Go Back
Print Recipe
4.8 from 5 votes

Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)

Category: Noodles
Region: Cantonese


  • 8 ounces Hong Kong style noodles for pan-frying
  • 8 ounces chicken breast cut into 1/8-inch thick slices
  • 3 ounces carrot cut into 1/16-inch slices
  • 1 ounce dried shiitake mushrooms rehydrated and cut into halves
  • 5 ounces broccoli florets
  • 1/2 cup water
  • 6 tablespoons vegetable oil separated
  • 1/4 ounce garlic cut into 1/16-inch thick slices
  • 1/4 ounce fresh ginger cut into 1/16-inch thick slices
  • 1 scallion cut into very thin shreds
  • 4 - 5 sprigs cilantro

Chicken Marinade

  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 tablespoon Shaoxing cooking wine (紹興料酒)


  • 1/4 cup Shaoxing cooking wine (紹興料酒)
  • 1-1/2 cups chicken stock or water
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon ground white pepper
  • Cornstarch slurry made from 2 tablespoons cornstarch and 3 tablespoons water


  • Combine the chicken marinade ingredients and mix well. Marinade the chicken slices for about 20 minutes.
  • Over medium setting heat 2 tablespoons of vegetable oil in a large frying pan until hot, about one minute. Spread the noodles evenly in the frying pan. Pan-fry the noodles on both sides until golden brown, or about 8 to 10 minutes on each side.
  • Heat a wok over high setting until hot, about two minutes. Swirl 2 tablespoons vegetable oil into the wok and heat for another minute. Put the marinated chicken slices in the wok and stir-fry until the exterior of the chicken has completely changed color, about 2 minutes. Remove the chicken from the wok and set aside.
  • Wipe the wok clean and heat it over a high setting until hot. Swirl 2 tablespoons vegetable oil into the wok. Add the ginger and garlic slices and stir-fry until fragrant, about 30 seconds. Add the carrot slices and stir-fry for about one minute. Add the shiitake mushrooms and broccoli to the wok and stir fry for another minute. Add about a half cup of water while stir-frying the vegetables if necessary to prevent them from scorching. Cover the wok and continue to cook for one more minute.
  • Return the chicken slices to the wok and add all the sauce ingredients except for the cornstarch slurry. Cook until the sauce starts to bubble then add the cornstarch slurry. Continue to cook until the sauce thickens.
  • Place the crisp-fried noodles on a large round platter then pour the chicken sauce over the noodles. Garnish with the scallion slices and cilantro sprigs. Serve immediately.