It's one of the dishes I always end up ordering at the Chinese restaurant not far from my home. This Fried Pasta with Eggs + Crunchy Chicken meal is a crunchy spin on traditional Chinese cuisine and is topped with a savory variety of vegetables and spicy chicken. You will understand how they can be crunchy, and the recipe comes originally from China. As the sauce penetrates the noodles, it causes one side of the noodles to become soft while the other side remains crunchy, providing a delightful contrast. This is a speedier and healthier alternative to the usual method of preparing noodles, and the whole process, beginning to end, takes just twenty minutes. The stir-fry is spicier than most other Chinese stir-fries because the noodles need to be soaked in a significant quantity of sauce before they become soft enough to be tossed in the same manner as regular noodles. The most important feature, on the other hand, is that none of the noodle pieces get mushy. Therefore, when you take a bite out of the meal, you will experience an extraordinary variety of textures and tastes, such as soft noodles, slippery soft noodles, soft vegetables, sharp vegetables, and plenty of delicious Chinese brown sauce. The whole idea that anything like this might take place is beyond crazy. Fried noodles are the standard method used in Chinese restaurants for the preparation of foods described as "crispy." It smells wonderful and tastes even better, but unfortunately, my skinny jeans are not fans. Because I like a pleasing crunch in my homemade Chinese noodle recipes, I usually fry the noodles before serving them. Because of this, the noodles won't be as thoroughly crispy in the middle as they are when they are fried. If you maintain the "pancake" noodles to a reasonable thickness, you won't be fooled into believing that they aren't crispy since the whole surface will be crispy. 
This is the case as long as you keep the thickness consistent. Gather in one place the following: The sauce won't be crispy until you add those ingredients, and neither will the noodles. There are no restrictions imposed on the vegetable toppings whatsoever. You should only use 4 or 5 cups of vegetables, but you may choose which ones. The noodles become easier to pick up with chopsticks after being rehydrated in water, which is a useful skill to have given that this dish calls for a significant amount of sauce to be scraped off the plate. However, it is essential that you do not overlook any urgent situations! If you want the corners of the noodle cake to maintain their crispiness, I suggest pouring the spicy topping into the center of the cake. The one and only piece of advice that I have with regard to these crispy noodles are that you should be aware that they have a propensity to get quite messy. These infuriating chunks of crispy noodles seem to have dispersed themselves over the room. If you try to shove the noodles into your mouth, some of the crunchy portions will fall out, and then you will wind up with sauce all over your face. The chicken basting marinade and dipping sauce: Mix together all of the ingredients for the sauce, with the exception of the corn flour and the chicken stock. Toss the chicken with a tablespoon and a half of the sauce, then toss to blend the two ingredients. Marinate for at least ten minutes, if possible. Please wait. The sauce could use a little corn flour, which should be mixed well with the liquid before being served. 
Noodles that are both tasty and crunchy: Start preheating the oven (to keep the noodles warm while the topping cooks). You may make a circle with a thread with a diameter of 8 inches (20 cm) by cutting it in half and then using each half to make a circle. The act of wrapping them up will assist in maintaining their integrity all the way through the cooking process. Bring one tablespoon of oil up to temperature in a skillet and set it on medium heat. 1 Once the baking dish has been prepared, the noodle cake batter should be placed over it. 2 liquid tablespoons do not flip the noodles until the water has disappeared and they have a golden hue. Pasta is cooked by steam, so wait until the water has gone before turning the noodles (check with a spatula). Move the mixture to a pan, then continue heating it in the oven for thirty seconds to two minutes, or until it has a golden brown color. It is time to do it once again, using the noodles that are left over. If you feel like you need more oil for coating, add one tablespoon and turn the heat up to high. If you feel like you need more oil for baking, turn the heat up to high. The onion and garlic should be cooked for thirty seconds. Once there is no sign of pink on the interior of the bird, it is ready to eat (still raw inside). After adding the carrots and bok choy stems, continue cooking for another 30 seconds. Simmer for one minute, or until the cabbage and bok choy leaves are soft, after which they should be tossed in. After adding the chicken stock and the water, stir in the sauce that was previously set aside. Allow it to continue to boil for another minute or two until it achieves a consistency similar to syrup Put together a noodle cake on a dish and pour the fried topping in the center of it, being sure to leave some room around the borders for the topping to become crispy. Be sure to use all of the sauce so that it may soak into the noodles. Begin your service as soon as possible. 
