Recipe
Cantonese Style Chicken Gravy Noodles
Pan-fried crispy egg noodles topped with tender chicken and assorted vegetables in a rich, savory gravy, this Cantonese favorite combines texture and flavor for a satisfying meal.
Cantonese Style Chicken Gravy Noodles is a popular pan-Asian dish often found in Hong Kong cafes and restaurants. The recipe features crispy pan-fried egg noodles topped with juicy, marinated chicken, fresh vegetables, and a thick, savory gravy. The combination of crunchy noodles beneath a glossy chicken and vegetable sauce provides distinctly layered textures and a comforting, classic Cantonese flavor profile.
Ingredients
For the Chicken Marinade:
- 200 g boneless chicken breast or thigh, cut into strips
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornflour (cornstarch)
- 1 small egg
For Pan-Fried Noodles:
- 150 g Chinese-style egg noodles (or chow mein noodles), cooked according to package instructions
- 3 tbsp neutral oil (e.g., canola, sunflower)
For the Gravy:
- 3 tbsp neutral oil
- 3 tbsp finely chopped garlic
- 1 inch fresh ginger, minced (optional)
- 1 medium onion, sliced
- 2 medium carrots, julienned
- 100 g green beans, cut into 1-inch pieces
- 800 ml chicken stock or broth
- 3 tbsp cornflour mixed with 5 tbsp water (cornstarch slurry)
- Salt to taste
- 1/2 tsp black pepper
- Chopped spring onion (scallion) greens, for garnish
Instructions
- Marinate the chicken: In a bowl, mix chicken strips with salt, black pepper, cornflour, and beaten egg. Let this rest for 10 minutes.
- Heat 3 tbsp oil in a ceramic frying pan over medium-high heat. Fry the marinated chicken pieces until golden brown and cooked through. Remove and set aside.
- Heat another 3 tbsp oil in the pan. Add cooked noodles and spread them evenly. Cook until the bottom is golden and crispy, 2-3 minutes. Flip and crisp the other side for 2-3 minutes. Remove and set aside on a serving plate.
- In the same pan, add garlic (and ginger if using), sauté for 30 seconds. Add onions and cook for 1 minute until translucent.
- Add carrots and green beans. Stir-fry for 2-3 minutes until slightly tender.
- Return the fried chicken to the pan. Season with salt and black pepper, mix well.
- Pour in chicken stock and bring to a boil. Simmer for 3-5 minutes to infuse flavors.
- Slowly add cornstarch slurry, whisking continuously. Simmer until the gravy thickens and coats the back of a spoon, 2-3 minutes.
- Taste and adjust salt or pepper. Add more slurry if a thicker consistency is desired.
- Pour the hot chicken and vegetable gravy evenly over the crispy noodles.
- Garnish with chopped spring onion greens. Serve immediately for maximum crunch and flavor.
Notes
Leftovers lose some crunch but can be reheated — consider keeping noodles and gravy separate until serving. Swap vegetables as desired (baby corn, bell pepper, bok choy work well). Use homemade chicken stock for deeper flavor. Cooking the noodles until just golden, not burnt, is key for the classic texture.
FAQs
-
Q: How do I keep the noodles crispy under the gravy?
A: Spread noodles in an even layer and cook on medium-high heat until golden on each side. Pour gravy only just before serving to maintain crunch. -
Q: Can I use other noodles besides egg noodles?
A: Traditional Cantonese style uses egg noodles, but rice noodles (hor fun) can be substituted for a different texture. -
Q: Is there a gluten-free option?
A: Use gluten-free noodles and check that your soy sauce and chicken stock are gluten-free.
Conclusion
Cantonese-style chicken gravy noodles are the ultimate comfort bowl — silky noodles tossed in a rich, savoury sauce with tender chicken and vibrant veggies. With high heat cooking, quick sears, and smooth gravies all happening in one pan, the right cookware can elevate every bite.
That’s where the Asai Ceramic Frying Pan shines. Its ultra-smooth Swiss-engineered ceramic surface prevents sticking while letting the chicken caramelize beautifully before the gravy goes in. Even heat distribution keeps sauces velvety without catching at the bottom, and the feather-light build lets you toss and stir with ease — just like a true Cantonese wok chef!
