In the past week or two, I have had this craving of pan fried noodles with some type of gravy sauce. When I was child I was considered a picky eater. My father who is a chef would bring home a variety of dishes and even cook some too. I was told I had expensive food tastes as my two favorites were sharkfin soup and pan fried noodles with beef.
Even though my food palate has evolved over time and I eat everything now, I will always have a love for an order of family style pan fried noodle dish with either beef or seafood during my family outings at a Chinese restaurant.
I went grocery shopping last week and came across a packet of “Hong Kong Style Pan Fried Noodles”. Immediately, I had a huge craving for this dish so I purchased a packet and searched online for the best recipes to replicate the dish in most healthy way possible with the ingredients I have at home. As a result, this recipe is adapted from two recipes that I found made the best pan fried noodles.
During the creation of this dish, my phone decided to not cooperate with me so unfortunately I do not have my usual photo of my ingredient layout. In addition, there is no exact calorie count.
Please note that leftover cooked vegetables (carrots and cabbage) were used in stir fry portion of this dish. This dish serves 2 people.
Chicken & Marinade adapted from RecipeTinEats:
2 Boneless skinless chicken breast, sliced (120 calories/serving)
1 teaspoon of reduced sodium soy sauce (3 calories)
1/4 teaspoon of sesame oil
1 tsp flour or cornstarch
- Slice chicken breasts into thin slices
- Add all ingredients and combine
- Let it sit in room temperature for at least 15 minutes.
1/2 lb. of Hong Kong style pan fried noodles (300 calories/serving).
2 tablespoons of Canola oil (120 calories/serving)
1/4 cup of water
- Add 1 tbsp. of canola oil to the wok
- Separate noodles by hand and add them to the oil in medium high heat.
- Pat noodles to make it into a pancake for about 1 minute
- Add water to create steam so the noodles would not burn.
- Swirl the pan so the noodles on the periphery could get crispy.
- Slide the noodles unto a big plate, obtain another big plate and invert the noodles to transfer.
- Add the remaining 1 tbsp. of canola to the wok.
- Return the uncooked side noodles to the pan and repeat steps 3-5.
- Slide the noodles unto the big plate.
Chicken and Vegetable Stir Fry adapted from RecipeTinEats
3 tbsp. of flour or cornstarch
3 tbsp. of water
3/4 of chicken bouillon dissolved in 3/4 cup of water
1 tbsp. oyster sauce
2 tbsp. reduced sodium soy sauce (20 calories)
1 tsp. sugar
- Combine above ingredients to create this stir fry sauce.
1 tablespoon minced garlic (15 calories)
1 tablespoon olive oil (120 calories)
2 shallots, chopped
leftover cooked cabbage and carrots.
- Heat olive oil and add garlic.
- Add marinated chicken and stir fry until golden brown
- Add shallots and cooked vegetables
- Add stir fry sauce and let it simmer for about 1 minute.
- Place stir fry and sauce over the noodles.
Unfortunately I do not have the finished product as my phone died and I was hungry. The dish was less starchy and salty compared to what I have eaten at Chinese restaurants. The texture of the dish was pretty close. The dish was cheaper to make than ordering it at the restaurant. Creating this dish was an experience in itself and the techniques used to cook at home versus at a restaurant is different due to space and availability. I definitely want to make this again using different ingredients so stay tuned!