Bok Choy And Chicken Stir-Fry Over Noodle Pancake

Name: Bok Choy And Chicken Stir-Fry Over Noodle Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh Chinese noodles,* separated; 2 tablespoons vegetable oil, divided; 2 tablespoons plus 2 tsp. sesame oil; 6 ounces boned, skinned chicken breast; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 12 ounces baby bok choy; 1 tablespoon oyster sauce*; 2 teaspoons soy sauce; 3 whole dried red chiles, such as cayenne; 2 garlic cloves, chopped; 1 teaspoon minced fresh ginger; 1 1/2 ounces (1 link) lop chong sausage* or maple bacon, diced

Servings: persons

8 ounces fresh Chinese noodles,* separated
2 tablespoons vegetable oil, divided
2 tablespoons plus 2 tsp. sesame oil
6 ounces boned, skinned chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon pepper
12 ounces baby bok choy
1 tablespoon oyster sauce*
2 teaspoons soy sauce
3 whole dried red chiles, such as cayenne
2 garlic cloves, chopped
1 teaspoon minced fresh ginger
1 1/2 ounces (1 link) lop chong sausage* or maple bacon, diced

1
Preheat oven to 200u00b0. Boil noodles according to package instructions. Drain. Heat 1 tbsp. each vegetable oil and sesame oil in a medium nonstick frying pan over medium-high heat. Spread noodles evenly in pan and cook, turning once, until browned and crisp, about 5 minutes per side. Keep warm in oven.
2
Meanwhile, cut chicken into thin strips. Season chicken with salt and pepper and set aside. Trim bases of bok choy and separate leaves; if longer than 3 in., cut in half crosswise. Rinse and thoroughly dry bok choy in a salad spinner. Combine oyster sauce, soy sauce, and 2 tsp. sesame oil in a small bowl; set aside.
3
Heat a wok or large saute pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add remaining 1 tbsp. each vegetable and sesame oil, the chiles, garlic, and ginger and cook, stirring, until fragrant, 10 seconds. Add chicken and sausage and stir-fry until chicken is no longer pink, 1 to 1 1/2 minutes. Add bok choy and cook, tossing with tongs, until beginning to wilt, 1 minute. Add oyster-soy mixture and cook until sauce boils, 30 to 45 seconds. Slide pancake onto a cutting board and top with stir-fry. Serve immediately.
4
*Find fresh Chinese noodles in the refrigerated section of your grocery store, usually near the produce, and oyster sauce in the Asian-foods aisle. Find lop chong at Asian markets and at amazon.com.

548

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Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces fresh Chinese noodles,* separated, 2 tablespoons vegetable oil, divided, 2 tablespoons plus 2 tsp. sesame oil, 6 ounces boned, skinned chicken breast, and more.

Yes, Bok Choy And Chicken Stir-Fry Over Noodle Pancake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!