Din Tai Fung Fried Noodles (COPYCAT) (VIDEO)
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Din Tai Fung Chicken Fried Noodles are packed with so much flavor! The stir-fry noodles are cooked with juicy chicken, crisp cabbage, and slightly wilted spinach – a delicious umami bomb of flavor!
Watch the Din Tai Fung Fried Noodles Recipe Video!
A Note from CJ
Din Tai Fung Fried Noodles are so good!
One of my favorite series on my website and social media platforms is my Din Tai Fung copycat series – it’s so much cheaper and easier than you think to make these beloved dishes at home! Din Tai Fung Fried Noodles are another fan favorite – follow my tips to recreate this easily at home, and serve it with other popular Din Tai Fung dishes like Din Tai Fung Shrimp Fried Rice, Din Tai Fung Spicy Wontons, Din Tai Fung Green Beans, Din Tai Fung Cucumber Salad, and Din Tai Fung Cabbage!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken – I use thinly sliced chicken breast
- baking soda
- noodles – I used fresh stir-fry noodles by Twin Marquis, which you can find in the refrigerated section of your Asian grocery
- oyster sauce – my favorite is by Lee Kum Kee, with the lady on the label.
- Shaoxing wine – this is a Chinese cooking wine; if you don’t have it, you can use sherry, mirin, or chicken broth/stock.
- msg – I use MSG as an optional flavor enhancer.
- cabbage – cut into 1/2 inch ribbons
- spinach – you could also use a heartier vegetable like bok choy; if you do so, add it with the cabbage
How to Make Din Tai Fung Fried Noodles
Marinate Chicken, Cook Noodles, and Mix Sauce – Add the sliced chicken to a bowl and season with salt, pepper, baking soda, cornstarch, and 1 tablespoon of neutral oil. Mix and let marinate for 10 minutes. Mix and let marinate for 10 minutes. Bring a large pot of water to a boil over high heat. Add the noodles and cook until very al dente. Drain the noodles well and mix with a tablespoon of oil to prevent sticking In a small bowl, add the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, msg and sesame oil. Mix until combined and set aside.
Cook and Remove Chicken, Cook Cabbage – Heat a wok over high heat and add 1 tablespoon of oil. Once there are whisps of smoke from the oil, add the chicken and stir fry for 1-2 minutes until just cooked through and remove to a separate plate. Add the remaining 1 tablespoon of oil over high heat. Add the cabbage and stir fry for 2 minutes until the cabbage is wilted and slightly charred.
Add Noodles, Sauce, Chicken and Spinach – Add the noodles and mix to loosen and slightly char the noodles, about 1 minute. Add half of the sauce around the edge of the wok and mix until the sauce is absorbed, about 2 minutes. Add the remaining sauce and repeat for another 2 minutes. Add back the chicken and spinach and fold into the noodles until the spinach is just wilted. Serve and enjoy!
PRO TIPS
CJ’s Storage Tips
Store any leftover Din Tai Fung Fried Noodles in an airtight container in the refrigerator for up to 3-4 days. The noodles will stick together as they sit – this is normal! Reheat until warmed through in the microwave.
If you tried this Din Tai Fung Fried Noodles Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Din Tai Fung Fried Noodles (COPYCAT)
Video
Equipment
Ingredients
- ½ pound chicken breast, sliced into 1/4" strips
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon baking soda
- 1 tsp cornstarch
- 4 tablespoons neutral oil, divided
- 1 pound fresh Stir Fry Noodles, I recommend the Twin Marquis Brand
- 1 tablespoon sesame oil
Noodle Sauce
- 2 tablespoons light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- ½ teaspoon sugar
- ½ teaspoon white pepper
- ¼ teaspoon msg
- 1 teaspoon sesame oil
Vegetables
- 2 cups napa cabbage, cut into 1/2 inch ribbons
- 2 cups spinach
Instructions
- Add the sliced chicken to a bowl and season with salt, pepper, baking soda, cornstarch, and 1 tablespoon of neutral oil. Mix and let marinate for 10 minutes.
- Bring a large pot of water to a boil over high heat. Add the noodles and cook until very al dente. Drain the noodles well and mix with a tablespoon of sesame oil to prevent sticking.
- In a small bowl, add the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, msg and the remaining sesame oil. Mix until combined and set aside.
- Heat a wok over high heat and add 2 tablespoons of oil. Once there are whisps of smoke from the oil, add the chicken and stir fry for 1-2 minutes until just cooked through and remove to a separate plate, leaving any residual oil.
- Add the cabbage to the residual oil and stir fry for 2 minutes until the cabbage is wilted and slightly charred.
- Add the noodles along with the final tablespoon of neutral oil and mix to loosen and slightly char the noodles, about 2-3 minutes. Add back the chicken and the sauce around the edge of the wok and mix until the noodles take on the color of the sauce and slightly char, about 2-3 minutes. Add the spinach and fold into the noodles until the spinach is just wilted. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
