Whenever craving stir-fried chicken noodles, one thinks of wide noodles fried to be "crispy outside, chewy inside, with a smoky pan aroma." But the common problem for home cooks is that the noodles often turn mushy, stick together in clumps, lack fragrance, or worst of all, stick to the pan and burn.
Today, Thairath Online will solve all those problems by sharing a "crispy stir-fried chicken noodles" recipe that's easier than you think. Once you try it, you’ll forget your usual favorite spot and feel like a cast-iron wok chef. Let’s check out the ingredients and tips right away.
Ingredients to prepare / For 1 serving
Seasonings
The key is not the ingredients but the "heat" and the "pan." The pan must be very hot with high heat. A cast-iron pan is best, but a good non-stick Teflon pan will also do.
Start by tossing the noodles with the "sweet dark soy sauce" lightly to coat the noodles evenly. This is the first step to prevent noodles from sticking to the pan.
When stir-frying, don’t constantly "stir-fry" the noodles but rather "sear" (Sear) them. Do not stir frequently; let the bottom layer of noodles touch the pan long enough to develop a crispy, slightly charred crust.
Heat the pan until very hot. Add a sufficient amount of vegetable or pork oil. Sauté the minced garlic until golden and fragrant. Add the marinated chicken and stir-fry (sear) until about 80% cooked. If using crispy squid, add it now.
Turn the heat to the highest setting. Add the noodles coated with sweet dark soy sauce, spreading them evenly across the pan. Let the noodles "sear" undisturbed for 1-2 minutes until the bottom starts to crisp and brown. When the noodles set and have a fragrant char, gently use a spatula to lift and flip them to sear the other side.
When the noodles are crisp and chewy as desired, push the noodles and chicken to one side of the pan. Crack the eggs into the empty space, lightly break them up, and wait until they begin to set. Then fold the noodles back over the eggs to cover them.
Season with light soy sauce or seasoning sauce and sugar. Turn the heat up to maximum again. Quickly stir everything to combine. This step creates the fragrant smoky aroma known as Wok Hei.
Finish by tossing in the chopped spring onions, stir briefly 1-2 times, then turn off the heat. Serve the hot stir-fried chicken noodles on lettuce-lined plates. Garnish with fragrant ground pepper and crispy mini Chinese crullers. Serve with chili sauce on the side.
And just like that, you have homemade "crispy stir-fried chicken noodles" with a crispy outside, chewy inside, and a smoky pan aroma that shines through the screen. No need to queue at any famous restaurant anymore.