Bok Choy and Chicken Stir-Fry over Noodle Pancake

Bok Choy and Chicken Stir-Fry over Noodle Pancake Recipe
Photo: Jeffery Cross; Styling: Jeffrey Larsen

Tender chicken tops a crisp pancake for a dinner that's better than takeout, and just as fast.

Serves 4


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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


Total: 30 Minutes

1. Preheat oven to 200°. 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 sauté 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.

*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

Created date

October 2015

Nutritional Information

Calories 362
Caloriesfromfat 43 %
Protein 16 g
Fat 18 g
Satfat 2.3 g
Carbohydrate 35 g
Fiber 2.9 g
Sodium 839 mg
Cholesterol 34 mg