Chicken Pan Fried Noodles
Equipment
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Frying pan or wok
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Mixing bowls and tongs
Ingredients
Chicken
- 6 oz chicken thigh, thinly sliced
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tbsp cornstarch
- Pinch of salt
Stir Fry
- 6 oz fresh wheat noodles (or your preferred fresh/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
Instructions
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Make the sauce: In a small bowl, whisk together dark soy, light soy, oyster sauce, and sugar until smooth.
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Cook the noodles: Boil noodles until about one minute before al dente (or follow package instructions for slightly undercooked). Drain, rinse under cold water, and set aside to keep them from sticking.
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Marinate the chicken: In a bowl, combine sliced chicken with Shaoxing wine, cornstarch, and a pinch of salt. Let it sit for about 15 minutes to tenderize.
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Sear the chicken: Heat a tablespoon or two of oil in a large pan or wok over medium-high heat. Sear the chicken until cooked through and lightly browned, about 4–6 minutes. Remove and set aside.
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Stir-fry the vegetables: In the same pan, add another splash of oil if needed, then sauté the onion and the white parts of the scallions for about 2 minutes. Add the shredded cabbage and cook until wilted, about 1–2 more minutes.
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Combine and finish: Add the noodles, sauce, and cooked chicken to the pan. Toss everything together over medium-high heat until the sauce coats the noodles and ingredients evenly. Stir in the green parts of the scallions and cook briefly until just wilted. Remove from heat and serve immediately.
Video
Notes
Nutrition
Nutrition information is an approximation and should be used as a guideline only.
Why Chicken Pan Fried Noodles Are My Favorite Meal
After a long day, this dish is fast, satisfying, and comforting. The velveted chicken stays tender, fresh noodles get a pleasant chew, and the sauce brings everything together. Vegetables add texture and volume, so the meal feels complete without fuss. It’s reliable, quick to make, and consistently delicious.
The Secret to Pan Fried Noodles That Taste Like Takeout
The key is the sauce and the technique. Combining dark and light soy gives both color and brightness, while oyster sauce adds umami and a glossy finish. Velveting the chicken with Shaoxing wine and cornstarch keeps it silky. Toss the noodles with the sauce near the end so the flavors cling and the result feels restaurant-style, even when cooked on a home stove.
What You’ll Need To Make Chicken Pan Fried Noodles
Chicken
- 6 oz chicken thigh, thinly sliced
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tbsp cornstarch
- Pinch of salt
Stir Fry
- 6 oz fresh wheat noodles (or dried if unavailable)
- 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
Make the sauce by whisking dark soy, light soy, oyster sauce, and sugar in a small bowl.
Boil the noodles until one minute shy of al dente, then drain and rinse under cold water to stop cooking and prevent sticking.
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 cooked and lightly browned, about 4–6 minutes. Remove and set aside.
Sauté the onion and scallion whites for about 2 minutes until fragrant, then add cabbage and cook until wilted, another 1–2 minutes.
Add the noodles, sauce, and chicken to the pan. Toss and stir-fry until everything is evenly coated and heated through. Finish with the scallion greens and remove from heat to serve.
Tips and Variations
If you don’t have fresh noodles, use dried noodles or even spaghetti—cook them slightly underdone so they finish in the pan.
For extra crispness, pan-fry the noodles briefly before adding the sauce for a Cantonese-style texture.
Always rinse cooked noodles to prevent sticking and keep them springy.
Add chili oil or flakes to the sauce if you prefer a spicy kick.
Frequently Asked Questions
Can I use dried noodles instead of fresh?
Yes. Boil them until slightly underdone, rinse under cold water, and stir-fry as directed.
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 if needed.
What other protein can I use?
Thinly sliced pork, beef, or firm tofu all work. Adjust cooking time for each protein and follow the same marinade approach if desired.
Why use both light and dark soy sauce?
Light soy adds salt and brightness; dark soy adds color and deeper umami. Together they create balance. If needed, substitute with regular soy sauce in a 1:1 ratio.
How do I get that “wok hei” flavor at home?
Use a hot pan, cook in small batches to avoid overcrowding, and ensure ingredients are relatively dry to get a better sear and flavor development.
Try These Next
• Garlic Beef Noodles for another quick noodle option.
• Thai Basil Chicken if you want a more herb-forward, protein-rich dish.
• Beef Curry Udon for a hearty, saucy noodle meal.