Hong Kong Style Noodles with Chicken and Vegetables

Food Network chef Guy Fieri shares one of his flavorful dishes, perfect to celebrate National Noodle Month!

- Posted on Jun 19, 2009

Hong Kong Style Noodles with Chicken and Vegetables

A delicious mix of noodles, chicken and veggies that will get your taste buds revved up! 


¼ cup soy sauce, divided

2 tablespoons minced ginger

1 tablespoons minced garlic

2 tablespoons chili garlic paste

4 tablespoons cornstarch, divided

2 cups chicken breast, cut ¼-inch slices, skinless

16 ounces chow mein noodles

½ cup canola oil

1 cup ½-inch julienne white onion

½ cup ¼-inch strips red bell pepper

1 cup ¼-inch sticks cut carrot

1 cup ½-inch bias cut celery

½ cup ½-inch strips shiitake mushrooms

¾ cup ½-inch strips snow peas

1 cup mung bean sprouts

3 tablespoons hoisin sauce

¼ teaspoon sesame oil

1 ½ cups low-sodium chicken stock

½ cup strips green onions


1. In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.

2. In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.

3. In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.

4. In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery.

5. Saute for 2 minutes then add mushrooms, peas and bean sprouts.

6. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.

7. Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles.

8. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.

9. Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.

10. Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.

Serves 4 to 6

This recipe is from Diners, Drive-ins and Dives: An All-American Road Trip by Guy Fieri. Copyright © 2008. Published by William Morrow Cookbooks and reprinted here with permission.

Find out Guy's favorite comfort food, ingredients and more!

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