Hong Kong Crispy Noodles with Chicken

A Cantonese-style Crispy Noodle with Chicken Dish (By Yummy Umami). The crispy crunch base of noodle is topped with a delicious umami, savoury gravy with veg and chicken, using sauces from our Chinese Cooking Essentials Gift Box!

Serves 2

2 nest of dry thin egg or wheat noodle
2 garlic clove (minced)
1 baby boy choy (leaves separated)
1 cup Chinese cabbage (chopped)
Snow peas (handful)
Bean sprouts (handful)
2 Spring onions (chopped into inch long pieces)
Vegetable oil


Marinade (for 20 mins)
2 skinless chicken thighs (sliced into strips)
1 tsp Lee Kum Kee Double Deluxe Soy Sauce
1/2 tsp Lee Kum Kee Pure Sesame Oil
1 tsp shaoxing wine

1 tsp corn flour

Sauce premix:
3/4 cup low-sodium chicken stock (or water)
2 Tbsp Lee Kum Kee Premium Oyster Sauce
1Tbsp Lee Kum Kee Double Deluxe Soy Sauce
1 tsp Lee Kum Kee Pure Sesame Oil
1 tsp sugar
Dash white pepper
2 tsp corn flour


1. Boil noodles for 3 mins, drain into a colander, rinse with cold water and use paper towel to absorb any excess water. Spread noodles out onto a plate and let it air dry while you prep your sauce, chicken and vegetables

2. In a pan on high heat, add enough oil to cover the base of the pan, add the noodles in, fry on each side for 3-4 minutes or until noodles are crispy on both sides, transfer to a plate

3. In a wok, add 1 tbsp oil on medium-high heat and add garlic, fry until fragrant
4. Then add in marinated chicken and fry 3-4 minutes until chicken has cooked through

5. Add vegetables (except bean sprouts) and the premixed sauce and cook for a further few minutes until the vegetables are just tender

6. Toss through bean sprouts and then pour sauce on top of your noodles

7. Enjoy immediately taking a mix of the noodles absorbed by the sauce and the crispy bits!

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