Crispy Fried Chicken Noodle Salad

Crispy Fried Chicken Noodle Salad

Crispy Fried Chicken Noodle Salad



  • 500g chicken stir fry strips
  • 2 egg whites, lightly beaten
  • 4 tsps cornflour
  • 1 cup ( 250ml) vegetable oil
  • 2 bunches broccolini, sliced
  • 1 large brown onion, sliced
  • 2/3 cup fresh bean sprouts
  • 3 tbsps Chinese rice wine
  • 2tbsps Changs Oyster sauce
  • 1/2 cup chicken stock
  • 2 x 100g packets Changs Oriental Fried noodles


  1. Toss chicken strips in a bowl with cornflour, salt and pepper until chicken is evenly coated.
  2. Cover bowl and refrigerate 10 minutes.
  3. Heat oil in a wok and fry chicken strips for 3 minutes or until golden and cooked through, remove from oil with a slotted spoon and place on a plate.
  4. Carefully remove all but 2tbsps of the oil from the wok and stir fry broccolini and onion 2 minutes or until broccolini is bright green but still crisp.
  5. Add bean sprouts, wine, oyster sauce and stock and stir fry a further 1 minute.
  6. Return chicken to the wok with the crispy noodles and toss to coat in the sauce.
  7. Divide between 4 plates and garnish with roasted peanuts and coriander if desired.

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