Crispy, Colorful Ribbon Noodles with Chicken

5 from 8 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 2 people


For the marinade:

  • 4 tbsp Sunflower oil
  • 1 tbsp Kecap Tim Ikan
  • 1 tsp Tomato ketchup
  • 21 tbsp Sesame oil, dark

For the dough:

  • 1 Egg, size S, just the egg white
  • 1 pinch Salt
  • 1 tbsp Rice Wine, (Arak Masak)
  • 40 g Tapioca flour

For the pasta:

  • 100 g Egg ribbon noodles, approx. 5 mm wide
  • 100 g 300
  • 6 g Vegetable broth, Kraft bouillon

For the vegetables:

  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 30 g Carrot
  • 8 Beans, green, frozen
  • 1 Hot peppers, red, long, medium hot
  • 1 small Paprika, green

For the sauce:

  • 80 g Noodle broth, (see preparation)
  • 20 g Tomato juice
  • 1 tsp Tapioca flour
  • 1 tbsp Rice Wine, (Arak Masak)
  • 1 tsp Tamarind syrup


  • 1,5 liter Frying oil, fresh

To garnish:

  • 12 leaves Frisée salad
  • 2 medium sized Tomatoes


  • Cut the chicken breast into pieces approx. 4 x 3 x 0.6 cm. Mix the ingredients for the marinade and marinate the chicken for 30 minutes. In the meantime, mix the ingredients to make the dough homogeneously and allow to swell.
  • Wash and clean the ingredients for the vegetables and peel them if necessary. Roughly chop the onion and garlic. Chop the rest of the bite-sized pieces. Use the hot peppers with the grains, remove them from the peppers.
  • Bring the water for the pasta to the boil, dissolve the vegetable stock in it, add the pasta and cook for about 8 minutes until al dente. Strain it off and have it ready. Mix the noodle broth and the remaining ingredients for the sauce homogeneously. Wash tomatoes and Frisée salad and use to garnish 2 serving plates as shown in the picture.
  • Heat 2 tablespoons of the sunflower oil in a smaller pan and fry the pasta on both sides until light brown and keep warm. Heat the frying oil in a deep fryer or wok to 200 degrees.
  • Pull the pieces of meat one by one through the dough and let them slide into the frying oil. Fry until light brown and remove the pieces with a slotted spoon, drain on paper towels and keep warm.
  • Heat the rest of the sunflower oil in a wok, add the onions and garlic cloves and fry until translucent. Add the remaining ingredients and stir-fry for 2 minutes. Briefly stir the sauce and deglaze the vegetables with it. Reduce the heat and simmer for 2 minutes with the lid on.
  • Cut the fried noodles into quarters with a knife and divide the quarters on serving plates. Remove the vegetables from the wok with a slotted spoon and place on top of the noodles. Add the pieces of meat. Drizzle the sauce over everything in the wok, serve and enjoy.


  • Kecap Tim Ikan, see: Kecap Tim Ikan - a mild, dark, malty-spicy soy 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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