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Crispy Noodles

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4
Author: Vanjo Merano


  • 12 to 14 ounces egg noodles or Pancit canton
  • 1 cup boneless chicken breast sliced
  • 1 cup shrimps shelled and deveined
  • 1 bunch bok choy or pechay
  • 1 tablespoon sesame oil
  • 2 cups chicken broth
  • 3 tablespoons oyster sauce
  • 1/2 teaspoon five spice powder
  • 3/4 cup carrots julienne
  • 3/4 cups long green beans chopped
  • 1 piece red bell pepper sliced in strips
  • 2 tablespoons cornstarch diluted in 3 tablespoons water
  • 1 tablespoon garlic minced
  • Salt and ground black pepper to taste
  • 3 cups cooking oil


  • Heat a wok and pour-in cooking oil.
  • Deep Fry the noodles in medium heat until texture becomes crisp and crunchy.
  • Turn-off heat and transfer fried noodles on a serving plate (make sure to let excess oil drip).
  • Reduce the cooking oil from the same wok to 3 tablespoons and apply heat.
  • Saute garlic and add chicken slices. Cook for 5 minutes.
  • Add shrimps then stir.
  • Put-in the green beans, red bell pepper, and carrots. Stir-fry for 3 to 5 minutes.
  • Add bok choy and chicken broth. Bring to a boil and simmer for 3 minutes.
  • Add the oyster sauce, five spice powder, and sesame oil, and cornstarch diluted in water. Cook until sauce thickens.
  • Pour sauce on top of arranged fried noodles.
  • Serve hot. Share and enjoy!


Serving: 4g