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8 ounces fresh thin Chinese egg noodles (shi dan mian, also called Hong Kong noodles; not wonton noodles)

1 teaspoon sesame oil

4 dried black mushrooms

For the marinade:

1 tablespoon soy sauce

1 teaspoon cornstarch

1 tablespoon water

½ pound boneless, skinless chicken breast, semi frozen and shredded

2 cups finely shredded Chinese cabbage

¼ cup shredded bamboo shoots

2 scallions, shredded

½ cup corn oil

½ teaspoon salt

¼ teaspoon sugar

For the sauce:

1 cup unsalted chicken broth

2 tablespoons soy sauce

1 tablespoon cornstarch

  1. Bring 8 cups unsalted water to a boil in a 6 to 8 quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until the noodles are cool, then shake colander briskly to drain excess water.  Scatter on a clean kitchen towel and let dry for 1 hour, then toss the noodles with sesame oil.
  1. Soak the mushrooms in warm water for 30 minutes. Remove stems and shred caps.
  1. Combine marinade ingredients with chicken in a bowl. Mix with your hands until well coated, then refrigerate until ready to cook.
  1. Place the shredded ingredients separately on a work platter next to the stove.
  1. In a 12-inch non-stick skillet, heat 2 tablespoons oil over medium-high heat. Tilt the pan and move it around so that the oil coats the bottom.  When the oil is hot, add the noodles and push them into the bottom of the pan with a spatula.  Cook the noodles until they are golden brown on the bottom, about 6 minutes.  Press down on the noodles with a spatula during cooking — this helps form them into a nest shape and makes sure they cook evenly.  Rotate the noodle cake with a spatula to brown evenly and lift edges occasionally to check color.
  1. Flip the noodles frittata-style: Place a plate over the noodles and then invert the pan so that the noodles fall onto the plate, browned side up.  (Flip the pancake well away from any open flame.  Any oil left in the pan may spill and, if it comes into contact with a flame, catch fire.)  Add another tablespoon of oil to the pan and tilt pan to lightly coat the bottom.  Slide the noodles back into the pan.  Cook until they are golden brown on the bottom, usually about 5 minutes.  Again, press down lightly on the noodles during cooking.  (The exact cooking time may vary depending on the type and even the brand of noodle that you are using.  If, after browning both sides, the noodles aren’t quite as crisp as you like, you can fry either side for a bit longer, but you shouldn’t need to add extra oil to the pan.) Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
  1. Heat a wok over medium heat until hot and add 2 tablespoons oil. Add the chicken and stir-fry until it turns white, about 3 minutes.  Add the mushrooms and stir-fry a few seconds.  Transfer to a bowl.  Wash out the wok.
  1. Reheat the wok to medium and add remaining 2 tablespoons oil. Add the shredded cabbage.  Stir and add the remaining ½ teaspoon salt and the sugar.  Add the bamboo shoots and half the scallions and stir-fry for 2 minutes.  Return the chicken and mushrooms to the wok and stir-fry until the chicken is heated through.  Spoon mixture onto center of noodle cake.
  1. Stir the sauce ingredients together and add them to the wok. Continue cooking and stirring until the sauce thickens.  Ladle the sauced over the stir fry and noodles, garnish with the remaining scallions and serve immediately.


adapted from Millie Chan’s Kosher Chinese Cookbook

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