Menu Tender Chicken Chengdu in Noodle Bed

5 from 7 votes
Prep Time 30 minutes
Cook Time 25 minutes
Rest Time 30 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 2 people


For the marinade:

  • 80 g Egg ribbon noodles, made from wheat flour, China
  • 250 g Water
  • 5 g Chicken broth, Kraft bouillon
  • 2 tbsp Oyster sauce
  • 1 tbsp Soy sauce, salty
  • 1 Egg, size M
  • 2 tbsp Tapioca flour
  • 1 tbsp Rice Wine, (Arak Masak)
  • 1 pinch Salt

For the vegetables:

  • 1 smaller Pak choi

For the sauce:

  • 80 g Noodle broth
  • Rest of the marinade, (without egg)
  • 4 tbsp Spring roll sauce, China


  • 1,5 liter Frying oil, fresh

To garnish:

  • Lettuce leaves Lollo Bionda
  • 3 Cherry tomatoes
  • 4 Pepper tips, green


  • Cut the thawed chicken breast across the grain into approx. 6 mm thick slices. Cut this into 2 x 3 cm pieces. Mix the oyster sauce with the soy sauce and marinate the chicken pieces with it for 30 minutes. Beat the egg and separate the egg white from the yolk. Use the egg yolk for other purposes. Dissolve the tapioca flour in the rice wine, whisk the egg white with the salt and mix homogeneously with the flour mixture.
  • In the meantime, wash the pak choi, separate the leaves from the stalk and blanch for 2 minutes. Bring the water for the pasta to the boil, dissolve the chicken stock in it and add the pasta. Cook al dente according to the instructions on the package, strain, keep the stock and pasta.
  • Strain the chicken pieces and drain well, then add to the egg white mixture and mix well. Heat the frying oil to 200 degrees. Mix the ingredients for the sauce together. To garnish, wash and cut the leaves, cherry tomatoes and peppers.
  • Fry the chicken pieces in 3 portions until light brown and drain. Line the serving bowl with the lettuce leaves, shorten the pasta a little and place on top. Add the chicken pieces and pak choi leaves and drizzle with the sauce. Garnish, serve and enjoy.
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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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