When your busy week calls for a flavorful, satisfying meal that doesn’t demand hours in the kitchen, this stir-fried chicken with bok choy and crispy noodle cake is the answer. It’s a one-pot recipe that packs a punch with savory chicken, tender-crisp bok choy, and a uniquely crunchy noodle cake.
Perfect for family dinners or a casual gathering, this dish marries texture and taste in every bite, making it a recipe you’ll want to revisit.
Why This Recipe Stands Out
What makes this dish a standout is its focus on fresh, simple ingredients that come together seamlessly.
- One-pot convenience: From the sauce to the stir-fry, everything happens in a single skillet, minimizing cleanup.
- Textural balance: The crispy noodle cake contrasts beautifully with the tender chicken and vibrant vegetables.
- Bold flavors: A savory sauce made with soy sauce, oyster sauce, and Shaoxing wine elevates the dish with irresistible umami.
Tips for Achieving the Perfect Noodle Cake
The crispy noodle cake is a highlight of this recipe, and a few tricks will help you nail it.
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- Use fresh Chinese noodles: These hold their shape well and yield a cohesive cake with just the right crunch.
- Nonstick skillet: Prevent sticking and make flipping the noodle cake a breeze by using a high-quality nonstick pan.
- Press and cook evenly: Press the noodles into the pan and let them cook undisturbed for golden, crispy perfection.
- Oil matters: Don’t skimp on vegetable oil to ensure the noodle cake releases cleanly from the pan.
Mastering the Stir-Fry Technique
This recipe’s stir-fry process ensures that every element of the dish shines.
- Prep ahead: Stir-frying moves fast, so slice your chicken and chop your vegetables before turning on the heat.
- Layer the cooking: Start with the chicken, then cook the vegetables, finishing with the sauce to tie everything together.
- High heat is key: A hot pan ensures quick cooking and prevents ingredients from steaming.
Customizations to Suit Every Diet
One of the best parts of this one-pot recipe is its adaptability.
- Make it vegetarian: Swap the chicken for tofu or mushrooms, and use vegetarian oyster sauce.
- Gluten-free option: Opt for gluten-free soy sauce and rice noodles.
- Spice it up: Add red pepper flakes or chili paste for a kick of heat.
With these modifications, you can tailor the dish to fit your dietary needs or preferences without losing its signature appeal.
Serving & Storing This Dish
Once your stir-fried chicken and noodle cake are ready, serve them hot with a side of fresh lime wedges or a sprinkle of sesame seeds for added flair. Leftovers can be stored in the fridge for up to two days and reheated in a skillet for best results.
The dish’s versatility also makes it perfect for meal prep, giving you a satisfying lunch or dinner option for busy days.
This one-pot recipe proves that bold flavors, fresh ingredients, and one-pot convenience are all you need for an unforgettable meal.
Stir-Fried Chicken with Bok Choy & Crispy Noodle Cake One-Pot Recipe
Equipment
- 12-inch nonstick skillet
- Large pot (for boiling noodles)
Ingredients
For the Sauce:
- ¼ cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- ¼ teaspoon red pepper flakes
For the Noodle Cake:
- 1 9-ounce package fresh Chinese noodles
- 1 teaspoon table salt
- 2 scallions sliced thin
- ¼ cup vegetable oil divided
For the Chicken Stir-Fry:
- 2 teaspoons water
- ⅛ teaspoon baking soda
- 1 pound boneless skinless chicken breasts, trimmed and sliced thin
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- 3 tablespoons plus 1 teaspoon vegetable oil divided
- 1 tablespoon grated fresh ginger
- 1 garlic clove minced
- 1 pound bok choy stalks sliced ¼ inch thick on bias, greens sliced ½ inch thick, divided
- 1 small red bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
Instructions
Prepare the Sauce:
- Whisk all sauce ingredients together in a small bowl; set aside.
Cook the Noodle Cake:
- Bring 6 quarts of water to boil in a large pot. Add noodles and salt, cooking for 2–3 minutes until almost tender. Drain noodles and toss with scallions.
- Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Spread noodles evenly across the skillet and press with a spatula to flatten. Cook until the bottom is crispy and golden, about 5–8 minutes.
- Slide noodle cake onto a plate, add 2 more tablespoons oil to the skillet, and invert the noodle cake back into the skillet. Cook until golden on the second side, 5–8 minutes. Transfer to a cutting board, rest for 5 minutes, and slice into wedges.
Prepare the Chicken Stir-Fry:
- Combine water and baking soda in a medium bowl. Add chicken and toss to coat; let sit for 5 minutes. Toss chicken with sesame oil, soy sauce, Shaoxing wine, and cornstarch in a separate bowl.
- Heat 2 teaspoons vegetable oil in the now-empty skillet over medium-high heat until smoking. Add half of the chicken and stir-fry for 2–6 minutes until cooked through. Remove to a bowl and repeat with 2 more teaspoons oil and remaining chicken.
Cook the Vegetables:
- Heat 1 tablespoon vegetable oil in the skillet until just smoking. Add bok choy stalks and bell pepper, stirring until lightly browned, 2–3 minutes. Reduce heat to medium, push vegetables to the sides of the skillet, and add garlic and ginger to the center. Stir to cook until fragrant, about 30 seconds. Add bok choy greens and cook until wilted, about 30 seconds.
Combine and Serve:
- Return chicken and accumulated juices to the skillet. Whisk the sauce again and add it to the pan. Increase heat to high, tossing constantly until the sauce thickens, about 30 seconds.
- Serve immediately with the noodle cake wedges on the side.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.