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–+ servings

Chinese Chicken Chow Fun Recipe

This flavorful Chinese Chicken Chow Fun recipe features smoky stir-fried wide rice noodles tossed with tender marinated chicken, crunchy bean sprouts, and aromatic scallions. It's a perfect go-to for fans of flat noodles craving satisfying Chinese food recipes that are both rich and savory.
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Prep Time 30 minutes
Cook Time 10 minutes
Course Noodles
Cuisine Chinese
Servings 4

Equipment

  • Wok (or large heavy skillet)
  • Spatula suitable for stir-frying

Ingredients
  

For Velveting the Chicken:

  • 8 ounces boneless, skinless chicken breast thinly sliced against the grain
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon neutral oil
  • 2 teaspoons oyster sauce
  • ½ teaspoon light soy sauce

For the Sauce:

  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce
  • ½ teaspoon MSG optional
  • ½ teaspoon sugar
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon white pepper powder

For the Rest of the Dish:

  • 1 pound fresh wide rice noodles or 8 ounces dried wide rice noodles
  • 3 tablespoons neutral oil plus 1 extra teaspoon if using dried noodles
  • 3 slices fresh ginger each ⅛-inch thick
  • 1 medium garlic clove chopped
  • 4 scallions white and green parts separated, halved lengthwise and cut into 3-inch pieces
  • 2 tablespoons Shaoxing wine
  • 6 ounces fresh mung bean sprouts

Instructions
 

  • Velvet the Chicken: In a bowl, mix the sliced chicken with water, cornstarch, oil, oyster sauce, and soy sauce. Use your hands to rub the marinade into the meat thoroughly. Let it rest at room temperature for 30 minutes.
  • Make the Sauce: In a separate small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, MSG (if using), sugar, sesame oil, and white pepper. Set aside.
  • Prep the Noodles: If using sheet-style fresh noodles, slice them into 1-inch-wide strips. If they're sticking, briefly soak in hot or boiling water to loosen. For dried noodles, boil per package directions until just tender, then rinse with cool water, drain, and toss with 1 teaspoon of oil.
  • Sear the Chicken: Heat 1½ tablespoons of oil in a hot wok until just beginning to smoke. Spread the chicken in a single layer and cook for 1 minute per side until lightly browned and mostly cooked. Remove and set aside.
  • Start the Stir-Fry: Pour the remaining 1½ tablespoons oil into the wok. Add the ginger, garlic, and white parts of the scallions. Stir-fry for 15 to 20 seconds until aromatic.
  • Add the Noodles: Spread the noodles evenly into the wok and stir-fry briefly. Pour the Shaoxing wine around the edges of the wok and toss to combine.
  • Final Assembly: Add in the sauce and the cooked chicken. Stir-fry everything for 2 to 3 minutes until heated through and evenly coated.
  • Finish and Serve: Add the bean sprouts and green parts of the scallions. Stir-fry for another minute just until wilted. Serve hot.

Notes

  • If your fresh rice noodles are refrigerated and tough to separate, dipping them in hot or boiling water will help soften them before stir-frying.
  • Preheating the wok until it's smoking hot is essential for getting the smoky flavor known as wok hei.
Keyword Chicken chow fun noodles, Chinese chicken noodle stir fry, Chinese food recipes, easy Chinese food recipes, Flat rice noodle stir fry, Homemade chow fun with chicken
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