Chinese Chicken Noodle

Chinese chicken noodles is popular take out food in our town.Wrapped in banana leaves and broth in a clear plastic bag,  it is savory, sweet, quick and instantly filling. This version is my favorite, since my mother showed me how to cook this dish, I never buy from take-out stalls. It is a lot of work, as usual, but it tastes so much better. I had no idea that the ingredients would be really not that many. The only thing that annoyed me is probably the amount of dishes I would have to clean after cooking.

The noodles used are normally fresh egg noodles. They are blanched briefly and dropped in ice cold water to stop cooking process. The noodles are best if they still have a slight bite on it. The vegetables are boiled mustard greens and bean sprouts with sprinkles of chopped spring onions. Chicken pieces are stir-fried with caramelized sugar, seasoned with fish sauce and oyster sauce. The hard-boiled eggs also go through some stir-frying. Everything is just delicious. Sweet but delicious. These are then served with savory broth and garlic oil. My mother is brilliant.

Other meat can be used too, such as pork or beef. And vegetarian version would be using button mushroom as substitute.

Fresh thin egg noodles from the market. Basically any type of noodles will do.

Green mustard, a must for any noodle dishes. Wash and cut them up into 5cm length.

And the usual bean sprouts. Remove the itsy bitsy tails.

Get one whole chicken, skin and cut up the meat into small pieces. Use the bone for the broth. Some hard-boiled eggs.

Seasonings are fish sauce, oyster sauce, Chinese dark sweet soy sauce and some ground white pepper.

Roughly chop some garlic.

Heat some oil in a wok and fry boiled eggs over medium heat. Use some sort of shield. The oil splatter was horrifying.

Add soy sauce and continue frying. Lower heat. Again, watch out for the splatter.

When the eggs are slightly crusty, it is done. Mine were literally burnt!

Don’t freak out if this happens to you too.

Peel of the burn crust and the eggs are as good as new. The smokey flavor adds a new layer of flavor, if you asked me. But they are unsightly, so go ahead and peel them off.

Heat some more oil over medium heat and add sugar in the wok.

Stir-fry quickly to avoid burning. The oil seems to be excessive, but it cooks the sugar nicely without burning it.

Keep on stirring the sugar using spatula, the sugar will eventually melt and turn brownish.

Toss in garlic into the wok. Season with oyster sauce and fish sauce. The sugar will bubbles up when the sauces are added into the wok.

Stir-fry these quickly. Now you have two things to keep away from burning. The sauce and garlic.

Toss the chicken pieces.

The chicken will be very soft cooked this way. The caramel seals all the chicken juice in without drying them out.

When the liquid slightly thickens, the chicken is done.

Transfer it to a claypot or small pot.

Add water and eggs into the pot and simmer over low heat.

The soup would decrease slightly after cooking. Keep it in the pot so it can be heated up easily when serving.

Now prepare the garlic oil. Stir-fry some more garlic in hot oil.

When garlic turns slightly brown, remove it from the wok immediately.

The garlic bits will continue browning even after removing. So it is best to remove from wok when it is still slightly pale. Burnt garlic is really nasty.

Chop some spring onions for garnish

Quickly blanch greens and bean sprouts in boiling water and remove in a minute or two.

Blanch noodles in boiling water and soak them in cold water to finish up the cooking stage.

Boil water and chicken bones, season with salt and white pepper for a couple of hours.

Get a bunch of noodles in a bowl, arrange the chicken and half of eggs on top. Add some vegetables on the side and add the chicken sauce generously. Sprinkle spring onions on top and some garlic oil with bits of garlic. Serve with chicken broth.

A lot of work? You bet. But it is a real treat!


Chinese Chicken Noodle, Mie Ayam

Makes 6-8 servings


500 g fresh egg noodles, blanched
75 g beansprouts, blanched
150 g mustard greens, blanched
1 stalk spring onions, chopped
1 cups cooking oil, for eggs and chicken
4 eggs, boiled
4 tbsp Chinese dark sweet soy sauce
1/2 cup sugar
4 tbsp oyster sauce
2 tbsp fish sauce
6 / 20 g garlic cloves, minced
300 g chicken meat, cut into bite sizes
2 cups water
12 / 40 g garlic cloves, minced for garlic oil

For garlic oil
1/2 cup cooking oil
12 / 40 g garlic, minced

For chicken broth
2 litres water
1 chicken bones
1 tsp salt
1/2 tsp ground white pepper


Heat 1/2 cup cooking oil in a wok over medium heat and stir-fry eggs for a couple of seconds.
Add soy sauce into the wok and cook the eggs until crusty but not burnt. The whole cooking time only takes one minute.
Remove from heat and set aside for later use.
Heat 1/2 cup cooking oil in the same wok over medium heat. Add sugar into the wok and stir-fry until the sugar caramelizes and turns slightly brownish, about one minute.
Season with oyster sauce and fish sauce. Toss in garlic and cook quickly, for 30 seconds or less.
Add chicken and cook until the sauce becomes thick and dark, 2-3 minutes.
Transfer chicken into a pot and add water into the pot. Simmer for 30-45 minutes over very low heat.
Serve noodles in individual bowls, with vegetables, garlic oil, chicken and halved egg piece.

For garlic oil
Heat 1/2 cup cooking oil in a wok and stir fry minced garlic for one minute and remove from heat.

For chicken broth
Boil water with chicken bones, salt and pepper for a couple of hours. Keep warm until serving.

| More |

27 Responses to “Chinese Chicken Noodle”

  1. 1

    Cooking Gallery — February 24, 2011 @ 11:05 am

    Hi Jun, your noodles looks extremely delicious…! I miss those fresh noodles. I used to buy AA noodles when I wanted to make mie ayam at home. Here I can only mostly get the dried ones, which are not as good of course… I absolutely adore Medanese or Bangkanese versions of Mie Ayam, the bean sprouts, the eggs, the shrimp balls…I’m totally drooling…;)!

