Din Tai Fung Fried Noodles (COPYCAT)
These Din Tai Fung Fried Noodles are exactly like the ones you get at Din Tai Fung - packed with so much flavor! The stir-fry noodles are cooked with juicy chicken, crisp cabbage, and slightly wilted spinach - everyone is guaranteed to love them!
Servings: 4
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!
Video
Notes
When cooking stir fried noodles on a home stove, I like to add the sauce in two parts - this helps prevent overcrowding the pan with so much liquid that you end up boiling the noodles (rather than stir-frying)! Splitting the sauce into two allows the noodles to cook and slightly char from the high heat instead.
Adding the spinach at the end is crucial - you want the spinach to be slightly wilted and tender. If you add the spinach earlier (along with the cabbage), it will cook down too much. (Whereas the cabbage can be added earlier in the stir-frying because it is dense and can withstand the heat.)
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.
Nutrition
Calories: 132kcal | Carbohydrates: 4g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 921mg | Potassium: 407mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1544IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 1mg
