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Prep 20 mins
Cook 10 mins
I adapted this from a couple of recipes in the Hawaiian Electric Company's "A Hundred Years of Island Cooking" recipe book. DH says it was so good he could eat just the noodles and sauce. If you can't find saimin noodles you can use 8 oz. of dried Chinese noodles or angel hair pasta. For the salad oil I used grapeseed oil, which is my new favorite ingredient.
- 3 lbs boneless chicken, cut into bite-size pieces
- 3 tablespoons flour
- 1⁄4 cup salad oil
- 2 garlic cloves, crushed
- 3⁄4 cup green onion, chopped
- 1⁄3 cup cilantro, chopped
- 1 tablespoon sugar
- 1⁄3 cup oyster sauce
- 1⁄3 cup water
- 1⁄4 teaspoon pepper
- 1 tablespoon dry sherry
- 5 cups water
- 3⁄4 teaspoon salt
- 20 ounces refrigerated saimin noodles
- 3⁄4 cup salad oil
- Pancake Noodles: Bring water and salt to a boil. Add noodles slowly so water continues to boil vigorously. Cook for 4 to 5 minutes (or to al dente if using pasta), stirring occasionally, until noodles are barely tender. Drain and rinse with cold water; drain again. Mix noodles with 3 tablespoons of the oil.
- In a large skillet, heat 3 tablespoons of the remaining oil. Arrange one-third of the noodles in the pan to form a large pancake. Brown noodles on both sides, using high heat; Remove from skillet.
- Repeat procedure with remaining noodles,adding more oil to prevent noodles from sticking to the skillet.
- Arrange noodles on serving plate.
- Minute Chicken: Coat chicken pieces with flour; let stand for 10 minutes.
- In a wok or skillet (I use the pancake noodle skillet), heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned.
- Add remaining ingredients; cook 1 to 2 more minutes.
- Pour chicken and sauce over noodles. Garnish with additional cilantro.
This is great recipe. I grew up and live in Hawaii. Perhaps the most common type of restaurant is Chines. In Hawaii Cantonese is the preferred cuisine of Chinese cookery. <br/>This recipe is delicious. We are fortunate because we have by my count at least 8 Chinese noodle factories. Fresh noodles are available daily. <br/>I love the flavor of the minute chicken. <br/>I do have a clarification for those out there trying to perfect their noodles. If you are not fortunate to have a Chinese noodle factory near your locale I would recommend dry chow mien noodles over the internet or your local Asian grocer. <br/>The noodles fresh or dried need to be boiled to an andante. The water needs to be well drained. The noodles will increase in weight with the boiling. The recommendation in this recipe calls for frying the noodles on high heat with oil. In fact, the heat needs to be low-moderate. The noodles need time to dry out the boiling and to slowly caramelize. High heat will end up with a limited caramelized noodles on two sides, (pancake). The bulk or center of the pancake will be mushy and soft. <br/>This practical advice flies in the face of a tenet of Chines Wok cooking, you must always use high heat. <br/>Good luck and good noodles!<br/>Aloha!