“This noodle dish is a great favourite of many dim-sum diners in Hong Kong and Canton. In fact, I love it so much I tend to order it whenever I can. Pan-fried so that thin, crispy fresh egg noodles are browned on both sides, and then served with a shredded chicken sauce, it makes a wonderful finale to any dim sum meal. As with noodles in general, this dish is enjoyable anytime and one can see people eating it throughout the day, not just after dim-sum.
It combines the crispy texture of the noodles with the softness and blandness of the chicken breasts. In this recipe the chicken is velveted, that is, coated with egg white and cornflour, to keep the meat moist and tender. The result is a comfort dish elevated to a simple culinary delight.” – Ken Hom
Combine the chicken and marinade in a small bowl. Mix well, cover and leave in the fridge for at least 20 minutes.
Blanch the noodles according to the packet instructions.
Heat 1½ tablespoons of oil in a large frying pan, then cover the pan with the cooked noodles evenly. Lower the heat and allow the noodles to crisp gradually. This should take about 5-8 minutes.
When the noodles turn crisp, gently flip them over and crisp the other side, adding more oil if needed. When both sides are crisped, remove the noodles from the pan.
Heat oil in a wok until it gets very hot, remove the wok from the heat, quickly add the chicken strips and keep stirring for about 2 minutes to prevent it from sticking to the bottom of the wok. When the chicken is cooked, remove the chicken from the wok.
Clean the wok and reheat it over high heat. Now add the bean sprouts and sauce mix. Bring the mixture to boil, then add the cornflour mixture and turn down the heat to simmer.
Add the chicken, mix well, then serve this on the noodles and garnish.
PRE TIME 20 MINS | COOK TIME 20 MINS
