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Yellow Noodle With Chicken - {Bamee}


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  • 1 package fresh egg (wheat) noodles - (14 oz) Chinese or Japanese style
  • 2 cups sliced/ground chicken, turkey, or pork
  • 3 cups fresh bean sprouts rinsed well
  • 1 cup frozen green peas (optional)
  • 4 tablespoons sliced fresh scallions - (to 5 tbspns)
  • 1 tablespoon preserved cabbage - (to 2 tbspns) buy in jar
  • 4 tablespoons vegetable or sesame oil - (to 5 tbspns)
  • 3 tablespoons sugar
  • 3 teaspoons rice vinegar or regular white (to 4 tspns)
  • 1/4 teaspoon ground dried chilies - (to 1/2 tspn)
  • 3 tablespoons fried minced garlic
  • 6 tablespoons ground roasted unsalted peanuts (to 7 tbspns)
  • 3 tablespoons fish sauce - (to 4 tbspns)
  • 3 tablespoons soy sauce (light or Thai)
  • 1 tablespoon cornstarch
  • Freshly-ground black pepper to taste
  • Several sprigs of coriander


Servings 4


Step 1

Marinate meat for 5 to 10 minutes in 2 tablespoons soy sauce, cornstarch, and black pepper. Saute meat in frying pan or wok. Stir constantly to separate until fully cooked.

Heat the oil. Fry the garlic until light brown. Pour into a small bowl and set aside.

Boil 2 quarts of water. Add the noodles when the water is rapidly boiling and stir to separate. Bring to boil uncovered about 2 to 3 minutes. Place the bean sprouts and frozen peas in the colander and pour the noodles and hot water over them. Drain well and place in a large bowl.

Add oil and fried garlic mixture, preserved cabbage, cooked meat, sugar, ground dried chilies, fish sauce, vinegar, soy sauce, peanuts, and scallions. Mix well. Sprinkle with black pepper to taste and garnish with sprigs of coriander. Can keep overnight and eat cold.

This recipe yields 4 to 5 servings.

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