Chicken Pan-Fried Rice Noodles, Cantonese Style

Chicken Pan-Fried Rice Noodles, Cantonese Style

Chicken Pan-Fried Rice Noodles, Cantonese Style

This is a very common dish in Cantonese cooking. You can also order it in a Cantonese restaurant. It is very easy to make. Enjoy.


Rice Noodles

  • One pack of rice noodles, Cantonese style. You can buy it at a Chinese grocery store


  • Fresh boneless chicken breasts, 6 oz


  • Yu Choy, 2 oz


  • Salt, one teaspoon
  • A hint of sugar
  • Light soy sauce, one teaspoon
  • Sesame oil, two drops
  • A hint of white pepper
  • A hint of cooking wine
  • Cornstarch, one teaspoon


  • Oyster flavored sauce, one tablespoon
  • Light soy sauce, one tablespoon
  • A hint of salt
  • A hint of sugar
  • Cornstarch, two tablespoons
  • Water, half a bowl
  • Mix all ingredients well and set aside


  • Vegetable oil, 8 tablespoons


  1. Rinse the chicken and cut it into thin slices
  2. Mix the chicken with the marinate and put it in refrigerator until use
  3. Wash the Yu Choy and cut it into halves. Cook it in boiling water for half a minute and drain and set aside
  4. Unfold the sheets of noodles and cut each sheet into sticks of half-inch wide and 6-inch long
  5. Heat the wok with 4 tablespoons of oil until just hot
  6. Turn the heat to medium high and put the noodles into the wok. Sprinkle salt and add two tablespoons of light soy sauce and a drop of sesame oil over it. Toss the noodles. Cook it until the noodle sticks become soft. Then put them onto a plate
  7. Heat 4 tablespoons of oil and pan-fry the chicken until fully cooked
  8. Mix the sauce again and pour it into the chicken and mix them well. Bring to a boil. If the sauce becomes too thick, add cold water
  9. Add the Yu Choy and mix well. Pour over the prepared noodles and serve

One Response to Chicken Pan-Fried Rice Noodles, Cantonese Style

  1. The recipe sounds great! I’m hungry! 🙂

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