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…..
With recipes like this there is no reason to eat out. It tasted exactly like the local Chinese but better because I knew what went into it. Delish!
I just finished eating & cooking this and let me tell YOU everybody said this was “bloody delicious” and that they’ve never given this type of feedback before ! Amazing flavours Nagi! And the crunch WOW 😯. Thank you x
Wahoo! I’m so glad it was a hit Cece!!
Another absolutely delicious recipe. Easy, quick and my husband and me are still raving about how tasty it was the next day. I couldn’t get hold of the Chow Mein noodles but had some rice noodles and used those, it worked well and we loved the crunch.
I’m so happy you loved it Gabriella!!
I have never had chow mien take out and after having made this recipe I probably never will. This recipe is totally amazing.
So much better when you make it at home!
OMG OMG OMG OMG I will never ever order chow mien out again . I had so many family and friends go crazy over this. Nagi you are my new found love recipe girl!!!!
WOOT! You’re totally converted, no more take out for you!!
Hi Nagi! Greetings from India. I am all set to cook this Delish looking noodles tonight. Just a quick question – no salt to taste required? Thank you very much for your posts 🙂
I hope you love it Mala – the salt comes from the oyster sauce, soy and broth in this recipe 🙂
Thank you Nagi, this was sooo good. I used broccoli, caulifloer an snow peas instead of cabbage, but it was still fantastic 😊
Perfect Sam!!
Oh my! Cooked this for dinner tonight…yum yum yum. What can I say? Delicious Nagi. Love your work 😁
I’m so glad you loved it Carol!
Hi, looks delicious! I am in Sweden and trying to work out what noodles to use. Do I use the dried chowmein noodles without any cooking or should they be soft enough to eat and then fried to crisp? Thanks
Hi Cat, I imagine these are similar to the dried ramen noodles – I have directions for this in the recipe notes – N x
Well I used the instant noodle cause I didn’t have the other ones, but I poured hot water over them then drained them immediately, fried as you suggested in the recipe, mate , how good it came out… lovin it
Love hearing that!!! PS Try spray and bake without using hot water. SUPER crunchy! N x
Gosh Dozer you are full of sand but having fun👍🐕.
Nagi the crispy noodle recipe is really great and delicious! 💕
When he SHAKES inside the hours… OMG. so much SAND!!
I have tried Woolworths/Coles and can never find the fantastic brand in fridge. I have dried Chow Mein noodles I bought from an asian grocer. Will the dried be as good as fresh?
??? I swear I bought the pack I used in this video from my local Coles!! Let me check again and if I need to, I’ll update the photo for the brand – N x (PS They are with the fresh lasagna sheets and pasta in the fridge section)
Nagi – You have given me quite a lesson for which I thank you ! I have always avoided any chow mein dishes as they seemed westernized ‘Chinese’ to me. Somehow I never realized the noodles had to be crispy 🙂 ! Well, after all that, I shall most certainly try looking for the Fantastic chow mein noodles . . . quite a lesson !!!
Yes! The Hong Kong way 🙂 N x
I love your site. Recipes so good. I have just realised that I didn’t receive the ebooks when I signed up or maybe missed the email.
Hi Prue! There are links for the books at the bottom of every email! N x
love to read your emails, and your recipes. I really like to cook, but there are only (most of the time) the two of us, but we like leftovers. Just wanted to say thank you.
So pleased you’re enjoying my recipes Carolyn! N xx
Oh so lovely and crispy!! That sauce yummmmmm..
Question on noodles: If use ramen, do you boil them first or use as is from the package? I want to make this but not sure if I can get fresh chow mein noodles. Thanks so much for all your recipes!
Nope, don’t boil first! Just spray and bake. 🙂 I have directions in the recipe notes! N x
Hi Nagi
Is this the same sauce for seafood hor fun?
Thanks in advance
Yup! They’re both fairly generic Chinese stir fry brown sauces, it’s more about the volume of sauce 🙂 N x
Worked well. We only had dried noodles and can’t wait to try it again with fresh. The sauce was bang on, veggies crisp. Thanks for this.
oh my goodness!! Thank you for this recipe. I just made it for my family and it’s exactly what i wanted. you made me look like i knew what i was doing!!
You nailed it Daniel!!