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This was a family favorite when we lived in Tianjin. It’s savory and sweet, and it feels like home.
Tianjin Fried Noodles
Ingredients
- 1 chicken breast finely sliced
- 1 tsp baking soda
- 1 tsp light soy sauce
- 12 oz chow mein noodles
- 2 tbsp canola oil
- 2 carrots large, peeled, trimmed, shredded
- ΒΌ head cabbage finely sliced
- 2 sprigs shallot finely sliced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp shaoxing wine
- 1 dash sesame oil
- 1 tbsp canola oil
- 4 eggs
Instructions
- Combine chicken, baking soda and 1tsp light soy sauce in a bowl. Let it marinate for 15min.
- Meanwhile, follow instructions on noodle package for 'stir-frying'. Set aside.
- Boil a medium-sized pot of water. Place marinated chicken in the water and bring to a boil again. Boil for 1 minute - chicken should be white. Drain and set aside.
- Fire up the wok at your stove's highest temp (we have an outdoor burner for this). When the wok is piping hot, shut off the heat and add the 1tbsp canola oil.
- Turn the heat back on to high and when hot add carrots and cabbage. Lightly salt and stir fry until soft, about 5min. Add shallots and stir fry for another minute. Remove from pan.
- Add 1tbsp canola oil and when hot, place softened noodles in wok. Add 2tbsp light soy sauce, dark soy sauce, oyster sauce, shaoxing wine and sesame oil and mix noodles well. When all noodles are of similar colour, add chicken, carrots and cabbage back to the pan and mix well for another 2min. Turn off heat.
- On a seperate frying pan, heat 1tbsp canola oil. When hot, crack eggs straight into the frying pan. Cook them to your liking.
- Dish noodles into bowls and place 1 egg in each bowl. Enjoy!
