John Myers
Asian Fried Noodle
The perfect asian fried noodle recipe with a picture and simple step-by-step instructions.
- 300 g Chinese noodles (Quick Cooking)
- 400 g Chicken fillet
- 1 piece Chinese cabbage
- 1 piece Red pepper
- 2 piece Carrots
- 1 pack Bean sprouts fresh
- 2 piece Garlic cloves
- 1 piece Chilli pepper
- 1 piece Red onion
- 6 piece Spring onion
- 1 piece Ginger (approx. 2cm)
- 2 piece Chicken eggs
- 2 tsp Wheat flour (type 405)
- 9 tbsp Soy sauce light
- 4 tbsp Fish sauce
- 1 piece Lime
- 4 tsp Sesame seeds
- 2,5 tsp Sugar
- 3 tsp Sea-Salt
- 10 tbsp Sunflower oil
- 1 tsp Sesame oil (toasted)
- I prepare this wonderful dish with a coated pan and a wok. This is not traditional, but I think the result is a lot better.
- At the beginning we put on a saucepan with water for the pasta. As soon as the water boils, add a good pinch of salt and the noodles to the boiling water, switch the hob to the lowest setting and let the noodles cook for 5 minutes (cooking time is stated on the packaging and can vary).
- In the meantime we prepare the vegetables, first we peel the onion and cut it into wedges. We peel the carrots and cut them into fine strips, wash the peppers and remove the core, then cut them into strips as well. From the spring onions we cut the roots and remove the outermost layer. Then we cut the lower part into pieces approx. 1 cm in size, we keep the upper green and set it aside for the time being. We remove the outer leaves from the Chinese cabbage, cut it in half lengthways, cut out the stalk and then cut it into strips. I then wash the cabbage along with the sprouts and spin everything dry in a salad spinner. Now peel the garlic and put it in a garlic press.
- We cut the chicken breasts into strips. Mix this with 1 tablespoon of sunflower oil and half a teaspoon of sea salt.
- When the noodles are ready, pour them through a sieve and rinse them with cold water until there is no more heat. Then add 2 tablespoons of sunflower oil to the noodles and mix them evenly.
- Place the pan on the hob over medium heat and toast the sesame seeds in it without oil.
- In the meantime we whisk the eggs.
- When the sesame has got some color, pour it carefully into a bowl. Now add 1 tablespoon of sunflower oil to the pan and add the eggs. Make a small scrambled egg when done, take it out of the pan and set the egg aside.
- Increase the power of the hob and sear the chicken, it should take on color. When the chicken is ready, sprinkle the flour over it and fry it briefly. Then deglaze with the soy sauce, bring to the boil briefly and put everything in a bowl.
- Rinse the pan briefly, we will need it again later.
- Put the wok on the hob at high power, when it is really hot add 3 tbsp sunflower oil and first fry the onions, carrots and peppers for 3 minutes, then rub the ginger in with a fine grater and press the garlic. Then add the lower parts of the spring onions and continue to fry, stirring frequently.
- On another hob, let the pan heat up on a higher heat, if it is hot, add 3 tablespoons of sunflower oil and fry the noodles in the pan.
- Place the scrambled eggs in the wok along with the chicken and all of the sauce. Season with 2 teaspoons of sea salt, 4 teaspoons of fish sauce and 2 teaspoons of sugar, add the Chinese cabbage and sprouts to the wok and stir well.
- When the noodles are well seared, add them to the wok as well, squeeze half a lime into the wok, add the sesame oil and mix everything evenly.
- Cut the greens from the spring onions and the chilli into fine rings.
- Now just distribute everything on plates, sprinkle with some chilli, spring onion greens and roasted sesame, done! I like to add a column of lime and it’s ready to serve.
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