Din Tai Fung Chicken Fried Noodles
Din Tai Fung Chicken Fried Noodles
Ingredients
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
- 1 tablespoon oil
- 1 pound chicken thigh, sliced
For the Noodles
- 8 ounces fresh thin noodles
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/4 cup chicken broth
For Stir-frying
- 1 tablespoon oil
- 2 garlic, cloves, minced
- 1 green onion, white part, chopped
- 1 cup green beans, chopped
- 1/2 cup mushrooms, sliced
For Garnish
- 1 green onion, green part, chopped
Instructions
- 1
In a medium-sized bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of Shaoxing wine, 1 teaspoon of cornstarch, 1/2 teaspoon of white pepper, and 1 tablespoon of oil. Add the 1 pound of sliced chicken thigh to the marinade and mix well to ensure all pieces are coated. Let the chicken marinate for at least 15 minutes.
⏱️ 5 min
- 2
Bring a large pot of water to a rolling boil. Add the 8 ounces of fresh thin noodles and cook according to package directions until they are al dente. This usually takes 2-3 minutes for fresh thin noodles. Drain the noodles thoroughly in a colander and set them aside.
⏱️ 5 min
- 3
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of white pepper, and 1/4 cup of chicken broth until well combined. Set this sauce mixture aside.
⏱️ 2 min
- 4
Heat 1 tablespoon of oil in a large wok or a large, heavy-bottomed pan over high heat until shimmering. Add the marinated chicken and stir-fry, separating the pieces, until it is cooked through and lightly browned on the edges, about 3-4 minutes. Once cooked, remove the chicken from the wok and set it aside on a plate.
⏱️ 4 min
- 5
To the same wok, add the 2 cloves of minced garlic and the white part of 1 chopped green onion. Stir-fry for approximately 10 seconds until the aromatics become fragrant. Add 1 cup of chopped green beans and 1/2 cup of sliced mushrooms to the wok. Continue to stir-fry for 2-3 minutes until the vegetables are tender-crisp, maintaining a slight bite.
⏱️ 3 min
- 6
Return the cooked chicken to the wok with the vegetables. Add the drained noodles to the wok. Pour the prepared sauce mixture evenly over all the ingredients. Toss everything together vigorously using tongs or spatulas for 1-2 minutes, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce and heated through.
⏱️ 2 min
- 7
Transfer the finished fried noodles to a serving plate or individual bowls. Garnish generously with the chopped green part of the green onion before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Din Tai Fung Chicken Fried Noodles
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
- 1 tablespoon oil
- 1 pound chicken thigh, sliced
For the Noodles
- 8 ounces fresh thin noodles
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/4 cup chicken broth
For Stir-frying
- 1 tablespoon oil
- 2 garlic, cloves, minced
- 1 green onion, white part, chopped
- 1 cup green beans, chopped
- 1/2 cup mushrooms, sliced
For Garnish
- 1 green onion, green part, chopped
Instructions
- 1
In a medium-sized bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of Shaoxing wine, 1 teaspoon of cornstarch, 1/2 teaspoon of white pepper, and 1 tablespoon of oil. Add the 1 pound of sliced chicken thigh to the marinade and mix well to ensure all pieces are coated. Let the chicken marinate for at least 15 minutes.
⏱️ 5 min - 2
Bring a large pot of water to a rolling boil. Add the 8 ounces of fresh thin noodles and cook according to package directions until they are al dente. This usually takes 2-3 minutes for fresh thin noodles. Drain the noodles thoroughly in a colander and set them aside.
⏱️ 5 min - 3
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of white pepper, and 1/4 cup of chicken broth until well combined. Set this sauce mixture aside.
⏱️ 2 min - 4
Heat 1 tablespoon of oil in a large wok or a large, heavy-bottomed pan over high heat until shimmering. Add the marinated chicken and stir-fry, separating the pieces, until it is cooked through and lightly browned on the edges, about 3-4 minutes. Once cooked, remove the chicken from the wok and set it aside on a plate.
⏱️ 4 min - 5
To the same wok, add the 2 cloves of minced garlic and the white part of 1 chopped green onion. Stir-fry for approximately 10 seconds until the aromatics become fragrant. Add 1 cup of chopped green beans and 1/2 cup of sliced mushrooms to the wok. Continue to stir-fry for 2-3 minutes until the vegetables are tender-crisp, maintaining a slight bite.
⏱️ 3 min - 6
Return the cooked chicken to the wok with the vegetables. Add the drained noodles to the wok. Pour the prepared sauce mixture evenly over all the ingredients. Toss everything together vigorously using tongs or spatulas for 1-2 minutes, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce and heated through.
⏱️ 2 min - 7
Transfer the finished fried noodles to a serving plate or individual bowls. Garnish generously with the chopped green part of the green onion before serving immediately.
⏱️ 1 min