Crispy Egg Noodles

Crispy Egg Noodles

Joel has a pretty sweet work schedule. During the summer, he is off on Fridays. Since I am home too, we try to take advantage of the time and go out for lunch together. We started our Friday lunch date series off at a new-ish noodle bar. While they are known for their pho, another dish on the menu caught my eye. Upon the waiter's recommendation, I ended up ordering crispy egg noodles and have not been able to stop thinking about them ever since. The texture of the fried noodles paired with stir fried vegetables and delicious sauce makes for one pretty amazing dish. After a few weeks had passed, I kept suggesting we go back to the noodle bar for lunch, but since summer is so short and there were so many other places we wanted to try, we weren't able to get back. Saddened by the thought that I couldn't order my crispy noodles, I searched for recipes to see if I'd be able to make it at home. Luckily, I found one that was quite simple and absolutely delicious! Now that I know I can make crispy noodles at home whenever I have a craving, maybe the next time we go to the noodle bar, I can try their famous pho!

For the Chicken
8 ounces Chicken Breasts, cut into thin strips
1 Egg White
2 teaspoons Cornstarch
1 teaspoon Salt
1/2 teaspoon Ground White Pepper

In a medium sized bowl, whisk together the egg white, cornstarch, salt, and white pepper. Add the chicken strips and toss to coat evenly. Cover the bowl and refrigerate for at least 20 minutes.

For the Noodles and Sauce
8 ounces Thin Egg Noodles
Peanut Oil
1 Zucchini, sliced into half-moons
1 Red Pepper, thinly sliced
1/2 Onion, thinly sliced
1 Jalapeño, thinly sliced
2 tablespoons Mirin
1 1/2 tablespoons Oyster Sauce
1 tablespoon Soy Sauce
1 1/3 cups Chicken Stock
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1 tablespoon Cornstarch
1 1/2 tablespoons Water
3 tablespoons Scallions, thinly sliced

Cook the noodles according to package directions. Drain well and set aside. Heat a frying pan over high heat and add 1 1/2 tablespoons of oil. Evenly spread out a handful of noodles in the pan, turn the heat to low, and allow the noodles to gently fry for 4-5 minutes, or until golden brown and crisp on the bottom. Gently flip the noodles over, adding another 1 1/2 tablespoons of oil to the pan. Cook for another 4-5 minutes, or until they are golden brown and crisp on the bottom. Remove from the pan and drain on a paper towel. Repeat with remaining noodles (recipe makes 4 servings). Meanwhile, heat a wok over high heat and add 1 teaspoon of oil. Add the chicken strips to the wok and cook until the chicken is golden brown and cooked through. Remove the chicken from the wok, add the vegetables, and stir fry until crisp-tender; remove the vegetables from the wok. In a small bowl, make a slurry with the cornstarch and water. Add the mirin, oyster sauce, soy sauce, chicken stock, salt, and pepper to to wok and bring to a boil.  Reduce the heat, whisk the slurry into the wok, and bring to a simmer. When the sauce has thickened slightly, return the chicken and vegetables to the wok and stir to coat in the sauce. To serve, place the crispy noodles on a plate and spoon the chicken, vegetables, and sauce over the top. Garnish with sliced scallions. 

SOURCE: BBC Food