Chinese Fried Noodles Like Asian

5 from 6 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 3 people


  • 180 g Quick Cooking Noodles (Mie noodles / Chinese wheat noodles)
  • 1 tsp Salt
  • 170 g Chicken breast fillet cut into strips
  • 1 tsp Salt
  • 2 tbsp Peanut oil
  • 2 piece Whisked eggs
  • 5 g 1 clove of garlic / peeled
  • 10 g 1 clove of garlic / peeled
  • 10 g 1 Red chilli pepper / cleaned
  • 40 g 1 small onion in strips
  • 85 g 2 carrots in strips
  • 85 g 1 green pepper in strips
  • 200 g Bean sprouts
  • 2 tbsp Dark soy sauce
  • 2 tbsp Light soy sauce
  • 0,5 tsp Sugar
  • 0,5 tsp Glutamate / alternatively ½ teaspoon instant chicken broth
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 0,5 tsp Sesame oil
  • 3 Stalk Parsley or coriander for garnish
  • Sweet chili sauce


  • Put the noodles in hot salted water (1 teaspoon salt), leave to stand with the lid on for about 10-15 minutes and drain through a kitchen sieve. The noodles shouldn't be too soft, they should still have a bite. Cut the chicken breast fillet into strips, place in boiling salted water (1 teaspoon of salt), simmer gently for 4 - 5 minutes and drain through a kitchen sieve. Peel the onion, cut in half, first cut into slices and then assemble in strips. Peel and finely dice the garlic clove and ginger. Clean / core, wash and finely dice the chi peppers. Peel the carrots with the peeler, cut into pieces (approx. 4 - 5 cm long), first into slices and then into strips. Clean and wash the peppers and cut into strips (approx. 4 - 5 cm long). Wash bean sprouts and drain well. Beat the eggs and whisk. Heat the wok, add peanut oil (2 tbsp) and heat. Pour in the beaten eggs, fry them briefly, tear them up and slide them to the edge of the wok. Add the onion strips with the garlic clove cubes, ginger cubes and chilli pepper cubes and sauté / stir fry. Now add the carrot strips with the pepper strips and fry / stir-fry. Add / fold in the pre-cooked noodles and stir in the dark soy sauce (2 tbsp), light soy sauce (2 tbsp), sugar (½ teaspoon), glutamate (½ teaspoon / alternatively ½ teaspoon instant chicken stock), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Add / fold in the pre-cooked chicken breast fillet strips and bean sprouts. Fry everything / stir fry for a few more minutes and finally drizzle with sesame oil (½ teaspoon). Put Chinese fried noodles on plates like Asian people do, garnish with parsley and serve with chopsticks. Serve with sweet chili sauce.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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