Fried Pasta with Eggs + Chicken
This fried pasta is topped with a chicken and vegetable combination that has been sautéed in a savory sauce + you can add even eggs, and they are then decorated with veggies that have a bright array of colors. A fresh spin on your normal takeaway that improves upon the flavor profile in ways that are unimaginable from the base dish. When I'm in a rush and need a basic meal plan, one of the supper alternatives that I often turn to is stir-fry, since it can be ready in such a short amount of time. It can be prepared in a short amount of time, it is fairly nutritious, and it is an excellent method to make use of any leftover meat or veggies. In addition, it is a terrific way to use any leftover ingredients. The chicken, mushrooms, bell peppers, and carrots that star in this vibrant and wholesome stir-fry that will be gobbled up by every member of the family are the dish's most alluring components. To begin, sear the chicken, which has been sliced into thin strips, on a pan. Take the chicken out of the dish and replace it with the veggies, which should include mushrooms, carrots, celery, and a dash of red bell pepper. In addition, don't forget to season the meat with salt and pepper. It is advisable to cook the veggies until they can easily be pierced with a fork after they have finished cooking. The next thing you need to do is warm the pan for thirty seconds before you add the ginger and garlic. Place the cooked chicken and noodles in the pan and thoroughly combine all of the ingredients using a wooden spoon. While the chicken and veggies are cooking, mix the cornstarch, hoisin sauce, soy sauce, and chicken stock together in a separate bowl. After that, mix in the oil from the sesame seeds. Put the chicken, the noodles, and the veggies into one pot and bring them all to a boil together. This will help you produce a sauce that is lovely and thick. When the sauce has attained the required thickness, sprinkle it with chopped green onions before serving. Any store that sells Asian groceries should provide a comprehensive selection of fried noodle dinners for customers to choose from. You may find a broad variety of alternatives to Asian noodles in the produce area of the refrigerator cases at most supermarkets. You may get them in both a dry and liquid version at the store. To make it easier to carve, place the chicken in the freezer for around twenty to thirty minutes. As a consequence of this, the chicken will stiffen, making it far less difficult to shred. You may be able to save time while obtaining results that are equivalent to those produced in a restaurant by making use of pre-cooked noodles that are found in the refrigerator. There is a very large variety of noodles that can be fried without losing their texture. For me, the best noodles are the ones that are very long and have a greater thickness. As a substitute for the original component, you might use spaghetti, noodles from chow mein, or udon from Japan. When it comes to noodles, the brand Shanghai Egg Noodles, which can be found in the refrigerated department of my local Asian grocery store, is the product that I reach for most often. A tasty sauce for noodles may be made by combining cornstarch, chicken broth, hoisin sauce, soy sauce, and sesame oil. These are the elements that make up the sauce. To further customize this base, feel free to use ingredients such as oyster sauce, chili pepper, honey, lime juice, or rice vinegar. You may also add lime juice. 
Stir-fry noodles are very versatile as a result of the fact that nearly anything may be added to them once they have been cooked. If you've got a craving for noodle fries, here are a couple of recipes for you to try out that are sure to make your mouth water. Chickpeas, broccoli, green beans, bamboo shoots, and cabbage are some examples of the numerous types of vegetables that might be utilized. These are only a few examples out of many possible outcomes. Spicy: Add some chili paste (sambal olek), chopped red pepper flakes, or sriracha to the dish if you like things on the hot side. Other options include Sriracha and chopped red pepper flakes. A delicious beef noodle may be made from a steak that has been cut extremely thinly and used as the base. Alternately, if you want, you may use chicken for the shrimp in this recipe. You may substitute cubes of tofu for the pieces of beef if you don't consume meat in your diet. Making chicken noodles at home in the style of a classic Chinese restaurant has never been easier than it is with the help of this recipe, which makes the dish in question. Even better, you get to choose the ingredients for your stir-fry based on what appeals to you most in terms of flavor and texture. To begin, place the oil in a big saucepan and heat it over medium heat until it reaches the desired temperature. 
The chicken should be seasoned with salt and pepper before being added to the pan. A crust that is golden brown should result from cooking for three to four minutes on each side. Take the chicken out of the oven or the pan in which it was cooking, whichever is applicable. You should allow the mushrooms, carrots, celery, and red bell pepper to simmer in the pan for around four to five minutes, or until the veggies have reached the desired level of tenderness after adding them to the pan. Sauté the garlic and ginger for one minute and a half in order to prepare them. It is recommended to cook the chicken and the noodles in the same pan. This will ensure that everything cooks evenly. To ensure that everything is distributed in the same amount, mix all of the ingredients together extremely thoroughly. Combine the chicken broth, hoisin sauce, soy sauce, and sesame oil in a small bowl and whisk together until smooth. It is also recommended that cornstarch be added to the mixture at this time. After placing the sauce inside of a skillet, use the burner to bring the sauce up to a boil. If you heat the sauce for one minute, you should be able to get it to the consistency you want. If desired, green onions may be sprinkled on top of the dish just before it is served as a garnish.