Singaporean-Malaysian🍜 Noodles & pasta

Spring Onion Chicken Chop & Mushroom Noodles

Name: Spring Onion Chicken Chop & Mushroom Noodles
Total time: 1 h
Yield: 3 servings
Cuisine: Singaporean-Malaysian
Ingredients: 2 boneless chicken leg with skin; 2 tbsp light soy sauce; 1 tbsp oyster sauce; ½ tsp sugar; ~¼ tsp white pepper; 2 cloves garlic; ~2 tbsp plain flour; 250 ml warm water; 1 tsp sugar; 1 tsp chicken stock powder; 2½ tbsp premium dark soy sauce; 1 tbsp oyster sauce; 1 tbsp light soy sauce; ~¼ tsp white pepper; 5-6 tbsp cooking oil; 4 spring onion; 1 red onion; 4 cloves garlic; 4 fresh shiitake mushroom; 450 g cooked yellow noodles; ~1-2 cups leafy greens

⏱ 60 min🍽 Serves 3

This fragrant and flavourful one-pan dish features juicy pan-fried chicken thigh with crispy skin, coated in a savoury spring onion oil sauce. Paired with tender mushrooms and slurp-worthy noodles infused with umami, it's an impressive yet easy meal perfect for any weeknight or weekend treat.

High-protein

Adapted from a video by Spice N' Pans

One-Pan Chicken Chop & Mushroom Noodles You’ll Crave! 葱油鸡扒香菇面 Chinese Spring Onion Chow Mein Recipe

Watch on YouTube

Ingredients

boneless chicken leg with skin2
light soy sauce2 tbsp
oyster sauce1 tbsp
sugar½ tsp
white pepperto taste~¼ tspest.
garlic2 cloves
plain flourfor coating chicken, optional

Steps

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1
Prepare the chicken: halve the boneless chicken legs and score the flesh side with shallow cuts (keeping the skin intact) to help the marinade penetrate evenly.
2
Marinate the chicken: combine light soy sauce, oyster sauce, sugar, white pepper, and crushed garlic. Massage the mixture into the chicken and let it sit for 20–30 minutes.
3
Prepare the noodle sauce: mix warm water, sugar, chicken stock powder, dark soy sauce, oyster sauce, light soy sauce, and white pepper. Set aside.
4
Optional coating: lightly coat the marinated chicken with plain flour for extra crispiness.
5
Infuse the oil with spring onion: heat oil over medium-low heat in a wok. Add spring onion stems and fry gently for 1–2 minutes until golden (do not use high heat). Remove the spring onion and drain the oil; reserve the fried spring onion.
6
Pan-fry the chicken: increase heat to medium, add chicken with skin-side down, and fry 3–4 minutes per side until golden and crispy. Do not move the chicken until a crust forms. Total time: 8–10 minutes.
7
Sauté aromatics: remove most of the oil from the wok, leaving 2–2.5 tbsp. Over medium heat, stir-fry thinly sliced red onion and chopped garlic until fragrant.
8
Add the mushrooms: add thinly sliced fresh shiitake mushrooms and stir-fry for about 1 minute.
9
Add the noodles: add the rinsed and drained cooked yellow noodles, spread them out, and stir-fry until well combined.
10
Add the greens: stir in a handful of leafy greens and mix well.
11
Add the sauce: pour in the prepared noodle sauce, increase heat to medium-high, and stir-fry continuously until the sauce is almost completely absorbed by the noodles.
12
Finish with spring onion: add the reserved fried spring onion, stir well, and serve.
13
Serve: slice the pan-fried chicken and serve on top of the noodle mixture while hot.

Spring Onion Chicken Chop & Mushroom Noodles

Ingredients

Steps

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