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Crispy pan-fried noodles are topped with a saucy stir-fry of vegetables and protein in this Cantonese classic. A family takeout favorite, this dish offers satisfying crunch and is easy to customize with your preferred protein.
In a large skillet or wok, heat 2 tbsp vegetable oil over medium-high heat. Add fresh egg noodles, spread evenly, and let cook undisturbed for 3–4 minutes until the bottom is crisp and golden. Flip carefully and crisp the other side for 2 minutes. Transfer crispy noodles to a serving platter.
Slice chicken breast into thin strips. In the same pan, add the remaining 1 tbsp oil and heat on high until shimmering. Add chicken and stir-fry for 2–3 minutes until just cooked through. Remove and set aside.
Add cabbage, carrots, and bean sprouts to the pan. Stir-fry on high heat for 2 minutes, allowing vegetables to stay crisp-tender. Season lightly with black pepper.
Return chicken to the pan. Add scallions and the sauce (mix soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and water until smooth beforehand). Bring to a simmer over medium heat, tossing quickly to coat and thicken for about 1 minute.
Pour the saucy stir-fry mixture over the crispy noodles. Serve immediately to preserve the crunchy texture beneath the savory topping.