    I don’t think you can get the Oishinbo manga in Indo, but you’ve got to find out yourself because I haven’t been home for 3 years. You can nevertheless order them from Amazon if you’re very interested to read them. The story is cheesy but quite educational, e.g. organic food, etc

    • Jun replied: — March 8th, 2011 @ 8:40 am

      Yeah I might! Thanks for the info. Medan has a lot of noodles, I repeat, a lot. It should be called the city of noodles. :)

  2. 2

    Lorraine @ Not Quite Nigella — February 24, 2011 @ 12:31 pm

    I could just dive into that bowl headfirst! The meat looks very tasty and succulent and I adore egg noodles too :)

  3. 3

    tigerfish — February 24, 2011 @ 8:00 pm

    Broth in clear plastic bag? Oh I know what you are talking about. Nostalgia…

    I don’t think I have tried chicken noodles like this. In Singapore, fish ball or minced meat noodles (this style) seems to be more common.

  4. 4

    Arudhi@aboxofkitchen — February 24, 2011 @ 8:29 pm

    A lot of works? No, no. For this chicken noodles, I`d do anything :D Btw, I usually use kecap manis after cooking the chicken instead of sugar. Will try out your recipe next time. Thanks!

    • Jun replied: — March 8th, 2011 @ 8:41 am

      I was surprised how much sugar it took to cook this too. But the caramelized sugar was really something.

  5. 5

    Edible Arts — February 25, 2011 @ 11:53 am

    ooh yum.
    your pictures look amazing!
    and the food makes my mouth water.. MmmMm (:

    i love noodle recipes , this is going into my bookmarks ^ ^

  6. 6

    Christine — February 25, 2011 @ 2:58 pm

    This is definitely the best way to eat chicken noodles! Talking about the banana leaves and broth in plastic bag, I do that here too haha so I can pretend that I bought it.

  7. 7

    thoma — February 26, 2011 @ 6:15 am

    when i want to make authentic chinese noodles the difficult way i’ll turn here, jun!! your mom shd be so proud to read this. and i agree with the cleaning up part…

  8. 8

    pigpigscorner — February 26, 2011 @ 9:32 am

    woah, that chicken and egg dish is a killer! I can just eat that with rice!

  9. 9

    Maria @ Scandifoodie — February 26, 2011 @ 2:55 pm

    I have to admit I hardly ever make noodles but this sounds very tasty!

  10. 10

    Dinewithleny — February 26, 2011 @ 3:05 pm

    Woahhh looks too good. Reminds me of this auntie at jalan sumatranwho sells one of the best mie pangsit siantar. Im preety sure almostball medanese have had her noodle b4. =)

    • Jun replied: — March 8th, 2011 @ 8:42 am

      Yes! You still remember her? I rarely buy noodles these days, but when I do, they are really a treat

  11. 11

    Ayesha Jameel — February 26, 2011 @ 8:50 pm

    Your dishes look yum … loved the presentation of the food ! good work
    you can view some of my dishes on ! i would be really happy if you follow it :)

  12. 12

    noobcook — February 27, 2011 @ 7:18 pm

    you’re an amazing cook! and those eggs look so enticing.

  13. 13

    Min {Honest Vanilla} — February 28, 2011 @ 2:59 am

    Jun, this looks restaurant-worthy! :) Love the colour combo and who could resist the eggs! Yummy~

  14. 14

    mycookinghut — February 28, 2011 @ 3:01 am

    This looks super delicious.. I love it as there are lots of ingredients too!

  15. 15

    Hannah — February 28, 2011 @ 7:50 pm

    Mushroom noodles? Switch out the eggs for tofu, too, and you’re speaking my language! That sounds so delicious, I can practically taste it now… I’ve definitely got to make it for myself.

  16. 16

    stella — March 6, 2011 @ 12:23 am

    Hallo ..waw looks very yummy. just wondering whether Chinese dark soya ssauce is that the same as kecap manis?

    • Jun replied: — March 8th, 2011 @ 8:44 am

      Stella, Chinese dark soy sauce is not quite the same as kecap manis. You can buy Lee Kum Kee’s sweet soy sauce. But if not available, kecap manis is the next best thing.

  17. 17

    Tastes of Home (Jen) — March 6, 2011 @ 3:01 am

    Great version of chicken noodle soup. Everything looks gorgeous – love the eggs especially!

  18. 18

    Mrs Ergül — April 18, 2011 @ 2:43 am

    This is delish! It is selling at SGD 4.80 in the foodcourt with a addition wonton. Will bookmark this!

  19. 19

    Mie Ayam Jamur — July 26, 2011 @ 11:32 am

    [...] Kuching, Sarawak is known for its kolo mee, mie ayam is a popular chicken noodle dish in Indonesia. Unfortunately, the only time I have brushed [...]

  20. 20

    Passing By — August 13, 2011 @ 12:26 am

    I love your photos! Very vivid and compliment the recipe directions very well. I do wish more food blogs would do this.

  21. 21

    siany — September 22, 2011 @ 2:03 am

    great post, I have a question tho, should I blanch the chicken in the hotwater before caramelizing them? I worry that the chicken smell stays too strong..

    • Jun replied: — September 25th, 2011 @ 8:09 am

      Yeah, blanching is a great way of ridding raw meat smell. Or you could throw a slice of fresh garlic into the wok before cooking the chicken.

  22. 22

    dianawidjaja — February 12, 2013 @ 1:52 am

    Tried your noodle recipe and I LOVE IT. I often missed noodle from Indonesia, but with this recipe not anymore ;) . Thanks for sharing!

Leave a Comment