Crispy Noodles with Chicken & Mushroom


Chicken breast, skinned and finely sliced 560g egg noodles, dry 625g
Oyster mushrooms 375g
Beansprouts 375g
Spring onions, cut into 2cm baton 125g
Vegetable oil (for baking the noodles) 140g
Vegetable oil (for cooking chicken, beansprouts and mushrooms) 70g
Vegetable oil (for dressing noodles after it’s cooked) 35g


Egg white 2 ½
Cornflour 10g
Salt 7g
Ground white pepper 3g
Lee Kum Kee Pure Sesame Oil 10g

Sauce Mix

Chicken stock 750g
Rice wine / dry sherry as alternative 70g
Ground black pepper 3g
Cornflour, mixed with 1 ½ Tbsp water 20g
Sesame seeds, toasted 15g


1 Put chicken in marinade in a bowl. Leave it for at least 20 minutes.
2 Boil the noodles according to the package instructions. Once cooked, drain well.
3 Pre-heat oven to 220°C. Prepare a large roasting pan, add the oil to coat the roasting pan. Spread the noodles thinly over the surface evenly. If too crowded, use 2 trays, oil them before use. Place trays in oven and bake until golden brown.
4 Remove trays from oven, gently flip noodles over and brown the other side, adding more oil if needed. When both sides are browned, remove the noodles and keep warm.
5 Heat a wok till shimmering, remove from heat and add oil to swirl around the wok. Add the chicken, stirring vigorously to keep them from sticking. When the chicken pieces turn white (this should take 2 minutes), quickly drain the chicken and all of the oil in a stainless steel colander. Discard the oil.
6 Clean the wok and reheat it over high heat. Now add the last of the oil, then the bean sprouts, oyster mushrooms, spring onions and stir-fry for a minute. Then add sauce mix and bring the mixture to boil. Add the cornflour mixture.
7 Bring the mixture to a simmer once more, then return the chicken to the sauce and give the mixture a stir. Pour this over the noodles, garnish with the sesame seeds and serve immediately.


1 Alternatively, beef or pork can be used for this dish.
Serves   10 
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