The Pan-Fried Rice Noodles My Dad's Made 100,000 Times

Learn how to make Pan-Fried Rice Noodles from a 2x James Beard Award Winning Chinese Chef with 60+ years of experience

📝 Ingredients

• 6 oz rice noodle
• 6 oz chicken breast
• 3 oz shrimp
• 3 oz snow pea
• 3 oz carrot
• 3 oz seafood mushroom
• 3 oz celery
• 0.5 oz green onion white
• 0.5 oz ginger
• 2 clove garlic
• 3 tablespoon oil
• 4 teaspoon oil
• 1 tablespoon oil
• 1 teaspoon cooking wine
• 1.5 cup water
• 1 teaspoon sesame oil
• 1 tablespoon Kikkoman® oyster sauce
• 1 teaspoon cooking wine
• 0.33 teaspoon white pepper
• 0.5 teaspoon sugar
• 2 teaspoon cornstarch
• 1 tablespoon water
• 0.5 teaspoon white pepper
• 1 teaspoon cornstarch
• 2 tablespoon Kikkoman® oyster sauce
• 1 tablespoon Kikkoman® light soy sauce
• 0.5 teaspoon Kikkoman® dark soy sauce
• 0.33 teaspoon white pepper
• 1 teaspoon chicken bouillon powder
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 2.5 teaspoon potato starch
• 3.25 tablespoon water

👨‍🍳 Instructions

1. 1Prep rice noodles: Soak the dried rice noodles in hot water for 5 minutes, covered.
2. 2Prep chicken: Cut the chicken breast against the grain into thin 1/4-inch slices.
3. 3Prep shrimp: Peel the shrimp.
4. 4Prep vegetables: Wash and destring the snow peas.
5. 5Prep sauce: In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, white pepper, chicken bouillon powder, sugar, and salt.
6. 6Prep slurry: In a small bowl, combine the potato starch and water. Mix until thoroughly combined.
7. 7Pan fry noodles: Heat a stainless steel pan on high for 1 to 2 minutes.
8. 8Stir fry topping: Heat a wok on high for 1 to 2 minutes.