Stir Fried Noodles with Chicken and Crabsticks

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Stir Fried Noodles with Chicken and Crabsticks

Dried noodles are a staple at our house. I rely on them whenever I need to lay a quick and easy meal on the table after a long day. They really are the next best thing to fresh noodles, especially since I live some distance from the Asian market. They store well in the pantry and most varieties can be cooked or reconstituted in under five minutes.

I have a good supply of egg noodles, wheat noodles, rice noodles, glass noddles, and vermicelli in my pantry. The varieties shown here are pretty inexpensive and may be easily purchased at any Asian grocery store.

Stir Fried Noodles with Chicken and Crabsticks

Besides rice and glass noodles, there are also other gluten-free options available. I came across these noodles while shopping one day and picked up four different varieties – mung bean, sorghum, millet, and corn. I have yet to cook them but hope to do so soon. You can buy them on-line here.

Any kind of meat and vegetables may be added to this stir fry. Slices of pork, chicken, shrimp, squid, Asian style fish cakes, and crabsticks are all good. For the vegetables, napa cabbage, bok choy, snow peas, carrots, green beans, bean sprouts, and green onions will all work. Vegetables with the exception of carrots should, be added at the very end so that they remain fresh and crisp.

Stir Fried Noodles with Chicken and Crabsticks

There are obviously two parts to the cooking of this Stir Fried Noodles with Chicken and Crabsticks. First, the egg noodles need to be boiled and drained. This only takes a few minutes. A little oil is added to the cooked noodles to prevent it from sticking or clumping together. The second part is the actual stir-fry itself and this also does not take long at all. Lunch or dinner should be ready in 30 to 40 minutes including prep work.

Stir Fried Noodles with Chicken and Crabsticks

For this particular stir-fry, I chose to use flat cut egg noodles but any other kind will work too. The boiling time for the noodles may differ. Please read packaging instructions. If you are using beehoon or mai fun (thin rice sticks), they only need to be soaked and not boiled before doing the stir fry. The thicker variety do need to be precooked.

Stir Fried Noodles with Chicken and Crabsticks

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 2 to 3 servings

Stir Fried Noodles with Chicken and Crabsticks


  • 2 bundles flat cut dry egg noodles
  • 6 oz (170g) boneless skinless chicken breast, cut into strips
  • 2 tbsp canola oil
  • 2 cloves garlic, minced
  • 3 oz (115g) fish/crab sticks
  • 1 carrot, peeled and julienned
  • 8 oz (225g) bean sprouts, trimmed
  • 2 green onions, sliced diagonally into 1-inch lengths
  • Marinade
  • 1 tbsp soy sauce
  • ¼ tsp pepper
  • 1 tsp Shao Hsing rice wine
  • Sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp fish sauce


Boil noodles for about 5 minutes or according to packaging instructions. Drain into a colander. Mix in a teaspoon of canola oil to prevent noodles from sticking.

Combine chicken and marinade ingredients in a bowl and allow it to sit for 10 minutes. Combine dark soy sauce and fish sauce in a separate bowl.

Heat oil in a wok or large fry pan. Stir in garlic for about a minute. Add chicken and let it cook for 3 minutes. Add crab sticks and carrots and continue to stir for another 2 minutes.

Now, add the noodles followed by the sauce. Stir to get noodles and ingredients well coated. This should take 2 to 3 minutes.

Finally add bean sprouts and green onions. Continue to stir for another minute. Do not overcook bean sprouts. They should remain crunchy.

Remove and serve immediately.

Stir Fried Noodles with Chicken and Crabsticks

Enjoy…..and have a wonderful day! 8-)

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24 Responses

  1. Like you, I can always find a quick and healthy meal to make when I have my go-to staples in the pantry. I really like the combination of fish and chicken. Add noodles and my family is always happy.

  2. Yum! I also always have a variety of noodles on hand and this stir fry looks right up my alley. Love how versatile it is!

  3. Jeannie says:

    Can I come for lunch?:D You make cooking noodles so simple but I somehow can’t quite get it right…the noodles usually stick to the pan…I guess the trick is to use non-stick huh?

  4. I love noodles more than rice and they are easy to cook. Love your version too and I don’t mind to have this everyday.

    • Biren says:

      Like you, I can eat this almost every day. My youngest son loves it too. I pack it for him to take to school in a food flask. :)

  5. i think most chinese household have a stash of dried noodles, so easy for either stir fry or noodle soup. mine is usually thick & thin rice vermicelli, mung beans noodle and mee sua. nice to have so many variety – millet and sorghum..

    • Biren says:

      We do love our noodles, don’t we? Yes, it is nice to have a variety apart from rice noodles especially when some of us have gluten intolerance. I will have to try out the mung bean, sorghum, millet, and corn noodles soon.

  6. Ruby says:

    Looks wonderful, Biren. I have often wondered what, besides sushi, can be done with crab sticks. Now I know! :-)

  7. Ramona says:

    I love the idea of all these noodles!Soy sauce and fish sauce make a lovely sauce for it all too. I would probably ask for 2nds on this dish because I know I would love every bite. Have a wonderful weekend my friend! ~ Ramona

  8. Cheah says:

    Yes, a truly comfort food that I always rely on!

  9. Asmita says:

    I went to an Asian supermarket the other day and was so confused by the variety of noodles. They all looked good and honestly, I wanted to cook all of them.
    I am going to try your recipe out. I am sure my daughter will love it!
    This looks awesome!

  10. kitchenriffs says:

    I love noodles! And I love stir fry. This is exactly the sort of quick dish I love to make. Really good post – thanks.

  11. Raymund says:

    That dish looks awesome, I cant turn down a nice noodle dish like that

  12. mjskit says:

    What an easy and beautiful stirfry! Your stash of noodles makes me realize that I need to cut back on my “pasta” and reach for the egg and rice noodles. I love those flat egg noodles you used and the toppings sound delicious!

  13. Oh! That looks so good, especially with the generous amount of tau geh you add. I do prefer noodles to rice – always have and noodles are a big hit in my house, which is why I get nervous when I don’t have at least 2 or 3 packs in my pantry. Lovely pics!

  14. PolaM says:

    Love this noodles! I have to start introducing this kind of noodles to my cooking!

  15. kristy says:

    Looking at your bowl of fried noodles at this time just make my belly growling. hehe…

  16. Lyndsey says:

    I missed this one, but I am so glad you posted about all the noodles. I have many of the noodles like you have in your stock pile :) I often wonder if I am using them in the right way. Maybe I’ll just email you and ask what I should do with the ones I am using that night. :D Thanks!

  1. October 23, 2012

    […] I had used the flat cut noodles for the stir-fried noodles with chicken and crabsticks dish the last time, I opted for the thin noodles this time and I am glad I did. It combined really […]

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