Chinese Laundry
Transport your taste buds straight to a bustling street-side noodle shop with this vibrant and flavorful "Chinese Laundry" recipe! Perfectly cooked egg noodles are tossed with tender, marinated chicken and crisp, colorful vegetables like julienned carrots, red bell peppers, and fresh bean sprouts. A savory sauce made with soy sauce, oyster sauce, and a touch of sesame oil ties everything together with rich, umami-packed goodness. Finished with a fragrant stir-fry of garlic and ginger and thickened to perfection with a cornstarch slurry, this recipe brings authentic wok-tossed textures and flavors right to your table. Quick and easy to make in just 35 minutes, it's a satisfying stir-fry that’s perfect for busy weeknight dinners or when you're craving classic Chinese takeout flavors at home. Garnished with fresh green onions, this dish is as visually appealing as it is delicious! Keywords: egg noodle stir-fry, chicken stir-fry, Chinese cuisine, quick dinner ideas, savory noodle recipes.
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Recipe Information
Ingredients
- 250 grams egg noodles (fresh or dried)
- 200 grams chicken breast, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons vegetable oil (for stir-frying)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 medium-sized carrot, julienned
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- 2 green onions, sliced
- 0.5 teaspoon white pepper (optional)
Instructions
Cook the egg noodles according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.
In a medium bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and sesame oil. Add the sliced chicken and toss to coat evenly. Let marinate for 10 minutes.
Make a cornstarch slurry by mixing the cornstarch with water in a small bowl. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry for 3-4 minutes until cooked through. Remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the carrot and red bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the wok, along with the cooked noodles. Toss to combine.
Add the remaining soy sauce, oyster sauce, and dark soy sauce to the wok. Sprinkle with white pepper, if using. Toss until everything is well coated.
Add the bean sprouts and cook for another minute, just until they soften slightly.
Stir the cornstarch slurry into the wok and cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the noodles.
Remove the wok from heat and garnish the dish with sliced green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 3904 mg | 170% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 12.7 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 159 mg | 12% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
