One of my all time favourite dishes at my local Chinese!! Crispy noodles topped with a saucy chicken and vegetable stir fry, this is a CRUNCHY version of Chow Mein. You’ll love how the sauce soaks the noodles so some of it is soft, while some of it stays crispy.
Made healthier by pan frying rather than deep frying the noodles, this is an easy recipe that can be on the table in 20 minutes!
Chinese Crispy Noodles
At my local Chinese, they call this Crispy Chow Mein Noodles. It’s a Hong Kong / Cantonese style dish, and there are a lot of variations but the core of it is a bed of deep fried crunchy noodles topped with a saucy stir fry.
The stir fry topping is much saucier than most Chinese stir fries and this is because you need plenty of sauce so it soaks through some of the noodles, softening them so they can be slurped up like normal noodles.
But the best part is all the crunchy noodle bits that remain! So as you eat your way through the plate, you get that awesome combo of juicy chicken, tender-crisp vegetables, loads of tasty Chinese brown sauce, soft slippery noodles AND crunchy noodles.
It’s crazy good!!!
How to make Chinese Crispy Noodles
Typically, the crunchy noodles served at Chinese restaurants are deep fried.
Tasty, for sure, but my skinny jeans aren’t so much of a fan. 😤
So when I make Chinese Crispy Noodles at home, I pan fry them. It means that the very centre of the noodles don’t go 100% crispy like when you deep fry.
But the entire surface area of the noodle “pancake” does get crispy, so as long as you make them fairly thin, you certainly won’t feel like you’ve been cheated of crispiness!!!
What you need for Crunchy Chow Mein
Here’s what you need for Crunchy Chow Mein. I’ve separated the photos into two components:
Base ingredients – for the sauce and the crispy noodles; and
Vegetable options for topping – there’s really no rules here. Just use around 4 to 5 cups of any vegetables you want.
Type of Noodles
This recipe for Chinese Crispy Noodles won’t work using refrigerated fresh Hokkien noodles, egg noodles because they are stickier and wetter so they don’t crisp up as well.
Chow Mein noodles are distinctly drier and a bit crinkly – see image below – and this is what makes it possible to make them crispy in a pan!
Can’t find Chow Mein noodles?
No problem! Just use ramen noodles or instant noodles (see this Ramen Stir Fry recipe for photos). Spray the UNCOOKED noodles with oil and BAKE! (Yes really, it works 100% perfectly)
The most important part – crunch retention!!
The idea with this recipe is that there’s plenty of sauce, so it soaks the noodles and makes them soft so they can be picked up with chopsticks like normal noodles.
BUT it’s VERY important to ensure that you retain a SOME crunch! What I like to do is to pour the saucy topping in the centre of the crunchy noodle cake so the edges stay crunchy.
The one caveat I have about these Crispy Noodles is that you will make a bit of a mess of yourself eating it. Those darn crunchy noodle bits, they stick out all over the place.
So when you try to shovel noodles into your mouth, it’s inevitable that some of those crunchy bits stick out and miss your mouth, so you end up with sauce all over your face.
That’s just part of the fun of eating this!! ~ Nagi x
Watch how to make it
More unmissable Asian noodles!
Classic Chow Mein – also see the Emergency Chow Mein Ramen recipe!
Chinese Chicken Salad – with crispy noodles!
Express noodles: Quick Beef Ramen Noodles, Chicken Vegetable Ramen Noodles and 12 Minute Thai Chicken Peanut Noodles
Browse the Noodle recipes collection!
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Chinese Crispy Noodles with saucy Chicken and Vegetables (crispy CHOW MEIN!)
