Hong Kong Fried Noodles

Start by mixing your marinade ingredients in a small bowl until smooth. Then pour over the chicken in a larger bowl. Stir to coat. Cover and place in the refrigerator for up to one hour.

During this time, prepare the remaining ingredients.

Make the gravy by adding the ingredients into a bowl and whisk to blend all of the ingredients. Set aside.

Into a wok, add the canola oil and bring this to a medium heat, about 3 minutes or so.

Carefully add in the dry noodles, making sure they fit into the wok. If they do not, remove some noodles and fry in batches. Fry the noodles for about 5 minutes, or until they get a golden brown on both sides. Once golden on both sides, remove from the wok and set aside on a paper towel lined plate to drain any excess oil. Repeat with any remaining noodles.

Drain all but 2 tablespoons of the remaining oil out of the wok. Then toss the garlic and ginger into the wok and quickly stir. Cook for about 30 seconds, then toss in the chicken. Stir fry the chicken, raising the heat to medium high to get a good sear and adding a bit of water if needed.

Once the chicken begins cooking toss in the broccoli and carrots and give that a good toss or stir.

Once the vegetables begin to soften (I personally like mine to have a bit of crunch), add in the gravy. Stir, and let the gravy thicken. I love that part.

Set your noodles onto a large serving dish, then pour the stir fry and gravy all over the top of the noodles. Top with the bean sprouts and green onion.

Let this rest for a few minutes before digging in. Your goal is to allow those noodles to soften. After a few minutes, dig in.

This family style dish was awesome. The noodles found themselves to have a slight crunch, while the majority were perfectly al dente. By the way, if you have never had Shaoxing wine, you will love it. That flavor alone is worth visiting your Asian market and picking up some. I use that quite a bit when marinating chicken. Hope you enjoy!