Chicken Pan Fried Noodles
Equipment
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Frying pan
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Mixing bowls
Ingredients
Chicken
- 6 oz chicken thigh, thinly sliced
- 2 tbsp Shaoxing wine, optional—see notes
- 2 tbsp cornstarch
- Pinch salt
Stir Fry
- 6 oz fresh wheat noodles, or dried noodles as substitute
- ¼ onion, thinly sliced
- 2 scallions, whites and greens separated
- 1 cup cabbage, shredded
Sauce
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
Instructions
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Combine dark soy sauce, light soy sauce, oyster sauce, and sugar in a small bowl and mix until smooth. Set aside.
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Cook the noodles until about one minute before al dente. Drain, rinse under cold water to stop cooking and prevent sticking, then set aside.
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In a bowl, toss the sliced chicken with Shaoxing wine, cornstarch, and a pinch of salt. Let it sit while you prepare the rest.
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Heat oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Remove the chicken and set aside.
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In the same pan, add the onion and scallion whites and sauté for about 2 minutes until softened. Add the shredded cabbage and stir-fry another 2 minutes, until wilted.
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Return the chicken to the pan along with the noodles and the prepared sauce. Stir-fry everything together until the sauce evenly coats the noodles and ingredients.
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Add the scallion greens, cook briefly until just wilted, then remove from heat. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Why Chicken Pan Fried Noodles Are My Favorite Meal
When I’m exhausted after a long day, these chicken pan fried noodles are my go-to. They’re fast to prepare, filling, and hit the same satisfying notes as takeout—without delivery fees. The chicken is velveted so it stays tender, fresh noodles get coated in a glossy sauce, and the vegetables add texture and balance. It’s an easy, reliable meal that works any night of the week.
The Secret to Pan Fried Noodles That Taste Like Takeout
The key is the sauce and the velveted chicken. Dark soy adds color and depth while light soy brings saltiness; oyster sauce supplies umami and a glossy finish. Tossing the sauce with the noodles and chicken at the end helps everything cling together. Fresh noodles give the ideal chew, but you don’t need a wok or special equipment to get great results.
What You’ll Need To Make Chicken Pan Fried Noodles
Chicken
- 6 oz chicken thigh, thinly sliced
- 2 tbsp Shaoxing wine
- 2 tbsp cornstarch
- Pinch of salt
Stir Fry
- 6 oz fresh wheat noodles (or dried noodles)
- ¼ onion, thinly sliced
- 2 scallions, whites and greens separated
- 1 cup cabbage, shredded
Sauce
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
How to Make Chicken Pan Fried Noodles
Mix dark soy sauce, light soy sauce, oyster sauce, and sugar in a small bowl and set aside.
Cook noodles until one minute before al dente, rinse under cold water, and set aside so they stay springy.
Marinate the sliced chicken with Shaoxing wine, cornstarch, and a pinch of salt for about 15 minutes.
Heat oil in a large pan and sear the chicken until browned and cooked through, about 5 minutes. Remove and keep warm.
Sauté the onion and scallion whites in the same pan for about 2 minutes, then add the cabbage and cook until wilted, another 2 minutes.
Add the noodles, sauce, and cooked chicken to the pan. Stir-fry until everything is evenly coated and heated through.
Finish with the scallion greens, cook just until wilted, then remove from heat and serve immediately.
Tips and Variations
If you don’t have fresh noodles, use dried noodles or even spaghetti—cook them slightly underdone since they’ll finish in the pan.
For extra crispy noodles, pan-fry them briefly before adding the sauce for a slight caramelized texture, Cantonese-style.
Always rinse cooked noodles under cold water to prevent sticking and keep them springy.
To spice it up, add chili oil to the sauce or a splash when tossing the noodles.
Frequently Asked Questions
Can I use dried noodles instead of fresh?
Yes. Boil dried noodles until just underdone, rinse under cold water, then stir-fry so they finish cooking in the pan.
Can I meal prep this?
Yes. It reheats well in the microwave or on the stove. Add a splash of water or extra sauce when reheating to loosen the noodles.
What other protein can I use?
Thinly sliced pork, beef, or firm tofu all work well. Cook and season them the same way before tossing with the noodles.
Why use both light and dark soy sauce?
Light soy adds saltiness and brightness; dark soy contributes color and deeper umami. The combination creates the rich taste and glossy look typical of restaurant-style noodles.
How do I get that “wok hei” flavor at home?
Use a very hot pan, cook in batches to avoid overcrowding, and make sure ingredients are dry for better searing. These steps help approximate wok hei on the stovetop.
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