Chicken Pan Fried Noodles
Equipment
-
Frying pan
-
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 your preferred fresh 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
Instructions
-
Combine dark soy sauce, light soy sauce, oyster sauce, and sugar in a small bowl and stir until smooth. This is your sauce.
-
Cook the noodles until about one minute before al dente. Drain, rinse under cold water to stop cooking, and set aside.
-
In a bowl, toss the sliced chicken with Shaoxing wine (or dry sherry/omit), cornstarch, and a pinch of salt. Heat oil in a pan and sear the chicken for about 4–6 minutes until cooked through and lightly browned. Remove and keep warm.
-
In the same pan, add the sliced onion and the white parts of the scallions. Sauté about 2 minutes until softened. Add the shredded cabbage and stir-fry another 1–2 minutes until wilted but still bright.
-
Return the chicken to the pan, add the noodles and the prepared sauce. Toss everything together over medium-high heat until the sauce evenly coats the noodles and ingredients.
-
Stir in the scallion greens, cook for another 30 seconds until just wilted, remove from heat, and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Why Chicken Pan Fried Noodles Are My Favorite Meal
After a long day, this dish is one I make without fuss. It’s quick, filling, and hits the same satisfying notes as takeout—without delivery fees. Velveted chicken stays tender, fresh noodles get coated in a glossy sauce, and vegetables add texture and fiber. It’s an easy, dependable meal you can repeat often.
The Secret to Pan Fried Noodles That Taste Like Takeout
The sauce and velveted chicken are the keys. Dark and light soy sauces combine for color and brightness, while oyster sauce adds umami and gloss. Tossing the sauce with the noodles and cooked chicken at the end ensures the flavors cling to every strand. Fresh noodles give a chewy texture without special equipment.
What You’ll Need To Make Chicken Pan Fried Noodles
Chicken
- 6 oz chicken thigh, thinly sliced
- 2 tbsp Shaoxing wine (optional)
- 2 tbsp cornstarch
- Pinch of salt
Stir Fry
- 6 oz fresh wheat noodles (or preferred fresh noodles)
- ¼ onion, thinly sliced
- 2 scallions, whites and greens separated
- 1 cup shredded cabbage
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, light soy, oyster sauce, and sugar in a small bowl to make the sauce.
Cook the noodles until about one minute before al dente, rinse with cold water, and set aside.
Toss sliced chicken with Shaoxing wine (or dry sherry/omit), cornstarch, and a pinch of salt. Heat oil in a large pan and sear the chicken about 4–6 minutes until cooked and browned; remove and set aside.
Using the same pan, sauté onion and scallion whites for about 2 minutes until softened, then add cabbage and stir-fry until wilted, roughly 1–2 more minutes.
Add the noodles, sauce, and cooked chicken, tossing until everything is evenly coated and hot.
Stir in the scallion greens, cook briefly until just wilted, then remove from heat and serve.
Tips and Variations
No fresh noodles? Use dried noodles or spaghetti; cook them slightly underdone since they’ll finish in the pan. Rinse under cold water to prevent sticking.
For extra crispness, pan-fry the noodles briefly before adding sauce for a Cantonese-style texture.
Keep the noodles rinsed and cooled to preserve chewiness and prevent clumping.
Want more heat? Stir a little chili oil into the sauce.
Frequently Asked Questions
Can I use dried noodles instead of fresh?
Yes. Boil them until slightly underdone, rinse with cold water, and 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 stovetop. 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 work well. Marinate and cook them the same way before combining with the noodles.
Why use both light and dark soy sauce?
Light soy adds saltiness and bright flavor; dark soy deepens color and adds a rounded umami. If you only have one type, use regular soy sauce and adjust to taste.
How do I get that “restaurant-style” wok hei flavor?
Use a very hot pan, cook in batches to avoid overcrowding, and make sure ingredients are dry for the best sear and smoky notes.
Try These Next
• Garlic Beef Noodles — another quick noodle option.
• Thai Basil Chicken — a flavorful, protein-forward weeknight dish.
• Beef Curry Udon — for a comforting, saucy noodle dinner.