Oyster Sauce Chicken Cake Noodle

UPDATE
After making the Whole Crispy Skin Chicken, I made Oyster Sauce Chicken Cake Noodle for my wife. The recipe is below and now I have tonight's pictures of the dish to post.












































































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This is another recipe that I posted on HawaiiThreads.com that belongs on my blog. It was posted on June 2nd. My wife and I had cake noodle dreams for about 2 weeks and during that time she was hooked on Fairwood Drive Inn's Oyster Sauce Chicken Cake Noodle plate everyday for lunch. I told her I could make it at home and she was all game for it. At the time she was working for HMSA which was directly across the street from Fairwood. It was so good she wanted me to go there to try out their other plates. After one trip there my verdict was in. It was a real winner! I recommmend this place. Quality Chinese food made hot out of the wok right into styrofoam plate lunches!

Here is the recipe I initially used.

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Boneless minute chicken cake noodle

Ingredients:

1/2 lb or 2 packs of saimin
1/2 lb boneless (fresh island) chicken
1/2 lb choi sum1 can chicken or pork broth
1 tsp garlic, chopped1 tsp.onion, chopped
tsp sugar
tsp cornstarch
tsp shoyu
sesame oil
Dash white pepper to taste
oyster sauce
cooking wine
vegetable oil

Directions:

1. Boil the saimin for about 10-15 seconds. Take it out of the water and lay it flat in a frying pan. Add 2-3 Tbs. vegetable oil and fry for 5-10 minutes or until golden brown on each side. When done, cut into square pieces and lay flat on a plate.

2. In a frying pan, boil 1/2 can of chicken or pork broth. Add the choy sum, salt, oyster sauce and shoyu. To thicken, mix cornstarch with water and add to sauce. When done, pour over the cake noodle.

3. Place the chicken pieces in a bowl. Add 1/8 tsp. cornstarch, 1/8 tsp. sesame oil, dash of white pepper, 1/4 tsp. shoyu and dash of cooking wine. Marinade all together. In a frying pan, add 2 Tbs. vegetable oil. Fry the marinated chicken on low heat for about 5 minutes or until golden brown, then remove from pan. Start again with 2 tsp. vegetable oil in pan, saute 1 tsp. garlic, add the chicken, 1/8 tsp. sugar, dash of cooking wine, 1/8 tsp. shoyu and dash of soup stock. Garnish with green onion. When done, place chicken on top of the choy sum with gravy.

I just tried it out last night with a whole fryer chicken from Costco. It was about 4-5 lbs. Tyson brand I think it was. I chopped up the chicken chinese style and marinated the pieces. Fried till crispy skinned and followed up with the rest of the recipe and came out excellent!! Now you can callem Oyster Sauce Chicken Cake Noodle!!

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Like in my instant pancit recipe I used the Maruchan Instant Ramen packages. The ramen noodles can also be used and pan fried into cake noodles! So there is no need to buy fresh saimin noodles unless you want to spend the extra cost.

enjoy! :)