Stir Fried Noodles with Chicken and Crabsticks

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
Cook time
Total time
Serves: 2 to 3 servings
  • 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
  • 1 tbsp soy sauce
  • ¼ tsp pepper
  • 1 tsp Shao Hsing rice wine
  • 1 tbsp dark soy sauce
  • 1 tbsp fish sauce
  1. 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.
  2. 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.
  3. 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.
  4. Now, add the noodles followed by the sauce. Stir to get noodles and ingredients well coated. This should take 2 to 3 minutes.
  5. Finally add bean sprouts and green onions. Continue to stir for another minute. Do not overcook bean sprouts. They should remain crunchy.
  6. Remove and serve immediately.

Stir Fried Noodles with Chicken and Crabsticks

Enjoy…..and have a wonderful day! 😎

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  1. says

    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. 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?

    • 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. :)

  3. says

    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.

  4. 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

  5. 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!

  6. 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!

  7. says

    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!

  8. 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. 😀 Thanks!


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