World Food/ Pasta & Rice/ Gastronomi/ Vegan

Chicken Chinese Stir Fry Noodles

Happy Dog Year!!

Yes my friends! Today is the Chinese New Year and the year of the Dog begins!

It is the perfect opportunity for me to introduce a recipe I learned over there, in Beijing… Tadaaa!! Chinese stir fry noodles!

China means to me amazing cultural souvenirs as well as stunning food discoveries! I went to live there believing that I would enjoy spring rolls and shrimp fritters. Humm … how to put it?? I was obviously completely mistaken! I was lucky enough, between a visit to the Forbidden City and the Temple of Heaven, to discover all the tastes, the subtleties, the ingredients of Chinese food.

Later on, I would discover much more of the Asian food: Japanese, Korean, Thai, Vietnamese, Indian or Mongolian.

But let’s go back to our year of the dog 😉 …

The Chinese New year is the main holiday season in China. At this time of the year, most of the chinese go back to their families, which makes the traffic in train stations and airports quite an experience! Most of the time, it’s a real mess, well at least when I used to live ther, some 20 years ago!! And if you think about family reunion, you think about gastronomy! It is, as you may understand, a celebration and foodie time!

Today, I’ll give a simple recipe, which is well appreciated by us european people (you can easily get quite surprising stuff in China!!). Those Chinese stir fry noodles can be cooked with several flavourings, depending on your tastes or simply the ingredients you have in your fridge. The key point is the stir fry sauce (that you can keep a few weeks in your fridge).

Today, I will cook my noodles with chicken, but you can cook them with shrimps, beef, pork or vegan.

Most of the Chinese ingredients can be easily found in the worldfood section of your supermarket. I found almost everything in my usual supermarket, except the Chinese wine. So I went to the closest asian grocery store and I found it. As far as the other ingredients are concerned, you already have them in your fridge.

So, are you ready to travel now? The recipe, Chef!

Chinese Stir Fry Noodles

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Serves: 4-5 Difficulty: Easy Price: $
Cooking Time: 20 min


  • 1/4 cup / 65 ml light soy sauce
  • 1/4 cup / 65 ml all purpose soy sauce
  • 1/2 cup / 125 ml oyster sauce
  • 1/4 cup / 65 ml Chinese wine (or dry sherry)
  • 1/4 cup / 40 g cornstarch / cornflour
  • 1 tablespoon sugar
  • 2 tablespoons sesame oil
  • 1 - 2 tablespoons ground white pepper
  • 300 g dried noodles
  • 300 g chicken filet cut in small pieces
  • 4 tablespoons of vegetal oil
  • 1 carrot cut in thin slices
  • 1 brocoli
  • 1 onion cut in thin slices
  • 1/2 zucchini cut in thin slices
  • 3 cm grated ginger root
  • 1 grated clove of garlic
  • Fresh coriander
  • 250 ml water



Combine the two soy sauces, the oyster sauce, the Chinese wine, the cornstarch, the sugar, the sesame oil and the ground white pepper in a jar and shake.


Store in fridge and shake before use if you don't use it right away.


Prepare all your ingredients and sauce next to the wok or frying pan.


Cook the dried noodles according to the packet instructions.


Stir fry the onion, garlic, ginger and chicken for 2 minutes then add the broccoli.


After 2more minutes add the carrot, and finish with delicate vegetables like the zucchini.


Add the noodles, 8 tablespoons of sauce and the water. Add the coriander.


Stir fry some more and serve.


If you want to add spinach or any leafy vegetables, add them at the very end of the recipe.

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  • Reply
    Saturday February 17th, 2018 at 03:28 PM

    Emma, c’est délicieux! nous nous sommes regales! Quelle belle surprise une alsacienne qui est aussi un chef asiatique très doue! la sauce est exceptionnelle. Merci beaucoup

    • Reply
      Saturday February 17th, 2018 at 03:33 PM

      J’en suis ravie Anne-Charlotte !! Je crois que quand on aime la cuisine (la faire et la déguster !) on peut faire beaucoup de choses !! Merci en tous cas et excellent week-end !

  • Reply
    Duru Régine
    Thursday March 1st, 2018 at 06:59 PM

    Cela a l’air vraiment délicieux et j’aimerais tester. Je suis juste allergique aux huîtres et je me demandais par quoi remplacer la sauce d’huître ? Merci pour toutes ces belles recettes !

    • Reply
      Friday March 2nd, 2018 at 09:47 AM

      Bonjour Régine,

      Merci ! Oui c’est très bon. 🙂
      Faites sans la sauce d’huîtres, ça fonctionnera bien aussi.
      Vous m’en direz des nouvelles !!

  • Reply
    Diane Lemarchand
    Friday March 9th, 2018 at 04:43 PM

    Merci pour cette délicieuse recette Emmanuelle!! As usual!!
    Je suis allée dans un supermarché asiatique pour le vin jaune et la vendeuse chinoise m’a dit « ne vous embêtez pas avec ça et faites comme tous les chinois qui utilisent du whisky à la place. C’est bien meilleur et vous n’aurez pas à acheter une bouteille de vin jaune pour seulement quelques millilitres! » merci madame!!
    Maintenant que j’ai plein d’ingrédients, je sens que ça va être week-end asiatique!! Miam!

    • Reply
      Friday March 9th, 2018 at 05:30 PM

      Comme c’est gentil Diane !! Ravie que la recette vous plaise ! Et puis je note le conseil de la vendeuse chinoise !! 😉
      Bon weekend gourmand … 🙂

      • Reply
        Diane Lemarchand
        Sunday April 22nd, 2018 at 07:43 PM

        Bonsoir Emma,
        Ta sauce si délicieuse, tu peux la conserver combien de temps au frigo?

        • Reply
          Sunday April 22nd, 2018 at 09:17 PM

          Hello Diane
          Ravie que ça te plaise ! La sauce se garde 4 semaines facile au frigo. Testé et validé … 😉
          Belle soirée !

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