stir-fried noodles with chicken, cabbage and carrots

While I was getting ingredients out of the fridge this morning to prep for dinner, the LAM walked into the kitchen to make his breakfast.

LAM: What are you cooking for dinner?

Me: Fried noodles.

LAM: Oooh you mean like those yellow Chinese noodles?

Me: Yep!

LAM: I like!

Yes, sometimes I think my husband is really a Chinese.

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Anyway, I like cooking noodles because, well, I love noodles. But also because noodle dishes are so versatile, making it a great dish for using up any left overs in the fridge. Plus, it can be cooked in advance and kept warm in the rice cooker until you are ready to eat!

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Here are the step-by-step pictorial instructions on how to cook this easy-peasy dish!

In a bowl, marinate the chicken with oyster sauce, light soy sauce, sesame oil, Shaoxing wine and white pepper.

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Add corn starch and mix. Set this aside.

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In a wok, stir-fry minced garlic in vegetable oil until the edges start to brown.

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Add the chicken and stir-fry until the chicken turns opaque.

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Add shredded carrot and cabbage.

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Add the water give everything a stir to combine then cover the wok. Lower the heat, cook for about 3-4 minutes to wilt the cabbage. It looks like there is a lot of cabbage but it isn’t, really.

Add the fishcake and ngoh hiang, and stir just to combine. 

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Finally add the noodles, light and dark soy and additional white pepper if you like. Turn off the heat and stir until well-combined.

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Either serve immediately, or you can let the noodles keep warm in the rice cooker until you are ready to serve.

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Enjoy!

 

Stir-Fried Noodles With Chicken, Cabbage And Carrots
Serves 4
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Ingredients
  1. 1 chicken breast (2 halves), sliced
  2. 3 cloves garlic, minced
  3. 2 carrots, shredded
  4. 1 small cabbage, shredded
  5. 200g fishcake, thinly sliced
  6. 100g ngoh hiang, thinly sliced
  7. 2 packs egg noodles, blanched in hot water for a minute then drained
  8. 1/4 cup (60ml) water
  9. 1/2 tablespoons light soy sauce
  10. 2 tablespoons dark soy sauce
  11. 1/8 teaspoon white pepper
  12. 1/2 teaspoon corn starch
Marinade for the chicken
  1. 2 tablespoons oyster sauce
  2. 1/2 tablespoon light soy sauce
  3. 1 teaspoon Shaoxing wine
  4. 1 teaspoon sesame oil
  5. 1/8 teaspoon white pepper
Instructions
  1. In a bowl, marinate the chicken with oyster sauce, light soy sauce, sesame oil, Shaoxing wine and white pepper.
  2. Add corn starch and mix. Set this aside.
  3. In a wok, stir-fry minced garlic in vegetable oil until the edges start to brown.
  4. Add the chicken and stir-fry until the chicken turns opaque.
  5. Add shredded carrot and cabbage.
  6. Add the water give everything a stir to combine then cover the wok. Lower the heat, cook for about 3-4 minutes to wilt the cabbage. It looks like there is a lot of cabbage but it isn’t, really.
  7. Add the fishcake and ngoh hiang, and stir just to combine.
  8. Finally add the noodles, light and dark soy and additional white pepper if you like. Turn off the heat and stir until well-combined.
  9. Either serve immediately, or you can let the noodles keep warm in the rice cooker until you are ready to serve.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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