Stir-fry egg noodles with chicken and veggie

I just finished a relaxed and joyful vacation in Hong Kong during the Christmas holidays.  Since I love eating and enjoy cooking very much, I always spent time on walking around wet markets and shops which sell cutlery, tableware and cooking utensils in the trip.  I like wandering along Shanghai Street in Yau Ma Tei.  It is like a centre of kitchenware.  There are some traditional Chinese kitchenware shops which are selling everything from professional kitchenware for food and beverage industry to daily use kitchen utensils like Chinese knifes and chopping boards, bamboo steamers, etc.  I bought some items there, one of them is a pair of long wooden chopsticks for cooking noodles.  I will let you know what I bought there and write a post to introduce more about Shanghai Street in the coming days.

 Stir-fried noodles are a perfect way to create a hearty, quick, and healthy one-dish meal.  I prefer cooking and eating healthy food.  I use less oil in this recipe.

Preparation time: 5 minutes

Cooking time: 15 minutes

Serve: 2



  • 480g chicken breast fillet (sliced)
  • 2 dried egg noodles
  • 1 onion (sliced)
  • 1 carrot (sliced)                                  fried-noodle-1
  • 40g lettuce (finely sliced)
  • 4 baby sweetcorn (sliced)
  • 1 garlic clove (finely chopped)
  • 15g bean sprouts
  • 3 tsp vegetable oil
  • ½ cup water
  • 2 spring onion (sliced)
  • ¼ tsp salt



  • 1 tsp fish sauce
  • ½ tsp brown sugar
  • 1/8 tsp ground black pepper



  • 1 tbsp oyster sauce
  • ½ tsp sesame oil
  • 1 tbsp dark soy sauce
  • 3 tbsp water



1. Season the chicken fillets with fish sauce, brown sugar and black pepper.
2. Boil water in a saucepan and add salt.  Add dried egg noodles over medium heat and simmer for 3 minutes and use the chopsticks or a fork to stir occasionally.  Drain well.

3. Heat a non-stick wok or a big pan over medium heat and add 1 tsp oil. Add garlic and chicken fillets, then stir-fry for 3 minutes.  Set aside.
4. In the meantime, add 2 tsp oil into the wok over medium heat.  Add carrot, baby sweetcorn and 2 tbsp water, then stir-fry for 3 minutes. Add onion and chicken fillets into the wok and continue to stir fry for another 2 minutes.  Then add the lettuce and bean sprouts, and pour in half cup of water.  Cover it for 3 minutes.
5. Mix the sauce ingredients well in a small bowl.  Pour the sauce into the wok and stir well.
6. Add the egg noodles into wok and stir fry with all the ingredients.  Mix well and garnish with spring onion. 




Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s