboiled wheat noodles recipe.
- Keep warm.
- In a small bowl, combine the sauce ingredients (chicken stock, soy sauce, oyster sauce, sugar, and black pepper) and set aside.
- Heat a nonstick skillet over medium heat.
- Add 1–2 teaspoons of vegetable oil.
- Once the oil is hot, add the noodles and flatten them into a round cake.
- Cook until the bottom is lightly browned.
- Add another teaspoon of oil and flip the noodle cake to brown the other side.
- You may divide the noodles into 2 or 4 portions to make individual pancakes.
- Keep the cooked noodles warm in the oven.
- Heat a wok over high heat.
- Add the remaining tablespoon of oil.
- When hot, stir-fry the garlic for 3–4 seconds until fragrant.
- Add the cooked chicken and stir-fry for 30 seconds.
- Add the celery, bean sprouts, and mushrooms, and stir-fry for 2 minutes until the vegetables begin to soften.
- Mix in the sauce and bring to a boil, stirring to blend the flavors.
- Remove the hot noodle cake (or individual cakes) from the oven and pour the chicken and vegetable mixture on top.
- Garnish with sliced green onions and serve hot.
- Soy sauce and chili sauce may be served on the side for extra seasoning.
Notes / Tips / Wine Advice:
Variation:
Cooked pork or beef can be substituted for chicken. If using uncooked meat, coat it with soy sauce or wine and stir-fry longer, as noted in the recipe variation.Wine Recommendation:
Pair with a light, dry white wine such as Sauvignon Blanc or a crisp lager.Nutritional Information
Calories: 500 kcal | Carbohydrates: 60 g | Protein: 30 g | Fat: 15 g | Fiber: 5 g | Sugar: 6 g | Salt: 800 mg