Ingredients
Sauce
- 1 tbsp oyster sauce
- 2 tbsp Chinese cooking wine (shoasing wine) (sub Dry Sherry, Mirin, Note 1)
- 1.5 tbsp soy sauce , light or all purpose (not dark soy)
- 1/4 tsp sesame oil
- 1 tsp sugar
- White pepper , one dash
- 3/4 cup (185ml) chicken stock / broth , low sodium
- 3 tbsps cornflour / corn starch
Crispy Noodles
- 200 g / 8 oz fresh chow mein noodles (Note 2)
- 4 tbsp water , separated
- 2 tbsp peanut oil (or vegetable or canola)
Stir Fry
- 150 g / 5 oz chicken , thinly sliced
- 1 tbsp peanut oil , if needed (or vegetable or canola)
- 2 garlic cloves , finely chopped
- 1/2 onion , sliced
- 1 carrot * , small, halved lengthwise then sliced on diagonal
- 1 bok choy * , stems and leaves separated with stems cut vertically into sticks
- 2 shallots/scallions * , cut into 5cm/2″ pieces
- 2 cups cabbage * , cut into 2.4cm / 1" squares
- 1/2 cup (125ml) water
Instructions
Sauce & Chicken Marinade
- Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
- Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
- Mix cornflour into Sauce until lump free.
Crispy Noodles
- Turn oven onto low (to keep noodles warm while you cook the topping).
- Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled – this holds them together while cooking.
- Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
- Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
- Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 – 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
- Repeat with remaining noodle cake.
Saucy Stir Fry Topping
- Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook until it changes from pink to white (still raw inside)
- Add the carrot and bok choy stems, cook 30 seconds.
- Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
- Add chicken broth, water, then Sauce and stir. Let it simmer for 1 – 2 minutes until the Sauce thickens to a syrup consistency (see video).
To serve
- Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!
Recipe Notes:
Nutrition Information:
Originally published August 2014, updated September 2019. Long overdue for an overhaul – new photos, new video, new writing and slightly streamlined recipe. Most importantly, Life of Dozer section added!
Life of Dozer
You have no idea how much time I’ve invested into trying to get him to “bow” on command…..
Oh Nagi -Wow! Chicken Chow Mein is my all time favourite dish. I judge every Chinese Restaurant on their Chicken Chow Mein, I rate Golden Century in Chinatown the best BUT your recipe has just surpassed any other restaurant or takeaway I have tried & trust me there have been so many.. I never write comments but I have tried a few of your recipes in recent weeks and every one is so authentic that I have to commend you. I have read comments about using using the Charlie Brown sauce & all
I can say is as good as Charlie Brown sauce is I would use the sauce recommended in this recipe as it is so good & makes this dish taste better than your local Chinese
I gave this five stars because it was so easy to follow and SHOULD have tasted great but I stuffed up on the sauce. I tripled the recipe (feeding a family) but must have gone wrong somewhere because it was very think and the flavour wasn’t great. I saved it by adding more chicken stock.
I wonder if it was the shao xing sauce I used?
Would love to see some sauce/marinades converted for family sized meals because my idea of simply tripling everything didn’t work.
Can’t wait to try your next recipe.
Hi Deborah, I’m so sorry the sauce didn’t happen correctly – you can always adjust the servings on the recipe and it will adjust all the ingredient quantities for you – N x
Great receipe-pronounced to be better than our favourite restaurant by my wife and a takeaway beater for sure.
Had plenty of success with dried chow mein noodles – simply boiled for a couple of minutes only until still slightky firm /chewy then drained and cooled a while so they werent too wet (as if fresh out of a sealed pack i guess!).
Crisped up and tasted great with the stir fry and sauce. We doubled up on the chicken, there was a lot of sauce!
Thank you!
Wow David! Thats a great compliment – I’m so happy it was a hit!
What is the difference between these Chinese crispy noodles and Vietnamese crispy noodles? I usually order them from my local Vietnamese restaurant and they look exactly like these. Looking forward to trying them.
Prawn crackers 🙂
What are the round crunchy discs called that are also in the picture?
I have been trying for most of my adult life to replicate crispy noodles. Until now, I had always failed. Nagi, I love you. I bow down before you.
I tried Chow Mein dehydrated noodles and reconstituted them (boiled) before drying as best I could and then fried them. Fail. Not crunchy. Lucky we had another packet and made soft Chow Mein.
Then, THEN I found the refrigerated type and tonight, my heart fluttering, we fried.
So nervous. So desperate for them to work.
Looks good…fry some more… looks GOOD! Looks great!!! Fry more, just because we could. Warm in the oven, followed rest of recipe. Piled up, sat down, and GORGED.
OH. MY. GOODNESS.
Exactly, absolutely just like my favourite crunchy noodles when we eat out. I’m pretty overwhelmed. I never thought I’d find a good enough version but this is it!!!!!!!!
