Stir Fry Chicken Noodles 鸡肉炒面 |The Dumpling Sisters

Hey Food Tubers! My name's Amy. And I'm Julie. And we're the Jockling Sisters. Welcome to our kitchen! Today we're doing chicken fried noodles. Now everyone knows what a delicious plate of fried noodles tastes like but we're going to show you the secret to the juiciest noodles you've ever had. So let's get started. So for these amazing noodles we're just going to keep it really simple. We've got some egg noodles, bean sprouts, broccoli, some thinly sliced carrot, diced up ginger and garlic, and chicken thigh cut into strips. So the first thing that we're going to do is start by marinating our chicken. So I've got 300 grams of chicken thigh here. Now we really recommend using thigh instead of breast meat for this dish because it is just that much more juicy. And to that we just add a really classic marinade of half a teaspoon of light soy sauce, a quarter of a teaspoon of salt, a quarter of a teaspoon of sugar, a pinch of pepper, and two tablespoons of water. We're also going to add one teaspoon of cornflour and a quarter of a teaspoon of baking soda. To find out why we use these two magic ingredients, check out our potsticker video on Food Tube. While the chicken is marinating we're going to get the noodles ready. Now we think you'll all agree that bouncy noodles are much better than soggy ones in a stir fry. And to achieve that we always soak our noodles just so they're just softened because they'll keep cooking in the wok. Pour some boiling water over 250 grams of thin egg noodles. And when they start to loosen up, give them a swizzle. Chopsticks are great for this. Now when they're just soft and bouncy like a tangle of elastic band, quickly drain them in a colander and you're good to go. Okay we're ready to start cooking so we're going to start with the chicken. Get your wok super hot. Then we want to add about two tablespoons of vegetable oil. Add in half of the ginger and garlic. Then lay the chicken out in a single layer so that we can get some nice colour on there. Let the chicken do its thing for a couple of minutes then start flipping it so it ends up nicely browned all over. Then add in 60ml of water and cover very quickly so that we can trap in all of those lovely flavours. So the magic that's happening in the wok right now is that the cornflour and the water is forming this beautiful slick gravy that's going to coat every strand of noodles. That's how we get them so juicy without adding loads of oil. Give it a minute to cook the chicken through. Then scoop everything out into a clean bowl and set aside. These are the best bits. Fire up your wok again. In goes one tablespoon of oil and the rest of the garlic and ginger. Let that sizzle away until fragrant. Then add in half a handful of carrots, a whole handful of bean sprouts and a handful of broccoli. Give it a good stir. To cook the fish through properly we're going to give it some steam. All you have to do is add in 80ml of cold water, stick a lid on it and let it cook through. Turn the heat down to low so the vegetables don't burn while we add in the rest of the ingredients. For the noodles, cut them up slightly so they're easy to toss. You can do this with a pair of scissors if you like. In go the noodles. Now pour that lovely gravy on top along with the chicken. To season we're using three quarters of a teaspoon of salt, one and a quarter teaspoon of sugar and one teaspoon of dark soy. Slide each spatula down the side of the wok until they meet in the middle. Then lift both of them up at the same time along with a bunch of noodles. Give the noodles a little jiggle at the top then release. Keep repeating this until everything is mixed together and the noodles are heated through. So that's all there is to it guys, chicken fried noodles. Oh my god, they look delicious and they smell amazing too. Look at those beautiful colours. So there you have it guys, chicken fried noodles, super juicy and super delicious. Let's tuck in. Mmm, I'm going to put a chicken on this ingredient. And you know what, there is no shame in using a fork. Mmm, yum right? Really plump noodles. Alrighty then, thank you very much for watching. We're going to finish this off. Let us know if you guys make it. Let us know on social media if you do because we love seeing photos of the things you make. It's just really heartwarming for us. So thanks Food Tubers and see you next time. Bye!