Most satisfying dinner I’ve had in a long time. So pleased. Food that makes you happy is life.
Keep on keeping on, Nagi. We all benefit from your endeavors. Thank you. ❤️
That’s SO GREAT to hear Carly! I’m so glad you enjoyed this, thank you for letting me know! N xx
Did you use fresh noodles or dried? If dried, do you fry without first rehydrating or cooking?
I tried with dried and fresh. We rehydrated then fried the dried noodles and as far as we’re concerned, it didn’t work.
Tonight we tried with the fresh noodles and oh yes that’s the way to go. They’re already soft and fried up beautifully. We’ll only use fridge ready noodles when we want crunchy Chow Mein. We’ll keep the dried noodles for soft Chow Mein. Hope that helps but feel free to experiment!
Hi Nagi,
I enjoy reading your recipes and your photos are great.
Today, I have made some of your Charlie sauce. Can we use this to speed up the sauce in this recipe?
Thank you
Yes! We did!
I want a deep fried rice now!!!!!!!!
Cooked this dish tonight for the family and they all loved it ! It was simply delicious and the recipe was very easy to follow. My son even wanted to take it to school for lunch tomorrow ! Thanks Nagi ! This is now one on our favourites list.
wow
Wonderful! So glad you enjoyed this Jeanie, thanks for letting me know! N x
I like all your recipe you posted Thanks
Made this tonight and WOW how delicious.
I spent my poor husband to shops for the noodles and bok choy etc.
He came home with four different noodle types. None were any good. He did try though.
I made the meal notheless and it was sensational.
Truly beautiful and the sauce was unbelievable.
I used to love having Chinese takeaway as a treat. You have burst my bubble in that regard Nagi.
This meal tonight was 100% better than any Chinese meal that I have paid for.
It was first class and restaurant quality and I know exactly what I was eating.
Thank you again for another fabulous meal.
So great to hear Julie!! Thanks for letting me know you enjoyed this – N x
That was wonderfully yummy !Even my pick Nicaraguan boyfriend loved it 😉
That’s terrific to hear Katouka! Thanks for sharing your feedback! N x ❤️
Guys u need to add a tablespoon or two of Asian cooking wine ! Its this ingredient that is used in restaurants and that when ure at home ure like hmm its great but not the same ..Trust me its worth the 5$ !
Umm…YES. I have no idea why it is missing from the Sauce! Adding it now!
THis looks like exactly what my husband has been dying to find as none of the local Chinese restaurants make it now. And those packaged crispy noodles look stale and yucky. Can’t wait to try it. Thanks!
Hope you do try this Annie! It’s SO GOOD!!!
I made this twice this week!! So quick and easy. It reminds me of my favourite crispy noodle dish at my favourite HK restaurant in Sydney.
First time I made it with a few added veggies, second time I made it all vegetarian and it was still so great!
So glad you enjoyed this Frances! Thanks for letting me know! N x
Excellent recipe. I used packaged Yee Mee crispy noodles (I’m lazy) rather than do my own. Your ‘sauce’ is just right in terms of taste and amount.
Verdict from the household: ‘Loved the way the soupy sauce worked – keeping a lot of crunch in the noodles with just enough softening; taste was great. Please make again soon.’ I shall.
Why do packaged crispy noodles from Asian groceries come in 5 discs per package? Such a curious number!
Hmm, gosh I never even thought of that!! I’m so pleased to hear enjoyed this Katharine, thanks for letting me know! – N x ❤️
It was excellent, even better than our favorite restaurant!! Thank you!
That’s great to hear Becca, thanks for sharing your feedback! N x ❤️
Stumbled upon your site while searching for a crispy noodle recipe. So glad I did
I attempted cooking this dish last night, it was tasty. But I’ll have to fry the noodles in smaller batches to get it crisper (I used more noodles than what the recipe called for).
Will definitely make this again. Thank you for sharing!!
I’m so pleased you enjoyed it Audrey! N xx
This was one of my favourite dishes growing up. My mum never made this frequently enough (I wanted it at least once a week haha) because crispy noodles aren’t supposed to be good for you or something…. PPFFFFFTTTTT yeah right. Haha. And now I can make them myself weekly woohoo!! Thanks so much for sharing this!
ME TOOOOOOOO!!!